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"It tells you how to boil water. What expression to wear when you are eating eggs. How to starve. When to eat. What your first meal should be. What your last meal should be. It says more about death than eating and more about living than cooking."
--
Georgina and Richard

 

Peter Greenaway

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Her absence is no more emphatic in those places than anywhere else. It's not local at all. I suppose if one were forbidden all salt one wouldn't notice it much more in any one food more than another. Eating in general would be different, every day, at every meal. It is like that. The act of living is different all through. Her absence is like the sky, spread over everything.

 

C. S. Lewis

 

In a contrast between 1960's astronauts consuming "Tang" and crewmen on the Enterprise eating solid food: "Why should a man give up the joy of ham and eggs if the technology will allow it?"

 

Gene Roddenberry

 

The people who told us about sun block were the same people who told us, when I was a kid, that eggs were good. So I ate a lot of eggs. Ten years later they said they were bad. I went, "Well, I just ate the eggs!" So I stopped eating eggs, and ten years later they said they were good again! Well, then I ate twice as many, and then they said they were bad. Well, now I'm really f**ked! Then they said they're good, they're bad, they're good, the whites are good, th-the yellows - make up your mind! It's breakfast I've gotta eat!

 

Lewis Black

 

It is said that the effect of eating too much lettuce is "soporific." I have never felt sleepy after eating lettuces; but then I am not a rabbit.

 

Beatrix Potter

 

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talents, new creations. The new needs friends. Last night, I experienced something new; an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking, is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook". But I realize — only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.

 

Brad Bird