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
Both practical and aesthetic concerns The group [of Irwin, Howard, and Wortz]'s thinking here seems to have been influenced to a degree by Christopher Alexander's landmark article, "A City is Not a Tree" (1965)... Irwin referred specifically to Alexander's argument in his effort to sort out his own thinking about how the Miami International Airport might be designed with both practical and aesthetic concerns in mind, allowing for their overlap and emergence from the conditions on the ground. Matthew Simms, Robert Irwin: A Conditional Art A City Is Not a Tree