Alice Waters Quotes

A lot of equipment can get in the way of the connection with food, with touching and feeling.
A whole set of values comes with fast food: Everything should be fast, cheap and easy; there's always more where that came from; there are no seasons; you shouldn't be paid very much for preparing food. It's uniformity and a lack of connection.
Americans don't have deep gastronomic roots. They wanted to get away from the cultures of Europe or wherever they came from. We stirred up that melting pot pretty quickly.
Basically, the person in the White House should be principled, should have a philosophy about food that relates directly to organic agriculture. I will continue to push for that.
Buy foods from nearby farms and have that food served in the cafeteria.
Create a garden; bring children to farms for field trips. I think it's important that parents and teachers get together to do one or two things they can accomplish well - a teaching garden, connecting with farms nearby, weave food into the curriculum.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.
First, kids should be involved in the production of their own food. They have to get their hands in the dirt, they have to grow things. They also have to become sensually stimulated, and the way to begin is with a bakery.
Food can be very transformational, and it can be more than just about a dish. That's what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.
Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.
Food isn't like anything else. It's something precious. It's not a commodity.
Food should be cheap, and labor should be cheap, and everything should be the same no matter where you go; whether it's a McDonald's in Germany or one in California, it should be the same. And this message is destroying cultures around the world. Needless to say, agriculture goes with it.
Grass-fed cattle are leaner. But it's not true that they are less flavorful.
Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.
I am an optimist of the first order.
I am disappointed because nobody is talking about food and agriculture. They're talking about the diets of children, but they're talking about Band-Aids. We're not seeing a vision.
I believe there should be breakfast, lunch and afternoon snack, all for free and for every child that goes to school. And all food that is good, clean and fair.
I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.
I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
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AuthorName
Alice Waters
Profession
Chef
BirthDate
28 April, 1944
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