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Octopus Quotes

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Octopus Quotes

“Physically agile, this squishy strategist and tentacled tactician uses its intelligence and agency to intuit situations, anticipate outcomes, invent solutions, and improvise, remaining relevant for nearly 300 million years.”

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Book:Disrupt With Impact: Achieve Business Success in an Unpredictable World
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“A Cephalopod Wish by Stewart Stafford O, to be an Octopus, Sporting three hearts, Two that won't break, To go on and love more. O, to have its nine brains, To spread a migraine load, Fogless coordinates clear, A tower fire, now contained. O, to have a boneless form, A body fitted to life problems, Not ail from a tumour's grasp, Flee to safety in inky clouds. © Stewart Stafford, 2023. All rights reserved”

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Author:Stewart Stafford
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“The affection the aquarists felt for the octopus appeared to be mutual. For the hours that they swam together, though the massive octopus could have easily escaped them, the Dude chose instead to keep his human friends by his side. Only when their tanks ran low on air did the divers reluctantly bid the Dude--"the best giant Pacific octopus in the world," wrote one--goodbye.”

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Book:The Soul of an Octopus: A Surprising Exploration into the Wonder of Consciousness
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“Go out the north exit of Nakano Station and into the Sun Mall shopping arcade. After a few steps, you'll see Gindaco, the takoyaki (octopus balls) chain. Turn right into Pretty Good #1 Alley. Walk past the deli that specializes in okowa (steamed sticky rice with tasty bits), a couple of ramen shops, and a fugu restaurant. Go past the pachinko parlor, the grilled eel stand, the camera shops, and the stairs leading to Ginza Renoir coffee shop. If you see the bicycle parking lot in front of Life Supermarket, you're going the right way. During the two-block walk through a typical neighborhood, you've passed more good food than in most midsized Western cities, even if you don't love octopus balls as much as I do. Welcome to Tokyo. Tokyo is unreal. It's the amped-up, neon-spewing cyber-city of literature and film. It's an alley teeming with fragrant grilled chicken shops. It's children playing safely in the street and riding the train across town with no parents in sight. It's a doughnut chain with higher standards of customer service than most high-end restaurants in America. A colossal megacity devoid of crime, grime, and bad food? Sounds more like a utopian novel than an earthly metropolis.”

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Book:Pretty Good Number One: An American Family Eats Tokyo
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“Takoyaki are octopus balls- not, thankfully, in the anatomical sense. They're a spherical cake with a chunk of boiled octopus in the center, cooked on a special griddle with hemispherical indentations. If you're familiar with the Danish pancakes called aebleskivers, you know what a takoyaki looks like; the pan is also similar. Takoyaki are not unknown in the U.S., but I've only ever seen them made fresh at cultural festivals. Iris is a big fan, but I've always been more into the takoyaki aesthetic than the actual food. Takoyaki are always served in a paper or wooden boat and usually topped with mayonnaise, bonito flakes, shredded nori, and takoyaki sauce.”

BallsJapanese FoodOctopusToppingsJapanese CuisineStreet FoodTakoyaki
Book:Pretty Good Number One: An American Family Eats Tokyo
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“When you visit Gindaco, spend some time watching the cooks make takoyaki before ordering, because it's an amazing free show. The shop has an industrial-sized takoyaki griddle with dozens of hot cast iron wells, each one about an inch and a half in diameter. The cook squirts the grill with plenty of vegetable oil. She dunks a pitcher into a barrel of pancake batter and sloshes it over the grill, then strews the whole area with negi, ginger, and huge, tender octopus chunks. Some of Gindaco's purple tentacles are two inches long. This cooks for a little while, then the cook tops off the grill with more batter until it's nearly full. Up to this point, the process looks haphazard, but then she whips out the skewers. Using only the same slender bamboo skewers you'd use for making kebabs, she begins slicing through the batter in a grid pattern and forming a ball in each well. Somehow she herds this ocean of batter into a grid of takoyaki in a minute or two. The takoyaki cost all of 500 yen, and the price includes a wooden serving boat that you can take home and reuse as a bath toy if you haven't gotten too much sauce on it. A Gindaco takoyaki is a brilliant morsel: full of flavor from the negi and ginger, crispy on the outside and juicy within. Takoyaki also stay mouth-searingly hot inside for longer than you can stand to wait, so be careful.”

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Book:Pretty Good Number One: An American Family Eats Tokyo
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“My curiosity aroused, I flipped to another page. 蛸と海女: Tako to Ama, trans. ‘The Dream of the Fisherman’s Wife.’ Head thrown back, eyes closed, a nude woman lay sprawled ashore. Her brows creased in anguish and ecstasy. As she was pleasured by a large octopus. No, octopi. I trailed a finger along the suctioned underside of the creature’s appendage to her breast where a smaller octopus latched onto. The painting might’ve been unmoving, but it held an animated quality. The woman writhing on the shore; the fluid movements of the sea creatures as the trio derived mutual pleasure from their strange encounter. Their visceral desire seeped through the page, and I was but a voyeur.”

