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"Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG."
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"Retro is a symptom of a generation that is too lazy to innovate."
Author Name
Personal Development
"Anyone who has used that comforting phrase 'a nice cup of tea' invariably means Indian tea."
Author Name
Personal Development
"Our culture has bred consumers and addicts. We eat too much, buy too much, and want too much. We set ourselves on the fruitless mission of filling the gaping hole within us with material things. Blindly, we consume more and more, believing we are hungry for more food, status, or money, yet really we are hungry for connection."
Author Name
Personal Development
"The Frenchman works until he can play. The American works until he can't play; and then thanks the devil, his master, that he is donkey enough to die in harness. But the Englishman, as he has since become, works until he can pretend that he never worked at all."
Author Name
Personal Development
"To breathe Paris is to preserve one's soul."
Author Name
Personal Development
"I see Lord Buddha in the 21st Century across national borders, across faith systems, across political ideologies, playing the role of a bridge to promote understanding to counsel patience and to enlighten us with tolerance and empathy."
Author Name
Personal Development
"Culture, religion, and education, are conspiracies to standardize worldviews."
Author Name
Personal Development
"Confession. Years ago, I was invited to a cocktail party for an Asian-American networking group. As I introduced myself to a Japanese businessman, I reached out and firmly shook his hand. Much to my embarrassment now, I automatically took my other hand and wrapped our hands in a "hand hug. This is a common gesture of friendship in the South. As his wife approached, however, she appeared appalled and felt disrespected that I was touching her husband. Our cultural differences were marked. Despite this cultural mishap, I was able to redeem myself. We all moved past it and delighted in an interesting conversation. Physical touch is a touchy topic (pun intended), especially when various cultures are involved."
Author Name
Personal Development
"The nation that honors a dancer more than a scholar is no more a nation."
Author Name
Personal Development
"Culture is a symbolic veil with which we hide our animal nature from ourselves - and other animals."
Author Name
Personal Development
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"My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it."
Food
"My writing is remarkably non-confessional; you actually learn very little about me."
Writing
"The things journalists should pay attention to are the issues the political leadership agrees on, rather than to their supposed antagonisms."
Leadership
"Every major food company now has an organic division. There's more capital going into organic agriculture than ever before."
Food
"As long as one egg looks pretty much like another, all the chickens like chicken, and beef beef, the substitution of quantity for quality will go unnoticed by most consumers, but it is becoming increasingly apparent to anyone with an electron microscope or a mass spectrometer that, truly, this is not the same food."
Society
"In corn, I think I've found the key to the American food chain. If you look at a fast-food meal, a McDonald's meal, virtually all the carbon in it - and what we eat is mostly carbon - comes from corn."
Food
"Today it [high fructose corn syrup] is the most valuable food product refined from corn, accounting for 530 million bushels every year. (A bushel of corn yields 33 pounds of fructose)"
Science
"This is part of human nature, the desire to change consciousness."
Change
"We know there is a deep reservoir of food wisdom out there, or else humans would not have survived to the extent we have. Much of this food wisdom is worth preserving and reviving and heeding."
Knowledge
"French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way."
Cooking
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