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referring  QUOTES

63 " My thoughts on the descent of our moral prejudices – for that is what this polemic is about – were first set out in a sketchy and provisional way in the collection of aphorisms entitled Human, All Too Human. A Book for Free Spirits, which I began to write in Sorrento during a winter that enabled me to pause, like a wanderer pauses, to take in the vast and dangerous land through which my mind had hitherto travelled. This was in the winter of 1876–7; the thoughts themselves go back further. They were mainly the same thoughts which I shall be taking up again in the present essays – let us hope that the long interval has done them good, that they have become riper, brighter, stronger and more perfect! The fact that I still stick to them today, and that they themselves in the meantime have stuck together increasingly firmly, even growing into one another and growing into one, makes me all the more blithely confident that from the first, they did not arise in me individually, randomly or sporadically but as stemming from a single root, from a fundamental will to knowledge deep inside me which took control, speaking more and more clearly and making ever clearer demands. And this is the only thing proper for a philosopher. We have no right to stand out individually: we must not either make mistakes or hit on the truth individually. Instead, our thoughts, values, every ‘yes’, ‘no’, ‘if ’ and ‘but’ grow from us with the same inevitability as fruits borne on the tree – all related and referring to one another and a testimonial to one will, one health, one earth, one sun. – Do you like the taste of our fruit? – But of what concern is that to the trees? And of what concern is it to us philosophers? . . . "

Friedrich Nietzsche , On the Genealogy of Morals

65 " There are two aspects of man’s existence which are the special province and expression of his sense of life: love and art.

I am referring here to romantic love, in the serious meaning of that term—as distinguished from the superficial infatuations of those whose sense of life is devoid of any consistent values, i.e., of any lasting emotions other than fear. Love is a response to values. It is with a person’s sense of life that one falls in love—with that essential sum, that fundamental stand or way of facing existence, which is the essence of a personality. One falls in love with the embodiment of the values that formed a person’s character, which are reflected in his widest goals or smallest gestures, which create the style of his soul—the individual style of a unique, unrepeatable, irreplaceable consciousness. It is one’s own sense of life that acts as the selector, and responds to what it recognizes as one’s own basic values in the person of another. It is not a matter of professed convictions (though these are not irrelevant); it is a matter of much more profound, conscious and subconscious harmony.

Many errors and tragic disillusionments are possible in this process of emotional recognition, since a sense of life, by itself, is not a reliable cognitive guide. And if there are degrees of evil, then one of the most evil consequences of mysticism—in terms of human suffering—is the belief that love is a matter of “the heart,” not the mind, that love is an emotion independent of reason, that love is blind and impervious to the power of philosophy. Love is the expression of philosophy—of a subconscious philosophical sum—and, perhaps, no other aspect of human existence needs the conscious power of philosophy quite so desperately. When that power is called upon to verify and support an emotional appraisal, when love is a conscious integration of reason and emotion, of mind and values, then—and only then—it is the greatest reward of man’s life. "

Ayn Rand , The Romantic Manifesto

77 " For months beforehand, I fielded calls from British media. A couple of the reporters asked me to name some British chefs who had inspired me. I mentioned the Roux brothers, Albert and Michel, and I named Marco Pierre White, not as much for his food as for how—by virtue of becoming an apron-wearing rock-star bad boy—he had broken the mold of whom a chef could be, which was something I could relate to. I got to London to find the Lanesborough dining room packed each night, a general excitement shared by everyone involved, and incredibly posh digs from which I could step out each morning into Hyde Park and take a good long run around Buckingham Palace. On my second day, I was cooking when a phone call came into the kitchen. The executive chef answered and, with a puzzled look, handed me the receiver. Trouble at Aquavit, I figured.
I put the phone up to my ear, expecting to hear Håkan’s familiar “Hej, Marcus.” Instead, there was screaming. “How the fuck can you come to my fucking city and think you are going to be able to cook without even fucking referring to me?” This went on for what seemed like five minutes; I was too stunned to hang up. “I’m going to make sure you have a fucking miserable time here. This is my city, you hear? Good luck, you fucking black bastard.” And then he hung up.
I had cooked with Gordon Ramsay once, a couple of years earlier, when we did a promotion with Charlie Trotter in Chicago. There were a handful of chefs there, including Daniel Boulud and Ferran Adrià, and Gordon was rude and obnoxious to all of them. As a group we were interviewed by the Chicago newspaper; Gordon interrupted everyone who tried to answer a question, craving the limelight. I was almost embarrassed for him. So when I was giving interviews in the lead-up to the Lanesborough event, and was asked who inspired me, I thought the best way to handle it was to say nothing about him at all. Nothing good, nothing bad. I guess he was offended at being left out. To be honest, though, only one phrase in his juvenile tirade unsettled me: when he called me a black bastard. Actually, I didn’t give a fuck about the bastard part. But the black part pissed me off. "

Marcus Samuelsson , Yes, Chef