One would like to be grand and heroic, if one could; but if not, why try at all? One wants to be very something, very great, very heroic; or if not that, then at least very stylish and very fashionable. It is this everlasting mediocrity that bores me.
Bio: Egon Miklos Ronay was a Hungarian-born food critic who wrote and published a famous series of guides to British and Irish restaurants and hotels in the 1950s and 1960s.