料理名言

料理名言

1.你好,关于美食的名人名言

《汉书·郦食其传》：“王者以民为天，而民以食为天。”

如果需要改变一种饮食习惯，那么最好对饮食全面重新调整一下。——（英国哲学家）培根

我为生存，为服务于人而食，有时也为快乐而食，但并不为享受才进食。——（印度政治家）甘地

你应该为生存而食，不应为食而生存。——（古罗马哲学家）西塞罗

你把消化弄得失常了，就是自己毒化自己的血液。（德国思想家）恩格斯

一个人不先感到饥渴，便享受不到饮食的乐趣。——（古罗马哲学家）奥古斯丁

一生没有宴饮，就像一条长路没有旅店一样。——（古希腊哲学家）德漠克利特

一味追求食物精美是生活奢侈的标志，不愿再吃家常便饭是精神病症的预兆。（古罗马哲学家）塞涅卡

人一吃过饭就变得保守了。——（美国作家）爱默生

人之养老之道，虽有水陆百品珍锤，每食忌于杂，杂则五味相扰。——（中国古代医学家）孙思邀

人不得夜食，夜勿过醉饱。——（中国古代医学家）孙思邀

人无疑是大地的主人。{ê_又是胃肠的奴隶。（俄国作家）冈察洛夫

人的饮食要从五谷杂粮中吸收多方面的营养，也要从多种蔬菜中吸收营养，不能偏食。——（中国教育家）徐特立

口腹之欲，何穷之有。每加节俭，亦是惜福延寿之道。——（中国古代诗人）苏轼

已饥方食，未饱先止；散步逍遥，务令腹空。——（中国古代诗人）苏轼

不要因为你自己没有胃口而去责备你的食物。——（印度作家）泰戈尔

不要忽略你的身体的健康；饮食，动作，均须有节。&mdash，心灵鸡汤；—（古希腊数学家）毕达哥拉斯

美食珍锺可以充实肌肤，却会闭塞心窍。——（英国戏剧家、诗人）莎士比亚朱熹 ：饮食约而精，园蔬胜珍馐

《格言联璧》：博弈之交不终日，饮食之交不终月，势力之交不终年，惟道义之交，可以终身.

荪多·麦克纳波：节食比绝食更难。饮食适量需要头脑清醒，而滴水不进只需死硬的意志。

饮食勿过量，偏食不足称；戒烟不酗酒，脏俯自宁静

2.美食总动员（料理鼠王）中的经典语句

美食家的评论： 从某种程度上来说，批评家的工作是简单的。

我们不用冒什么风险，带着高高在上的优越感来对他人的工作和名誉评头论足。我们从那种东西写起来好写而读起来也很有趣的否定批评中赢得自己的名誉。

然而我们评论家们所需要面对的残酷的事实是即使是一道最普通的菜肴或许都比我们那一纸空谈要有意义得多。 而一个批评家真正冒险的时刻是他发现并决定保护一个新秀的时候。

因为这个世界总是对于一个年轻的天才，一项新颖的创造或者一个需要被鼓励的新需求充满着敌意。 昨天晚上，我从一个出乎我意料的厨师那里尝到了一道新的超乎寻常的美味。

这道美味和制作它的厨师都战胜了在这之前我对美食那极端肤浅的看法。他们颠覆了我对美食的认知。

过去，我曾对古斯特的名句“任何人都能烹饪”毫不加掩饰的施以轻蔑和嘲讽。但是直到如今，我才真正明白他这句话真正的含义：并不是所有从事某一行的人的人都能最终成为伟大的艺术家，但是一个伟大的艺术家却能够来自于从事与这一行业的任何地方。

