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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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“Los Angeles is a town where status is all and status is only given to success. Dukes and millionaires and playboys by the dozen may arrive and be glad-handed for a time, but they are unwise if they choose to live there because the town is, perhaps even creditably, committed to recognising only professional success, and nothing else, to be of lasting value. The burdensome obligation imposed on all its inhabitants is therefore to present themselves as successes, because otherwise they forfeit their right to respect in that environment ... There is no place in that town for the "interesting failure" or for anyone who is not determined on a life that will be shaped in a upward-heading curve.”

SuccessSocietyFailureValueCaliforniaMaterialismLos AngelesAppearancesSouthern California
Book:Past imperfect
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“Modern humanism is the faith that through science humankind can know the truth- and to be free. But if Darwin's theory of natural selection is true this is impossible. The human mind serves evolutionary success, not truth. To think otherwise is to resurrect the pre-Darwinian error that humans are different from all other animals. (...) There is no mechanism of selection in the history of ideas akin to that of the natural selection of genetic mutations in evolution.(...) Among humans, the best deceivers are those who deceive themselves: 'we deceive ourselves in order to deceive others better'. A lover who promises eternal fidelity s more likely to be believed if he believes his promise himself; he is no more likely to keep his promise.(...) In a competition for mates, a well-developed capacity for self-deception is an advantage.”

DeceptionIdeas Progress Truth
Book:Perros de paja: Reflexiones sobre los humanos y otros animales
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“Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!”

VegetablesSeafoodTomatoesSushiSeaweedFood ScienceBentoAlice NakiriTemari
Book:食戟のソーマ 8 [Shokugeki no Souma 8]
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“I will never forget that day. It was in Europe, what... seven years ago now? It was molecular gastronomy's most prestigious international competition. As famous name after famous name received their awards... ... imagine my shock when I saw a young girl less than ten years of age step forward to receive one of her own!" "Cooking is art. The more it is honed, the more beautiful and elegant the result. I look forward to showing you all... the beautiful worlds the art of cooking can create." She went on to receive almost all the awards there were to win. By the time she was ten years old, she had successfully obtained forty-five patents and was contracted with over twenty different restaurants for research into new menu items. She is heaven's gift to molecular gastronomy, a certified genius! Of all the first-year students in the institute, no one can refute that she is the one closest to being named to the Council of Ten!”

GastronomyAlice NakiriMolecularAwards Ceremony
Book:食戟のソーマ 8 [Shokugeki no Souma 8]
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