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Quote by Antonio Porchia

Work

Voices

This book compiles a series of short stories that delve into diverse subjects and storytelling techniques, offering readers a rich tapestry of literary experiences. more

Author

Antonio Porchia
Antonio Porchia

Antonio Porchia, born on November 13, 1885, was an Argentine poet whose work is renowned for its unique style and profound philosophy. He had a significant impact on Latin American literature. more

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“The first love of oneself has to rise in your own heart. If the love has not risen for yourself it cannot rise for anybody either. One has to love one's body and one has to love ones soul. The person who loves himself is bound to become more silent and meditative, than the person who does not love himself. If you love yourself you will be nourishing yourself. When you love yourself you will discover that others will love you. Nobody loves a person who does not love himself. To love yourself is of immense spiritual value. The person who loves himself will find that there is no self in him. Love always melts the self. Whenever you love, the self disappears. Ego and love cannot exist together. The less a person is loving himself, the more egoistic a person is. The more you love yourself, the more you will find that the self disappears. For moments, you will find that the self is not there and only love is there.”

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“It's not like you ate Filipino food all the time. You loved Emperor's Way takeout, and the friendly Chinese girl there who you were too shy to ask but whose name tag said to call her Ming always gave you extra sauce for your orange chicken. The sweet potato pie from Butter was absolutely to die for, and it made you feel soft and warm the same way Lola's leche flan did. The youngest Manzano once handed you a delicious pastry without prompting or demanding payment before drifting away, seemingly lost in a world of her own. If this was a marketing strategy for their pastelería, it worked. But you could tell that there were differences in the way they cooked and baked, that they took old and treasured recipes and put in their own unique, modern spin to them. Why couldn't you do the same?”

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