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Traditional Quotes

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Traditional Quotes

“Keeping knowledge from others for self-preservation is an ancient and evil practice.Truth, trust and transparency have always been the most dangerous anti-tradition. The hardest part about innovation and change is rarely unconventional, it’s that conventional people have built walls that they protect with war-like tactics. Progress is the product of openness, not shallowness.”

ProgressTrustTraditionInnovationTraditionalUnconventionalAnti Time ManagementBusiness ModelTacticAnti Trust
Author:Richie Norton
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“The conservatives are fools: They whine about the decay of traditional values, yet they enthusiastically support technological progress and economic growth. Apparently it never occurs to them that you can't make rapid, drastic changes in the technology and the economy of a society without causing rapid changes in all other aspects of the society as well, and that such rapid changes inevitably break down traditional values.”

CultureIndividualChangeTechnologyEconomySocietyRepublicanTraditionDemocratConservativeTraditionalReformConservatismPopular CultureInconsistencyLiberalIndustrializationProgressivismTraditional Values
Book:Industrial Society and Its Future
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“Before we complicated life with money, machines and missiles we did well with morals, manpower and meetings.”

LifeInspirationalWritingWarPhilosophyWisdomMotivationalScienceQuotesPeaceMoneyKnowledgeTechnologyPowerConversationSpeechWeaponsTraditionMachinesMeetingsTraditionalMovieStoryPeace Of MindMoralsRhetoricUrban20th CenturyNew AgeCreative WritingAmit KalantriAmit Kalantri QuotesPublic SpeakingProverbsMissilesSocial NetworkingBloggingCharactersAmit Kalantri WriterAdageNovel WritingBook WritingEssayScriptAdvertisementBlogModern TimesMovie DialogueScript WritingCatchphrasesAlliterationsTag LinesScriptwritingCatch LinesSpeechwritingPunchlineMachineInventionsManpowerWorld WarSimplicity In LifeComplicated LifeOld TimesPresent TimesMissileOld Is Gold
Book:Wealth of Words
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“There was no need for a term like ‘magical thinking’ in the Golden Age of Man...there was only genuine everyday magic and mysticism. Children were not mocked or scolded in those days for singing to the rain or talking to the wind.”

ImaginationCreativityFantasyPsychologyMagicTraditionalMysticismBeliefsSelf ExpressionReligious FreedomMagickGolden AgeAncestorsFree ThinkingChild DevelopmentAncient WisdomMagical ThinkingEsoteric WisdomPsychology SpiritualityReligion And ScienceAncient CultureCultural HistoryPrimitive Religion
Book:Divine Living: The Essential Guide To Your True Destiny
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“Margaret and Jane didn't really get non-European food, even at a time when cooking from former and contemporary colonies-- India, Hong Kong at the time, Jamaica, Trinidad-- was working deeper into the canon. And they could be out of touch-- Margaret's bon viveur lifestyle, Jane's cottagecore cave house in rural France. Like a lot of food writers, Jane was interested in a fantasy kind of peasantry, but not the actual realities of shopping in a Tesco now.”

TraditionalFood WritingModern SocietyCottagecore
Book:All Consuming: Why We Eat the Way We Eat Now
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“Sonnet 1103 Our ancestors are not the boss of us, Life must be dictated by living conscience. Dead people may have the right to make suggestions, But they do not have the right to issue mandates. Our ancestors belong in history books, Our descendants belong in comic books. Only we are alive to belong here and now, Don't waste that life, submissive to books. Too much involvement in the past cripples your present, The same is true with too much involvement in the future. If you are oblivious to the human condition of now and here, Ignorance and intellect will equally end up causing disaster. Use past and future as markers of direction, But never as authority on living tradition.”

TraditionConservativeTraditionalExistentialismFundamentalismStereotypesRational ThinkingFreethinkerHumanist PoetryTranshumanism
Book:Vande Vasudhaivam: 100 Sonnets for Our Planetary Pueblo
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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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“A wedge of autumn melon the color of apricots with a honeyed scent you catch from three feet away. A shallow lacquered tray of rust red, laid with eight individual dishes. Yoghurt in a thin glass dish; a single teardrop of deep-red syrup and a tiny green leaf float on its surface. A deep-black raku bowl of okayu, the soft and soupy rice to gently lull us out of sleep. A triangular dish of pickled vegetables and a single umeboshi plum. A white bowl of chilled black hijiki seaweed and soybeans. A pretty dish painted with wisteria flowers of the softest, stickiest silken tofu the color of the pages of an old book, decorated with a single yellow chrysanthemum flower and a lump of fresh wasabi the size of a pea.”

