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
Conversational drawing A skilled draughtsman guides design conversations by selecting and emphasizing details in a way that computer programmes cannot. Ron Slade, author of Sketching for Engineers and Architects and a structural director at WSP in London, calls it “conversational drawing”. He notes how botany field guides are always based on detailed drawings rather than photographs — as much for what they leave out as for what they show. “Extraneous material that might exist in a photograph is eliminated. It may be important to pick out and illustrate particular areas and leave other parts in sketchy or broad outline.” Nick Jones, Back to the Drawing Board Why Sketch?