Ancient Mariner Famous Quotes

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

But though the two young writers are ostensibly concerned with children, they do not only mean children: when Coleridge invokes the imagination of a child, he is yearning for its power for himself. The child might be father to the man, as Wordsworth famously wrote in his ode, 'Intimations of Immortality', but that paternity was, ideally, internal and present and active: the Romantics were the first to conceive of the Inner Child, and to yearn to reinstate the child's sway over the adult. They expressed nostalgia for childhood; but even more acutely, they longed for childlikeness to endure in order to keep their faculties quick and fertile. And between them, Charles Lamb and Coleridge pioneered the idea of the crossover text, the work of fantasy that appeals across generations, such as 'The Rime of the Ancient Mariner', or, as it would turn out, Tales from Shakespeare.

Braun the AI took his name from a popular character in Welsh mythology. A great warrior and an intrepid mariner, Braun the Blessed was the high king of the Island of the Mighty. Frequenting the famous ancient stories known as the Welsh Triad, Braun was often portrayed as a giant among mortals and a force of great power. The tales of his ocean navigation and the descriptions of his superhuman size inspired the programmers,