In Taiwan, one sentence that was often repeated when friends greeted each other was "Ni ch'ih pao le, mei yu?" ("Have you eaten or not?") Clearly, I had come to the right place. —Nina Simonds,
"Chinese Cuisine: Seasonings," January 1979
The Bhutanese have such gentle manners that it was clear that the only raised voices we would hear during our stay would be our own. —Stephanie Stokes,
"Bhutan: A Realm of Shangri-La," September 1976
Local mineral water tastes like liquid in which rusty iron chains have been immersed. Peter Ustinov has said it tastes like gunpowder. —John Bainbridge,
"Diary of a Leningrad Weekend," April 1978
After Marie Antoinette appeared in public with a potato flower in her hair, and Louis XVI with one in his buttonhole, and it became known that potatoes were served at the royal table, the lowly tuber was regarded as quite à la mode. —James Beard,
"Potatoes," May 1971
I would like the Plat plain / With lucid leek and shredded shamrock / A tensile turnip, a complacent tomato, / And one preternatural potato. —Senator Eugene J. McCarthy,
"My Companion Orders Dinner," August 1975
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