很难想象现在在古斯特饭店里掌勺的可以说是巴黎最好的大厨竟然有着那么卑微的身世。 我还将重返古斯特饭店，带着更多的期待和一副饥肠。

In a way the workof a critic is easy.We risk us little and we have pleasure evaluating with superiority the ones that submit us your work and reputation we win fame with negative criticisms which are fun of write and to read.But the hard reality that we critical should face it is just that in the picture general in excess simple filth perhaps be more significant than our criticism. But times a critic it risks in fact something as when it defends and it discovers a novelty.The world is used to be hostileto the new talents,the new creations,the new needs to be encouraged Yesterday by night I tried something newan extraordinary dish of an unexpectedly singular source.Tell that both the dish and who did itthey defy my perception about gastronomy is extremely superficial.They managed to shake my structure. In the past I did not do secrethow much my disdain by the famous slogan of the boss Gusteau Anyone it can cook.But I realize that only now I comprehend really what he meant: Neither all of them they can become great artists,But a great artist can come of anywhere! It is difficult to imagine the humblest origin of this genius that now cooks in the Gusteau's Which is in the opinion of this critic nothing less than the best boss of France. I will come back to Gusteau's,soon with much hunger. -----------------------补充 Great cooking is not for the faint of heart. 胆小的人做不出精湛的美食 * You must be imaginative, strong hearted. 只要有想像力，还要有决心 * You must try things that may not work. 千万不要怕失败 And you must not let anyone define your limits because of where you come from. 也不要因为出身低就让别人限制了你发展的机会 Your only limit is your soul. 你的成败在于你的心 What I say is true. Anyone can cook.But only the fearless can be great. 我说的是真话 任何人都可以烹饪。但是只有勇者才会成功 In many ways, the work of a critic is easy. 就很多方面来说评论家的工作很轻松 We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. 我们冒的风险小却位高权重，人们必须奉上自己和作品供我们评论 We thrive on negative criticism, which is fun to write and to read. 我们以负面评论见称，因为读写皆饶富趣味 But the bitter truth we critics must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. * 可是，我们评论家必须面对一个难堪的事实 ：以价值而言， 被评论家批评为平庸之物的同时我们的评论也许比他更为平庸 But there are times when a critic truly risks something and that is in the discovery and defense of the new. 可是有时候评论家真的得冒险去发现并且捍卫新的事物 The world is often unkind to new talent, new creations. 这个世界对待新秀、新的创作非常苛刻， The new needs friends. 新人及新作需要朋友 Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚我有个全新的经验，奇妙的一餐来自令人意想不到的出处 To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. 如果说那一餐和它的创造者挑战了我对精致美食先入为主的观念， 这仍只是轻描淡写的说法 They have rocked me to my core. 他们彻底震撼了我 In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." 过去我公开对食神古斯多的著名格言“料理非难事”表示不屑 But I realize only now do I truly understand what he meant. 但是我发觉现在我才真正了解他的意思 * Not everyone can become a 。

3.料理鼠王经典台词

Remy: I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered！ 雷米：我总是相信勤奋与努力外加一点点幸运就能换来成功，我的天分被发现，只是时间的问题。

[Narrating a freeze-frame of himself being chased in a gourmet Parisien resturant] Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I。 I like good food, ok? And。

good food is。 hard for a rat to find! Django: It wouldn't be so hard to find, if you weren't so picky! Remy: I don't wanna eat garbage dad！ （讲述他在一家高级的巴黎餐馆被追逐的经历。）

雷米：这是我，我认为我需要重新思考定位一下我的人生。我实在是忍不住。

我……我喜欢好吃的食物，知道吗？而且……好吃的食物……对于一只老鼠，是非常难找到的。 迪亚哥：也不会很难啊，只要你不那么挑剔！ 雷米：爸爸，我不想吃垃圾！ Remy: [observing what Emile is eating] What is that? Emile: I don't really know. Remy: You dunno。

and you're eating it? Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up. Remy: This is what I'm talking about. 雷米（正在观察艾米尔吃的东西）：这是什么啊？ 艾米尔：我也不知道。 雷米：你不知……那你还吃？ 艾米尔：你知道的，一旦你想办法克服呕吐的反射神经，任何东西都是可以吃的。

雷米：这就是我正在谈论的。 Linguini: You were the one getting fancy with the spices！ 林奎尼：你对调味品的使用充满了惊人的想象力。

Skinner: Welcome to hell！ 斯凯纳：欢迎来到地狱！ Gusteau: Food always comes to those who love to cook. 古斯特：只有那些喜欢烹饪的人，才能做出真正的食物。 Colette: He calls it his "Little Chef". 科莱特：他称呼它为他的"小厨师"。

Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage. 迪亚哥：食物是燃料，如果你对放在你肚子里的东西如此吹毛求疵的话，你的能量很快就会用光的。所以现在闭嘴吃你的垃圾。

Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. 古斯特：你知道我说过的话，人人都能当厨师。 雷米：耶，人人都能当厨师，并不意味着人人都应该当厨师。

Anton Ego 最后那一段评论： In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. 就许多方面来说，评论家的工作很轻松；我们冒的风险很小，却握有无比的权力。人们必须奉上自己和作品，供我们评论…。

We thrive on negative criticism, which is fun to write and to read. 我们喜欢吹毛求疵，因为读写皆饶富趣味。 But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. 但我们评论家得面对难堪的事实，就是以价值而言--我们的评论，可能根本比不上我们大肆批评的平庸事物！ But there are times when a critic truly risks something, and that is in the discovery and defense of the new. 可是，有时评论家必须冒险去发掘并捍卫新的事物！这世界常苛刻的对待新秀、新的创作，新的事物需要人支持。

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚，我有个全新的体验，一顿奇妙的菜肴，来自令人意想不到的出处！ To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. 如果说这顿菜肴和它的创作者，挑战了我对美食先入为主的观念！这麽说还太含蓄，他们彻底的震撼了我！ In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook. 过去我曾公开呛声…对食神著名的名言：“料理非难事”嗤之以鼻！ But I realize that only now do I truly understand what he meant. 不过我发现，现在我终於真正了解他的意思。 Not everyone can become a great artist, but a great artist can come from anywhere. 并非是谁都能成为伟大的艺术家…，不过伟大的艺术家，却可能来自任何角落， It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France. 现今在食神餐厅掌厨的天才们，出身之低微，令人难以想像…。

