Discover the most popular and inspiring quotes and sayings on the topic of Connoisseurs. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Connoisseurs Quotes And Sayings by 98 Authors including Maurice Blanchot,Margaret Kennedy,Henry Rollins,Tuscookany,Charlie Trotter for you to enjoy and share.
Lovers of painting and lovers of music are people who openly display their preference like a delectable ailment that isolates them and makes them proud.
Acquired tastes are the mark of the man of leisure.
I'm a professional food eater.
Not just a recipe book, but a genuine overview of Tuscany's culinary history and culture, a journey in images through photographs taken specifically by expert photographers.
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
I am a cookbook fanatic.
As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit.
You're master of what you've lived,
artisan at what you're living,
amateur at what's next to live.
As a person, I take pleasure in receiving and sharing. As a perfumer, I like showing and convincing ... I'm quite simply following the trajectory of an artist, someone who seeks and, sometimes, finds.
Shaggy existentialists in frayed sandals, dilettantes by the score, spies by the portfolio.
Connoisseurs think the art is already done.
It is significant that one says book lover and music lover and art lover but not record lover or CD lover or, conversely, text lover.
Art editors and critics - people like me - have become a courtier class.
people, the kind of man who
I am an omnivorous reader with a strangely retentive memory for trifles.
If you are a reader of 'Harper's Bazaar,' to me, you are a woman who loves fashion, but not just fashion; you love fashion, you love travel, you love art, you love music.
A certain connoisseurship of taste, a mark of how you deal with the world, is the ability to relish the bitter, to crave it even, the way you do the sweet.
I was an artistic dilettante for a while, in photography and collage and the visual arts.
I have long been a fan and enthusiast where art is concerned.
A fine artist is one who makes familiar things new and new things familiar.
Those who become enamoured of the art, without having previously applied to the diligent study of the scientific part of it, may be compared to mariners who put to the sea in a ship without rudder or compass and therefore cannot be certain of arriving at the wished for port.
I love photography and first editions. I have that in my genes. My father was an archivist.
The connoisseur of art must be able to appreciate what is simply beautiful, but the common run of people is satisfied with ornament.
I love to visit the comic shops, and I don't want to call myself a 'foodie,' because that word is just stupid, but I love diner food, and I'm a hardcore fan of 'Diners, Drive-Ins and Dives.'
The true lover of knowledge naturally strives for truth, and is not content with common opinion, but soars with undimmed and unwearied passion till he grasps the essential nature of things.
A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share.
Appreciation of works of art requires organized effort and systematic study. Art appreciation can no more be absorbed by aimless wandering in galleries than can surgery be learned by casual visits to a hospital.
...and lovers of romance novels and dissident rebels and brothers in Christ and druids and shamans and aphrodisiac vendors and scriveners and purveyors of real fake passports and gun-runners and porters and bric-a-brac trades and mining prospectors short on liquid assets and Siamese twins...
What distinguishes the artist from the dilettante? Only the pain the artist feels. The dilettante looks only for pleasure in art.
The professionals resemble and recognize each other by virtue of the stigmata that their trade has left upon them. They are like the dog in the fable, whose collar has made an indelible mark around his neck. The amateur is the shaggy wolf whom no dog had better trust too far.
Readers may be divided into three classes - the superficial, the ignorant, and the learned, and I have with much felicity fitted my pen to the genius and advantage of each.
There are two types of collector, I think. There are those who are quite academic, and get into the archaeology of finding the earliest example of a particular idea. Then there are those interested in what's new.
Children are the true connoisseurs. What's precious to them has no price, only value.
A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cookbook par excellence.
But what kind of person makes tea in a blender?
I'm a restaurant junkie.
It's my job to know what's available from every retailer, catalog, website, antiques mall, and craftsperson. A good designer or decorator has to have an almost encyclopedic knowledge.
One's skill is never complete, one's knowledge is forever lacking, one's taste is invariably altered, one's opinion ever subject to controversy. There is a complete and constant urge towards improvement.
It is amateurs who have one big bright beautiful idea that they can never abandon. Professionals know that they have to produce theory after theory before they are likely to hit the jackpot.
Those art lovers who pride themselves mostly on *taste* usually possess no other talent.
There are some readers who have never read an essay on taste; and if they take my advice they never will, for they can no more improve their taste by so doing than they could improve their appetite or digestion by studying a cookery-book.
I'm a travel enthusiast.
I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
I don't want to sound pretentious, but I love art, I like to go to museums, and I like to read books.
