Weather is a literary specialty, and no untrained hand can turn out a good article on it
Mark TwainRead
The average American's simplest and commonest form of breakfast consists of coffee and beefsteak.
Interpretation
This quote humorously highlights the simplicity and popularity of a traditional American breakfast choice.
Mark Twain's quote reflects a witty observation about the typical breakfast habits of Americans, suggesting that even the simplest meals can be characterized by specific, notable ingredients. In this case, the combination of coffee and beefsteak emphasizes both the commonness of the meal and the cultural significance of these foods in American society.
In practice
This quote can be used in a discussion about American food culture during a cooking seminar.
Weather is a literary specialty, and no untrained hand can turn out a good article on it
The easy part of being an artist is figuring out the message that everyone else is ready to hear. The hard part is waiting for the proper lull to make the announcement.
You can't reason with your heart; it has its own laws, and thumps about things which the intellect scorns.
To be good is noble; but to show others how to be good is nobler and no trouble.
Name the greatest of all inventors. Accident.
In Paris they just simply opened their eyes and stared when we spoke to them in French! We never did succeed in making those idiots understand their own language.
Bread is for us a kind of successor to the motherly breast, and it has been over the centuries responsible for billions of sighs of satisfaction.
It's still possible to savor the remarkable foods that millennia of human ingenuity have teased from milk. A sip of milk itself or a scoop of ice cream can be a Proustian draft of youth's innocence and energy and possibility, while a morsel of fine cheese is a rich meditation on maturity, the fulfillment of possibility, the way of all flesh.
There is not a thing that is more positive than bread.
The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.
What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!
We eat as sons and daughters, as families, as communities, as generations, as nations, and increasingly as a globe. We can't stop our eating from radiating influence even if we want to.
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