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
Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
Interpretation
What this quote means
The quote criticizes artificial and processed foods that compromise genuine eating experiences.
Julia Child's quote highlights the importance of natural ingredients in cooking, condemning the prevalence of synthetic foods that are engineered to mimic taste while lacking nutritional integrity. She expresses a passionate view that such food substitutes not only detract from the pleasure of eating but also pose a moral concern in the realm of culinary practices.
Themes
FoodCookingNaturalHealthArtificialNutrition
In practice
Example use cases
During a cooking workshop, to emphasize the importance of utilizing fresh ingredients.
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
Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
Anthony BourdainRead
Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.
Auguste EscoffierRead
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
Yotam OttolenghiRead
Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer.
Tom RobbinsRead
He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.
Michael PollanRead
Food is not rational. Food is culture, habit, craving and identity.
Jonathan Safran FoerRead