Sublime
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The sage Socrates himself refrained from anything superfluous – including eating – not in order to satisfy his hunger, but for the sake of the taste of the food he had been given, and he tried to persuade his followers to do likewise. He used to say that, with regard to both the body and the soul, much harm could come from too much food and drink,
... See moreLeo Tolstoy • A Calendar of Wisdom: New Translation (Alma Classics)
Alexandre-Balthazar-Laurent Grimod de La Reynière,
Mark Kurlansky • Salt: A World History
“Only if you cook what you love and truly understand will people be happy with your food. Running a restaurant is not a popularity contest. It is not really any way to get rich. But you can make beautiful food and you can live your life your way,” he told me one day as he was writing out the menu on the chalkboard. “C’est toi qui décides. It must
... See moreVeronica Chambers • 32 Yolks: From My Mother's Table to Working the Line
of The Art of Simple Food by Chez Panisse founder Alice Waters lined the wall behind the bar.
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
John Carlin, “If the World’s Greatest Chef Cooked for a Living, He’d Starve,” Guardian, December 11, 2006, http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969713,00.html
Greg Mckeown • Essentialism: The Disciplined Pursuit of Less
If Madame Girand and her husband have the stamina to keep at it for the next thirty or forty years, La Fontaine might join those other restaurants, large and small, that have become institutions. You find them all over France, places like Chez l’Ami Louis in Paris or the Auberge in La Môle. They are not always the most fashionable of restaurants,
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
Food—as matter turned to spirit—is the direct connection between the physical and the spiritual, between what we put in our mouths and what we feel in our hearts.
Geneen Roth • Women Food and God: An Unexpected Path to Almost Everything
Wine and conversation flowed, the courses came and went, and I was treated to a demonstration of the French genius for the gastronomic marathon, the ability to spend as long at the table as other nationalities spend watching television. The size of French appetites never fails to impress me, nor does the Frenchman’s ability to absorb vast amounts
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
