A Quote by Marcel Boulestin
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.
Related Quotes
Cookery is not chemistry. It is an art.
Cookery, or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science.
Cookery is the art of preparing food for the nourishment of the body. Prehistoric man may have lived on uncooked foods, but there are no savage races today who do not practice cookery in some way, however crude. Progress in civilization has been accompanied by progress in cookery.
There are some readers who have never read an essay on taste; and if they take my advice they never will, for they can no more improve their taste by so doing than they could improve their appetite or digestion by studying a cookery-book.
Model building is the art of selecting those aspects of a process that are relevant to the question being asked. As with any art, this selection is guided by taste, elegance, and metaphor; it is a matter of induction, rather than deduction. High science depends on this art.
Chemistry has the same quickening and suggestive influence upon the algebraist as a visit to the Royal Academy, or the old masters may be supposed to have on a Browning or a Tennyson. Indeed it seems to me that an exact homology exists between painting and poetry on the one hand and modem chemistry and modem algebra on the other. In poetry and algebra we have the pure idea elaborated and expressed through the vehicle of language, in painting and chemistry the idea enveloped in matter, depending in part on manual processes and the resources of art for its due manifestation.
If your choice enters into it, then taste is involved - bad taste, good taste, uninteresting taste. Taste is the enemy of art, A-R-T.
The whole art of making experiments in chemistry is founded on the principle: we must always suppose an exact equality or equation between the principles of the body examined and those of the products of its analysis.
Art, we are told, is a criterion of one's taste. How humiliating, should our taste turn out to be bad. Rather as though we were caught stark naked with a poor figure.
Beautiful buildings are more than scientific. They are true organisms, spiritually conceived; works of art, using the best technology by inspiration rather than the idiosyncrasies of mere taste or any averaging by the committee mind.
No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses.
As in cooking, living requires that you taste, taste, taste as you go along.
The mathematician requires tact and good taste at every step of his work, and he has to learn to trust to his own instinct to distinguish between what is really worthy of his efforts and what is not...
What does cookery mean? It means the knowledge of Medea and of Circe,
and of Calypso, and Sheba. It means knowledge of all herbs, and fruits, and
balms and spices... It means the economy of your great-grandmother and the
science of modern chemistry, and French art, and Arabian hospitality. It
means, in fine, that you are to see imperatively that everyone has something
nice to eat.
The role of a museum of modern art is to make a good selection and identify what we believe to be the coming movements, and that requires taste.
A good taste in art feels the presence or the absence of merit; a just taste discriminates the degree--the poco piu and the poco meno. A good taste rejects faults; a just taste selects excellences. A good taste is often unconscious; a just taste is always conscious. A good taste may be lowered or spoilt; a just taste can only go on refining more and more.
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