People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that a lot of locals go to McDonald's, Applebee's and the like.
It's a special feeling when you are blasting through the park along the Monza straights, and there are so many really enthusiastic fans there. I have to admit, though, it's not only the racing I'm looking forward to, as Italian cuisine is superb.
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
Travel is so important in its capacity to expand the mind. It's exciting to start as young as possible - you get to see how other cultures live, challenge your senses, and try different cuisines.
When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.
Original, in French: La bonne cuisine est la base du véritable bonheur. English: Good food is the foundation of genuine happiness.
Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.
I never really knew what fine cuisine was when I was a little boy in Canada. For me, Italian food was 'Kraft Dinner' or pizza. When I moved to New York, that's when I discovered all the Italian food.
I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences...
I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.
In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin' onions and, I'm sure, their legitimate and very Australian cuisine. In the real Outback?...
