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How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of “traditional” ethnic cuisine?
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Richard R. Wilk (Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (Anthropology and Material Culture))
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[...] it's part of what humour is about: finding the light side of tragedy; being able to laugh in the face of life's horrors. Even when we are powerless, it gives us the illusion of power.
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Richard Herring (Can I Have My Ball Back? - A Memoir of Masculinity, Mortality and My Right Testicle)
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[...] it's part pf what humour is about: finding the light side of tragedy; being able to laugh in the face of life's horrors. Even when we are powerless, it gives us the illusion of power.
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Richard Herring (Can I Have My Ball Back? - A Memoir of Masculinity, Mortality and My Right Testicle)
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Are you able to explain what differentiates a satsuma from a clementine or a mandarin?
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Richard Herring (Emergency Questions: 1001 conversation-savers for any situation, from the British comedian)
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I refuse to believe that you cannot be both compassionate and strong.
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Richard Herring (The Problem with Men: When is International Men’s Day? (And Why it Matters))
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Like Sam Beckett in Quantum Leap (though it could equally have been something created by the guy who wrote Waiting For Godot), I hoped that each completed year would be my leap home.
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Richard Herring (The Problem with Men: When is International Men’s Day? (And Why it Matters))
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The patriarchy is grabbing you by the pussy and you’re such a little bitch you actually cheerlead for it. When are you going to grow some balls and become a feminist? ____________ 1 Email me at herring1967@gmail.com and I will send you a picture of me pulling the face.
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Richard Herring (The Problem with Men: When is International Men’s Day? (And Why it Matters))