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“A distinguished writer [Sim¨¦on Denis Poisson] has thus stated the fundamental definitions of the science:

'The probability of an event is the reason we have to believe that it has taken place, or that it will take place.'
'The measure of the probability of an event is the ratio of the number of cases favourable to that event, to the total number of cases favourable or contrary, and all equally possible' (equally like to happen).

From these definitions it follows that the word probability, in its mathematical acceptation, has reference to the state of our knowledge of the circumstances under which an event may happen or fail. With the degree of information which we possess concerning the circumstances of an event, the reason we have to think that it will occur, or, to use a single term, our expectation of it, will vary. Probability is expectation founded upon partial knowledge. A perfect acquaintance with all the circumstances affecting the occurrence of an event would change expectation into certainty, and leave neither room nor demand for a theory of probabilities.”
― George Boole, An Investigation of the Laws of Thought

“Ohm found that the results could be summed up in such a simple law that he who runs may read it, and a schoolboy now can predict what a Faraday then could only guess at roughly. By Ohm's discovery a large part of the domain of electricity became annexed by Coulomb's discovery of the law of inverse squares, and completely annexed by Green's investigations. Poisson attacked the difficult problem of induced magnetisation, and his results, though differently expressed, are still the theory, as a most important first approximation. Ampere brought a multitude of phenomena into theory by his investigations of the mechanical forces between conductors supporting currents and magnets. Then there were the remarkable researches of Faraday, the prince of experimentalists, on electrostatics and electrodynamics and the induction of currents. These were rather long in being brought from the crude experimental state to a compact system, expressing the real essence. Unfortunately, in my opinion, Faraday was not a mathematician. It can scarcely be doubted that had he been one, he would have anticipated much later work. He would, for instance, knowing Ampere's theory, by his own results have readily been led to Neumann's theory, and the connected work of Helmholtz and Thomson. But it is perhaps too much to expect a man to be both the prince of experimentalists and a competent mathematician.”
― Oliver Heaviside, Electromagnetic Theory

“¨C Exact, r¨¦pondit C¨¦crops avec amertume, comme s¡¯il regrettait ses d¨¦cisions. Mes sujets ¨¦taient les premiers Ath¨¦niens, les ²µ¨¦³¾±ð²¹³Ü³æ.
¨C Comme ton signe astrologique ? demanda Percy. Moi je suis Lion.
¨C Mais non, dit L¨¦o. Tu dois ¨ºtre Poissons, toi. Lion, c¡¯est pour L¨¦o.”
― Rick Riordan, The Blood of Olympus

“Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor!
Next, let's try the broth together with the noodles... here I go!
Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent!
How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue!
And finally the rusk! It looks like it's been spread with ?chir¨¦ butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth.
WHAT?! What an intense, aromatic flavor! But where is all of this coming from?!
Hm? What are these pink flakes in the butter? Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!"
"It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk."
"See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know.
Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish...
... it's, like, only natural that it's flavor is going to have a strong umami punch.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 9 [Shokugeki no Souma 9]

“Suppose que tu rencontres un fou qui affirme qu'il est un poisson et que nous sommes tous des poissons. Vas-tu te disputer avec lui? Vas-tu te d¨¦shabiller devant lui pour lui montrer que tu n'as pas de nageoires? Vas-tu lui dire en face ce que tu penses? Eh bien, dis-moi!"
Son fr¨¨re se taisait, et ?douard poursuivit : "Si tu ne lui disais que la ±¹¨¦°ù¾±³Ù¨¦, que ce que tu penses vraiment de lui, ?a voudrait dire que tu consens ¨¤ avoir une discussion s¨¦rieuse avec un fou et que tu es toi-m¨ºme fou. C'est exactement la m¨ºme chose avec le monde qui nous entoure. Si tu t'obstinais ¨¤ lui dire la ±¹¨¦°ù¾±³Ù¨¦ en face, ?a voudrait dire que tu le prends au s¨¦rieux. Et prendre au s¨¦rieux quelque chose d'aussi peu s¨¦rieux, c'est perdre soi-m¨ºme tout son s¨¦rieux.”
― Milan Kundera, Risibles amours