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Quote by Holly Jackson

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Holly Jackson

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“We see, then, that even from the zoological point of view, which is the least interesting and—note this—not decisive, a being in such condition can never achieve a genuine equilibrium; we also see something that differs from the idea of challenge-response in Toynbee and, in my judgement, effectively constitutes human life: namely, that no surroundings or change of surroundings can in itself be described as an obstacle, a difficulty, and a challenge for man, but that the difficulty is always relative to the projects which man creates in his imagination, to what he customarily calls his ideals; in short, relative to what man wants to be. This affords us an idea of challenge-and-response which is much deeper and more decisive than the merely anecdotal, adventitious, and accidental idea which Toynbee proposes. In its light, all of human life appears to us as what it is permanently: a dramatic confrontation and struggle of man with the world and not a mere occasional maladjustment which is produced at certain moments.”

LifePhilosophyHumanityHistoryExistentialismConfrontationEquilibriumZoologyToynbee
Book:An Interpretation of Universal History
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“—Pero no te habría gustado tener una mujer gorda, ¿verdad? —Sí. ¿Y ahora? Me encantaría una mujer gorda. Ojalá te pusieses como una foca. Me gustaría que fueses enorme. De hecho, por lo que ahora sé, no entiendo por qué los médicos no aconsejan a todo el mundo que engorden unos diez kilos mientras se tiene la posibilidad de hacerlo. No quiero defender la obesidad, pero hay una razón para estar gordo. Es un recurso.”

ObesityGorduraObesidad
Book:So Much for That
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“Their synchrotron, a super-powerful x-ray machine, can harness the radiation of überfast subatomic particles in order to -- among many other things -- look inside solid objects. It's spectacular science, but sometimes I prefer not to think about all that energy and chaos around my precious findings.”

HistoryStemFossilsAnthropologyHistory Of MankindPaleontologyHomo NalediSynchrotron
Book:Cave of Bones: A True Story of Discovery, Adventure, and Human Origins
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“The clearest signs of Hakodate's current greatness, though, can be found clustered around its central train station, in the morning market, where blocks and blocks of pristine seafood explode onto the sidewalks like an edible aquarium, showcasing the might of the Japanese fishing industry. Hokkaido is ground zero for the world's high-end sushi culture. The cold waters off the island have long been home to Japan's A-list of seafood: hairy crab, salmon, scallops, squid, and, of course, uni. The word "Hokkaido" attached to any of these creatures commands a premium at market, one that the finest sushi chefs around the world are all too happy to pay. Most of the Hokkaido haul is shipped off to the Tsukiji market in Tokyo, where it's auctioned and scattered piece by piece around Japan and the big cities of the world. But the island keeps a small portion of the good stuff for itself, most of which seems to be concentrated in a two-hundred-meter stretch in Hakodate. Everything here glistens with that sparkly sea essence, and nearly everything is meant to be consumed in the moment. Live sea urchins, piled high in hillocks of purple spikes, are split with scissors and scraped out raw with chopsticks. Scallops are blowtorched in their shells until their edges char and their sweet liquor concentrates. Somewhere, surely, a young fishmonger will spoon salmon roe directly into your mouth for the right price.”

FinestSeafoodMarketHokkaidoSea Urchin
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“It's 10:00 a.m., time for the second round of baking of the day. After feeding the fire with chunks of maple, he loads the bread and pastries according to cooking time: first the fat country rounds, then long, skinny loaves dense with nuts and dried fruit, and finally a dozen purple crescent moons: raspberry croissants pocked with chunks of white chocolate.”

BreadBakingPastriesHokkaidoLoaves
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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