Top 10 Cuisines Quotes
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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.
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.
They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.
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