{"quotes":[{"text":"I nearly killed a rabbit' is not an ingredient for preparing broth or pepper soup. 'I lost it' may seem bitter; but 'I nearly won it' is bitterest! Remember, if it must be done, then it must be done well!","author":"Israelmore Ayivor","tags":["animal","bitter","cook","cooking","cuisine","do-it-well","dont-give-up","done-well","excel","excellent","food-for-thought","hunter","ingredient","israelmore-ayivor","never-give-up","prepare","preparing","rabbit","rat","well-done","win","winner"],"id":699,"author_id":"Israelmore+Ayivor"},{"text":"Why don't you like the foods I like?' he asks sometimes. 'Why don't you like the foods I make?' I answer.","author":"Lydia Davis","tags":["chef","cooking","cuisine","diet","food","foods","taste","vegan","vegetarian"],"id":51925,"author_id":"Lydia+Davis"},{"text":"Hitler was the archetype of the abstemious man. When the other krauts saw him drink water in the Beer Hall they should have known he was not to be trusted.","author":"A.J. Liebling","tags":["cuisine","france","hitler","paris"],"id":208930,"author_id":"A.J.+Liebling"},{"text":"There exists a bastard cuisine that is too often assumed to be real French cooking.","author":"Richard Olney","tags":["cooking","cuisine","food","food-establishment","french","provence"],"id":236386,"author_id":"Richard+Olney"},{"text":"If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.","author":"James Beard","tags":["cooking","cuisine","food","pork"],"id":244642,"author_id":"James+Beard"},{"text":"I have come to the conclusion that just as the Japanese live to work, Asians live to eat.","author":"Anastacia Oaikhena","tags":["asian","cooking","cuisine","culture","dining","food","meal"],"id":283159,"author_id":"Anastacia+Oaikhena"},{"text":"I love children. Eating them, that is.","author":"Keith McGowan","tags":["children","cuisine","eating","folktales","humor"],"id":303993,"author_id":"Keith+McGowan"},{"text":"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.","author":"Michael Pollan","tags":["america","cuisine","culture","flavor","taste"],"id":329924,"author_id":"Michael+Pollan"},{"text":"Her cuisine is limited but she has as good an idea of breakfast as a Scotchw.","author":"Arthur Conan Doyle","tags":["breakfast","cooking","cuisine","food","limitations","scotch","sherlock-holmes"],"id":331318,"author_id":"Arthur+Conan+Doyle"},{"text":"If anyone does not have three minutes in his life to make an omelette, then life is not worth living.","author":"Raymond Blanc","tags":["cuisine","eggs","food","french","joie-de-vivre","omelette","simple-pleasures"],"id":334346,"author_id":"Raymond+Blanc"}],"pagination":{"page":1,"page_size":10,"total":11,"pages":2,"next":"?page=2\u0026page_size=10"}}