The glow of grime Of course this 'sheen of antiquity' of which we hear so much is in fact the glow of grime. In both Chinese and Japanese the words denoting this glow describe a polish that comes of being touched over and over again, a sheen produced by the oils that naturally permeate an object over long years of handling—which is to say grime. If indeed 'elegance is frigid', it can as well be described as filthy. Jun'ichirō Tanizaki & Thomas J. Harper, In Praise of Shadows timeaestheticsfilthflaws
The Chef Show: Wolfgang Puck A Series from The Chef Show by Jon Favreau, Roy Choi & Wolfgang Puck www.netflix.com If you can't beat the classics
If you can't beat the classics Choi: I love [this contemporary banana cream pie] because sometimes new presentations create that iconic or nostalgic thing, but then they don't taste like nostalgia. But this one tastes like a banana cream pie. Puck: So many young chefs today forget that food has to be delicious. If it's not delicious, why do it? If it's just interesting, you go once, that's it – "okay, I get it, but I don't want to go back." Choi: I hear you chef. That's what I teach my cooks. I say, "You can do anything you want, but if you can't beat a banana cream pie, then the banana cream pie still wins." In most cases they don't. They can't beat the original. foodnostalgiaprogress