And this is good old Boston, The home of the bean and the cod…–John Collins Bossidy
John Collins Bossidy, American poet (1860 – 1928) and Boston Brahmin. Part of a toast given at Holy Cross College alumni dinner in 1910.
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Simon Says: Daily Food Quote, April 6, 2011
“…in a well regulated kitchen nothing is ever wasted, but with careful preparation even the ‘rough ends’ of a beef steak may be made into a wholesome, tender and appetizing dish; that ‘stale bread’ may be used in the most delicious ‘desserts’ and ‘farcies,’ and ‘left-over’ food from the day before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutritious dishes.”
From The Picayune’s Creole Cook Book (originally published in 1901) – a collection of nearly 800 recipes for Creole cooking from the publishers of New Orleans The Times- Picayune.
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Simon Says: Daily Food Quotes, March 17, 2011
The ultimate aim of civility and good manners is to please: to please one’s guest or to please one’s host. To this end one uses the rules laid down by tradition: of welcome, generosity, affability, cheerfulness and consideration for others. People entertain warmly and joyously. To persuade a friend to stay for lunch is a triumph and a precious honour. To entertain many together is to honor them all mutually. It is equally an honour to be a guest.–Claudia Roden, A Book of Middle Eastern Food (1968)
Claudia Roden is an Egyptian-born food writer. She studied in Paris, then later moved to London, where she has lived for most of her life. She travels as a food writer and is the author of the James Beard award–winning The Book of Jewish Food and A Book of Middle Eastern Food amongst other works. Her most recent book Arabesque won the Andre Simon Memorial Fund Award for Best Food Book, the Glenfiddich Best Food Book Award, and the Gourmand World Media Special Award of the Jury.
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Simon Says: Daily Food Quote, March 9, 2011
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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.–Henry David Thoreau (1817-1862)
Henry David Thoreau was an American author, poet, naturalist, historian, philosopher and life-long abolitionist. The author of the book Walden (1854), where he details his experiences living in a cabin for two years near Walden Pond in Concord, Massachusetts, on land owned by his friend Ralph Waldo Emerson. The book is a chronicle of the experience as well as part social experiment and spiritual discovery.
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Simon Says: Daily Food Quote, March 8, 2011
The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome.–Claudia Roden, food writer, Picnic: The Complete Guide to Outdoor Food (1981)
Egyptian born, Claudia Roden studied in Paris and moved to London where she has lived for most of her life. She travels as a food writer and is the author of the James Beard Award–winning The Book of Jewish Food and A Book of Middle Eastern Food, amongst other works. Her most recent book Arabesque won the Andre Simon Memorial Fund Award for Best Food Book, the Glenfiddich Best Food Book Award, and the Gourmand World Media Special Award of the Jury.
- Claudia Roden, photo courtesy of New Yorker.
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Simon Says: Daily Food Quote, March 7, 2011
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Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners. —-Andre Simon
André Louis Simon (1877 – 1970) was the charismatic leader of the English wine trade for almost the entire first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years. In 66 years of authorship, he wrote 104 books. For 33 years, he was one of London’s leading champagne shippers; for another 33 years active president of the Wine & Food Society. Although he lived in England from the age of 25, he always remained a French citizen. He was both Officier de la Légion d’Honneur and holder of the Order of the British Empire.
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Simon Says: Daily Food Quote, March 4, 2011
The ambition of every good cook must be to make something very good with the fewest possible ingredients.–Urbain Dubois (1818-1901)
Urbain Dubois, was a pupil of the great Marie-Antoine (or Antonin) Carême, the father of French haute cuisine and a renowned pastry chef. He was author of The Household Cookery Book (1871), amongst other works, his specialty being decorative pieces. He had a preference for Russian service. He was also a fine artist whose food paintings and etchings chronicled the preferences of an early era (see below).
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Simon Says: Daily Food Quote, March 3, 2011
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.–Doug Larson
Doug Larson, born February 10, 1926, wrote for the Wisconsin-based newspapers the Green Bay Press-Gazette and the Door County Advocate in the U.S.. Larson’s quotes are catchy, and show up often on T-shirts and the Internet.
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Simon Says: Daily Food Quote, February 28, 2011
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“I’m feeling mighty lonesome
Haven’t slept a wink
I walk the floor and watch the door
And in between I drink
Black coffee
Love’s a hand me down brew
I’ll never know a Sunday
In this weekday room”
Paul Francis Webster
Paul Francis Webster was an American composer who three times won an Oscar for best song. He attended both New York University and Cornell University without ever receiving a degree before he joined the US Navy, and becoming a dance instructor prior to finding his true voice as a lyricist. This song was published in 1948 and recorded by Ella Fitzgerald in 1960.
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Simon Says: Daily Food Quote, February 22, 2011
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.–John Cage
Apart from being a very gifted composer, poet, artist and print maker, John Cage was an amateur mycologist and mushroom collector.
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