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
Chopped and disfigured The details of a building cannot be made alive when they are made from modular parts If the builder wants to build the room from modular four-foot panels, he must change the size of the rooms, and change their shape, to fit his panels. In such a building system, it is impossible for a person to create a plan which reflects the larger subtleties of site or plan. Each plan will always be chopped and disfigured to make it fit the building details. To make the building live, its patterns must be generated on the site, so that each one takes its own shape according to its context. Christopher Alexander, The Timeless Way of Building What's suitable for each unique condition modularity