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Villa Incognito

Book by Tom Robbins · 11 quotes · Intellectual, Religion, Science

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Villa Incognito Quotes

“After the monkeys came down from the trees and learned to hurl sharp objects, they had had to move into caves for protection--not only from the big predatory cats but, as they began to lose their monkey fur, from the elements. Eventually, they started transposing their hunting fantasies onto cave walls in the form of pictures, first as an attempt at practical magic and later for the strange, unexpected pleasure they discovered in artistic creation. Time passed. Art came off the walls and turned into ritual. Ritual became religion. Religion spawned science. Science led to big business. And big business, if it continues on its present mindless, voracious trajectory, could land those of us lucky enough to survive its ultimate legacy back into caves again.”

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“Soul is not even that Crackerjack prize that God and Satan scuffle over after the worms have all licked our bones. That's why, when we ponder--as sooner or later each of us must--exactly what we ought to be doing about our soul, religion is the wrong, if conventional, place to turn. Religion is little more than a transaction in which troubled people trade their souls for temporary and wholly illusionary psychological comfort--the old give-it-up-in-order-to-save-it routine. Religions lead us to believe that the soul is the ultimate family jewel and that in return for our mindless obedience, they can secure it for us in their vaults, or at least insure it against fire theft. They are mistaken.”

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“All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.”

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