Food is given that the animal noble may entertain, satisfy, and celebrate being, physically and metaphysically, rather than merely subside hunger. Hence, I need to question the intake of food which is artificial.
… who would we thank, depend upon, question?
Anthelme Brillat-Savarin, born Jean-Anthelme Brillat-Savarin, on April 1, 1755, in Belley, France, was lawyer, politician, [judge, violinist}, and author of a celebrated work on gastronomy, Physiologie du goût (The Physiology of Taste).Brillat-Savarin followed the family profession of law. A deputy of the Third Estate at the Estates-General of 1789, he was forced to flee the… Continue reading The Life You Give: Jean Anthelme Brillat-Savarin *April 1 1755
I - the attractive color of a ripe papaya, and the structure of the seeds, as well as the contrast the fruit displays within itselfII - the green of cilantro —- a color which does not achieve much attraction, although it is a “beautiful” sight on its own III - the joint placement of two… Continue reading Takes on “beauty”
I suspect there is a level of being overwhelmed by the thought of painting on a canvas which leads me to using cameras. Similarly there may be some level of bravery in living life which relaxes me, and persuades me increasingly to write as purely as possible — pure of mind in depth, and pure… Continue reading Manufaktum
A Brief History of Penmanship on National Handwriting Day By JENNIE COHENUpdated AUG 22, 2018 / original: JAN 23, 2012 Borrowing aspects of the Etruscan alphabet, the ancient Romans were among the first to develop a written script for transactions and correspondence. By the fifth century A.D. it included early versions of lowercase letters and… Continue reading A Handwriting Celebration
… but be conscientious about what you are leaving behind — daily.
Once more, this morning I sensed that impulse in the mindset of freezing frames, commonly known as photographing. Simultaneously, I was overwhelmed by the thought of delighting in the air of the city of Vienna. Not precisely to relive what the Viennese take pleasure in with their palate but rather to set myself in their… Continue reading Wiener Schmäh, the mindset