There are three classes of readers; some enjoy without judgment; others judge without enjoyment; and some there are who judge while they enjoy, and enjoy while they judge. The latter class reproduces the work of art on which it is engaged. Its numbers are very small.
I look for individuality in the artisans I work with for CoutureLab; a loving relationship with the product and care in the construction, along with the story behind it, make couture desirable to consumers looking for something that cannot be mass-produced.
[The] artisans [ ... ] men whose chief interest is their craft and not the market place.
The scientist has the habit of science; the artist, the habit of art.
Reviewers, critics, guest editors... Such people may have an eye for literary conventions and contrivances, allusions and innovations on the art. But what are their tastes based on? Do they tend to choose work that most resembles theirs?
I can't stay friends with anyone who doesn't have a passion for something; and, generally speaking, artistic people, creative people carry it right into the kitchen, too. They have a zest for life; the excitement of living. All of the great eaters I've known are also men of great wit.
To patronize the faculty of taste is to patronize oneself. For taste governs every free - as opposed to rote - human response.
The people who love my paintings, that respond to them the most, they're spectators, they're not viewers.
Tomes of aesthetic criticism hang on a few moments of real delight and intuition.
Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.
If you're a devoted collector of design, you seek out objects you can love to live with but also live in.
Some have the temperament and tastes of genius, without its creative power. They feel acutely, but express tamely.
It has been said that a specialist is a barbarian whose ignorance is not well-rounded
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
Some people who are obsessed with food become gourmet chefs. Others become eating disorders.
You're getting to know who the great chefs are through their books.
Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.
An amateur at LIFE is an amateur at ART.
Well, anyone could buy a green Jaguar, find beauty in a Japanese screen two thousand years old. I would rather be a connoisseur of neglected rivers and flowering mustard and the flush of iridescent pink on an intersection pigeon's charcoal neck.
The bookworm of great libraries.
When you're a connoiseur you look for interesting rather than good.
I'm a liberal arts junkie.
BIBLIOBLISS. Transported into states of transcendent pleasure while immersed in reading a favorite book.
My wife and I are art collectors and architectural crazies.
I'm a storyteller. I love to tell stories about brands. I love to tell stories, period. I like painting pictures through the words, and that's what I do.
Fine art is knowledge made visible.
Scholarly acumen sharpens taste and judgment, but we must never mistake criticism for art. Intellectual analysis, however heady, will not nourish the soul.
Close friends, or those in my pay, sometimes call me a literary polymath, while others say that I'm just a shallow dilettante, superficial and breezy, with a faux-naif style.
An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.
incurable lover of the grotesque
The oldest of the arts and the youngest of the professions.
Collecting at its best is very far from mere acquisitiveness; it may become one of the most humanistic of occupations, seeking to illustrate by the assembling of significant reliques, the march of the human spirit in its quest for beauty ...
The passion of the collector when confronted with a rare item, the enthusiasm of a hunter who sees a fine, handsome beast, can give us no idea of the tremendous love of clothes in some women.
I love mixing amateurs and professionals.
I find endless sustenance in the creative. I freely drink from the fountain of knowledge. I'm forever the student - considered the teacher.
I'm a hedonist when it comes to culinary delights.
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
Everybody's an art critic.
Taste is, so to speak, the microscope of the judgment.
I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
Art is not for the cultivated taste. It is to cultivate taste.
Nothing matches the holiness and fascination of accurate and intricate detail.
Artist: An art lover who sees a hole in the art they love and seeks to fill it.
Companion Picture XII. The Fellow of Delicacy XIII. The Fellow of No Delicacy XIV. The
People who have passion for horror stories, their appreciation/my appreciation is looking at it as opera.
Art critic! Is that a profession? When I think we are stupid enough, we painters, to solicit those people's compliments and to put ourselves into their hands! What shame! Should we even accept that they talk about our work?
I pre-suppose, of course, a reader who is willing to learn something new and therefore to think for himself.
A sort of egotistical self-evaluation is unavoidable in those joys in which erudition and art mingle and in which aesthetic pleasure may become more acute, but not remain as pure.
We carry with us habits of thought and taste fostered in some nearly forgotten classroom by a certain teacher.
Literary critics make natural detectives.
The literati in their cellarsPerform semantic tarantellas.I wish I did it half as well as them.
I love deeply and admire the beauties of life and its expression in many different art forms. I am an aesthetic philosopher.
Commentating, illustrating, description-giving
Adjective expert. Analyzing, surmising,
Musical, myth-seeking people of the universe ...
This is yours!
Aficionado my ass ... I just love to smoke cigars
I like enthusiasts of any kind.
I'm a sensualist. My two main indulgences are dark chocolate and massages.