Regional Dishes Quotes

Food is an excellent way to do very elegant worldbuilding - the kind that can make a fictional world seem real, like it extends way past the edges of the frame.

My learning from my travels is that taste is objective. If a thing is tasty, it's universally tasty. Or, just not.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

The biggest thing for me when I travel is finding the best food in every city. I always try to find the best restaurant and take advantage of it because it's cool to go to a lot of different cities and experience a lot of different cultures. So I'm big on the food.

Being from Staten Island and Brooklyn, I'm used to eating pasta and meatballs every single day.

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.

The food and culture of any place go hand in hand.

I love to try the local food wherever I am. But I'm not that adventurous when it comes to eating. I prefer to be safe. I have failed at eating some daring food.

I have a fond appreciation for the Canadian culture and the Canadian food scene in general.

I come from Yorkshire in England where we like to eat chip sandwiches - white bread, butter, tomato ketchup and big fat french fries cooked in beef dripping.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

Roberto Donna is a great Italian chef.

As a matter of fact, I've been to Italy many times before I met my husband, which he can't even imagine that I could possibly know anything about Italian food. But, you know, Italian food's really basic, and there's so many different variations on it that what my husband did is he broke it down for me.

People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.

Food is the best way to teach history and geography and most everything else.

What I've learned, traveling the country and doing book signings, Mama's biscuits - you know, somebody in Montana's got their version of Mama's biscuits, somebody in California's got their version - so it made me realize that we're not as regionalized as we think we are.

A lot of times on tour it's about, 'OK, where am I today? Wow, I'm in Costa Rica. What is their famous dish?' And it's about trying the food, and really experiencing it.

Food is interesting to me because it's a way of understanding culture and societies and history. I would never write about food just as food. Just like I would never write about baseball just as baseball.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

I take a cooking class everywhere I travel. I find it's the best way to get to know a culture.

The food in Mathura is authentic and delicious. Mathura is famous for its Chana Chidwa which was my cheat snack for the two days I spent there.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

Food tells you everything about the way people live and who they are.

If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May.