A Quote by Adamo Macri
I regard texture similar to the function of taste buds in our mouths. But in a visual form. Texture does create a specific flavour which affects our senses.
Related Quotes
When we write we begin to taste the texture of our own mind
What do I make of all this texture? What does it mean about the kind of world in which I have been set down? The texture of the world, its filigree and scrollwork, means that there is the possibility for beauty here, a beauty inexhaustible in its complexity, which opens to my knock, which answers in me a call I do not remember calling, and which trains me to the wild and extravagant nature of the spirit I seek.
When one wants to become cognizant of the color and the texture of the soil, one does not get a ladder; one gets a shovel. When one wants to get into touch with the texture of the universal mind, one does not go to Boston; one goes to the Bowery.
Communicate with visual literacy - Make good use of all the non-verbal ways of communication - color, shape, form, texture.
You start realizing that good prose is crunchy. There's texture in your mouth as you say it. You realize bad writing, bland writing, has no texture, no taste, no corners in your mouth. I'm a great believer in reading aloud.
I always pan-fry sprouts - it retains texture and enhances flavour.
I know texture is really important, but I think texture and stuff precedes songwriting a lot of the time these days.
We have developed a culture in which we eat with our taste buds, not our brains.
When I do my own hair, I love Oribe Texture spray and Redken dry shampoo whenever I'm in a rush. It gives it texture and makes it look clean!
Our ideas are the offspring of our senses; we are not more able to create the form of a being we have not seen, without retrospect to one we know, than we are able to create a new sense. He whose fancy has conceived an idea of the most beautiful form must have composed it from actual existence.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
Taste is the intermediate faculty which connects the active with the passive powers of our nature, the intellect with the senses; and its appointed function is to elevate the images of the latter, while it realizes the ideas of the former.
Why all this insistence on the senses? Because in order to convince your reader that he is THERE, you must assault each of his senses, in turn, with color, sound, taste, and texture. If your reader feels the sun on his flesh, the wind fluttering his shirt sleeves, half your fight is won. The most improbable tales can be made believable, if your reader, through his senses, feels certain that he stands at the middle of events. He cannot refuse, then, to participate. The logic of events always gives way to the logic of the senses.
If you taste something, you're not at the maximum of your ability. What I think about in competition is temperature and texture. It has nothing to do with taste or emotion.
A person is alive only to the degree that he or she is aware. To make the most of life we must constantly strive to be aware of the importance of being aware. Be aware of your senses and use them: So often we are distracted and unconscious of the riches our senses can pour into our lives. We eat food without tasting it, listen to music without hearing it, smell without experiencing the pungency of odors and the delicacy of perfumes, touch without feeling the grain or texture, and see without appreciating the beauty around us.
It is not necessary to have an extravagant food budget in order to serve things with variety and tastefully cooked. It is not necessary to have expensive food on the plates before they can enter the dining room as things of beauty in colour and texture. Food should be served with real care as to the colour and texture on the plates, as well as with imaginative taste. This is where artistic talent and aesthetic expression and fulfillment come in.
