A Quote by John Boynton Priestley on beginning

But some of us are beginning to pull well away, in our irritation, from . . . the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.