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
Focal awareness The philosopher Maurice Merleau-Ponty describes what she experienced as "being as a thing." The philosopher Michael Polanyi calls it "focal awareness" and recurs to the act of hammering a nail: When we bring down the hammer we do not feel that its handle has struck our palm but that its head has struck the nail. We have become the things on which we are working. Richard Sennett, The Craftsman The inventive process was often a nonverbal oneHe feels the end of the cane identity