Spices are like colors: if you mix them all together you get a taste that is akin to the colors black, dark brown, or grey. But if you mix spices judiciously and sparingly—as you would mix yellow and blue to make green—you get a wholly unexpected and beautiful flavor.

Sufia began to grind turmeric with a giant stone shaped like a rolling pin. She passed the stone back and forth over the turmeric bulb, smashing it into a rough paste, and then went over it again and again until it turned smooth, darkening to the colour of crushed marigolds.

I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC

Here is an entire institute devoted to glorifying the art of cooking,

French and Italian cooking have been elevated to a really high art form.

The French peasant cuisine is at the basis of the culinary art. By this I mean it is composed of honest elements that la grande cuisine only embellishes.