依在下的看法，他是法国最优秀的厨师…。 I will be returning to Gusteau s soon, hungry for more. 我很快会再度光临食神餐厅！满足我的口腹之欲…那一晚很美好，是我这辈子最快乐的一晚！满意请采纳~。

4.料理鼠王经典台词

Remy: I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered！ 雷米：我总是相信勤奋与努力外加一点点幸运就能换来成功，我的天分被发现，只是时间的问题。

[Narrating a freeze-frame of himself being chased in a gourmet Parisien resturant] Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I。 I like good food, ok? And。

good food is。 hard for a rat to find! Django: It wouldn't be so hard to find, if you weren't so picky! Remy: I don't wanna eat garbage dad！ （讲述他在一家高级的巴黎餐馆被追逐的经历。）

雷米：这是我，我认为我需要重新思考定位一下我的人生。我实在是忍不住。

我……我喜欢好吃的食物，知道吗？而且……好吃的食物……对于一只老鼠，是非常难找到的。 迪亚哥：也不会很难啊，只要你不那么挑剔！ 雷米：爸爸，我不想吃垃圾！ Remy: [observing what Emile is eating] What is that? Emile: I don't really know. Remy: You dunno。

and you're eating it? Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up. Remy: This is what I'm talking about. 雷米（正在观察艾米尔吃的东西）：这是什么啊？ 艾米尔：我也不知道。 雷米：你不知……那你还吃？ 艾米尔：你知道的，一旦你想办法克服呕吐的反射神经，任何东西都是可以吃的。

雷米：这就是我正在谈论的。 Linguini: You were the one getting fancy with the spices！ 林奎尼：你对调味品的使用充满了惊人的想象力。

Skinner: Welcome to hell！ 斯凯纳：欢迎来到地狱！ Gusteau: Food always comes to those who love to cook. 古斯特：只有那些喜欢烹饪的人，才能做出真正的食物。 Colette: He calls it his "Little Chef". 科莱特：他称呼它为他的"小厨师"。

Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage. 迪亚哥：食物是燃料，如果你对放在你肚子里的东西如此吹毛求疵的话，你的能量很快就会用光的。所以现在闭嘴吃你的垃圾。

Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. 古斯特：你知道我说过的话，人人都能当厨师。 雷米：耶，人人都能当厨师，并不意味着人人都应该当厨师。

Anton Ego 最后那一段评论： In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. 就许多方面来说，评论家的工作很轻松；我们冒的风险很小，却握有无比的权力。人们必须奉上自己和作品，供我们评论…。

We thrive on negative criticism, which is fun to write and to read. 我们喜欢吹毛求疵，因为读写皆饶富趣味。 But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. 但我们评论家得面对难堪的事实，就是以价值而言--我们的评论，可能根本比不上我们大肆批评的平庸事物！ But there are times when a critic truly risks something, and that is in the discovery and defense of the new. 可是，有时评论家必须冒险去发掘并捍卫新的事物！这世界常苛刻的对待新秀、新的创作，新的事物需要人支持。

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚，我有个全新的体验，一顿奇妙的菜肴，来自令人意想不到的出处！ To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. 如果说这顿菜肴和它的创作者，挑战了我对美食先入为主的观念！这麽说还太含蓄，他们彻底的震撼了我！ In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook. 过去我曾公开呛声…对食神著名的名言：“料理非难事”嗤之以鼻！ But I realize that only now do I truly understand what he meant. 不过我发现，现在我终於真正了解他的意思。 Not everyone can become a great artist, but a great artist can come from anywhere. 并非是谁都能成为伟大的艺术家…，不过伟大的艺术家，却可能来自任何角落， It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France. 现今在食神餐厅掌厨的天才们，出身之低微，令人难以想像…。

依在下的看法，他是法国最优秀的厨师…。 I will be returning to Gusteau s soon, hungry for more. 我很快会再度光临食神餐厅！满足我的口腹之欲…那一晚很美好，是我这辈子最快乐的一晚！满意请采纳~。

《治家格言》

记住家和万事兴

无须终日口不停

爱惜我们小天地

永远充满着太平

相亲相爱同相敬

家庭才会有温馨

谦虚人人都仰慕

礼让个个受欢迎

爱护家庭如爱己

不妨坦白与忠诚

齐心合理来做事

这样才算是生性

如果时时多吵闹

大家心理没安宁

凡事应要留余地

幸福然后有时倾

互相信任为至上

心理不要藏阴影

做人带点人情味

不可对人冷冰冰

一点笑容最可爱

家理应时见光明

热情买得人感动

印象难忘在心声

家务需要勤料理

物品安放要整齐

保持地方常洁静

才有快乐的心境

头脑一定要冷静

理智时刻要清醒

事前最好有准备

不可临渴而掘井

生活若然是清苦

各人内心要安静

忍耐任由风雨过

守得云开见月明

平生不做亏心事

半夜敲门也不惊

大家安份来过日

自然福至在心灵