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In our fast-forward culture, we have lost the art of eating well. Food is often little more than fuel to pour down the hatch while doing other stuff - surfing the Web, driving, walking along the street. Dining al desko is now the norm in many workplaces. All of this speed takes a toll. Obesity, eating disorders and poor nutrition are rife.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
I'm a secret interior decorator. There's a mural on my dining room wall of the railroad tracks at 30th Street Station in Philadelphia. I love having my hometown with me out here in California.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
Too many people just eat to consume calories. Try dining for a change.
When you are dining with a demon, you got to have a long spoon.
Navjot Singh Sidhu
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
The Sabbath is a weekly cathedral raised up in my dining room, in my family, in my heart.
Ping-pong was invented on the dining tables of England in the 19th century, and it was called Wiff-waff! And there, I think, you have the difference between us and the rest of the world. Other nations, the French, looked at a dining table and saw an opportunity to have dinner; we looked at it an saw an opportunity to play Wiff-waff.
Schizophrenia beats dining alone.
There's something I call 'Moving Day,' which I've done for the last 20 years. Look at everything in your home, then think about how you could combine things in a different way. Maybe you break up your night tables and use one in the family room; maybe the dining room sideboard becomes a console table for your television, with storage underneath.
Dining rooms are really all about the table and the chairs.
I was very happy sitting alone at a dining room table, writing a script.
Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus.
I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.
It's often hard for us to imagine going without some of our luxuries like travel, dining out, or Internet, much less our basic necessities like food and water. But try for a minute to imagine how life would be with such deprivations.
I'd like to record somewhere really different. Rent a really big house and get a mobile in and set up in the dining room. Maybe New England; it'd be nice in September or October.
The first trip I remember taking was on the train from Virginia up to New York City, watching the summertime countryside rolling past the window. They used white linen tablecloths in the dining car in those days, and real silver. I love trains to this day. Maybe that was the beginning of my fixation with leisurely modes of travel.
The dining room in my old house was truly magnificent, but by far the worst room for conversation. I'd get up from the table, a very long table, and somebody would always say, Paul, I never got to talk to you.
The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.
My aunt got me interested in journalism - she found an old typewriter, had it worked over, put it on the dining room table, gave me a stack of paper and said, 'Play like you're a writer.'
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
In 1994, when I came to PepsiCo, there were really three businesses. They were soft drinks, which included both bottling and the concentrate company. There were salted snacks - Frito Lay. And restaurants where we had, we all talk of them, Pizza Hut, KFC and a whole bunch of casual dining chains.
Every time I open a new restaurant, I wake up in the middle of the night moaning about bread and water. I dream I am in the middle of the dining room, and I am panicked.
A. P. J. Abdul Kalam
Martin Luther King, Jr.
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