Cookbooks Quotes

Yes I can,” Curran snarled. “Listen: this is me telling you what you will not do.” I raised the cookbook and tapped him on the nose. Bad cat.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

There are many different ways to revise a cookbook. Faced with the task of updating Joy in the mid-1990s, my father, Ethan,

Even some of our cookbooks are banned. (Though it's been centuries, at least, since the Pitches ate fairies.) (You can't even find fairies anymore.) (And it isn't because we ate them all.)

CUSTOMER: I don’t know why she wants it, but my wife asked for a copy of The Dinosaur Cookbook. BOOKSELLER: The Dinah Shore Cookbook?

I've apparently been the victim of growing up, which apparently happens to all of us at one point or another. It's been going on for quite some time now, without me knowing it. I've found that growing up can mean a lot of things. For me, it doesn't mean I should become somebody completely new and stop loving the things I used to love. It means I've just added more things to my list. Like for example, I'm still beyond obsessed with the winter season and I still start putting up strings of lights in September. I still love sparkles and grocery shopping and really old cats that are only nice to you half the time. I still love writing in my journal and wearing dresses all the time and staring at chandeliers. But some new things I've fallen in love with -- mismatched everything. Mismatched chairs, mismatched colors, mismatched personalities. I love spraying perfumes I used to wear when I was in high school. It brings me back to the days of trying to get a close parking spot at school, trying to get noticed by soccer players, and trying to figure out how to avoid doing or saying anything uncool, and wishing every minute of every day that one day maybe I'd get a chance to win a Grammy. Or something crazy and out of reach like that. ;) I love old buildings with the paint chipping off the walls and my dad's stories about college. I love the freedom of living alone, but I also love things that make me feel seven again. Back then naivety was the norm and skepticism was a foreign language, and I just think every once in a while you need fries and a chocolate milkshake and your mom. I love picking up a cookbook and closing my eyes and opening it to a random page, then attempting to make that recipe. I've loved my fans from the very first day, but they've said things and done things recently that make me feel like they're my friends -- more now than ever before. I'll never go a day without thinking about our memories together.

If you are too busy to pray, you are busier than God wants you to be.

Curran roared. The blast of noise erupting from his mouth was like thunder. I clenched up, fighting the urge to step back. “Yes I can,” he snarled. “Listen: this is me telling you what you will not do.” I raised the cookbook and tapped him on the nose. Bad cat.

Will Thisbee gave me The Beginner's Cook-Book for Girl Guides. It was just the thing; the writer assumes you know nothing about cookery and writes useful hints - "When adding eggs, break the shells first.

Love was there in my empty bed. It was piled up in the records Lauren bought me when we were teenagers. It was in the smudged recipe cards from my mum in between the pages of cookbooks in my kitchen cabinet. Love was in the bottle of gin tied with a ribbon that India had packed me off with; in the smeary photo-strips with curled corners that would end up stuck to my fridge. It was in the note that lay on the pillow next to me, the one I would fold up and keep in the shoebox of all the other notes she had written before. I woke up safe in my one-woman boat. I was gliding into a new horizon; floating in a sea of love. There it was. Who knew? It had been there all along.

Nothing belongs to you. It didn’t matter that Grandma gave the cookbook to me. All Mama had to do was hold it in her hands and it was hers.

Don't use yesterday's state of mind, to make today's decision.

[The kitchen] was also messy--delightfully so, thought Jane--and it didn't look as though lots of cooking went on there. There was a laptop computer on the counter with duck stickers on it, the spice cabinet was full of Ben's toy trucks, and Jane couldn't spot a cookbook anywhere. This is the kitchen of a Thinker, she decided, and promised herself that she'd never bother with cooking, either.

(About a cookbook...) - What about this one? Maids of Honor? - Weeelll, they starts OUT as Maids of Honor...but they ends up Tarts.

If you are baking a pie for your friends, and you read an article entitled 'How to Build a Chair' instead of a cookbook, you pie will probably end up tasting like wood and nails instead of like crust and fruity filling.

Actors should ACT. Not sell perfume, or write cookbooks.

Arts degrees are awesome. And they help you find meaning where there is none. And let me assure you, there is none. Don’t go looking for it. Searching for meaning is like searching for a rhyme scheme in a cookbook: you won’t find it and you’ll bugger up your soufflé.

There was an extensive collection of cookbooks in the well-stocked library, and he took to pouring over these in the evenings.

