“Art, after all, is nothing but the cause and effect of attuning the senses, whether sight, hearing, or touch. Why, then, refuse taste its place in the genesis and triumph of art?” —Docteur Edouard de Domaine

“Butter vs. margarine? I trust cows more than chemists.” —Dr. Joan Dye Gussow

“Nouvelle cuisine, roughly translated, means: I can’t believe I paid 96 dollars and I’m still hungry.”—Mike Kalin

“The best food in the world is all the better—and foods less good are considerably helped—by being served attractively and in interesting containers.”—Dorothy Draper, “Entertaining is Fun,” 1941

“Guinness is good for you.” —S.H. Benson

“Non-cooks think it’s silly to invest two hours’ work in two minutes’ enjoyment, but if cooking is evanescent, well, so is the ballet.” —Julia Child

“Even in the future—when we all will partake of freeze-dried fruits and vegetables, radiation-preserved meats and ‘flesh’ that is not flesh at all, but spun soybean fibers—the criterion of good cooking will still be the same old one, taste. The palate, like the faithful heart, does not change.” —Dale Brown, “American Cooking,” 1968