Quotessence
Home / Quotes / Quote by Oscar Wilde

Quote by Oscar Wilde

“that is one of the great secrets of life-- to cure the soul by means of the senses, and the senses by means of the soul. You are a wonderful creation. You know more than you think you know, just as you know less than you want to know”

Quote by Oscar Wilde

Create image

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

“Oversharing? Not vulnerability; I call it floodlighting. ... A lot of times we share too much information as a way to protect us from vulnerability, and here's why. I'm scared to let you know that I just wrote this article and I'm under total fire for it and people are making fun of me and I'm feeling hurt -- the same thing that I told someone in an intimate conversation. So what I do is I floodlight you with it - I don't know you very well or I'm in front of a big group, or it's a story that I haven't processed enough to be sharing with other people - and you immediately respond "hands up; push me away" and I go, "See? No one cares about me. No one gives a s*** that I'm hurting. I knew it." It's how we protect ourselves from vulnerability. We just engage in a behavior that confirms our fear.”

VulnerabilityArmorSelf Fulfilling ProphecyOversharingFloodlighting
Book:The Power of Vulnerability: Teachings of Authenticity, Connections and Courage
Create image

“Sometimes it was like Neil was from an alien planet, where people never asked for or shared anything emotional without deeply apologizing first. He assured me that he was simply British. And that we Americans, with all of our loud oversharing and need for random hugs and free admissions to people we've just met of deep, traumatic childhood wounds looks just as alien to them.”

BritishAmericanRandomHugsNeil GaimanOversharing
Book:The Art of Asking; or, How I Learned to Stop Worrying and Let People Help
Create image

“In Taipei we had oyster omelets and stinky tofu at Shilin Night Market and discovered what is arguably the world's greatest noodle soup, Taiwanese beef noodle, chewy flour noodles served with hefty chunks of stewed shank and a meaty broth so rich it's practically a gravy. In Beijing we trekked a mile in six inches of snow to eat spicy hot pot, dipping thin slivers of lamb, porous wheels of crunchy lotus root, and earthy stems of watercress into bubbling, nuclear broth packed with chiles and Sichuan peppercorns. In Shanghai we devoured towers of bamboo steamers full of soup dumplings, addicted to the taste of the savory broth gushing forth from soft, gelatinous skins. In Japan we slurped decadent tonkotsu ramen, bit cautiously into steaming takoyaki topped with dancing bonito flakes and got hammered on whisky highballs.”

NoodlesAsian FoodWorld Tour
Book:Crying in H Mart
Create image

“I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.”

CookingVeganNew YearInstagramNoodlesAsian FoodAsian CultureVideos
Book:Woman, Eating
Create image