How sad, he thought, that desire found new objects but did not abate, that when it came to longing there was no end.

True love doesn't grow on you, feed on you, drain you and spoil your heart. It nourishes, waters the soul and intensifies in absenses long and short.

I believe that the ability to laugh at oneself is fundamental to the resiliency of the human spirit.

Food is about nurturing: not only physical but also emotional nurturing.

Seriously, why do you read that crap?" asked the girl. Book Boy snapped his volume shut and removed his glasses from his nose. "I speak the truth! In all of these books the girls are throwing themselves at the romantic heroes- romantic heroes who are dead, ho drink human blood. Be of good cheer, my brothers, for I tell you there is hope!" One of the other guys, a large black chap, rolled his lone eye. "Okay, you're cut off. Someone get him a cookbook or something." "Or, you know, some fair damsel to seduce," the girl said, looking up from her reflection.

You must change in order to survive..

Cooking and baking is both physical and mental therapy.

And dear, if you should someday become famous, don't write a cookbook.

According to a Wall Street Journal article some 59 percent of Americans don t own a single book. Not a cookbook or even the Bible.

A connection is an essential ingreidient in any healthy physical relationship.

It is easier to be cynical, closed off, and angry. It is much harder to be open, loving, kind, and generous of spirit.

That's the trouble with cookbooks. Like sex education and nuclear physics, they are founded on an illusion. They bespeak order, but they end in tears.

I could not eat a kangaroo. But many fine Australians do. Those with cookbooks as well as boomerangs Prefer him in tasty kangaroo-meringues.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

I intend that my last work shall be a cookbook composed of memories and desires. ---Alexander Dumas, 1869, as quoted in Life Is Meals: A Food Lover's Book of Days by James and Kay Salter

I want to write the world’s worst cookbook, which I’ll title: “The World’s Worst Cookbook.” It’ll feature recipes from “Peanut Butter and Jelly Sandwich” (peanut butter, jelly, and bread), to “Roasted Roadkill and Hitchhiker’s Surprise” (this recipe is a secret concoction handed down from my great grandfather to my grandfather, who told it to my dad just before he ran him over).


Like most people who love to cook, I like the tangible things...but what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that's what we're often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

Somewhere close behind air and water is the need for food.

Never promise to make pie and fail to deliver on that promise.

Kate: I wish there was a cookbook for life, you know? Recipes telling us exactly what to do. I know, I know, you're gonna say "How else will you learn, Kate." Therapist: mm. No, actually I wasn't going to say that. You want to guess again? Kate: No, no, go ahead. Therapist: Well what I was going to say was, you know better than anyone, it's the recipes that you create yourself that are the best.

When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.

And at the end of the day, there is nothing but the journey. Because destination is pure illusion.

My cooking spoon, My magic wand, Of this dish, You will be fond.

If I was home alone at night, I cooked myself an entire meal from one of these cookbooks. Then I sat down in front of the television set and ate it. I felt very brave and plucky as I ate my perfect dinner. Okay, I didn’t have a date, but at least I wasn’t one of those lonely women who sat home with a pathetic container of yogurt.

People ask every day, "Why was I put on earth?" As if there is perhaps one reason. The truth is that there are too many reasons to count, and each reason and each soul connects to every other,

If a kitten without a collar walks into your life, you have to keep him. Timing is everything.

Experience is never at bargain price.

A lighthearted prayer for Thanksgiving: May you have turkey in season Cranberries for squeezin' Gravy (within reason) And leftovers worth freezin'! Amen by Merrill Miller of Scottdale, PA

It's never too late to have a happy childhood.

The cookie-verse is infinite

Cooking is one of the great gifts you can give to those you love. It says “you’re important enough to me to spend the time and effort to cook for you.

I use “old,” soured dough itself, rather than a liquid starter. A fermented piece of dough used to leaven a bigger piece of dough is often called a pre-ferment: I

I haven't been thinking at all, not really, I've just been following the steps. The recipe. & this is like turning a page in the cookbook & finding the next one blank.

Megan was able to get me the single most important item in this entire house." "She got you that new vibrator?" "Jesus..." "Oh, the cookbook, right," he said, remembering. Megan used to work for the Food Network, and was able to secure me a signed copy of the original Barefoot Contessa cookbook.

There are some things that don't change much. I find the smell of a dish, or the way a certain spice is crushed, or just a quick look at the way something has been put on a plate, can pull me back to another place and time. I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint or a smell, be chaperoned back to a beautiful moment.

