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“Nothing significant exists under Italy's sun that is not touched by art. Its food is twice blessed because it is the product of two arts, the art of cooking and the art of eating. While each nourishes the other, they are in no way identical accomplishments. The art of cooking produces the dishes, but it is the art of eating that transforms them into a meal. Through the art of eating, an Italian meal becomes a precisely orchestrated event, when the products of the season, the traditions of place, the intuitions of the cook, and the knowledgeable joy of the participants are combined into one of the most satisfying experiences of which our senses are capable ...”
“Not everyone in Italy may know how to cook, but nearly everyone knows how to eat. Eating in Italy is one more manifestation of the Italian's age-old gift of making art out of life.”
“Eating in Italy is essentially a family art, practiced for and by the family. The finest accomplishments of the home cook are not reserved like the good silver and china for special occasions or for impressing guests, but are offered daily for the pleasure and happiness of the family group.”
“[On cooking:] What you keep out is as significant as what you put in.”
“I need to smell its smells, to hear its sounds, to see food in a pot that simmers, bubbles, sizzles. I enjoy the physical involvement of stirring, turning, poking, mashing, scraping.”
“80% of Italian cooking is done in a sauté pan.”
Marcella Hazan, Italian-born U.S. cookbook writer
(1924 - 2013)