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— Jean Paul Gaultier"The shock of the way I mix patterns and fabrics can be disconcerting, but what I am trying to do is provoke new ideas about how pieces can be put together in different ways. I think this is a more modern way to wear clothes that in themselves are fairly classic."
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Among the classic tastes: bread sauce, Nuits St Georges Les Perdrix 1962, Worcestershire sauce, Toblerone and Bovril.
— Kenneth Tynan
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One challenge to the arts in America is the need to make the arts, especially the classic masterpieces, accessible and relevant to today's audience.
— William Safire
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