Discover the most popular and inspiring quotes and sayings on the topic of Gastronomy. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Gastronomy Quotes And Sayings by 84 Authors including John Cleese,Mary Quant,Jon Favreau,David Chang,Julia Child for you to enjoy and share.

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The English contribution to world cuisine - the chip.
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I love restaurants, and I love cooking.
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I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.
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Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
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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.
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In the 21st century our tastes buds, our brain chemistry, our biochemistry, our hormones and our kitchens have been hijacked by the food industry.
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Is that a type of food
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The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
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Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
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In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
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[Bachelors'] approach to gastronomy is basically sexual, since few of them under seventy-nine will bother to produce a good meal unless it is for a pretty woman.
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In the abstract art of cooking,
ingredients trump appliances,
passion supersedes expertise,
creativity triumphs over technique,
spontaneity inspires invention,
and wine makes even the worst culinary disaster taste delicious.
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Cuisine in the world - whole roasted fish, Tuscan-style, for instance -
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Cuisine is when things taste like themselves.
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I love cooking. I'm in the restaurant business.
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I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
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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.
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Food is ever-changing and ever moving forward and getting more and more complex.
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Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
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I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
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I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.
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If we don't watch out, the pleasure o be gained from the discriminating enjoyment of food will be lost. It may not be long before the art of fine cooking is viewed as the invention of a handful of snobs ... A whole aspect of living well, of civilization itself, is threatened with extinction.
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In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.
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How a people eats is one of the most powerful ways they have to express, and preserve, their cultural identity...To make food choices more scientific is to empty them of their ethnic content and history; --Harvey Levenstein
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The art of cookery is the art of poisoning mankind, by rendering the appetite still importunate, when the wants of nature are supplied.
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I got a fascination with food.
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For the millions of us who live glued to computer keyboards at work and TV monitors at home, food may be more than entertainment. It may be the only sensual experience left.
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In France, cooking is a serious art form and a national sport.
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Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.
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Philosophy! Empty thinking by ignorant conceited men who think they can digest without eating!
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Perhaps one should expect to be attended to by philosophers in Edinburgh delicatessens, just as one might be waited upon by psychoanalysts in the restaurants of Buenos Aires. Is the braised beef really what you want?
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There's a battle between what the cook thinks is high art and what the customer just wants to eat.
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As in the fine arts, the progress of mankind from barbarism to civilisation is marked by a gradual succession of triumphs over the rude materialities of nature, so in the art of cookery is the progress gradual from the earliest and simplest modes, to those of the most complicated and refined.
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Cookery is become an art, a noble science; cooks are gentlemen.
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If Parts Unknown and its many imitators have taught us anything, it's that we're living in the Golden Age of Gastrotourism. The same people who once traveled to Rome to stare at statues now go to twirl bucatini on their forks and filter balls of burrata onto their Instagram accounts.
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Food is so important - it sustains us, it provides a social focal point, and it is fun. I cannot unravel the difference between love in my family and the preparation of food because they are so closely woven.
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There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.
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I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.
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Cooking is an art; it has in it personality, and even perversity, for the definition of an art is that which must be personal and may be perverse.
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Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
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Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of creative expression.
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The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
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Food-- like sex, politics, and religion-- is an intensely personal, emotional, and complicated subject.
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Progress in civilization has been accompanied by progress in cookery.
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Food keeps us alive, as we all know. Nourishment allows us to grow and be healthy. But good cooking takes us beyond survival and into the realms of culture and pleasure.
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I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
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A successful local food economy implies not only a new kind of food producer, but a new kind of eater as well, one who regards finding, preparing, and preserving food as one of the pleasures of life rather than a chore.
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I've been a foodie most of my life. I started when I lived for a year in Germany in my early 20s, and here was this new food environment, and I decided I needed to make sense of it. And I found it was the rules of economics that do the best job. Food is a capitalist product of supply and demand.
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Cookery is naturally the most ancient of the arts, as of all arts it is the most important.
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Food is not just what we put in our mouths to fill up; it is culture and identity. Reason plays some role in our decisions about food, but it's rarely driving the car.
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You know, eating's much more important than most people think. There comes a time in your life when you've just got to have something super-delicious. And when you're standing at that crossroads your whole life can change, depending on which one you go into - the good restaurant or the awful one.
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I went to school for culinary arts. I love to cook. That's a talent not a lot of people know about.
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Cooking is an art, but you eat it too.
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Culture, when it comes to food, is of course a fancy word for your mom.
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If I weren't involved with food, I'd be working in architecture. Design is that critical to me.
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Food ethics are so complex because food is bound to both taste buds and taste, to individual biographies and social histories.
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Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients.
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At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea ...
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Mastering the Art of French Cooking ... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.
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Food is a creative, personal journey
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The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
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Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.
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Coca-Cola and fries, the wafer and wine of the Western religion of commerce.
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I'm fascinated by Japanese cuisine.
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strange and imported foods.
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The curious alchemy of cookery, that process of making the transfer of life from one being to another palatable.
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chefs, the Guatemalans, sometimes
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I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.
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You thought you knew what food was, you thought it was elemental. You forgot how much restaurant there was in restaurant food and how much home was in homemade.
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I think that there is a role for food to be art; and when food is art, it can have drama, it can have spectacle, it can be theatrical. It can be this amazing experience.
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Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.
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Food is the new rock and roll.
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Ten cooks' shops! ... and all within three minutes' driving! one would think that all the cooks in the world ... had said - Come, let us all go live at Paris: the French love good eating - they are all gourmands - we shall rank high.
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The French and their food. They put each meal on a pedestal.
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The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before.
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You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to me that I was just a guy that likes to eat.
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Food, like sex, is one of the principal kinds of human activity that engage people when they wonder about how to account for different kinds of human behaviour.
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I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
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Wines, soups, desserts, dessert soups, and more wines.
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Dining is the privilege of civilization ... The nation which knows how to dine has learnt the leading lesson of progress.
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Cooking is chemistry, really.
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Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.
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Food is at the core of our lives in ways we don't always think about - how it affects our environment, how it affects our health and well-being, how it affects the expense of society, the expense of government.
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Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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To give a clear picture of the whole scene of Italian gastronomy.
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Of all the passions, the only one that seems respectable to me is the passion for food
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My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
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Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.
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Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.
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[On entering the restaurant business:] Food has the dubious advantage of being legitimate, and one's customers somehow manage to live longer without sex than food, if you call that living.
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The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.
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A great introduction to cultures is their cuisine. It not only reflects their evolution, but also their beliefs and traditions.
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Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart.
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I had a fierce curiosity about this food thing.
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Launching an innovative premium jelly bouillon into a highly competitive market at the height of austerity, for example, might not have been thought the wisest move. Yet with people eating out less, the demand for high-quality convenience products that enable people to cook at home has grown. As
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In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
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It is rarely [Americans] dine in society, except in taverns and boarding-houses. Then they eat with the greatest possible rapidity, and in total silence ...
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Food to me, in one word, is 'creativity' or 'expression.' It's simply, 'This is who I am at this point in time, and this is what I want to cook for you.'
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One thing I always say is being a great chef today is not enough - you have to be a great businessman.
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I've always liked food, and I've always been interested in cooking and stuff like that.