Cooking is the showy side of domesticity.
ADAM GOPNIKSomething is missing, we think. And so we long for the thing we’ve missed and can’t name, and out of that wanting – well, everything else rises, good and bad.
More Adam Gopnik Quotes
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The grace of capitalism is to make wants feel like hopes, so that material objects and stuff can feel like the possibility of something heroic and civic.
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The loneliness of the expatriate is of an odd and complicated kind, for it is inseparable from the feeling of being free, of having escaped.
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A good analogy [Charlie Hebdo] in lots of ways is “South Park” – the hugely popular American cartoon show – and the things that the “South Park” creators have created, like “The Book Of Mormon,” the Broadway musical.
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I think – the more sentences you write, the more sentences you have written, if that slightly Zen confection makes any sense.
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The relentless note of incipient hysteria, the invitation to panic, the ungrounded scenarios
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Over all, there are now more people under “correctional supervision” in America-more than six million-than were in the Gulag Archipelago under Stalin at its height.
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Music is a current of hard choices made to seem easy by the mind.
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I try to turn a written thing, when I’m in trouble with it, into a spoken thing: I start imagining what I would say to someone if I were trying to tell the story or make the argument.
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Writing doesn’t come easily to anyone, I think, certainly not to me. But pressure and practice does lend a certain fluency
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Daniel Levitin takes the most sophisticated ideas that exist about the brain and mind, applies them to the most emotionally direct art we have, our songs, and makes beautiful music of the two together.
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In an age of malice and bad faith on many sides, I reread White or Thurber or Mitchell and am reminded again that good writing is done, as I said in my elegy for Salinger, with an active eye and ear and an ardent heart, and in no other way.
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Big writers become a kind of shared climate.
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It’s really our relief at no longer having to do things we were never good at doing in the first place – relief at never again having to dissect a frog or memorize the periodic table.
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There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend
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Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.
ADAM GOPNIK