I’m not a mad, crazy foodie. But I have strong opinions and I know a lot about food.
GILES CORENI was 41 when I became a dad. I try to be as much fun as my father was, but I’m at home more – and less of a disciplinarian.
More Giles Coren Quotes
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My dad Alan loved Westerns and we watched them together when there wasn’t much else on TV. I had toy cowboys I’d call Richard Widmark or Gregory Peck and we’d restage the Battle of the Alamo.
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We’ve got rid of subeditors because we don’t need them. Because they were never necessary. They were just fetchers and gophers. They had a job, which has been superannuated by technology.
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We built walls around them with slits through which to fire arrows at scary, cross-eyed rural people, and brought our food and family inside because they were the safest places to be.
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When I tell people I spent almost a year in Paris, I know they imagine something out of a Woody Allen movie, which it wasn’t, of course. I was just working in a clothes shop, but I was aware that it was exciting.
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My dad was very successful as a journalist, so I didn’t want to be one. I wanted to be a novelist.
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He was a staffer at Punch but in the evening he wrote columns for the Evening Standard and The Times.
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It was fine for my Polish Ashkenazi forebears to live on dumplings and potatoes, because they laboured in the fields. But that diet is unsuitable for an urban lifestyle.
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I tried to leave the city once, for one of those other places. And, my God, the silence. I could hear myself think, and found that I wasn’t. I am not designed to be lonely as a cloud.
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You can get a decent mouthful of food in Warsaw or Chad if you look hard enough. It’s just I wouldn’t actually go there looking for the food.
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How clever am I? I’m really quite clever. I mean, look, I’ve got a first-class degree from Oxford.
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I sleep nine hours every night, I have a little nap after lunch, and, if I’m going out for dinner, I sneak in an extra one before I head out.
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Where my dad taught me everything about writing, Graham Paterson, who gave me my first job at The Times, taught me everything about journalism, which is that it’s no big deal, and it’s more important to have a glass of wine.
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So what on Earth there isn’t to like about New York? I don’t know. But what you do also have is a load of very ordinary restaurants which you make a terrible fuss about which are really only very average. Which is fine. One doesn’t go to New York for the food.
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Gradually, I developed opinions about food, and my French friends taught me that you have to complain in a restaurant.
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I think unionization of labour is a great thing.
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