Because if it didn't start out right, it's never going to be right. It's like going out with a guy you don't find attractive; no matter how nice he is, you're never gonna want to fuck him.

I actually think that the food our mothers made may not be what we are nostalgic for. It’s more an emotional picture of a mother who was always there, knew what we needed, loved us, let us run free when we wanted to explore.

Here’s what I’ve got, the reasons why our marriage might work: Because you wear pink but write poems about bullets and gravestones. Because you yell at your keys when you lose them, and laugh, loudly, at your own jokes. Because you can hold a pistol, gut a pig. Because you memorize songs, even commercials from thirty years back and sing them when vacuuming. You have soft hands. Because when we moved, the contents of what you packed were written inside the boxes. Because you think swans are overrated. Because you drove me to the train station. You drove me to Minneapolis. You drove me to Providence. Because you underline everything you read, and circle the things you think are important, and put stars next to the things you think I should think are important, and write notes in the margins about all the people you’re mad at and my name almost never appears there. Because you make that pork recipe you found in the Frida Khalo Cookbook. Because when you read that essay about Rilke, you underlined the whole thing except the part where Rilke says love means to deny the self and to be consumed in flames. Because when the lights are off, the curtains drawn, and an additional sheet is nailed over the windows, you still believe someone outside can see you. And one day five summers ago, when you couldn’t put gas in your car, when your fridge was so empty—not even leftovers or condiments— there was a single twenty-ounce bottle of Mountain Dew, which you paid for with your last damn dime because you once overheard me say that I liked it.

The world may or may not need another cookbook, but it needs all the lovers – amateurs – it can get. It is a gorgeous old place, full of clownish graces and beautiful drolleries, and it has enough textures, tastes, and smells to keep us intrigued for more time than we have. Unfortunately, however, our response to its loveliness is not always delight: It is, far more often than it should be, boredom. And that is not only odd, it is tragic; for boredom is not neutral – it is the fertilizing principle of unloveliness. In such a situation, the amateur – the lover, the man who thinks heedlessness is a sin and boredom a heresy – is just the man you need. More than that, whether you think you need him or not, he is a man who is bound, by his love, to speak. If he loves Wisdom or the Arts, so much the better for him and for all of us. But if he loves only the way meat browns or onions peel, if he delights simply in the curds of his cheese or the color of his wine, he is, by every one of those enthusiasms, commanded to speak. A silent lover is one who doesn't know his job.

Cookbooks are almost a substitution for a lost sense of culture. People want some other life than the one they're living, so they buy a cookbook with pictures and imagine themselves as part of that life.

Godiva was tired and old and Gertrude Stein in spring bought a new car...

The beans are done when at least five of them taste tender and are cooked through. One bean can be a fucking liar so taste a few.

Who the fuck needs an avocado slicer? A person without any goddamn sense, that’s who.

You are more likely to find three TVs inside a randomly selected house than you are to find a single book that is or was not read to pass an exam, to please God, or to be a better cook.

Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies — loaf givers.

Eternity is a ham and two people” (also given as “Eternity is two people and a ham") is an old quip from the days when a ham was huge—far more than two people could finish. Irma Rombauer mentions this line in her famous cookbook, The Joy of Cooking.

The Bible isn’t a cookbook—deviate from the recipe and the soufflé falls flat. It’s not an owner’s manual—with detailed and complicated step-by-step instructions for using your brand-new all-in-one photocopier/FAX machine/scanner/microwave/DVR/home security system. It’s not a legal contract—make sure you read the fine print and follow every word or get ready to be cast into the dungeon. It’s not a manual of assembly—leave out a few bolts and the entire jungle gym collapses on your three-year-old.

The past is where we go when we are helpless; the past, no matter what the psychiatrists say, can’t really hurt you much more than it already has, not like the future, which comes at you like a train around a blind curve.

Look for the silver lining in every cloud and those revelations will create the thread to weave the fabric of a renewed and joyous life.

Chill out and enjoy your chili that's not from Chile!

Healing Magic I instill, Far Greater this, Than any pill!

All soul food is southern food, but not all southern food is soul food.