TraditionalBreakfastJapanese FoodPresentation Design
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“And while it’s nice of you to want to call us ‘modern’ or ‘moderate,’ we’ll do without the redundancy. Islam is by definition moderate, so the more strictly we adhere to its fundamentals — the more moderate we’ll be. And Islam is by nature timeless and universal, so if we’re truly Islamic — we’ll always be modern. We’re not ‘Progressives’; we’re not ‘Conservatives’. We’re not ‘neo-Salafi’; we’re not ‘Islamists’. We’re not ‘Traditionalists’; we’re not ‘Wahabis’. We’re not ‘Immigrants’ and we’re not ‘Indigenous’. Thanks, but we’ll do without your prefix. We’re just Muslim.”

IslamConservativeTraditionalProgressiveMuslimModernismSalafiWahabiImigrants
Book:Reclaim Your Heart: Personal Insights on Breaking Free from Life's Shackles
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“Tea first came to Japan in the sixth century by way of Japanese Buddhist monks, scholars, warriors, and merchants who traveled to China and brought back tea pressed into bricks. It was not until 1911, during the Song dynasty, that the Japanese Buddhist priest Eisai (also known as Yosai) carried home from China fine-quality tea seeds and the method for making matcha (powdered green tea). The tea seeds were cultivated on the grounds of several Kyoto temples and later in such areas as the Uji district just south of Kyoto. Following the Chinese traditional method, Japanese Zen monks would steam, dry, then grind the tiny green tea leaves into a fine powder and whip it with a bamboo whisk in boiling water to create a thick medicinal drink to stimulate the senses during long periods of meditation.”

HistoryMethodTraditionalTeaGreen TeaTea LeavesMatcha
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“Several minutes later, Tomiko met me at the top of the stairs in her wedding kimono. She was totally transformed. Out of her blue jeans, loose shirt, and bulky sweater, she radiated femininity. The kimono elongated her torso and created a smooth cylinder from neck to toe, the hallmark of a beautiful Japanese figure. A striking navy obi with red, yellow, white, and turquoise chrysanthemums hugged her waist. A flirtatious cream collar peeked out from under the pale peach robe. The sleeves were just high enough to expose a sensual swatch of skin above her wrist. When she moved her arm, the inner fold revealed an erotic flash of scarlet and white silk.”

TraditionalColorsFeminine BeautyJapanese FashionKimonoJapanese Women
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.”

TraditionalNew YearSaladJapaneseSouma YukihiraChestnutsOmeletsProsciuttoBoxed Set
Book:食戟のソーマ 33 [Shokugeki no Souma 33]
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“Wianki are traditionally worn by maidens at festivals, especially on St. John's Eve, which was always near Midsummer's Eve. At the end of the festival, the maidens would throw their flower wreaths into the water. If yours became tangled with another girl's, then you were destined to be best friends. If it sank, then you would likely never get married and probably have a lot of cats. But, if a young man snatched your wreath from the water, then the two of you were destined to be married.”

TraditionalPolishWreathCircletWianki
Book:The Optimist's Guide to Letting Go
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“The first one is red bean rice ball. Red beans and sticky rice were often steamed together to create red bean rice on celebratory occasions. It was considered to be a feast in the olden days. Many areas in Japan still carry on the tradition of making red bean rice whenever there is something to celebrate. In that sense, I think you can say red bean rice is deeply rooted in the Japanese soul." "That's right. I made red bean rice along with other foods when the framework of my house was completed." "It feels very festive for some reason." "I like the salt and sesame seasoning on it." "The next is a hijiki rice ball. You cook the rice together with the hijiki, thin fried tofu and carrots... ...flavor it with soy sauce and make a rice ball with it. The hijiki rice is the typical Japanese commoners' food that mixes riches from the sea and the soil together. A rice ball made of hijiki rice is one of the original Japanese foods with a long continuing history." "Aaah. This brings back memories." "It makes us realize that we're Japanese. It's a flavor we must not lose." "The last rice ball of the past is dried seaweed. Dried seaweed is one of the most familiar seaweeds to the Japanese, apart from konbu, wakame and hijiki. And the way to fully enjoy the taste of the dried seaweed... ... is to make seaweed tsukudani and use that as the filling for the rice ball. For the tsukudani, you simmer top-quality dried seaweed in sake and soy sauce. Once you learn its taste, you will never be satisfied with eating the dried seaweed tsukudani that's commercially available." "It tastes nothing like that one we can buy at the market." "It's refreshing, yet has a very strong scent of seaweed." "It's interesting to see the difference in flavor of the tsukudani filling and the seaweed wrapping the rice ball." "Red bean rice, hijiki rice and dried seaweed tsukudani rice balls... These are flavors that will never fade away as long as the Japanese are around.”

