We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
Julia ChildRead
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
Interpretation
What this quote means
This quote reflects nostalgia for a time when culinary indulgence was celebrated without concern for health issues.
Julia Child reminisces about a period in the 1960s when eating was less scrutinized, and pleasures like butter and cream were plentiful, highlighting a carefree relationship with food that she associates with joy and culinary freedom. She contrasts this with modern attitudes towards diet and health, suggesting a loss of gastronomic pleasure in contemporary society.
Themes
NostalgiaGastronomyHealthFoodCulinary
In practice
Example use cases
Sharing a memory of old-fashioned cooking styles during a dinner party.
More from Julia Child
All quotes →The egg can be your best friend if you just give it the right break
Julia ChildRead
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
Julia ChildRead
Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, 'scientific' though. I was thirty-seven years old and still discovering who I was.
Julia ChildRead
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Julia ChildRead
Wine is one of the agreeable and essential ingredients of life
Julia ChildRead
Similar quotes
My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics and psychology and anthropology, all of these different things you have to deal with.
Michael PollanRead
Is it a good hot dog? That’s all I want to know … I don’t think the personal health and purity of my colon is that important compared to pleasure. As a chef, I’m not your dietitian or your ethicist. I’m in the pleasure business …. My responsibility is to give you the most delicious tomato that I can afford, given the circumstances, and maybe increase the likelihood that you get laid after dinner.
Anthony BourdainRead
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
Anthony BourdainRead
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.
Grant AchatzRead
A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.
M. F. K. FisherRead
I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.
Anthony BourdainRead