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Simon Says: Daily Food Quote, January 28, 2011

Published by Jonell Galloway + Saturday, April 12, 2014 Permalink 0

From the Archives: Simon Says: Daily Food Quote, January 28, 2011

Food Writing Prompts

by Simon de Swaan

“A” is for dining Alone… and so am I, if a choice must be made between most I know and myself. This misanthropic attitude is one I am not proud of, but it is firmly there, based on my increasing conviction that sharing food with another human being is an intimate act that should not be indulged in lightly.–M.F.K. Fisher, An Alphabet for Gourmets

M.F.K. Fisher, born in 1908, is perhaps America’s best-known food essayist. She redefined the way Americans write and talk about food, and is therefore a true reference in American food writing. Gourmet wrote a lovely homage to her in 2008, the 100th anniversary of her birth.

Alphabet for Gourmets was originally published in Gourmet magazine in 1948.

Read more about her classic T he Art of Eating.

Photo courtesy of Cliff 1066

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Simon Says: Daily Food Quote, September 11, 2013

Published by Jonell Galloway + Wednesday, September 11, 2013 Permalink 0

Simon Says: Daily Food Quote, September 11, 2013

by Simon de Swaan

Don’t take any recipe on faith. There are some hostile recipes in this world.–Peg Bracken

One might say Ruth Eleanor “Peg” Bracken was an “anti-housewife”. She did what was necessary to take care of her family, who she loved very much, but did her chores “as seldom as possible.” Bracken wrote a series of humorous books on cooking, housekeeping, etiquette and travel, always conveying her point of view in a witty manner, which many housewives of the 60s related to. Her most well-known book out of the nine she wrote is the 1960 The I Hate to Cook Book. Bracken is quoted often.

Simon Says: Daily Food Quote, July 29, 2013

Published by Jonell Galloway + Monday, July 29, 2013 Permalink 0

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by Simón de Swaan

However humble it may be, a meal has a definite plot, the intention of which is to intrigue, stimulate and satisfy.–Margaret Visser

Margaret Visser writes on the history, anthropology, and mythology of everyday life. She lives between Toronto, Paris and Southwest France.

Her most recent book is The Gift of Thanks. “Her previous books, Much Depends on Dinner, The Rituals of Dinner, The Way We Are, and The Geometry of Love, have all been best sellers and have won major international awards, including the Glenfiddich Award for Foodbook of the Year in Britain in 1989, the International Association of Culinary Professionals’ Literary Food Writing Award, and the Jane Grigson Award,” she says on her site.

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Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.

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Simon Says: Daily Food Quote, June 17, 2013

Simon Says: Daily Food Quote, June 17, 2013

Published by Jonell Galloway + Monday, June 17, 2013 Permalink 0

by Simón de Swaan

A nickel will get you on the subway, but garlic will get you a seat.—old New York proverb

Simon Says: Daily Food Quote, May 10, 2013
Simon Says: Daily Food Quote, May 9, 2013
Ghosts of the 6 Train
The Beauty Of New York City’s Giant New Subway Tunnel
Walking & Subway Stops

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Daily Food Quote: Mahatma Gandhi on Hunger and Eating

Published by Jonell Galloway + Friday, May 24, 2013 Permalink 0

Daily Food Quote: Mahatma Gandhi on Hunger and Eating

There are people in the world so hungry, that God cannot appear to them except in the form of bread.–Mahatma Gandhi

Mohandas Karamchand Gandhi, more commonly known as “Mahatma Gandhi,” was born on October 2, 1869, in Porbandar, India. He studied law and became a defender of Indian rights both in India and South Africa, where he lived and worked for some 20 years. His method of opposing British rule and treatment was through mass non-violent civil disobedience, which has made him a model for peaceful revolution around the world.

Gandhi believed in living a simple life. He wove and made his own clothes, was a vegetarian and used traditional Indian fasts both for self-purification and protests against British discriminatory legislation against Indians. His philosophy of life and political “action” remain a beacon of hope for oppressed people around the world.

Simon de Swaan of Simon Says is Back! Daily Food Quote, May 6, 2013

Published by Jonell Galloway + Monday, May 6, 2013 Permalink 0

Simon de Swaan of Simon Says is Back! Daily Food Quote, May 6, 2013

by Simón de Swaan

Bad French cuisine is perhaps the most unfortunate on earth.–Craig Claiborne

Craig Claiborne was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks, including New York Times Cookbook, a great American classic. Click here to listen to an audio interview with him.

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Daily Food Quotes: Farm Philosophy from Wendell Berry

Published by Jonell Galloway + Sunday, March 24, 2013 Permalink 0

by Jonell Galloway

For 50 or 60 years, we have let ourselves believe that as long as we have money we will have food. This is a mistake. If we continue our offenses against the land and the labor by which we are fed, the food supply will decline, and we will have a problem far more complex than the failure of our paper economy. The government will bring forth no food by providing hundreds of billions of dollars to the agribusiness corporations.

Wendell Berry, “in the op-ed piece he published with his old friend and collaborator Wes Jackson, shortly after the economy crashed in the fall of 2008.” (Michael Pollan, in introduction to Wendell Berry’s Bringing it to the Table: On Farming and Food).

Wendell Berry speaking in Frankfort, Indiana

Simon Says: Daily Food Quote, November 27, 2012

Published by Jonell Galloway + Tuesday, November 27, 2012 Permalink 0

by Simón de Swaan

From morning till night, sounds drift from the kitchen, most of them familiar and comforting….On days when warmth is the most important need of the human heart, the kitchen is the place you can find it; it dries the wet sock, it cools the hot little brain.–E.B.White (1899-1985)

Elwyn Brooks White was an American writer. He was a contributor to The New Yorker magazine and a co-author of the English language style guide The Elements of Style, which is commonly known as “Strunk & White.” He also wrote books for children, including Stuart Little and Stuart Little.

Simon Says: Daily Food Quote, November 21, 2012

Published by Jonell Galloway + Wednesday, November 21, 2012 Permalink 0

by Simón de Swaan

On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.–Thomas Jefferson

Thomas Jefferson was an American Founding Father, the principal author of the Declaration of Independence (1776) and the third President of the United States (1801–1809). See more about this great statesman on the White House website.

Simon Says: Daily Food Quote, November 20, 2012

Published by Jonell Galloway + Tuesday, November 20, 2012 Permalink 0

by Simón de Swaan

The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss.—The Physiology of Taste (1825) by Jean-Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic Physiology of Taste, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

M.F.K. Fisher