Chef's Table: Jeong Kwan Jeong Kwan, Chef's Table www.imdb.com 172. Garden Growing WildThe garden is a riot gardensfoodzen
The true meaning of tea There is no true deformation that does not follow the laws of necessity. In later years, when deformation came to be consciously created, when the rejection of perfection became a matter of deliberate manipulation, the true meaning of tea began to be lost. To put it in somewhat contradictory terms, true tea existed only before the advent of the tea ceremony. After the coming of tea, when deformation came to be consciously sought, common everyday beauty disappeared and unnatural manipulation began. Yanagi Sōetsu, The Japanese Perspective food
Substitutes for the thermal experience Such clues from other senses can become so strongly associated with a sense of coolness or warmth that they can occasionally substitute for the thermal experience itself. For example, the taste of mint seems refreshing and cool regardless of what temperature it is. Similarly, the pressure of heavy blankets conveys a feeling of warmth quite independent of their actual thermal qualities. Lisa Heschong, Thermal Delight in Architecture You can taste it with your eyes sensesfood
You can taste it with your eyes It was one of those good rides, where the motion of the train is soothing, and the interior temperature pleasantly warm but not hot. I imagined the subway car as a rapidly moving load of bread. The motto "You can taste it with your eyes" occurred to me. Nicholson Baker, The Mezzanine Substitutes for the thermal experience food
Madness All our madness comes from having our stomachs empty and our heads full of air. Miguel de Cervantes, Don Quixote foodmadness
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. Jon Favreau, Roy Choi & Wolfgang Puck, The Chef Show: Wolfgang Puck foodnostalgiaprogress
Waiting there to be experienced "Paintings are like what you can barely make out through a keyhole compared with the richness of perception that's just waiting there in the world to be experienced all the time. It's strange. With food, for instance, people seem able to understand what's involved: you savor the taste rather than just feed the body. But people have a hard time understanding that it should be the same way with visual experience." Lawrence Wechler & Robert Irwin, Seeing Is Forgetting the Name of the Thing One Sees perceptionfood
Salt, Fat, Acid, Heat A Book by Samin Nosrat www.saltfatacidheat.com Research, empathy, simplicity, speed foodcraft
The Incompatible Food Triad An Idea www.georgehart.com Can you find three foods such that all three do not go together (by any reasonable definition of foods "going together") but every pair of them does go together? food
Art of the Menu A Blog www.underconsideration.com Cataloguing the underrated creativity of menus from around the world. foodcollections
I recommend eating chips An Essay by Sam Anderson www.nytimes.com Join me. Grab whatever you’ve got. Open the bag. Pinch it on its crinkly edges and pull apart the seams. Now we’re in business: We have broken the seal. The inside of the bag is silver and shining, a marvel of engineering — strong and flexible and reflective, like an astronaut suit. Lean in, inhale that unmistakable bouquet: toasted corn, dopamine, America, grief! We are the first humans to see these chips since they left the factory who knows when. They have been waiting for us, embalmed in preservatives, like a pharaoh in his dark tomb. Looking Closely is EverythingOne brick seeingdetailsfood
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
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
The small web is beautiful An Essay by Ben Hoyt benhoyt.com I believe that small websites are compelling aesthetically, but are also important to help us resist selling our souls to large tech companies. In this essay I present a vision for the “small web” as well as the small software and architectures that power it. Why aim small?Features and complexitySolving the problem of software bloatRaw size isn't enough Rediscovering the Small Web wwwmicrosites
Why aim small? Why aim small in this era of fast computers with plenty of RAM? A number of reasons, but the ones that are most important to me are: Fewer moving parts. It’s easier to create more robust systems and to fix things when they do go wrong. Small software is faster. Fewer bits to download and clog your computer’s memory. Reduced power consumption. This is important on a “save the planet” scale, but also on the very local scale of increasing the battery life of your phone and laptop. The light, frugal aesthetic. That’s personal, I know, but as you’ll see, I’m not alone. performancesystemsconservation
Features and complexity Niklaus Wirth of Pascal fame wrote a famous paper in 1995 called A Plea for Lean Software. His take is that “a primary cause for the complexity is that software vendors uncritically adopt almost any feature that users want”, and “when a system’s power is measured by the number of its features, quantity becomes more important than quality”. A Plea for Lean SoftwareSpeed is a featureRequirements proliferation featurescomplexity
Solving the problem of software bloat But instead of just complaining, how do we actually solve this problem? Concretely, I think we need to start doing the following: Care about size: this sounds obvious, but things only change when people think they’re important. Measure: both your executable’s size, and your program’s memory usage. You may want to measure over time, and make it a blocking issue if the measurements grow more than x% in a release. Or you could hold a memory-reduction sprint every so often. Language: choose a language that has a chance. Remove: cut down your feature set. Aim for a small number of high-quality features. My car can’t fly or float, and that’s okay – it drives well. Say no to new features: unless they really fit your philosophy, or add more than they cost over the lifetime of your project. Dependencies: understand the size and complexity of each dependency you pull in. Use only built-in libraries if you can.
Raw size isn't enough A few months ago there was a sequence of posts to Hacker News about various “clubs” you could post your small website on: the 1MB Club, 512KB Club, 250KB Club, and even the 10KB Club. I think those are a fun indicator of renewed interested in minimalism, but I will say that raw size isn’t enough – a 2KB site with no real content isn’t much good, and a page with 512KB of very slow JavaScript is worse than a snappy site with 4MB of well-chosen images. ...[Instead, it's about] an “ethos of small”. It’s caring about the users of your site: that your pages download fast, are easy to read, have interesting content, and don’t load scads of JavaScript for Google or Facebook’s trackers. minimalismcontentsize