Right now I am thinking of writing another cookbook. All cookbooks have a gimmick, and mine will be that it contains recipes that I have invented and named after famous people. Some of them are: Brisket of Brynner (very lean meat) Carson Casserole (it's got everything on it) Barbecued Walters Marinated Maude Roasted Rhoda King King Curry (it will feed about eight thousand people) Fricassee of Fonzi Pickled Rickles Raquel Relish Leftovers à la Gabors

It's important to achieve balance in sandwiches, because who really knows how to achieve it in life? Life is messy, difficult, occasionally great but mostly upsetting and out of your control. But you can always make a good sandwich, and a good sandwich will make you happy!

It is important to view a recipe book as one that you use daily and what we in our family call "a living book" — a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical enchantments, to be consulted, used and altered as needed.

Cookbooks, it should be stressed, do not belong in the kitchen at all. We keep them there for the sake of appearances; occasionally, we smear their pages together with vibrant green glazes or crimson compotes, in order to delude ourselves, and any passing browsers, that we are practicing cooks; but in all honesty, a cookbook is something you read in the living room, or in the bathroom, or in bed.

Grits are hot; they are abundant, and they will by-gosh stick to your ribs. Give your farmhands (that is, your children) cold cereal for breakfast and see how many rows they hoe. Make them a pot of grits and butter, and they’ll hoe till dinner and be glad to do it.

Feeling inspired, I grabbed one of Jay’s cookbooks from the kitchen shelf and flicked through until I found a recipe for something I recognised. Lasagna. That was just pasta, and pasta was easy, right? Trying not to be put off by the list of ingredients longer than my small intestine, I scanned the instructions. Chop onions… I could do that. Brown mince…trickier but manageable. Probably. Make a roux in the usual way… I sighed, shut the book with a snap and went off to make dinner in my usual way: pierce film; bung in microwave; wait for bell.

It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years we spent living there. Yet we still think of Jerusalem as our home. Not home in the sense of the place that you conduct your daily life or constantly return to. In fact, Jerusalem is our home almost against our wills. It is our home because it defines us, whether we like it or not.

For a long time it was assumed that anything so miraculously energetic as radioactivity must be beneficial. For years, manufacturers of toothpaste and laxatives put radioactive thorium in their products, and at least until the late 1920s the Glen Springs Hotel in the Finger Lakes region of New York (and doubtless others as well) featured with pride the therapeutic effects of its ‘Radio-active mineral springs27’. It wasn’t banned in consumer products until 193828. By this time it was much too late for Mme Curie, who died of leukaemia in 1934. Radiation, in fact, is so pernicious and long-lasting that even now her papers from the 1890s – even her cookbooks – are too dangerous to handle. Her lab books are kept in lead-lined boxes29 and those who wish to see them must don protective clothing.

Home is a damaged word, bruisable as fruit, in the cruel glossaries of the language I choose to describe the long, fearful march of my childhood. Home was a word that caught in my throat, stung like a paper cut, drew blood in its passover of my life, and hurt me in all the soft places. My longing for home was as powerful as fire in my bloodstream.

I let the food speak for itself and the food always wins...

Because our nation is stupid and Hollywood is coarse, there is no one to tell us of the deep and extraordinary beauty of older women. I now see them all around me and am filled with a fierce joy that one of them has come to live in my house.

Yesterday is history, Tomorrow is a mystery, and today is a gift. To handle yourself, use your head, To handle others, use your heart. What would life be if we had not courage to attempt anything? When the going gets tough, the tough get going.

Though experience should be our guide . . . and we see mistakes are common at the age of twenty-three, it must be acknowledged that not every youthful feeling begins unworthily and ends in error. If this were the case, mankind would have perished long ago.

The forward to the landmark 1980 DSM III was appropriately modest and acknowledged that this diagnostic system was imprecise. So imprecise that it never should be used for forensic or insurance purposes. As we will see that modesty was tragically short lived.

A good home should gather you up in its arms like a warm cashmere blanket, soothe your hurt feelings, and prepare you to go back out into that big bad world tomorrow all ready to fight the dragons.

My mom absolutely LOVED all things English, so it’s not too surprising that she loved English tea parties. When she and I traveled—which was frequently—we often found ourselves in locations (Vancouver, Ottawa, London, Bath, Cardiff, to name a few) where we could take advantage of that lovely English custom of “taking tea.” So, for a special surprise party, I invited a dozen of Mom’s Gainesville friends to “take tea” with us. Even though it was December, it was warm enough to use the screen porch and the deck. That’s the “Florida advantage!

