Quotes on Flavor

So much of what I love about poetry lies in the vast possibilities of voice, the spectacular range of idiosyncratic flavors that can be embedded in a particular human voice reporting from the field. One beautiful axis of voice is the one that runs between vulnerability and detachment, between 'It hurts to be alive' and 'I can see a million miles from here.' A good poetic voice can do both at once.

There are not more than five musical notes, yet the combinations of these five give rise to more melodies than can ever be heard.There are not more than five primary colors, yet in combination they produce more hues than can ever been seen.There are not more than five cardinal tastes, yet combinations of them yield more flavors than can ever be tasted.

LISP has jokingly been described as "the most intelligent way to misuse a computer." I think that description is a great compliment because it transmits the full flavour of liberation: it has assisted a number of our most gifted fellow humans in thinking previously impossible thoughts.

It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.

The emotional reaction in the peak experience has a special flavor of wonder, of awe, of reverence, of humility and surrender before the experience as before something great.

All these seven colors are part of one rainbow, yet they are all different. They have their own quality, their own identity, their own flavor to it. So it is a rainbow. The Divine loves diversity, that is why he made us all different.

The investigation of nature is an infinite pasture-ground where all may graze, and where the more bite, the longer the grass grows, the sweeter is its flavor, and the more it nourishes.

A writer lives in awe of words, for they can be cruel or kind, and they can change their meanings right in front of you. They pick up flavors and odors like butter in a refrigerator.

Cutting pain was a different flavor of hurt. It made it easier not to think about having my body and my family and my life stolen, made it easier not to care... -Wintergirls

Personally, I like a chocolate-covered sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy every color I see - the whole spectrum. A billion or so flavors, none of them quite the same, and a sky to slowly suck on. It takes the edge off the stress. It helps me relax.

I showed her how I'd been making tiny cuts in my skin to let the badness and the pain leak out. They were shallow at first, and short, like claw marks made by a desperate cat that wanted to hid under the front porch. Cutting pain was a different flavor of hurt. It made it easier not to think about having my body and my family and my life stolen, made it easier not to care.

And the flavor of Pippa's kiss--bittersweet and strange--stayed with me all the way back uptown, swaying and sleepy as I sailed home on the bus, melting with sorrow and loveliness, a starry ache that lifted me up above the windswept city like a kite: my head in the rainclouds, my heart in the sky.

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self."

She's got those big black eyes with plenty shiny white in them that makes them shine like brand new money and she knows what God gave women eyelashes for, too. Her hair is not what you might call straight. It's negro hair, but it's got a kind of white flavor. Like the piece of string out of a ham. It's not ham at all, but it's been around ham and got the flavor.

Success happened little by little for me. I tasted the flavor of fame in small doses: I started at 10 years old when I won a music contest; I was performing at birthday parties, company meetings.

I was never afraid of failure after that because, I think, coming that close to death you get kissed. With the years, the actual experience of course fades, but the flavor of it doesn't. I just had a real sense of what choice do I have but to live fully?

In the kitchens of love, after all, vice is like the pepper in a good sauce; it brings out the flavor, it’s indispensable.

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

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.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.

If it were true what in the end would be gained? Nothing but another truth. Is this such a mighty advantage? We have enough old truths still to digest, and even these we would be quite unable to endure if we did not sometimes flavor them with lies.