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Theme Quotes

“... This is a major theme in mathematics: things are what you want them to be. You have endless choices; there is no reality to get in your way. On the other hand, once you have made your choices then your new creations do what they do, whether you like it or not. This is the amazing thing about making imaginary patterns: they talk back!”

RealityChoicesImaginationMathematicsThemeImaginaryTalk
Book:A Mathematician's Lament: How School Cheats Us Out of Our Most Fascinating and Imaginative Art Form
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“For now, Cal detailed Kostya's left arm with an undead cornucopia--- flowering skulls surrounded by fruit and grains and veggies, their eye sockets and mouths and nose holes all blooming with herbs--- rosemary and thyme, Thai basil and cilantro. The bones were nestled among other culinary delights--- fruits de mer, oyster shells and curling pink shrimp, crab legs and lobster claws, cuts of meat, steaks and chops and poultry, dumplings and noodles, pastry and bread; and tools of the trade--- knives and forks and spoons, spatulas, cleavers, balloon whisks, kitchen twine. The detail was otherworldly, each element real enough to touch, and, surrounding it all, the frothy flow of rich, dark wine--- Cabernet, Petit Verdot--- cascading down from an upended glass on his shoulder, dripping along the entire length of his arm.”

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Book:Aftertaste
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“Neptune's bounty was followed by that of Diana. I had staged a "hunt" to take place while the diners ate. Several of the bigger slaves were dressed like bears, and hunters with bows chased them playfully around the couches while nymphs tried to hinder their progress. They ran carefully around the slaves serving trays of pork cracklings, mushrooms marinated in wine, stuffed dormice, and figs soaked in milk and honey.”

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Book:Feast of Sorrow
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“I might be asked, ‘Do you equally reject the approach which begins with the question “What do modern children need?” — in other words, with the moral or didactic approach?’ I think the answer is Yes. Not because I don’t like stories to have a moral: certainly not because I think children dislike a moral. Rather because I feel sure that the question ‘What do modern children need?’ will not lead you to a good moral. If we ask that question we are assuming too superior an attitude. It would be better to ask ‘What moral do I need?’ for I think we can be sure that what does not concern us deeply will not deeply interest our readers, whatever their age. But it is better not to ask the question at all. Let the pictures tell you their own moral. For the moral inherent in them will rise from whatever spiritual roots you have succeeded in striking during the whole course of your life. But if they don’t show you any moral, don’t put one in.”

ChildrenStoriesSpiritualityThemeMorals
Book:Of Other Worlds: Essays and Stories
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“The pièce de résistance was the aisle and spot where the couple would say their vows. The aisle itself was made of white plexiglass, and above it were draped lush, dimensional bouquets of white flowers with silver and blue accents. At a glance, it looked like fluffy clouds in a blue sky. The planners had managed to rig up other mirrors at angles to reflect the afternoon sky outside of the hangar. It would be like Jacqueline was walking on clouds to meet her groom. My internal wedding planner gave a silent slow clap. Bravo.”

SkyCloudsThemeAviationAisleWedding CeremonyWedding Decoration
Book:Piece of Cake: A Novel
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“Because interiority focuses on the inside-outside aspect of hygge, it introduces the important theme of contrast. When we hygger there is a sense of distance between us and the outside world, a contrast between the feeling that we are at the still axis of a moment of pleasure and our awareness of ever-moving life around us. Our experience of contrast is heightened by spatial, temporal and social conditions - inside versus outside, shelter versus exposure, warm versus cold, day versus night, light versus shadow, stillness versus activity, indulgence versus restraint, relaxation versus work, independence versus society, equality versus hierarchy, peace versus conflict.”

ImportantExperienceThemeContrastHygge
Book:The Book of Hygge: The Danish Art of Living Well
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“She took me through the parlors and the kitchen, and I marveled at the beautiful ceiling molding, the wooden banisters up to the second floor, the crystalline chandelier in the dining room. The furniture was tasteful and sparse, plastic over the fainting couches and coffee tables and wingback chairs, so that as they stood in stasis they wouldn't collect dust. The second floor was just as gorgeous, the rooms all themed in different flowers. The yellow daffodil room was my favorite. The wall with the headboard had an entire mural of huge daffodils blooming across it. Junie's handiwork, I was sure. Just like the mural on the side of Frank's Auto Shop, and the logo for the Grumpy Possum, and even Gail's bar scene. She showed me all the different rooms, each with a different flower theme and a different focal color--- lavender and coral and sage. The pink ones--- roses--- matched Junie's pastel hair.”

RoomsThemeFlowersFurnitureDaffodilsInnBed And BreakfastInterior Decor
Book:A Novel Love Story
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“Each little alphabet aligns with its choicest group mates and collaborate to raise a meaningful word. Each feeble word aligns with its choicest routine elements and collaborate to raise a meaningful sentence. Each sentence collaborates with choicest thoughts to make a paragraph. Each paragraph collaborates to reinforce a context to evolve a theme. Each theme collaborates to empower the man to evolve wisdom.”

