Tasting Quotes

“When God's favour and Godly flavour is in you, your haters will taste wisdom and the only thing they can do is to regret ever tasting a sweet thing.”
― Israelmore Ayivor

“Seeing is the property of our eyes. But we also use this word in other senses, when we apply the power of vision to knowledge generally. We do not say 'Hear how that flashes', or 'Smell how bright that is', or 'Taste how that shines' or 'Touch how that gleams'. Of all these things we say 'see'. But we say not only 'See how that light shines', which only the eyes can perceive, but also 'See how that sounds, see what smells, see what tastes, see how hard that is'. So the general experience of the senses is the lust, as scripture says, of the eyes, because seeing is a function in which eyes hold the first place but other senses claim the word for themselves by analogy when they are exploring any department of knowledge.”
― Augustine of Hippo, Confessions

“As an adult I had mastered the art of looking without seeing and listening without hearing and eating without tasting and maybe even existing without living.”
― Dan Groat, An Enigmatic Escape: A Trilogy

“The waiter uncorked the bottle and poured the first taste. Pierre swirled and then lifted the glass to his nose to inhale the bouquet, the aroma of France, his homeland, He savored the taste of familiar tannins and metals, the acidity a bittersweet reminder of the laughter of children in the fields, of adults cheering long summer evenings, of long-buried emotions, Claire alive in his mouth, Pierre swallowed the wine and approved with a nod the waiter´s choice of bottle, the wine, like him, a survivor in a far-flung place.”
― Margareth Stewart, Open/Pierre´s journey after war

“Tracking how flavors and textures change and then discovering or master-minding the best balance of of flavor is fun. And striking that balance is not a skill reserved for an elect group with extraordinary palates. You need most of all to trust and pay attention to your own palate. Even if it isn't yet your habit to taste as you cook, training yourself to recognize where you need more salt, sweetness, fat, or acidity, or where a dish needs more cooking to concentrate or soften flavors, or improve the texture, is eminently doable.”
― Judy Rodgers, The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

“Our most potent memories include the taste and smells of foods we enjoyed as a child in part because it reminds us of who fed us a meal.”
― Kilroy J. Oldster, Dead Toad Scrolls

“Temping in the temple of another tempo.”
― Alain Bremond-Torrent, running is flying intermittently

“It's like the difference between looking at a person and looking through their eyes."
"That's how I feel about eating," Sirine interjects, and some of them laugh.
Aziz lifts his chin and lowers his eyes silkily. "Please tell us more."
"Well, I mean..." She fumbles for words and tears apart a slice of bread, trying to think what she means. "Something like... tasting a piece of bread that someone bought is like looking at that person, but tasting a piece of bread that they baked is like looking out of their eyes."
"Fabulous metaphor," Aziz says.
Nathan lifts his head. "That's giving other people power over you."
"No more than usual," Aziz says. "Somebody's always going to have the power, and somebody's always got to bake the bread." He turns and smiles suavely at Sirine. "You've got the soul of a poet! Cooking and tasting is a metaphor for seeing. Your cooking reveals America to us non-Americans. And vice versa."
"Chef isn't an American cook," Victor Hernandez says. "Not like the way Americans do food- just dumping salt into the pot. All the flavors go in the same direction. Chef cooks like we do. In Mexico, we put cinnamon in with the chocolate and pepper in the sweetcakes, so things pull apart, you know, make it bigger?”
― Diana Abu-Jaber, Crescent

“She has started to taste her own cooking in a professional way again. Detached, critical, and overly scrupulous. It tastes somewhat different from how she remembers it. Her flavors have gotten somehow stranger, darker and larger: she stirs roasted peppers into the hummus and apricots and capers into the chicken. And she walks into the basement storage room one day and discovers Victor Hernandez kissing Mireille on the butcher block table among the onion skins. Mireille, then Sirine, burst into laughter. Later, Sirine realizes it's the first time she's really laughed in a year.
A month later, Mireille is engaged to Victor Hernandez and Victor moves in with her and Um-Nadia. He makes three different kinds of mole sauces for their wedding dinner, and chocolate and cinnamon and black pepper sweetcake.”
― Diana Abu-Jaber, Crescent

“Building and supporting these local economies is critical to our bottom line. As repeatedly proven by Building Alliances for Local Living Economies (BALLE), spending at a locally owned business on average keeps 68 out of every 100 dollars circulating within the community. When spending on things from outside our communities, however, only 43 dollars stay local.”
― Richard W. Jelier Ph.D.

“Life is a sip of tasting.”
― Deyth Banger

“Are you hungry?' I say, slightly mischievously.
'Very, he says, unfurling his napkin.

This is a shame, because we're sitting down for a tasting menu that will not be a meal, but more a random collection of the chef's ambitions, presented with seventeen verses of Vogon poetry from the staff as they dole out tiny plates of his life story. These tomatoes remind chef of his grandmother's allotment. This eel is a tribute to his uncle's fishing prowess. I will pull the requisite faces to cope with all of this. The lunch will be purposefully challenging, at times confusing and served ritualistically in a manner that requires the diner to behave like a congregation member of a really obscure sect who knows specifically when to bow her head and when to pass the plate and what lines to utter when.”
― Grace Dent, Hungry