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Quote by John Dryden

Work

The Dramatick Works of John Dryden, Esq: Don Sebastian, king of Portugal. Amphitryon: or, The two Sosia's. Cleomenes, the Spartan heroe. King Arthur. Love triumphant

This comprehensive collection includes Dryden's adaptations of classical plays, such as 'Don Sebastian' and 'Amphitryon,' as well as original works like 'Cleomenes, the Spartan hero' and 'King Arthur.' The collection also features 'Love triumphant,' a tragicomedy that showcases Dryden's versatility as a playwright. The works reflect Dryden's engagement with historical and mythological themes, blending elements of comedy and tragedy. more

Author

John Dryden
John Dryden

John Dryden, born on August 9, 1631, and died on May 12, 1700, was a prominent English poet and dramatist of the 17th century. His works have had a profound impact on English literature, particularly in the field of drama, and he is considered one of the founders of English drama. more

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“Dining out is a vice, a dissipation of spirit punished by remorse. We eat, drink, and talk a little too much, abuse all our friends, belch out our literary preferences and are egged on by accomplices in the audience to acts of mental exhibitionism. Such evenings cannot fail to diminish those who take part in them. They end on Monkey Hill.”

“So where did these cravings come from? I concluded it's the baby ordering in. Prenatal takeout. Even without ever being in a restaurant, fetuses develop remarkably discerning palates, and they are not shy about demanding what they want. If they get a hankering, they just pick up the umbilical cord and call. 'You know what would taste good right now? A cheeseburger, large fries, and a vanilla shake. And if you could, hurry it up, because I'm supposed to grow a lung in a half hour.'”

“But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.”

“Once learnt, this business of cooking was to prove an ever growing burden. It scarcely bears thinking about, the time and labour that man and womankind has devoted to the preparation of dishes that are to melt and vanish in a moment like smoke or a dream, like a shadow, and as a post that hastes by, and the air closes behind them, afterwards no sign where they went is to be found.”