Alberto Manguel Quotes
Books read in a public library never have the same flavour as books read in the attic or the kitchen.
Quotes to Explore
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I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
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The combined entity Youku Tudou Inc. represents a dominant leader in online video sector in China with the largest user base, most comprehensive content library, most advanced bandwidth infrastructure, and most effective monetization capability.
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We secretly believe that if only we achieve some elusive goal - fitting into a pair of skinny jeans, or redoing our kitchen or getting that promotion - that it will make us happy. But the pain of our insecurity is hidden in all that racing around.
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I keep working under the delusion that someday a library will ask for my manuscripts.
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Youku Tudou is a hybrid, like combining Netflix and YouTube. Like Netflix, with Youku, which launched in 2005, we syndicate a library of longform content and create original content. The Tudou model started with user-generated content but is increasingly becoming about partner-generated programming.
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Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
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To me, the kitchen is a place of adventure and entirely fun, not drudgery. I can't think of anything better to do with family and friends than to be together to create something.
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We weren't dirt poor, but there was no spare money kicking around. While it was very much understood that the way to a better life was through education, books were a luxury we couldn't afford. But when I was six, we actually moved opposite the central library, and that became my home from home.
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I've been my mom's kitchen helper since I was a little kid.
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My favorite kitchen was the Japanese and the Italian kitchen.
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I may look like a laid-back Hawaiian, but I'm 240 pounds, and when I'm walking around that kitchen, you don't want to get in my way.
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I didn't belong to the sort of family where the children's classics were laid on. I went to the public library and read everything I could get my hands on.
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If there's a problem, we at Wine Library never tell ourselves that once we handle this issue, we'll never have to deal with the person again. We talk to every single person as though we're going to wind up sitting next to that person at his or her mother's house that night for dinner.
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We lived in a flat that you could pretty much fit in my current kitchen. No wonder people drink! I can't understand why they don't throw themselves off the balconies.
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The library, with its Daedalian labyrinth, mysterious hush, and faintly ominous aroma of knowledge, has been replaced by the computer's cheap glow, pesky chirp, and data spillage.
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Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
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In the New Yorker library, I have long been shelved between Nadine Gordimer and Brendan Gill; an eerie little space nestled between high seriousness of purpose and legendary lightness of touch.
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I learned how to handle myself in the kitchen - where to stand and how to be out of people's way and how to function like a machine.
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Establishing goals is all right if you don't let them deprive you of interesting detours.
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I started in theatre, and for me, it was all about transformation. You transform into the character that you're playing.
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I'm not a victim, and I don't need to behave like one.
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I'm kind of obsessed by Everest and all those men that mountaineer and take themselves to extreme limits.
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Books read in a public library never have the same flavour as books read in the attic or the kitchen.
