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Quote by C.S. Lewis

“My Dear Lucy, I wrote this story for you, but when I began it I had not realized that girls grow quicker than books. As a result you are already too old for fairy tales, and by the time it is printed and bound you will be older still. But some day you will be old enough to start reading fairy tales again. You can then take it down from some upper shelf, dust it, and tell me what you think of it. I shall probably be too deaf to hear, and too old to understand, a word you say, but I shall still be your affectionate Godfather,”

Quote by C.S. Lewis

Book:The Lion, the Witch and the Wardrobe
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The Lion, the Witch and the Wardrobe

C.S. Lewis' The Lion, the Witch and the Wardrobe is a beloved children's book that tells the story of four siblings who discover a magical wardrobe that leads them to the enchanted land of Narnia, where they encounter a lion, a witch, and various mythical creatures. The novel explores themes of courage, loyalty, and the triumph of good over evil. more

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C.S. Lewis

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Book:Shakespeare: The World as Stage
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“To whom shall I offer this book, young and sprightly, Neat, polished, wide-margined, and finished politely? To you, my Cornelius, whose learning pedantic, Has dared to set forth in three volumes gigantic The history of ages—ye gods, what a labor!— And still to enjoy the small wit of a neighbor. A man who can be light and learned at once, sir, By life's subtle logic is far from a dunce, sir. So take my small book—if it meet with your favor. The passing of years cannot dull its sweet savor.”

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Book:Selections From Catullus: Translated into English verse with an Introduction on the theory of Translation
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“There are a dozen factors that make Japanese food so special- ingredient obsession, technical precision, thousands of years of meticulous refinement- but chief among them is one simple concept: specialization. In the Western world, where miso-braised short ribs share menu space with white truffle ceviche, restaurants cast massive nets to try to catch as many fish as possible, but in Japan, the secret to success is choosing one thing and doing it fucking well. Forever. There are people who dedicate their entire lives to grilling beef intestines, slicing blowfish, kneading buckwheat into tangles of chewy noodles- microdisciplines with infinite room for improvement. The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture.”

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