We burned with love for ourselves, all of us, starters of the fire we suffered- our love was the affliction for which only our love was the cure.
Jonathan Safran FoerRead
Food is not rational. Food is culture, habit, craving and identity.
Interpretation
Food transcends mere nutrition; it embodies cultural significance and personal identity.
This quote emphasizes that food is far more than just a source of sustenance; it represents our cultural heritage, personal habits, desires, and the essence of who we are. It suggests that our relationship with food is deeply intertwined with our identity, societal norms, and emotional connections.
In practice
In a discussion about cultural diversity, I might say, 'As Jonathan Safran Foer noted, food is not rational; it encompasses our culture, habits, cravings, and identity.'
We burned with love for ourselves, all of us, starters of the fire we suffered- our love was the affliction for which only our love was the cure.
Memory was supposed to fill the time, but it made time a hole to be filled. Each second was two hundred yards, to be walked, crawled. You couldn't see the next hour, it was so far in the distance. Tomorrow was over the horizon, and would take an entire day to reach.
She was not crying Which surprised me very much But I understand now That she had found places For her melancholy That were behind more masks Than only her eyes
What do babies dream of? She must be dreaming of the before-life, just as I dream of the afterlife.
A few weeks after the worst day, I started writing lots of letters. I don't know why, but it was one of the only things that made my boots lighter.
What is being awake if not interpreting our dreams, or dreaming if not interpreting our wake?
He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.
Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.
You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
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.
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