On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
A concept of style It is a concept based not on the classification of various physical features of architecture and urban design but on the problem-solving process itself. We have seen that the final outcome of a design process is strongly determined by at least three aspects of that process: the subject matter of the organizing principles which are adopted, the manner in which these principles are interpreted and reinterpreted in the context of the problem at hand, and the sequent of applying such organizing principles. Consistency in style among the output of designers can thus be understood as a habitual way of doing things, of solving problems. Peter G. Rowe, Design Thinking It was all change until the very last second style