Rohit

“Traditionally, life has been divided into two main parts: a period of learning followed by a period of working. Very soon this traditional model will become utterly obsolete, and the only way for humans to stay in the game will be to keep learning throughout their lives, and to reinvent themselves repeatedly. Many if not most humans may be unable to do so.”
― Yuval Noah Harari, Homo Deus: A History of Tomorrow

“Chinese is a tonal language. Words spelled the same way mean different things when pronounced with one of the four different tones: the 1st stays level, the 2nd rises, the 3rd sinks and then rises, and the 4th falls. For example, the sentence “ma [1st] ma [4th] ma [3rd] ma [1st]?” means “Did mother curse the horse?” First-year Chinese students either use their heads or their index fingers to try to get the tones right: half the class looks like bobblehead dolls, the other like conductors of a Lilliputian orchestra. “Where?”
― Matthew Polly, American Shaolin: Flying Kicks, Buddhist Monks, and the Legend of Iron Crotch: An Odyssey in theNe w China

“Australia has become one of the most consistent producers of high-quality oil because many of their farms are designed specifically for speedy pressing (plus, Australia has the world’s strictest laws governing olive oil quality).”
― Larry Olmsted, Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It

“Six hundred years after it became protected, there are still only seven producers allowed to make all of the real Roquefort cheese. Today, the mold can be manufactured in a laboratory, but under French law, only mold produced from the naturally occurring spore in these caves can be used, and there are many other requirements too. The milk can only come from three specific breeds of sheep, all of which have to be ranged in this area, where what they eat is natural and regulated. In addition, the time from milking to cheese making is tightly controlled. Every other step of the process, from maturation to cutting to packaging, must also occur here.”
― Larry Olmsted, Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It