Our minds are mischievously clever. Time and again, they pull us back to the past and yank us forward into the future. Our perception of the world—and the story we tell ourselves about who we are—is completely colored by half-baked memories and imagined projections. But in truth this is all illusion... The only objective truth is the present moment—the now.

The official line is that, after the war, women couldn't wait to leave the offices and assembly lines and government agencies. But the real story was that the economy couldn't have men coming home without women going home, not unless it wanted a lot of unemployed vets. So the problem became unemployed women. "How you gonna keep us down on the farm after we've seen the world,"' she ad-libs to the old World War I tune. 'Enter the women's magazines, and cookbook publishers, and all these advertising agencies carrying on about the scourge of germs in the toilet bowl, and scuffs on the kitchen floor, and, my favorite, house B.O. Enter chicken hash that takes two and a half hours to prepare. I can just hear them sitting around the conference tables. 'That'll keep the gals out of trouble.

I asked Bill what career path he thought I should take, and he replied, “Live the artist’s life.” For years I pondered over his advice. What did it mean to “live the artist’s life?” I finally came to realize that there were no written codes, no hard and fast rules. You didn’t have to starve in a garret or drink yourself to death or cut off your ear. You didn’t even have to literally “make art” physically. The art was your life—your values, your outlook, your passions, your point of view. It was the things you cherished, whether they were people or places or ideas.

She (Emily Dickinson) loved simplicity, and perhaps withdrrew into seclusion because it was the simplest way of doing what she wanted to do; express her ideas and thoughts in poetry which no one whom she knew would understand. This was as natural to her as breathing, but the pretense of the people around her seemed unnatural.

Living the artist’s life, it turns out, is full of surprises. Yes, it is about being sensitive to beauty, about creating exquisite objects and developing a critical eye and drawing inspiration from the rich tapestry of the surrounding world. In some intriguing and evocative way, it is also about delving into the very depths of human perception, into the wellspring of consciousness itself, and living to tell about it. And for John and me, it has also always been about the planning, preparation, and enjoyment of good food. Sixty years later, we’re still following that path.

Decadent cooks go one step further and make sculptures of the food itself. If life is to be spent in pursuit of the extravagant, the extreme, the grotesque, the bizarre, then one's diet should reflect the fact. Life, meals, everything must be as artificial as possible - in fact works of art. So why not begin by eating a few statues?

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

Another of the great civilizations, the Aztecs, raised a breed of hairless chihuahuas especially for eating. When the Conquistadors arrived and found dog on the menu, they were of the same opinion as Mademoiselle, that this was evidence of the worst form of barbarism. They, the Spaniards, used dogs as befits civilized and Christian men - to hunt down fugitive Indians and tear them to pieces.

Airplane Dream #13' told the story, more or less, of a dream Rosa had had about the end of the world. There were no human beings left but her, and she had found herself flying in a pink seaplane to an island inhabited by sentient lemurs. There seemed to be a lot more to it -- there was a kind of graphic "sound track" constructed around images relating to Peter Tchaikovsky and his works, and of course abundant food imagery -- but this was, as far as Joe could tell, the gist. The story was told entirely through collage, with pictures clipped from magazines and books. There were pictures from anatomy texts, an exploded musculature of the human leg, a pictorial explanation of peristalsis. She had found an old history of India, and many of the lemurs of her dream-apocalypse had the heads and calm, horizontal gazes of Hindu princes and goddesses. A seafood cookbook, rich with color photographs of boiled crustacea and poached whole fish with jellied stares, had been throughly mined. Sometimes she inscribed text across the pictures, none of which made a good deal of sense to him; a few pages consisted almost entirely of her brambly writing, illuminated, as it were, with collage. There were some penciled-in cartoonish marginalia like the creatures found loitering at the edges of pages in medieval books.

A peach, slightly unbalanced, so that it listed to one side, its hue the color of an early sunrise. Had George remembered their conversation at the party and left the peach for her to eat? Strange. For a moment she thought it might be a trompe l'oeil work of art, some fantastic piece of glass. She leaned over and sniffed. The blooming perfume was unmistakable. She touched it with the tip of her finger. The peach was not quite ripe, but it was real. The next day, she checked the kitchen as soon as she arrived. The peach lay there still, blushing deeper in the window light. She bent to smell, and the perfume was headier then before, a scent of meadows and summers home from school. Still unripe. Was George waiting to eat this beauty?

