Quotessence
Home / Quotes / Quote by Oscar Wilde

Quote by Oscar Wilde

Work

The Importance of Being Earnest

Written by Oscar Wilde, this play is renowned for its wit and clever wordplay. It features characters who engage in elaborate deceptions to maintain their social status and masks their true identities. The narrative is a commentary on the rigid societal norms of the time, particularly those concerning marriage and class. more

Author

Oscar Wilde
Oscar Wilde

Oscar Wilde, born on October 16, 1854, in Ireland, and died on November 30, 1900, was a renowned Irish writer, playwright, and poet. His works are known for their wit, satire, and unique style, with notable works including 'The Picture of Dorian Gray' and 'Lady Windermere's Fan'. more

You May Also Like

“I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity cooking and that is just not my field at all. The last time we had 12 for a sit-down dinner and I did all the cooking, and Paul and I did all the setting up, serving, and washing up afterwards, I said never again. I’ll do a buffet, but I don’t consider that civilized dining; it is feeding, and I like to sit down at a well-set table.”

“Tonight, Nellie had put on quite a spread: a vegetable platter to start things off, with radish roses and olives pierced with embellished toothpicks and fresh tomatoes from her garden; canapés and shrimp cocktail and Vienna sausages and deviled eggs; then her Chicken à la King, and when they were all nearly too full to eat another thing, Baked Alaska for dessert. The conversation had been pleasant, the men discussing the upcoming election and General Electric-Telechron's new "revolutionary" snooze alarm clock, the women swooning about Elvis Presley and gossiping about Marilyn Monroe's recent wedding to Arthur Miller, which everyone agreed was an odd pairing.”

“The room hushed as Alim introduced the first course, and everyone cooed over their plates---fresh oysters in a pool of black squid ink bouillon, served on stark-white china with a sliver of pickled onion and a bright strip of shaved Scotch bonnet on top. There was a dash of black bouillon inside the oyster shell and a rocket flower on the side, delicate and white. Feyi sipped at the accompanying drink, an expensive champagne with pomegranate seeds in it.”

“Guava-stuffed chicken with caramelized mango and a spicy mango mojito sauce. Alim had ruined mango for her, but every time Feyi remembered how shocked and open his face looked with desire, she wasn't sure she minded. There was a lemongrass-and-pineapple-glazed pork belly with Zanzibari spiced octopus, grilled jerk watermelon with couscous and a basil oil, and finally, a banana cream parfait with coconut shortbread alongside broiled pineapple with macadamia toffee, drizzled with rum caramel.”

“The meal began with pickled squid, oyster shooters, marinated anchovies, and scungilli salad. Then Rosalie set an enormous bowl of pasta con le vongole in front of Sal, who ladled it out, talking the entire time. The pasta was followed by huge platters of scampi, which we passed around. It was almost eleven when Rosalie set three enormous stuffed turbots on the table, and it was near midnight when she appeared with a plate of warm sugar-dusted sfinge. "So our first taste of the New Year will be sweet," Sal whispered in my ear.”

“It was a pity she couldn't do justice to the meal, which featured Scottish salmon, steaming roast joints, venison haunch accompanied by sausages and sweetbreads, and elaborate vegetable casseroles dressed with cream and butter and truffles. For dessert there were platters of luxury fruits; raspberries, nectarines, cherries, peaches and pineapples, as well as a surfeit of cakes, tarts, and syllabubs.”