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Quote by Mehmet Murat Ildan

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Mehmet Murat Ildan
Mehmet Murat Ildan

Mehmet Murat Ildan is a renowned Turkish writer born on May 16, 1965. His works span various literary forms including novels, essays, and poetry, and have gained widespread popularity among readers. more

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“Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)”

TimeCoursesGraceFoodTasteWineMessPocketsMomentSauceLivesRetrospectWine GlassStartersDebrisLinenMealIdentifyFloorWaitersApronCutlerySplashAbsorbedPlateCrucial PointsTableclothDeafening MomentsMain Event
Book:Eating Crow: A Novel of Apology
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“He opened his hand, and inside was a tiny lavender-colored flower with a small stem. "Well, well, well. Look what we have here. Mr. Exley left us a present. Cichorium intybus. Chicory. The plant of freedom and one of the nine plants. He used it to get out of the basement, and then he left us a cutting as a courtesy. Your Mr. Exley has a good sense of humor." "He's not my Mr. Exley." "Unimportant. This little petal tells us how he got out of here." "He broke a deadbolt with a flower petal?" "In a sense, yes. Cichorium intybus is a perennial related to the dandelion. It's cultivated in England and Ireland and from Nova Scotia to Florida and west to the plains. It is not cultivated here, in South America. He brought it with him!" "For what?" "For its magical properties. The plant has a long, thick taproot filled with a bitter milky-white juice. The ancient Egyptians believed that if the juice is rubbed on the body it promotes invisibility, and removal of obstacles. The Mayans called it the plant of freedom, for the same reason.”

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Book:Hothouse Flower and the Nine Plants of Desire
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“Who knew winter meant vegetables? Chef. No asparagus shipped in from Peru, no avocados from Mexico, no eggplants from Asia. What I assumed would be a season of root vegetables and onions was actually the season of chicories. Chef had his sources, which he guarded. Scott walked through the restaurant in the morning with unmarked brown paper bags, sometimes crates. He told me that the chicories would really brighten when the first freezes came. It sweetened their natural bitterness. I could barely keep track of them. The curly tangle of frisée didn't seem the same species as the heliotrope balls of radicchio, or the whitened lobes of endive. Their familial trait was a bite---I thought of them as lettuces that bit back. Scott agreed. He said we should be hard on them. Eggs, anchovies, cream, a streak of citrus. "Don't trust the French with your vegetables," Scott said. "The Italians know how to let something breathe.”

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Book:Sweetbitter
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“...задача дизайнеров заключается в том, чтобы создавать интерфейсы, которые не позволяют привычкам вызывать проблемы у пользователей. Мы должны создавать интерфейсы, которые, во-первых, целенаправленно опираются на человеческую способность формировать привычки и, во-вторых, развивают у пользователей такие привычки, которые позволяют упростить ход работы. В случае идеального человекоориентированного интерфейса доля участия самого интерфейса в работе пользователя должна сводиться к формированию полезных привычек. Многие проблемы, которые делают программные продукты сложными и неудобными в использовании, происходят из-за того, что в используемом интерфейсе «человек-машина» не учитываются полезные и вредные свойства человеческой способности формировать привычки.”

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Book:The Humane Interface: New Directions for Designing Interactive Systems
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