“~....value simplicity in all things, never serve any aperitif but Champagne. Hard liguor requires a bar, special paraphernalia, and a variety of glasses, as well as messy shaking or stirring. More important, it numbs more than it tickles the taste buds. When you've spent time and money preparing delicious food for your guests, the last thing you want is to render them unable to taste it. That will eliminate one of the most important topics of conversation!~”

“Expose them {your kids} to the widest variety of vegetables and fruits, showing them how good things can be in season. Tasteless fruits and vegetables won't win them over for life.”

“Ever since that day in Chicago, whenever I see such scenes, I think of a quote by Billat-Savarin, the eighteenth-century 'modern' gastronome, well known for his writings and meditations on the physiology of taste and for his famous dictum 'We are what we eat.' But he also wrote even more revealingly: 'The destiny of a nation depends on how it feeds itself.”

“We can't imagine anything more boring than to live with someone who doesn't care about food or eating or sharing meals.”

“French women eat and serve what's in season, for maximum flavor and value, and know availability does not equal quality.”

“A meal that can be packed and frozen and thawed is nothing you should desire--much less teach your kids to want.”

“French women typically think about good things to eat. American women typically worry about bad things to eat.”