We ought not to extract pernicious honey from poison blossoms of misrepresentation and mendacious half-truth, to pamper the course appetite of bigotry and self-love.
Samuel Taylor ColeridgeRead
There is one art of which people should be masters - the art of reflection.
Interpretation
The quote emphasizes the importance of mastering the ability to reflect on our thoughts and experiences.
Coleridge suggests that reflection is a vital skill for individuals, encouraging them to look inward and consider their thoughts and actions. This process allows people to gain deeper insights into themselves and their experiences, fostering personal growth and understanding.
In practice
This quote can be used in a personal development workshop to highlight the importance of self-reflection.
We ought not to extract pernicious honey from poison blossoms of misrepresentation and mendacious half-truth, to pamper the course appetite of bigotry and self-love.
Common sense in an uncommon degree is what the world calls wisdom.
And all who heard should see them there, And all should cry, Beware! Beware! His flashing eyes, his floating hair! Weave a circle round him thrice, And close your eyes with holy dread, For he on honey-dew hath fed, And drunk the milk of Paradise.
Often do the spirits stride on before the event; and in today already walks tomorrow.
Mr. Lyell's system of geology is just half the truth, and no more. He affirms a great deal that is true, and he denies a great deal which is equally true; which is the general characteristic of all systems not embracing the whole truth.
To believe and to understand are not diverse things, but the same things in different periods of growth.
Stories have a special way of putting us inside the people, inside the boots of the soldiers. You're absorbed in a way a documentary or nonfiction can't do for you.
Music is one of the noblest callings I can think of. It's the highest of all the art forms to me. For example, if my kid said to me, 'I want to give it all up,' whatever it is that they're doing, 'and I want to take my saxophone and go out,' I would say, 'May God go with you. This is a great and noble thing that you're doing.'
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
People tell me they open my e-mails first, because they aren't demands and you don't need to reply. They're simply for pleasure.
He capers, he dances, he has eyes of youth, he writes verses, he speaks holiday, he smells April and May.
A work of art doesn't have to be explained. If you do not have any feeling about this, I cannot explain it to you. If this doesn't touch you, I have failed.
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