A Quote by Tom Douglas
Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users.
Related Quotes
I like to do some research and learn about the destination before I travel there. I read up on its history, culture and food, which is most important. Being informed makes the travel so much better.
I think I feel a car like anybody else can, but maybe what makes me different is that I race so much that I have experience racing with a lot of different crew chiefs. I'm really easy to get along with and me not knowing anything about a race car, I know to just let them do their job.
The biggest thing for me when I travel is finding the best food in every city. I always try to find the best restaurant and take advantage of it because it's cool to go to a lot of different cities and experience a lot of different cultures. So I'm big on the food.
Twitter is all about user experience - the fact that it is so easy, so clean, so unencumbered has won it so many users and fans, for so many different reasons.
I believe that Marrakech ought to be earned as a destination. The journey is the preparation for the experience. Reaching it too fast derides it, makes it a little less easy to understand.
In our culture, imitation-based experience dominates reality-based experience. I find this an awful thing. But there are artists who know from the bottom of their souls that art is about the experience of reality. The reason we have art is because you can’t get a real experience from the world.
Life comes first, an art not rooted in human experience is not worth a damn, but different kinds of minds have different kinds of experience, and all I ask of any man is validity; and there should be place for every type and kind of mind.
One of the things the 'Tao of Travel' shows is how unforthcoming most travel writers are, how most travelers are. They don't tell you who they were traveling with, and they're not very reliable about things that happened to them.
It's up to us to make the accommodations for all sorts of different travel scenarios. It's amazing how many companies aren't really in tune to the needs of different travelers. There's just so many embarrassing situations that you go through when you travel. You have to have a sense of humor about it and take it in stride. My whole approach is to embrace spontaneity.
I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.
For me, one of the highlights of being in the private equity world is that you need to learn a lot and very quickly about different businesses. So it's always a continuing learning experience where you can apply what you know, of course, by way of judgment and by way of numerical analysis. You're always investing in new businesses, which is a learning experience in itself. I think that is a wonderful thing and I think it makes for intellectual challenge and for continued personal growth. That, for me, is the highlight of this job.
Art becomes a spiritual process depending upon the degree of commitment that you bring to it. Every experience becomes direct food for your art. Then your art teaches you about life.
I think there's just a lot of compassion in art. Again, when you're doing something that resonates with somebody else, you're going through an experience another person has had, whether it's been a painful experience or a joyous experience or a happy experience.
My favorite place in the whole world is the city of Paris. to me, Paris stands at the frontier of every major category of travel - in food, art, theater, history, in so many different areas that I simply don't get tired of it.
The studio experience fluctuates depending on who you work with, it's not like it's all one experience. Every studio is different, every producer's personality is different. You never know what you're going to do.
Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.
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