Exposing yourself to many kinds of art can only lead to amazing things. It helps you learn about your own art, your own taste, what kind of art you want to create for yourself.
I am not a music snob. If anything, my musical taste is bad by any critical standards.
I love to put on lotion. Sometimes I’ll watch TV and go into a lotion trance for an hour. I try to find brands that don’t taste bad in case anyone wants to taste me.
I love judging food by its smell and feel and taste. The healthiest tomato isn’t always the perfect one that’s been covered in pesticides.
The Nazz survived for 18 months – that was my first taste of fame on some level and of the overall experience of being in a band. There are good and bad aspects, and I got to taste some of both, and, well, it’s not as much fun as what you see in ‘A Hard Day’s Night,’ let me just say that.
There is a diversity of thought and philosophy, diversity of languages and dialects, diversity of political spectrum, and there’s a diversity of taste for food. I don’t label or characterize Jews in any way.
I moved to L.A. after my landlord in Brooklyn tripled my rent. I spent months looking for other places to move to in New York, then one day I was in California eating a grapefruit, and I was like, ‘This is what they taste like?’ So I decided to move to L.A. and build a studio in my house.
With food, you’re the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.
If the coffee can taste so good with nothing else in it, then that’s a good cup of coffee.
I will never permit myself to give in to American taste and lower the standards of art.
By the late Nineties, we had become a more visual nation. Big-money taste moved to global standards – new architecture, design and show-off contemporary art. The Sloane domestic aesthetic – symmetry, class symbolism and brown furniture – became as unfashionable as it had been hot in the early Eighties.
To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.
Get excited and enthusiastic about you own dream. This excitement is like a forest fire – you can smell it, taste it, and see it from a mile away.
Much as I cared for Joseph Kennedy, he was a classic example of that person in the arts with lots of brains and drive but little taste or talent.
Exuberance is better than taste.
The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask ‘How does it look?’
High among the unpredictable variables that endanger the survival of worthy buildings are the vagaries of taste.
The richness of the world, all artificial pleasures, have the taste of sickness and give off a smell of death in the face of certain spiritual possessions.
Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.
I’m kind of a mash-up of taste – Graham Greene and Jane Austen; W.G. Sebald and Alice Munro.
That’s why you can’t be a true Yankee without winter: because all the best pleasures are earned – the fire, the fried oysters; the warmer seasons, too. Who knows the real worth of summer at the beach without a good taste of the seaside in winter?
Everything looks nicer when you win. The girls are prettier. The cigars taste better. The trees are greener.
Day-old bread? Sadly, in America a lot of day-old bread just becomes nasty. Italian day-old bread, not having any preservatives in it, just becomes harder and it doesn’t taste old. What I would warn people about is getting bread that’s loaded with other things in it, because it starts to taste old.
Whether I’m making a recipe or a piece of jewelry or a white-rose-and-jasmine tea or the perfume, I like to think of myself as a happy little sorceress, and if I could just have a little general store with all that stuff and give people a sense of my taste, that would be lovely.
Civilization is merely an advance in taste: accepting, all the time, nicer things, and rejecting nasty ones.
As a chef, I love to travel and taste different cuisine styles and different flavours.
Know why certain foods, such as truffles, are expensive. It’s not because they taste best.
Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
My grandmother used to make the most incredible chicken divan, and my mom has carried out that tradition. It’s my comfort food. It’s amazing how you can almost taste the memories with a dish like that! And the more leftovers, the better.
I really don’t know why Scarlett has such appeal. When I began writing the sequel, I had a lot of trouble because Scarlett is not my kind of person. She’s virtually illiterate, has no taste, never learns from her mistakes.
My taste in the films I’ve taken as an actor is similar to what I’d do a director or writer: all quite odd, challenging stuff, slightly off-the-wall.
I always admired very much the virtuosity in Strauss because, really, he’s a master of using the orchestra. And I like virtuosity, I must say, even if the taste of the music is not always mine.
People wince when something is in bad taste. They laugh when it’s funny. If it’s too dirty or wrong, they won’t laugh. But if it’s a big, dirty, smart, funny laugh, they love it.
Enantiomers often smell and taste differently.
How can sincerity be a condition of friendship? A taste for truth at any cost is a passion which spares nothing.
I think decor says a lot about someone’s social position, their taste, their sensibility, their work – and also about the aesthetic way I have chosen to tell their story.
He who cannot eat horsemeat need not do so. Let him eat pork. But he who cannot eat pork, let him eat horsemeat. It’s simply a question of taste.
Growing up, my dad drank a lot of wine, so I got a taste for, and learned how to enjoy it. He spoke a lot about flavors and differences in tastes of wine. Also, our manager, Rick Sales, is a big wine drinker; he goes to a lot of wine-tasting classes, and he’s taught me about the qualities of wine.
Bad taste is simply saying the truth before it should be said.
One of the biggest turnoffs is being presented with an idea that’s already, to a degree, complete. That’s not an adventure, and it’s not a learning experience. It’s more of a chore. Then you become a technician with taste, as opposed to an explorer and an author.
I think peas are really nasty. I liked them when I was younger, but I guess when you get older you have different taste buds.
I never taste the wine first in restaurants, I just ask the waiter to pour.
I do not follow the rules of fashion, and I don’t like to be considered a man of the world of fashion. I like to call it the ‘style industry’ because we try to work on taste.
When I’m in a restaurant, I don’t eat red meat. It doesn’t taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.
I used to tell strange, wild, improbable tales akin to ghost stories, and discovered a taste for spinning yarns.
I’ve been in situations where, in the midst of really hardcore events in my life, I made some ridiculous off-color joke that was in horrible taste, but made people laugh.
For someone in my position, there’s opportunities to be anything you want to be, even if you shouldn’t be eligible, and I think that’s left a bad taste in a lots of financers’ and studios’ mouths. Just cause someone’s popular at one thing, letting them do the other isn’t always the right thing.
Matters of taste are not, it turns out, moral issues.
Hospitality and cooking are my passion, and I love nothing more than seeing someone’s face when they taste an unforgettable bite.
I started rooting – you know, sticking up joints – with some older guys. By now I had gotten a taste of what the racket world really was – the glamour, the way they dressed, the way they always had a pocketful of money.
The danger of growing up surrounded by endless sweet and salty industrial concoctions is not that we are innately incapable of resisting them but that the more frequently we eat them, especially in childhood, the more they train us to expect all food to taste this way.
I came literally to the table with a wealth of knowledge by simply understanding how food should taste.
I love fashion. For me, it’s always interesting because I like to be able to mix up different styles and different brands, kind of like how my music taste or personality is. There’s lots of influences.
I think I can capture the taste buds of the average right-wing conservative who loves barbecue.
You can’t escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother’s clam chowder. It’s security, comfort. It brings you home.
I don’t have high standards in taste; I prefer soju over wine.
I’ll let the people decide what they think is good taste.
I’m meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can’t taste another thing.