PastTraditionalSeaweedJapanese CultureAlgaeJapanese CookingRice BallsRed Beans And Rice
Book:The Joy of Rice
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“While we formed mochi cakes, the men pounded another batch of rice. When it was soft, they divided the rice dough until it turned nubby like tweed. They sprinkled the second blob with dried shrimp and banged it until it turned coral. Nori seaweed powder colored the third hunk forest green, while the fourth piece of mochi became yellow and pebbly with cooked corn kernels. For variation, the grandmother rolled several plain mochi in a tan talc of sweetened toasted soybean powder. She also stuffed several dumplings with crimson azuki bean fudge. Then she smeared a thick gob of azuki paste across a mochi puff, pushed in a candied chestnut, and pinched the dumpling shut. "For the American!" cried Mr. Omura, swiping his mother's creation. I looked up and he handed it to me. It was tender and warm. All eyes turned to watch the American. "Oishii!" I uttered with a full mouth. And it was delicious. The soft stretchy rice dough had a mild savory chew that mingled with the candy-like sweetness of the bean paste and buttery chestnut.”

TraditionalRiceColorsFlavorsDoughFillingsMochiChestnut
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“For anyone who understood the essence of modernism based on and originating in the secularizing and humanistic tendencies of the European Renaissance, it was easy to detect the confrontation that was already taking place between traditional and modern elements in the Islamic world.”

IslamTraditionalModenism
Book:Islam in the Modern World: Challenged by the West, Threatened by Fundamentalism, Keeping Faith with Tradition
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“Growing up in Huntington Beach, you were either a traditional sports athlete, a skateboarder, or a surfer. I got my first skateboard when I was five and skated off and on over the years, did a little BMX racing as a kid, and then in my freshman or sophomore year I started getting a little bit more into skateboarding.”

YearsFirstsLittlesKidsBitsSportsGrowing UpFiveGrowingLittle BitAthleteTraditionalBeachRacingFreshmanSurferSkateboardingSophomoreSkateboarderSophomore YearBmxHuntington Beach
Author:Jason Lee
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“By dismantling the narrow politics of racial identity and selective self-interest, by going beyond 'black' and 'white,' we may construct new values, new institutions and new visions of an America beyond traditional racial categories and racial oppression.”

MaySelfAmericaValuesBlackInterestWhiteVisionIdentityInstitutionsTraditionalOppressionCategoriesBlack And WhiteConstructsSelf InterestSelectiveNew VisionRacial Identity
Book:Beyond Black and White: Transforming African-American Politics
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“Looking back on the event, I find myself thinking there are three approaches to journalism represented here. One is the "cool" approach of traditional journalism, including network broadcasting in which NPR is no exception. One is the "hot" approach of talk radio, which has since expanded to TV sports networks and now Fox TV. The third is the engaged approach of weblogging.”

ThinkingFunnyThreeSportsEventsTvsApproachThirdsHotIncludingRadioTraditionalJournalismEngagedThoughtfulExceptionLooking BackFoxesBloggingBroadcastingTalk RadioNpr
Author:David "Doc" Searls
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“Traditional horizontal search engines cannot always identify the target audience, niche or vertical industry of a page or site. Vertical search engines address this issue by the nature of their design. They identify sites according to more specific criteria and sometimes even by human input.”

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Book:Get Rich Click!: The Ultimate Guide to Making Money on the Internet
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