A Quote by Liev Schreiber
And you know, I hate to admit this, but I don't always think in terms of Shakespeare. When I eat, I do. When I'm at a restaurant, I'll think, 'Hmm, what would Macbeth have ordered?'
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I think there is this huge hole in Shakespeare that you do not know why Macbeth is who he is.
Our awareness of time affects how we think and act. This is illustrated by the story about the clock in a restaurant window. It "had stopped a few minutes past noon. One day a friend asked the owner if he knew the clock was not running. 'Yes,' replied the restaurant man, 'but you would be surprised to know how many people look at that clock, think they are hungry, and come in to get something to eat."' If only there were some kind of divine timepiece that would arouse a spiritual hunger in people!
The first time I saw 'Macbeth' was not the entire play. It was at acting school, and this student was working on Lady Macbeth's soliloquy. I felt something very special, and I knew then that I would one day experience Lady Macbeth, but I always thought it would be on stage and in French.
Shakespeare, who never could think up a plot by himself, found this one [Macbeth] in Holinshed's Chronicles, changing it just enough so that no one would recognize the source. He didn't count on the resourcefulness of modern scholars, who have to discover things like this to become associate professors.
I think 'Macbeth' was a play that I've always gotten so much out of. My wife played Lady Macbeth in a play, and I designed it. There are things in there that are just kind of extraordinary.
Shakespeare's always been sitting on my back, since I began reading. And, certainly, as a writer, he's who I hear all the time. And he's almost indistinguishable now from the English language. I have no sense of what Shakespeare is like. I have no sense of the personality that is Shakespeare. I think, alone among writers, I don't know who he is.
I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.
I hate Shakespeare. I think Shakespeare's rubbish.
I've always wanted to give 'Hamlet' a shot. It's the big one, you know. I haven't done Shakespeare professionally, so I think it would be terrifying.
Historically, Macbeth is one of the greatest kings Scotland ever had. He was on the throne for 19 years, and he simply has this dreadful reputation because Shakespeare manipulated history for the benefit of James I, who was paying him to write the play to blacken Macbeth's name.
I think my strength is always been in being very natural. I think Shakespeare and things like that would be more a stretch for me.
If Shakespeare had to go on an author tour to promote Romeo and Juliet, he never would have written Macbeth.
One of the most difficult problems of our age is that leaders, and perhaps academics as well, cannot readily admit that things are out of control and that we do not know what to do. We have too much information, limited cognitive abilities to think in systemic terms and an unwillingness to appear to be in control and to have solutions for our problems. We are afraid that if we admit to our confusion, we will make our followers and students anxious and disillusioned. We know we must learn how to learn, but we are afraid to admit it.
I hated teaching Shakespeare. In order for the students to understand what was going on, you had to tell them the story of 'Macbeth' or whatever. Shakespeare is about character and language, and they didn't get any of that.
I went to a Jesuit school and they did a William Shakespeare play every year. I got to know Shakespeare as parts I wanted to play. I missed out on playing Ophelia - it was an all-boys school. The younger boys used to play the girls, I played Lady Anne in Richard III and Lady Macbeth, then Richard II and Malvolio. I just became a complete Shakespeare nut, really.
The one thing I always talk about in terms of restaurants is consistency. I think that's what we love about the vodka, is that it's consistent. It's consistent in its pureness and that's how I tie it to restaurants. When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.
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