Sweetness Quotes (12 quotes)
“By convention there is color, by convention sweetness, by convention bitterness, but in reality there are atoms and the void,” announced Democritus. The universe consists only of atoms and the void; all else is opinion and illusion. If the soul exists, it also consists of atoms.
But concerning vision alone is a separate science formed among philosophers, namely, optics, and not concerning any other sense ... It is possible that some other science may be more useful, but no other science has so much sweetness and beauty of utility. Therefore it is the flower of the whole of philosophy and through it, and not without it, can the other sciences be known.
Every Man being conscious to himself, That he thinks, and that which his Mind is employ'd about whilst thinking, being the Ideas, that are there, 'tis past doubt, that Men have in their Minds several Ideas, such as are those expressed by the words, Whiteness, Hardness, Sweetness, Thinking, Motion, Man, Elephant, Army, Drunkenness, and others: It is in the first place then to be inquired, How he comes by them? I know it is a received Doctrine, That Men have native Ideas, and original Characters stamped upon their Minds, in their very first Being.
How did I discover saccharin? Well, it was partly by accident and partly by study. I had worked a long time on the compound radicals and substitution products of coal tar... One evening I was so interested in my laboratory that I forgot about my supper till quite late, and then rushed off for a meal without stopping to wash my hands. I sat down, broke a piece of bread, and put it to my lips. It tasted unspeakably sweet. I did not ask why it was so, probably because I thought it was some cake or sweetmeat. I rinsed my mouth with water, and dried my moustache with my napkin, when, to my surprise the napkin tasted sweeter than the bread. Then I was puzzled. I again raised my goblet, and, as fortune would have it, applied my mouth where my fingers had touched it before. The water seemed syrup. It flashed on me that I was the cause of the singular universal sweetness, and I accordingly tasted the end of my thumb, and found it surpassed any confectionery I had ever eaten. I saw the whole thing at once. I had discovered some coal tar substance which out-sugared sugar. I dropped my dinner, and ran back to the laboratory. There, in my excitement, I tasted the contents of every beaker and evaporating dish on the table.
I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority.
See with what entire freedom the whaleman takes his handful of lamps—often but old bottles and vials, though. … He burns, too, the purest of oil. … It is sweet as early grass butter in April. He goes and hunts for his oil, so as to be sure of its freshness and genuineness, even as the traveler on the prairie hunts up his own supper of game.
The bitterness of poor quality remains long after the sweetness of meeting the schedule is forgotten.
Underneath his sweetness and gentleness was the heat of a volcano. [Michael Faraday] was a man of excitable and fiery nature; but through high self-discipline he had converted the fire into a central glow and motive power of life, instead of permitting it to waste itself in useless passion.
What now, dear reader, shall we make of our telescope? Shall we make a Mercury’s magic wand to cross the liquid aether with, and like Lucian lead a colony to the uninhabitied evening star, allured by the sweetness of the place?
When carbon (C), Oxygen (o) and hydrogen (H) atoms bond in a certain way to form sugar, the resulting compound has a sweet taste. The sweetness resides neither in the C, nor in the O, nor in the H; it resides in the pattern that emerges from their interaction. It is an emergent property. Moreover, strictly speaking, is not a property of the chemical bonds. It is a sensory experience that arises when the sugar molecules interact with the chemistry of our taste buds, which in turns causes a set of neurons to fire in a certain way. The experience of sweetness emerges from that neural activity.
When we seek a textbook case for the proper operation of science, the correction of certain error offers far more promise than the establishment of probable truth. Confirmed hunches, of course, are more upbeat than discredited hypotheses. Since the worst traditions of ‘popular’ writing falsely equate instruction with sweetness and light, our promotional literature abounds with insipid tales in the heroic mode, although tough stories of disappointment and loss give deeper insight into a methodology that the celebrated philosopher Karl Popper once labeled as ‘conjecture and refutation.’
Whoever looks at the insect world, at flies, aphides, gnats and innumerable parasites, and even at the infant mammals, must have remarked the extreme content they take in suction, which constitutes the main business of their life. If we go into a library or newsroom, we see the same function on a higher plane, performed with like ardor, with equal impatience of interruption, indicating the sweetness of the act. In the highest civilization the book is still the highest delight.