WisdomThemeAlphabetSentenceCollaborateAlign
Author:Priyavrat Thareja
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“Oh, my goodness," Sylvie said with obvious delight, immediately leaning down for a closer look at the former professor's Beauty and the Beast spread. There were iced biscuits, piped well, each in the shape of an animated character. Happily chomping down on a smiling teapot, Mariana cooed, "Look at the gingerbread houses." Adam had re-created the central square of a small French-inspired town in gingerbread blocks, chocolate beams, and blown sugar fountains. He'd mechanized the latter to spill out a cascade of syrup, which fizzed like sherbet and tasted far better than Dominic had expected. Most of the sugar-craft requirements had been checked off on the cake, however, and the sculpted objects that stood atop the icing. Even for a highly skilled, trained sugar artist, it was difficult to pull off a human figure, and Adam had wisely opted for the Beast's enchanted household: the clock, the candelabra, and so on.”

ThemeDessertDecorBeauty And The BeastGingerbread
Book:Battle Royal
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“I wore an emerald long-sleeved dress by Vivienne Tam and a pair of tangerine Christian Louboutins. I had seen the same look in one of Emerald's Vogues and asked Giada to overnight it. I learned quickly, though I wasn't very original. I'd changed in a coffee shop next to my apartment, then hopped into a cab. "Next time we must coordinate outfits beforehand," Michael whispered as we sat down. "I was going for 'salt of the earth' today." "Oh, I wanted to match the décor," I said. Tellicherry felt like a sexy, sinister jewel box. A rich sapphire blue stained the walls in large, meandering splotches, like dye dropped into water. Bronze silk leaped and dipped in the cushions. The waitresses wore black dresses with seductive lace panels revealing flesh-colored bits, and the waiters slinked in semi-sheer pajama-like outfits, conjuring bedtime escapades, none of which involved sleeping.”

SexyThemeDecorLingerieRestaurant
Book:Food Whore
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“Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.”

BasesTraditionalThemeChocolateIngredientsChicagoCakeLayersHomageFlavorsJewishButtercreamTier Cake
Book:Wedding Girl
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“The noodle/worm idea was appealing to me. I hadn't made pasta in the competition yet. And noodle kugel was a traditional Jewish dish that held tight to my heart... and could also be made to look extremely disturbing. To be honest, it could be a little gross-looking on the best of days. Noodles submerged in a creamy cheese base, some of them sticking up top to get crispy in the oven. Raisins or other fruits flecking the kugel like little bugs. Maybe I could make the whole thing graveyard-themed. If I was going to make something so rich and heavy and creamy, my other dish should balance it out by being light and savory. And spooky, of course. Maybe organ meats? Chicken feet were extremely scary-looking, maybe with some kind of beet sauce...”

Food For ThoughtThemeHalloweenGraveyardNoodlesChicken FeetKugel
Book:Sadie on a Plate
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“Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gelée (jelly)... ... and the yolk is salmon roe firmed in a gelatin! The salmon roe pop crisply, filling the mouth with a rich saltiness... ... that is wrapped up in the mild smoothness of the gelée!" "Oh! This looks like it's just a hard-boiled egg... but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks! The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!" "Then what is this? It looks like an egg in its shell...." "Oh, this?" "She punctured it!" "It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel." "Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!" "And that is everything! All together, I call it... ..."The Three-Faces of-an-Egg Breakfast."" What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect! On this one plate... ... are miniature representations of... ... the flavors of the ocean, the forest and the earth”

ThemeEggsAlice NakiriMilkshake
Book:食戟のソーマ 5 [Shokugeki no Souma 5]
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“If she hadn't known that Mallow Island had been famous for its marshmallow candy over a century ago, Trade Street would have told her right away. It was busy and mildly surreal. The sidewalks were crowded with tourists taking pictures of old, narrow buildings painted in faded pastel colors. Nearly every restaurant and bakery had a chalkboard sign with a marshmallow item on its menu---marshmallow popcorn, chocolate milk served in toasted marshmallow cups, sweet potato fries with marshmallow dipping sauce.”

ThemeMarshmallowTrademark
Book:Other Birds: A Novel
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“The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse. I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked. Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.”

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Book:Appetite
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“He ranted at me while I put out the next course: a dish of boiled pigeons enveloped in a blancmange, the best I had ever made, with pulverized chicken, rose water, almonds, sugar, capon broth, ginger, verjuice and cinnamon. I had them placed in a deep dish, poured on the blancmange and scattered the snow-white surface with a thick covering of poppy seeds until the silver dish seemed to hold nothing but tiny black grains. Over this I arranged stars cut out of fine silver foil. There was a breast of veal, stuffed with cheese, eggs, saffron, herbs and raisins, upon which I scattered the darkest rose petals I could find at the flower market. There was a soup of black cabbage; boiled calves' feet with a sauce of figs and black pepper; and boiled ducks with more sliced black truffle.”

