"For my parents, I think Filipino food being the “it” cuisine...is akin to suddenly becoming the most popular kids in school just before graduation. After long last, acceptance and ascendance!"
"Before I knew it the sausage became a sign of Berlin I carried with me when away, a craving for a pieced-together city and its gawky magic."
"Finally, a week or so later, a loop of wire will be tied around its ankle and the ham will be ready to hang inside the house. Time, a little smoke and the cool mountain air will take care of the rest."
"Though Danish bacon may be the country’s most famous product, in the years after World War II, considerable quantities of 16mm film were distributed across the globe...The pig industry, then, functioned as an emblem of a modern and egalitarian Denmark."
"With [The Sudanese Kitchen], Omer aims to publish the first commercially-available Sudanese cookbook that is available outside of Sudan and Africa, and still sourced from Africa."
"For too long, Africans have kept their amazing food a greedy secret, cooked and closely guarded by mothers and grandmothers in the home, then rolled out just for celebratory occasions such as weddings and naming ceremonies."
"The story of Mexican food is an asymmetrical narrative told by outsiders, its origins discredited by self-appointed food anthropologists and prone to the fetishizing of delicious but less relevant snacks and treats like elotes, paletas, and chips and salsa."
"In the tiny Minimiam studio, just two steps from the famous Moulin Rouge in Paris, an entire universe of miniature figurines waits to be photographed against landscapes crafted out of food."
"Food has always had a place in still life painting. It has come to represent so many things and has taken on symbolic meaning in all cultures. It makes sense that it is a central ingredient to still life."
"Karl and I sit in the lush green bush of Oforala—in southern Nigeria—scooping pounded yam and dipping it into okra soup, the crushed car of his grandfather placed in the middle of the table as a testament to our many conversations about bringing the cars to the UK."
"Why use thickeners, why use gelatins and stuff like that, industrialized products—what I call magic powders—instead of using what we have? Whenever I go to the Andes I see how many powders they have. They all have meanings, history, years and years and years of people using them in different ways."
"'A story about food can travel much faster and wider than can the food itself or the experience of eating,' the book teaches us, demonstrating (without preaching or pandering) the role that the human beings continue to have in holding a mirror up to nature—and to ourselves."
"The second definition of voluptuous, as an adverb—voluptuously—describes the very process of eating: with pleasure, in a moment of hedonism, as a luxury. It is a word at the forefront of this book, and at pivotal to all of Fisher’s experiences with food."