Butterfly, strangely enough, evolved from breaststroke in the 1930s, when practitioners discovered that an out-of-the-water arm pull was faster than an in-the-water arm pull.
B. Tsui, Why we swim (2020), 196
A digital form of the sadly lost fashion for copying out memorable passages from texts. I kept losing my actual book.
Butterfly, strangely enough, evolved from breaststroke in the 1930s, when practitioners discovered that an out-of-the-water arm pull was faster than an in-the-water arm pull.
B. Tsui, Why we swim (2020), 196
[Dolly Parton's] house itself is less revealing than the two buildings alongside it, out of range of my camera. If we are to trust our guide (and that is a big if), the first of these is a chapel where Dolly renewed her wedding vows. The second is a house for one of her relatives whose job it is to look after her wigs.
H. Morales, Pilgrimage to Dollywood (2014), 71
The Coal Miner's Daughter Museum is one of the oddest museums I have ever visited. Perhaps the oddest thing about it is that half the labels used to identify and describe the objects are typical professional display labels, but the other half are handwritten in felt-tipped pen on little white boxes and signed "Loretta Lynn" or "LL." ... It is as if a mad curator broke into the building during the night and defiantly stuck up her own thoughts about the exhibits. Imagine the improvements to the New York Met and the British Museum if this were to happen there. Out with solemn labels detailing sources and provenances; in with personal memories and anecdotes. By a cream Cadillac parked against a Grand Ole Opry backdrop was the notice: "this is my favorite car. It's a 1977 Cadillac. I wrote most of my songs in it while driving to and from town. I'm still gonna get it out and drive it. Loretta Lynn." In front of a display of her children's paraphernalia, including as cast from a broken arm and wedding dresses, is a note saying. Jenny is my graddaughter. Patsy is going to bring me hers to." I wondered how long this notice had been here, and what level of frustration lies behind the public reminder to her daughter Patsy.
H. Morales, Pilgrimage to Dollywood (2014), 58-9
E. Waugh, Decline and fall (1928), 60
The millionaire thought he had once heard of Posen, but he wasn't sure; he rather fancied it was one of those small nondescript German States of which five-sixths of the subjects are Palace officials, and the rest charcoal burners or innkeepers.
A. Bennett, The Grand Babylon Hotel (1902), 19
Cheese, of course, was almost inconceivable. ... Although in the late twentieth century Chinese parents started feeding milk to their children, cheese is still widely regarded as disgusting: it was memorably described by one informant of the American anthropologist E.N. Anderson as 'the mucous discharge of some old cow's guts, allowed to putrefy'. Some Chinese friends of mine claim, with a grimace, to be able to smell milk in the sweat of Westerners.
F. Dunlop, Shark's fin soup and Sichuan pepper (2008), 65
It was the sheer nonchalance of it, the way people scaled fish as though they were simply peeling potatoes, skinned live rabbits while smoking a cigarette, joking with a friend as the blood drained from the throat of a bewildered duck. They didn't kill animals before they cooked and ate them. They simply went about the process of preparing a creature for the pot and table, and at some random point it died. But there, perhaps, is the crux of the matter, embedded almost invisibly in those two sentences. In English, as in most European languages, the words for the living things we eat are mostly derived from the Latin anima, which means air, breath, life. 'Creature', from the Latin for 'created', seems to connect animals with us human beings in some divinely fashioned universe. We too are creatures, animated. In Chinese, the word for animal is dong wu, meaning 'moving thing'. Is it cruel to hurt something that (unless you are a fervent Buddhist) you see as simply a 'moving thing', scarcely even alive.
F. Dunlop, Shark's fin soup and Sichuan pepper (2008), 49
The Chinese don't generally divide the animal world into the separate realms of pets and edible creatures: unless you are a strict Buddhist (and bearing in mind certain regional preferences), you might as well eat them all. Likewise, there is no conceptual divide between 'meat' and 'inedible rubbery bits' when butchering an animal carcass: in China they traditionally favour the kind of nose-to-tail eating of which restaurateur Fergus Henderson, the notorious English purveyor of offal, could only dream.
F. Dunlop, Shark's fin soup and Sichuan pepper (2008), 12