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
Report on the Art and Technology Program of the Los Angeles County Museum of Art, 1967–1971 A Research Paper by Robert Irwin, James Turrell & Ed Wortz archive.org You leave with the artThe object of art
You leave with the art If we define art as part of the realm of experience, we can assume that after a viewer looks at a piece, they "leave" with the art, because the "art" has been experienced. We are dealing with the limits of an experience—not, for instance, with the limits of painting. experience