Sadness is more or less like a head cold - with patience, it passes. Depression is like cancer.
Barbara KingsolverRead
Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.
Interpretation
Celebrating seasonal food enhances our appreciation and respect for it.
This quote highlights the importance of respecting the seasons of food, using asparagus as an example of how certain times of the year can transform the dining experience into a celebration. By appreciating and enjoying food at its peak, we connect more deeply with the culture surrounding it, turning meals into festive events that honor tradition and nature.
In practice
During a food festival, one might quote this to highlight the importance of enjoying local produce.
Sadness is more or less like a head cold - with patience, it passes. Depression is like cancer.
Children can be your heartache. But that doesn't matter, you have to go on and have them . . . it works out.
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.
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.
Memory is a complicated thing, a relative to truth, but not its twin.
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.
The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.
But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.
My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics and psychology and anthropology, all of these different things you have to deal with.
Cooking is, to me, the perfect fusion of generosity and selfishness, indeed the resolution of generosity and selfishness, the answer to my torn nature.
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.
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
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