“A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.”
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One must know combinations, one must have a true knowledge of food to be in the moment.
Knowledge is not eating, and we cannot expect to devour and possess what we mean. Knowledge is recognition of something absent it is a salutation, not an embrace.
But the egoist has no ideals, for the knowledge that his ideals are only his ideals, frees him from their domination. He acts for his own interest, not for the interest of ideals.
The future of publishing is about having connections to readers and the knowledge of what those readers want.
