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
Desired qualities of light In today's architectural practice, light is regrettably often treated merely as a quantitative phenomenon; design regulations and standards specify required minimum level of illumination and window sizes, but they do not define any maximum levels of luminance, or desired qualities of light, such as its orientation, temperature, color, or reflectedness. Robert McCarter & Juhani Pallasmaa, Understanding Architecture Obsessed with absolute numbers lightarchitecture