A Quote by Grizz Chapman

I pay attention to everything now - the taste of bread, the taste of water. — © Grizz Chapman
I pay attention to everything now - the taste of bread, the taste of water.
taste governs every free - as opposed to rote - human response. Nothing is more decisive. There is taste in people, visual taste, taste in emotion - and there is taste in acts, taste in morality. Intelligence, as well, is really a kind of taste: taste in ideas.
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.
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.
Just as the great oceans have but one taste, the taste of salt, so too there is but one taste fundamental to all true teachings of the way, and this is the taste of freedom.
Day-old bread? Sadly, in America a lot of day-old bread just becomes nasty. Italian day-old bread, not having any preservatives in it, just becomes harder and it doesn't taste old. What I would warn people about is getting bread that's loaded with other things in it, because it starts to taste old.
Just as the great ocean has one taste, the taste of salt, so also this teaching and discipline has one taste, the taste of liberation.
I suppose that I was a kind of consultant for taste. Is it good taste? Or bad taste? I had an attention to detail, to what would tell best the story. Because many people get excited about the work and drift off from the story.
I always chug Taste Nirvana Real Coconut Water first thing in the morning, even though I don't particularly like the taste of coconut water in general.
Taste tends to develop very unevenly. It's rare that the same person has good visual taste and good taste in people and taste in ideas.
[Good taste] is a nineteenth-century concept. And good taste has never really been defined. The effort of projecting 'good taste' is so studied that it offends me. No, I prefer to negate that. We have to put a period to so-called good taste.
The discovery of the good taste of bad taste can be very liberating. The man who insists on high and serious pleasures is depriving himself of pleasure; he continually restricts what he can enjoy; in the constant exercise of his good taste he will eventually price himself out of the market, so to speak. Here Camp taste supervenes upon good taste as a daring and witty hedonism. It makes the man of good taste cheerful, where before he ran the risk of being chronically frustrated. It is good for the digestion.
You taste of the cool water that hides deep in a stream. You taste of the night air, soft and scented and mysterious. The taste of you drives me wild. I want to be with you, be inside you, shout to the world that you are mine at the same time I want to keep you hidden where you will exist only for me. You make me feel invincible, little bird.
Nothing, it is true, is more common than for both Science and Art to pay homage to the spirit of the age, and for creative taste to accept the law of critical taste.
I’m losing my taste for everything, including even my taste for finding everything tasteless.
Bad taste is real taste, of course, and good taste is the residue of someone else's privilege.
A highly cultivated taste, a taste that is knowledgeable and eclectic, is likely to be exciting and provocative, a personal taste at its highest level.
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