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Quote by Denis Diderot

“Whatever dressing one gives to mushrooms, to whatever sauces our Apiciuses put them, they are not really good but to be sent back to the dungheap where they are born.”

Quote by Denis Diderot

Author

Denis Diderot
Denis Diderot

Denis Diderot was a French philosopher, art critic, and writer who played a pivotal role in the Enlightenment. He is best known for his work on the Encyclopédie, which aimed to compile all the knowledge of the time into a single work. more

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“The summer has seized you, as when, last month in Amalfi, I saw lemons as large as your desk-side globe-that miniature map of the world-and I could mention, too, the market stalls of mushrooms and garlic bugs all engorged. Or I even think of the orchard next door, where the berries are done and the apples are beginning to swell. And once, with our first backyard,I remember I planted an acre of yellow beans we couldn't eat.”

“Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.”

“TIME WENT ON, life with the children unfolding in its own ecosystem, small plastic toys seeming to grow up from the carpet like mushrooms, clothes falling to the floor like autumn leaves. Every once in a while she would blaze through the house and clean everything-at which point, the process would start all over.”

“When humans work, they frequently become unaware of their own body, their own senses, are surprised to find that their wrists ache or their backs are sore or their friend has left the building. It's as close to an out-of-body experience as can be achieved short of fifty volts, a circle of warding, a pigeon's claw cut from an albino female of purest white feathers, or a lot of mushrooms.”

“But one day we shall be rich, and the next poor. One day we shall dine in a palace and the next we'll sit in a forest and toast mushrooms on a hatpin.”

“If we address frankly what is evoked by cheese, I think it becomes clear why so little is said. So what does cheese evoke? Damp dark cellars, molds, mildews and mushrooms galore, dirty laundry and high school locker rooms, digestive processes and visceral fermentations, he-goats which do not remind of Chanel ... In sum, cheese reminds of dubious, even unsavory places, both in nature and in our own organisms. And yet we love it.”