Sadness is more or less like a head cold - with patience, it passes. Depression is like cancer.
Barbara KingsolverRead
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.
Interpretation
What this quote means
Cooking can lead to unexpected discoveries and excitement, similar to the thrill of a new romantic experience.
In this quote, Barbara Kingsolver illustrates the creative and spontaneous nature of cooking. She likens the experience of experimenting with new recipes and ingredients to the exhilaration found in starting a new relationship, suggesting that both can lead to joy, excitement, and a sense of adventure.
Themes
CookingRecipesIngredientsAdventureRomance
In practice
Example use cases
During a cooking class, I shared this quote to emphasize the excitement of trying new dishes.
More from Barbara Kingsolver
All quotes βChildren can be your heartache. But that doesn't matter, you have to go on and have them . . . it works out.
Barbara KingsolverRead
I'm of a fearsome mind to throw my arms around every living librarian who crosses my path, on behalf of the souls they never knew they saved.
Barbara KingsolverRead
I did it to win love, and to prove myself capable. Not to move mountains. In my opinions, mountains don't move. They only look changed when you look down on them from great height.
Barbara KingsolverRead
Memory is a complicated thing, a relative to truth, but not its twin.
Barbara KingsolverRead
Empathy is really the opposite of spiritual meanness. It's the capacity to understand that every war is both won and lost. And that someone else's pain is as meaningful as your own.
Barbara KingsolverRead
Similar quotes
If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture we're going to have.
Michael PollanRead
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.
Jean Anthelme Brillat-SavarinRead
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
Julia ChildRead
We are delightfully trapped by our memories. I can't drink a bottle of Chateauneuf-du-Pape Vieux Telegraphe without revisiting a hotel bistro in Luzerne, Switzerland, where I ate a large bowl of a peppery Basque baby goat stew. A sip and a bite. A bite and sip. Goose bumps come with the divine conjunction of food and wine.
Jim HarrisonRead
Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.
Julia ChildRead
This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge; folks, this ain't normal.
Joel SalatinRead