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
Against form follows function An Essay by Andrea Resmini andrearesmini.com I cannot get past the fact that any *designer* who throws that phrase around matter-of-factly, as in “of course form follows function”, comes out as a complete ignoramus. An ignoramus who's not just repeating an 1896 “law” without any clues as to what it means but who also, most poignantly, demonstrates to possess no knowledge of what has happened in design and architecture since Sullivan and Adler contributed to inventing the high rise building and, by extension, much of the world we live in. Useless work on useful thingsForm follows functionForm follows failure formfunctionarchitecture