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Book:The Maid's Secret
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“Noryangjin is a wholesale market where you can choose live fish and seafood from the tanks of different vendors and have them sent up to be prepared in a number of cooking styles at restaurants upstairs. My mother and I were with her two sisters, Nami and Eunmi, and they had picked out pounds of abalone, scallops, sea cucumber, amberjack, octopus, and king crab to eat raw and boiled in spicy soups. Upstairs, our table filled immediately with banchan dotting around the butane burner for our stew. The first dish to arrive was sannakji---live long-armed octopus. A plate full of gray-and-white tentacles wriggled before me, freshly severed from their head, every suction cup still pulsing.”

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Book:Crying in H Mart
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“Evolution built advanced minds not once, but at least twice, gifting them not only to mammals and their kin, but also to cephalopods, and especially to the animal at the apex of ocean intelligence: the octopus. These are animals so unlike us that most aliens we imagine in our fantasies about outer space have more in common with humans. But there is no denying their sentience. I believe the first aliens we encounter will rise to greet us from the sea.”

ScienceSeaOceanScience FictionFiction NovelSpeculative FictionOctopusSpeculative Science Fiction
Book:The Mountain in the Sea
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“Truly obscure animals, like the axolotl (a type of salamander) or the Wunderpus photogenicus (a type of octopus which, true to its name, is very photogenic), don't have nicknames in common use, although I expect to hear from the Association for Researchers of the Axolotl and the Wunderpus Photogenicus (ARAWP?) any day now informing me that they say them often enough that they've devised more efficient names for them.”

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Book:Because Internet: Understanding the New Rules of Language
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“Can you name me these ingredients?" Chef Amadí points to the different herbs and spices. "I can see that you know," she says. And I do know. I pick up the large leaf and sniff it. It's smaller than the type we use back home but I'd know that scent anywhere. "That one's bay leaf," I say. "And that seed is cardamom." She nods and shoots me a wink. She moves us to a different station and opens a container where several large octopi chill on beds of ice. I've never worked with octopus and I'm fascinated by the vibrant red color of the skin and the slippery feeling of it in my hands. She demonstrates with a knife how to slice through the octopus tentacles that she will marinate for grilling.”

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Book:With the Fire on High
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“I volunteered to go down to the market to purchase fresh whitebait the day of the queen's arrival. Mr Angelo cooked a couple of capons to serve cold with a veronique sauce and grapes. And at dinner that night, we joined the French chefs, eating at the kitchen tables. I have to admit it: the bouillabaisse was one of the most delicious things I had ever tasted. The rich broth, tasting of both fish and tomato, and with a spicy tang to it, and the little pieces of fish and seafood coming unexpectedly on to the spoon. And the crusty bread to dip into it? Heaven. "How do you prepare the sauce?" I asked. When I found out they started with twelve cloves of garlic, Mr Angelo shook his head. "The queen wouldn't approve, would she? Nothing that would make her breath smell bad," he said. "You know she's always forbidden garlic." "How would she know?" Chef Lepin asked. "If garlic is cooked well, it does not come on the breath." Then he came over to me. "And I saved you a morsel of the octopus," he said. He stuck his fork into what looked like a piece of brown grilled meat and held it up to my mouth, as one feeds a child. The gesture was somehow so intimate that it startled me. I opened my mouth obediently and felt the explosion of flavor- saffron and garlic and a hint of spiciness and flesh so tender it almost melted.”

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Book:Above the Bay of Angels
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“Now that you have the menu, tell me what this is." "Tuna, vanilla brioche crumbs, and a bruléed disk of monkfish liver." "Ah, monkfish liver! Foie gras of the sea!" Michael Saltz said, lifting his cup in a toast. I refused to join him and just tipped the bite backlit a shot, letting the mouthful take shape all at once. Michael Saltz squinted at me while I set the cup down. If he disregarded me, then I'd disregard him. Next, Hugo brought out a single octopus tentacle, roasted to bring out the burgundy speckles in its skin, painted with sweet, sea-infused balsamic squid ink and framed by two quarters of a ruddy pear. We stayed silent as I ate. Skate came wading in a chorizo broth, a cap of seaweed poking through the surface like an island paradise.”