Have I added to their building blocks, shoring them up with strength and their own magnificence? Have I shown them enough color? Did I let them have enough ice cream and leave them alone enough without my anxieties? How can we know which is the right way? We have to go with our inner instincts and the feeling in our bones. But I can contribute to their growing cells, show them some foods that are better than others, walk with them, and encourage their own tastes. I can teach them to love and appreciate food, help them treat their bodies like gold, listen to them wanting more or less. The rest I have to trust.

I have started to see poetry in the strangest of things: from the roughest nub of nutmeg to the pale parsnip seamed with soil. And this has made me wonder if I can write a cookery book that includes the truth and beauty of poetry. Why should the culinary arts not include poetry? Why should a recipe book not be a thing of beauty? My thoughts come quickly and smoothly in the solitude of the kitchen, and as I beat the eggs I find myself comparing the process of following a recipe to that of writing a poem. Fruit, herbs, spices, eggs, cream: these are my words and I must combine them in such a way they produce something to delight the palate. Exactly as a poem should fall upon the ears of its readers, charming or moving them. I must coax the flavors from my ingredients, as a poet coaxes mood and meaning from his words.

In 1944-1945, Dr Ancel Keys, a specialist in nutrition and the inventor of the K-ration, led a carefully controlled yearlong study of starvation at the University of Minnesota Laboratory of Physiological Hygiene. It was hoped that the results would help relief workers in rehabilitating war refugees and concentration camp victims. The study participants were thirty-two conscientious objectors eager to contribute humanely to the war effort. By the experiment's end, much of their enthusiasm had vanished. Over a six-month semi-starvation period, they were required to lose an average of twenty-five percent of their body weight." [...] p193 p193-194 "...the men exhibited physical symptoms...their movements slowed, they felt weak and cold, their skin was dry, their hair fell out, they had edema. And the psychological changes were dramatic. "[...] p194 "The men became apathetic and depressed, and frustrated with their inability to concentrate or perform tasks in their usual manner. Six of the thirty-two were eventually diagnosed with severe "character neurosis," two of them bordering on psychosis. Socially, they ceased to care much about others; they grew intensely selfish and self-absorbed. Personal grooming and hygiene deteriorated, and the men were moody and irritable with one another. The lively and cooperative group spirit that had developed in the three-month control phase of the experiment evaporated. Most participants lost interest in group activities or decisions, saying it was too much trouble to deal with the others; some men became scapegoats or targets of aggression for the rest of the group. Food - one's own food - became the only thing that mattered. When the men did talk to one another, it was almost always about eating, hunger, weight loss, foods they dreamt of eating. They grew more obsessed with the subject of food, collecting recipes, studying cookbooks, drawing up menus. As time went on, they stretched their meals out longer and longer, sometimes taking two hours to eat small dinners. Keys's research has often been cited often in recent years for this reason: The behavioral changes in the men mirror the actions of present-day dieters, especially of anorexics.

Despite the complexity and variety of the universe, it turns out that to make one you need just three ingredients. Let’s imagine that we could list them in some kind of cosmic cookbook. So what are the three ingredients we need to cook up a universe? The first is matter—stuff that has mass. Matter is all around us, in the ground beneath our feet and out in space. Dust, rock, ice, liquids. Vast clouds of gas, massive spirals of stars, each containing billions of suns, stretching away for incredible distances. The second thing you need is energy. Even if you’ve never thought about it, we all know what energy is. Something we encounter every day. Look up at the Sun and you can feel it on your face: energy produced by a star ninety-three million miles away. Energy permeates the universe, driving the processes that keep it a dynamic, endlessly changing place. So we have matter and we have energy. The third thing we need to build a universe is space. Lots of space. You can call the universe many things—awesome, beautiful, violent—but one thing you can’t call it is cramped. Wherever we look we see space, more space and even more space. Stretching in all directions. It’s enough to make your head spin. So where could all this matter, energy and space come from? We had no idea until the twentieth century. The answer came from the insights of one man, probably the most remarkable scientist who has ever lived. His name was Albert Einstein. Sadly I never got to meet him, since I was only thirteen when he died. Einstein realised something quite extraordinary: that two of the main ingredients needed to make a universe—mass and energy—are basically the same thing, two sides of the same coin if you like. His famous equation E = mc2 simply means that mass can be thought of as a kind of energy, and vice versa. So instead of three ingredients, we can now say that the universe has just two: energy and space. So where did all this energy and space come from? The answer was found after decades of work by scientists: space and energy were spontaneously invented in an event we now call the Big Bang.