“Good painting is like good cooking; it can be tasted, but not explained.
- Maurice de Vlaminck, French Artist, On Painting
Buenos Aires - I’ve noted before that Henry can be a bit secretive about his family’s home cooking and Peruvian dishes in general. I’ve still never been able to get a straight answer about why, though [...]
“If you take myth and folklore, and these things that speak in symbols, they can be interpreted in so many ways that although the actual image is clear enough, the interpretation is infinitely blurred, a sort of enormous rainbow of every possible colour you could imagine.
- Diana Wynne Jones, author, in an interview with Judith [...]
The world is a tragedy to those who feel, but a comedy to those who think.
- Horace Walpole
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"I have a few other dislikes, but not many. I don’t want salt sprinkled on my desserts, even high-minded pink sea salt from some Hawaiian coast. I don’t enjoy marshmallows snipped off tableside; it’s way too French. Of course, marshmallows roasted over a campfire are exquisite, the only dessert that should be served searing hot. (That’s the second great lesson I learned in the Cub Scouts.) I particularly dislike the custom of plopping cold ice cream in the center of hot soufflés, a perverse practice that ruins two desserts at once. I never cared much for Chuckles as a kid, and I don’t go for gelées now. That’s never going to change." - Alan Richman, GQ
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