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Book:Food Whore
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“Doc was collecting marine animals in the Great Tide Pool on the tip of the Peninsula. It is a fabulous place: when the tide is in, a wave-churned basin, creamy with foam, whipped by the combers that roll in from the whistling buoy on the reef. But when the tide goes out the little water world becomes quiet and lovely. The sea is very clear and the bottom becomes fantastic with hurrying, fighting, feeding, breeding animals. Crabs rush from frond to frond of the waving algae. Starfish squat over mussels and limpets, attach their million little suckers and then slowly lift with incredible power until the prey is broken from the rock. And then the starfish stomach comes out and envelops its food. Orange and speckled and fluted nudibranchs slide gracefully over the rocks, their skirts waving like the dresses of Spanish dancers. And black eels poke their heads out of crevices and wait for prey. The snapping shrimps with their trigger claws pop loudly. The lovely, colored world is glassed over. Hermit crabs like frantic children scamper on the bottom sand. And now one, finding an empty snail shell he likes better than his own, creeps out, exposing his soft body to the enemy for a moment, and then pops into the new shell. A wave breaks over the barrier, and churns the glassy water for a moment and mixes bubbles into the pool, and then it clears and is tranquil and lovely and murderous again. Here a crab tears a leg from his brother. The anemones expand like soft and brilliant flowers, inviting any tired and perplexed animal to lie for a moment in their arms, and when some small crab or little tide-pool Johnnie accepts the green and purple invitation, the petals whip in, the stinging cells shoot tiny narcotic needles into the prey and it grows weak and perhaps sleepy while the searing caustic digestive acids melt its body down. Then the creeping murderer, the octopus, steals out, slowly, softly, moving like a gray mist, pretending now to be a bit of weed, now a rock, now a lump of decaying meat while its evil goat eyes watch coldly. It oozes and flows toward a feeding crab, and as it comes close its yellow eyes burn and its body turns rosy with the pulsing color of anticipation and rage. Then suddenly it runs lightly on the tips of its arms, as ferociously as a charging cat. It leaps savagely on the crab, there is a puff of black fluid, and the struggling mass is obscured in the sepia cloud while the octopus murders the crab. On the exposed rocks out of water, the barnacles bubble behind their closed doors and the limpets dry out. And down to the rocks come the black flies to eat anything they can find. The sharp smell of iodine from the algae, and the lime smell of calcareous bodies and the smell of powerful protean, smell of sperm and ova fill the air. On the exposed rocks the starfish emit semen and eggs from between their rays. The smells of life and richness, of death and digestion, of decay and birth, burden the air. And salt spray blows in from the barrier where the ocean waits for its rising-tide strength to permit it back into the Great Tide Pool again. And on the reef the whistling buoy bellows like a sad and patient bull.”

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Book:Cannery Row
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“This was at dusk, in mid-October. And she left. I lay down on the sofa and fell asleep without turning on the light. I was awakened by the feeling that the octopus was there. Groping in the dark, I barely managed to turn on the light. My pocket watch showed two o’clock in the morning. I was falling ill when I went to bed, and I woke up sick. It suddenly seemed to me that the autumn darkness would push through the glass and pour into the room, and I would drown in it as in ink.”

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Book:The Master and Margarita
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“It seems the height of antiquated hubris to claim that the universe carried on as it did for billions of years in order to form a comfortable abode for us. Chance and historical contingency give the world of life most of its glory and fascination. I sit here happy to be alive and sure that some reason must exist for "why me?" Or the earth might have been totally covered with water, and an octopus might now be telling its children why the eight-legged God of all things had made such a perfect world for cephalopods.”

WorldGivingYearsChildrenHas BeensMadeReasonSeemsMightEarthFormOrderUniverseWaterChancePerfectAliveAtheismComfortableGloryAll ThingsClaimsHistoricalEightBillionsHeightCoveredMight Have BeenFascinationHubrisA Perfect WorldAbodeWhy MeContingencyOctopusHappy To Be Alive
Book:An Urchin in the Storm: Essays about Books and Ideas
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“the test of a cook is how she boils an egg. My boiled eggs are fantastic, fabulous. Sometimes as hard as a 100 carat diamond, or again soft as a feather bed, or running like a cooling stream, they can also burst like fireworks from their shells and take on the look and rubbery texture of a baby octopus. Never a dull egg, with me.”

LooksSometimesHardRunningFoodBabyBedTestsCookingFantasticCooksStreamsDullEggsDiamondShellsFabulousFeathersTextureFireworksCoolingOctopusBoiled Eggs
Author:Nancy Mitford
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“Every politically controlled educational system will inculcate the doctrine of state supremacy sooner or later. . . . Once that doctrine has been accepted, it becomes an almost superhuman task to break the stranglehold of the political power over the life of the citizen. It has had his body, property and mind in its clutches from infancy. An octopus would sooner release its prey. A tax-supported, compulsory educational system is the complete model of the totalitarian state.”

MindHas BeensStatesBodyPoliticalBreakCitizensTaxesModelsTasksPropertyEducationalAcceptedDoctrineReleaseControlledSooner Or LaterPreyInfancyPolitical PowerSupremacyEducational SystemClutchSuperhumanCompulsoryOctopusTotalitarian State
Book:God of the Machine
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