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Quote by Jen Malone

“Now I know that you can soak your skin in starlight and scrub your lungs with noonday winds and trail your fingers through ombre sunrises and call yourself the granddaughter of the witches they couldn't burn, and none of that breath or beauty or blaze is ward or amulet.”

Quote by Jen Malone

Book:The Arrival of Someday
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The Arrival of Someday

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Jen Malone

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“L’art a un rôle essentiel à jouer. Non pas au titre de divertissement ou de distraction – ce n’est pas son rôle, Nietzsche et Ionesco le mentionnaient déjà – mais en tant que machine de guerre totale contre l’univocité du sens. Il ne s’agit plus de commenter ou de comprendre le réel : il s’agit de produire du réel ! C’est beaucoup plus important. Ce qui tue aujourd’hui et avant tout, c’est notre manque d’imagination. Notre enlisement dans l’inertie. Nous avons bien davantage besoin d’artistes que d’ingénieurs face au désastre en cours : notre problème n’est pas technique, il est axiologique et ontologique. L’art, la littérature, la poésie sont des armes de précision. Il va falloir les dégainer.”

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“Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.”

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Book:The Kitchen and the Studio: A Memoir of Food and Art
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