
"Did Jesus Rise from the Dead?" debate with Richard Carrier, 2009.
A collection of quotes on the topic of understatement, day, evening, most.
"Did Jesus Rise from the Dead?" debate with Richard Carrier, 2009.
'Merlin' Katie McGrath Q&A: 'I've been privileged to be part of this' http://www.digitalspy.com/tv/merlin/interviews/a442593/merlin-katie-mcgrath-qa-ive-been-privileged-to-be-part-of-this/ (December 4, 2012)
“Nothing in a language is less translatable than its modes of understatement.”
Source: The Death of Tragedy (1961), Ch. III (p. 104).
Eminent Historians: Their Technology, Their Line, Their Fraud
How to Shoot an Amateur Naturalist (1984)
You Can Lead an Atheist to Evidence, But You Can't Make Him Think (2009)
Sam Harris, "The End of Liberalism?" http://www.samharris.org/site/full_text/the-end-of-liberalism/, Los Angeles Times, 18 September 2006.
2000s
Entry (1960)
Eric Hoffer and the Art of the Notebook (2005)
Context: How rare it is to come across a piece of writing that is unambiguous, unqualified, and also unblurred by understatements or subtleties, and yet at the same time urbane and tolerant. It is a vice of the scientific method when applied to human affairs that it fosters hemming and hawing and a scrupulousness that easily degenerates into obscurity and meaninglessness.
"Anton Ego" in Ratatouille (2007)
Context: In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talents, new creations. The new needs friends. Last night, I experienced something new; an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking, is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook". But I realize — only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.