Quotes on Menus

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

If you don't have a seat at the table, you're probably on the menu.

Theory is taught so as to make the student believe that he or she can become a Marxist, a feminist, an Afrocentrist, or a deconstructionist with about the same effort and commitment required in choosing items from a menu.

Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.

Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food.

We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. And we can help create a culture - imagine this - where our kids ask for healthy options instead of resisting them.

Composing a concert is like composing a menu.... If you start with light pieces and play a 45-minute sonata after the interlude, it's like starting dinner with hors d'oeuvres and dessert and finishing with a Châteaubriand and vegetables.

Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.

Language leads a double life - and so does the novelist. You chat with family and friends, you attend to your correspondence, you consult menus and shopping lists, you observe road signs, and so on. Then you enter your study, where language exists in quite another form - as the stuff of patterned artifice.

I am not interested in picking up crumbs of compassion thrown from the table of someone who considers himself my master. I want the full menu of rights.

I got a fan letter on the back of a prison menu. And I remember thinking, 'Well, they get pie. It's not so bad. They get pie on the weekends.' I want to say blueberry and also a Boston cream pie. Not so bad.

The slave of the belly ponders the menu with which to celebrate the feast. The servant of God, however, thinks of the graces that may enrich him.

Fast food is popular because it's convenient, it's cheap, and it tastes good. But the real cost of eating fast food never appears on the menu.

Usability is not everything. If usability engineers designed a nightclub, it would be clean, quiet, brightly lit, with lots of places to sit down, plenty of bartenders, menus written in 18-point sans-serif, and easy-to-find bathrooms. But nobody would be there. They would all be down the street at Coyote Ugly pouring beer on each other.

If you only design menus that are essentially junk or fast food, the whole infrastructure supports junk.

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

It's the same with menus and men and just about anything else: we think we're choosing things for ourselves, but in fact we may not be choosing anything. It could be that everthing's being decided in advance and we pretend we're making choices. Free will may be an illusion. I often think that.

In the sixties, everyone you knew became famous. My flatmate was Terence Stamp. My barber was Vidal Sassoon. David Hockney did the menu in a restaurant I went to. I didn't know anyone unknown who didn't become famous.

"Would you like to see the menu?" he said. "Or would you like to meet the Dish of the Day?" [...] "Good evening," it lowed and sat back heavily on its haunches, "I am the main Dish of the Day. May I interest you in parts of my body?"