In Praise of Small Menus An Article by Rachel Sugar www.grubstreet.com The best way to experience a restaurant, I have always felt, is by eating exactly what it wants to feed you. I do not want choices. I want the best thing. A restaurant might have five or ten best things, but it cannot have 45. There are many infuriating things about the world, but one of the more fixable is the sensation of acute regret from having ordered wrong. Why are there possibly wrong orders? Recently, I was at a fancy restaurant with great pastas and bad pizzas. So cut the pizzas! A kitchen that focuses on its strengths turns out consistently excellent things, even if that results in fewer total things. fooduxchoicesimplicity
Controlled environments “Controlled environments” are another of modernism’s great obsessions. Extravagant amounts of energy are spent to keep buildings—as well as skyway systems, shopping malls, and domed stadia—at a constant temperature year-round via entirely mechanical means. The folly is not simply a touchy-feely isolation from the authenticities of nature, which can admittedly be cruel, but a larger disciplinary presumption that seeks to extend the centralized authority (central air, central government) of power ever more comprehensively. It is possible that this particular hubris may have pushed Gaia to the tipping point. Michael Sorkin, 20 Minutes in Manhattan At a uniformly comfortable termperatureFascination with control sustainabilitycontrol