Quotes About Experience

Just as the spectrums of light and sound are far broader than what we humans can see and hear, so the spectrum of mental states is far larger than what the average human perceives.

As strangeness becomes the new normal, your past experiences, as well as the past experiences of the whole of humanity, will become less reliable guides.

los humanos deben extraer de sus experiencias internas no solo el sentido de su propia vida, sino también el sentido del universo entero.

Los científicos no saben cómo un conjunto de señales eléctricas en el cerebro crea experiencias subjetivas. Y, lo que es más importante, tampoco saben cuál podría ser el beneficio evolutivo de semejante fenómeno. Es la mayor laguna en nuestra comprensión de la vida.

Yet even when we experience pleasant things we are never content. We either fear that the pleasure might disappear, or we hope that it will instensify

Kahneman found that when counting moments of joy and moments of drudgery, bringing up a child turns out to be a rather unpleasant affair.

Let our bodies try To ford a wider time, Our hands not know The other shore.

people should be able to say of me: He has lived, therefore he lives.

How you climb a mountain is more important than reaching the top.

Real adventure is defined best as a journey from which you may not come back alive, and certainly not as the same person.

The best way to travel abroad is to live with the locals.

Films are really cool because, every couple months, or however many times you can get a job because there's a lot of luck involved in that, you're playing a different character.

As you grow older, you'll find the only things you regret are the things you didn't do.

Every moment happens twice: inside and outside, and they are two different histories.

In the end, your past is not my past and your truth is not my truth and your solution - is not my solution.

I went through a whole bunch of crap with my lousy movies and pop records. I had people behind me kind of steering me in that direction, but it wasn't really my bag.

You have to seduce the reader, manipulate their mind and heart, listen to the music of language. I sometimes think of prose as music, in terms of its rhythms and dynamics, the way you compress and expand the attention of a reader over a sentence, the way the tempo pushes you towards an image or sensation. We want an intense experience, so that we can forget ourselves when we enter the world of the book. When you are reading, the physical object of the book should disappear from your hands.

I've always thought that we are what we remember, and the less we remember, the less we are.

Întâmpl?ri, fericite ?i nefericite, care au lovit adânc, poate de moarte câteva biete inimi omene?ti, vai, atât de omene?ti!

Eu n-am tr?it. Abia acum am început s? pricep via?a. Auzi? S? mor!... ?i s? r?mân? atîtea c?r?i necitite de mine!... S? se fi întîmplat ?i s? se întîmple atîtea pe lume, atîtea, de care n-am mai avut timp s? aflu, s? aud.

I don't even look at resumes anymore. I think they're misguided. I talk to them, ask them where they've been, "What's your favorite experience in a restaurant?" Where do they like to eat? Blah blah blah. All that stuff, but I can only really describe my journey with another person if I can connect with them and their passion. Otherwise, I don't care where they've worked. It doesn't matter to me. Really I have to feel it, and then I can teach them anything.

What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to go to Europe every year to get experience [and ideas]. I don't go to Europe anymore. I go to Oregon, I go to Washington, I go to Louisiana, I go to Little Rock, I go to Austin, I travel New York City. I don't go to Europe anymore.

We had a bar chef. We made our own bitters. I treated the bar like I treated the restaurant, like [bartender Albert Trummer] is the chef here. He'd light the bar on fire; back then no one would give a shit. It was exciting because of what we did and the vibe. The design was nice but it was the people, the food and talent. It was a hotel restaurant and we made it really special.

The worst day is just that I did not enter the culinary world sooner. And the best day was seeing the reaction of my one year old daughter when she tasted her first crisp apple!