Quotessence
Home / Quotes / Quote by Petroski, Henry

Quote by Petroski, Henry

“In the mid-twentieth century it became the fashion in library architecture to design buildings as open-floored structures in which furniture, including bookcases, could be moved about at will. The Green/Snead Library of Congress bookstack that six decades earlier had been declared 'perfect' was now viewed as disadvantageously locking a stack arrangement into the configuration of its construction. In the new approach, reinforced concrete floors carry the loads of bookshelves, so that they can be arranged without regard for window placements. This apparently has the appeal of flexibility in the light of indecision, for planners need not look at the functional and aesthetic requirements of their space and its fittings with any degree of finality; they can always change the use of the space as whim and fashion and consultants dictate. It is unfortunate that such has become the case, for it reflects not only a lack of sensitivity to the historical roots of libraries and their use but also rejects the eminently sensible approach to using natural light as a means of energy conservation if nothing else. There is little more pleasing experience in a library than to stand before a bookshelf illuminated not by florescent lights but by the diffused light of the sun. Direct sunlight can be an annoyance and have a downright blinding effect, of course, but it has been the challenge to architects and engineers since Vitruvius to orient their structures--and the bookshelves in them--to minimize such problems in institutional stacks and in private libraries alike. Let us hope that not all future librarians lose their heliotropic instincts nor lose sight of the bookshelves for the forest of bookcases in which they rest.”

Quote by Petroski, Henry

Author

Petroski, Henry

Browse famous quotes and profile details for Petroski, Henry. more

You May Also Like

“Your brain can change. You can build new ways of thinking, feeling, and responding to old triggers. You don’t have to become a different person. You just get to become more you.”

“By dinnertime, Amanda had managed to pick off all of her red nail polish purely out of habit. She was disappointed and silently cursed at herself when she remembered not having anymore to put on. She stared at her fingernails for about twenty minutes for lack of something better to do.”

“The great chestnut-wood tables groaned under the weight of platters, trays, plates, dishes and bowls. The whole Feast was here, John saw. Every word in the book, every fruit in the gardens, every green thing that grew, every creature that ran or swim or flew. John felt his demon creep forward as a great wave of flavors and tastes washed through him, those his mother had shown him on the slopes joined with others he had never sensed before. He could smell the rich tang of the meats. His head swirled from the steaming fumes of the wine. His jaw ached from the sweets which rose in heaps on silver platters while honeyed syllabubs shivered in their cups. He felt the pastry crunch, shiny with beaten butter. He heard the sugar-pane crackle. The sweetmeats flooded his senses, banishing his hunger and cold. A great procession of dishes floated up out of the pages, all theirs.”

“I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission. Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.”