BlackThemeSpicesSeasoningsItalian FoodPoultryMeats
Book:Appetite
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“Elijah had roasted duck confit legs in toasted, ground coriander, cumin, and chili; he'd paired it with a strawberry and pink peppercorn gastrique sauce drizzled overtop and dotted on the platter. He'd baked walnut, ramp, and queso fresco financiers in small round molds and topped each of them with a strawberry flower. He'd colored more of his homemade queso fresco---one of Penelope's recipes---with beet powder, which he'd molded into spheres, dotted with nigella seeds, and topped with strawberry stems to approximate the look of strawberries while adding a creamy element to the dish. To punctuate the strawberry-patch appearance further and add another contrast, he'd scattered pickled half-ripe strawberry cubes, more strawberry blossoms, and tiny, fragrant yellow and red alpine strawberries across the plate. Shards of sumptuous, crispy duck skin finished the plate.”

ThemeStrawberriesSeasoningsFood Preparation
Book:My Fine Fellow
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“She'd never seen a place so decorated so extravagantly. It was like a glittering underwater kingdom, reminding her of the tales of Atlantis that had enchanted her as a child. The walls were hung with gauzy blue and green silk draperies. A painted canvas studded with seashells gave the impression of a castle beneath the sea. Slowly she wandered around the room, inspecting the plaster sculptures of fish, scallop shells, and bare-breasted mermaids. A gaudy treasure chest filled with paste jewels was wedged beneath the central hazard table. The doorway to the next room had been converted into the hull of a sunken ship. Lengths of blue gauze and silver netting were hung overhead, making it seem as if they were under water.”

ThemeUnderwaterAtlantisDecorumSara Fielding
Book:Dreaming of You
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“Okay, first there are the angels on horseback and devils on horseback." Blake shakes his head. "Remind me what those are?" "An English thing. Angels on horseback are baked oysters wrapped in bacon. Devils are the same thing with dates instead of oysters." Blake nods. "Got it. What else?" "I'm going to slow-cook the barbecued ribs and serve them as 'skeleton ribs,' and I'll serve up the calamari tentacles as 'deep-fried spiders.' Then I'll roast the shrimp and arrange them in glasses of ice to look like claws or fingers, which people can dip into a 'Bloody Mary' cocktail sauce. And I'll scatter platters of deviled eggs around the living and dining rooms." "Think that'll be enough food?" "Definitely, I'll throw some cheese and crudités into the mix, too. Oh, and dessert- spiced devil's food cupcakes and blood orange sorbet.”

ThemeHalloweenSeafoodCatering Food
Book:The Girls' Guide to Love and Supper Clubs
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“At six, Daisy slid the stuffed figs and the pastry-wrapped goat cheese purses into the oven, crammed her feet into a pair of navy-blue high heels, and put a giant straw hat with a navy-blue ribbon on her head. The theme of the party was the Kentucky Derby, even though the Derby itself wasn't until May. At least it had made the menu easy: mint julep punch and bourbon slushies, fried chicken sliders served on biscuits, with hot honey, tea sandwiches with Benedictine spread, bite-sized hot browns, the signature sandwich of Louisville, and miniature Derby pies for dessert.”

ThemeFood And DrinkSouthern CookingKentucky Derby
Book:That Summer
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“Its hard to stay up. Its been a long long day And you've got the sandman at your door. But hang on, leave the TV on and lets do it anyway. Its ok. You can always sleep through work tomorrow. Ok? Hey, Hey, Tomorrow's just your future yesterday. Tell the clock on the wall, "Forget the wake up call." Cause the night's not nearly through. Wipe the sleep from your eyes. Give yourself a surprise. Let your worries wait another day. And if you stay too late at the bar, At least you made it out this far. So make up your mind and say, "Let's do it anyway!" Its Ok You can always sleep through work tomorrow, ok? Hey, Hey, Tomorrow's just your future yesterday. Life's too short to worry about the things that you can live without And I regret to say, the morning light is hours away. The world can be such a fright, But it belongs to us tonight. What's the point of going to bed? You look so lovely when your eyes are red. Tomorrow's just your future yesterday.”

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Author:Craig Ferguson
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“The story is the only thing that's important. Everything else will take care of itself. It's like what bowlers say. You hear writers talk about character or theme or mood or mode or tense or person. But bowlers say, if you make the spares, the strikes will take care of themselves. If you can tell a story, everything else becomes possible. But without story, nothing is possible, because nobody wants to hear about your sensitive characters if there's nothing happening in the story. And the same is true with mood. Story is the only thing that's important.”

IfsWantWritingPersonsImportantCharacterStoriesCareHappeningsTake CareStrikesMoodThings HappenSensitiveThemeSparesTenseBowlers
Author:Stephen King
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