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
Functionalism can be a kind of religion We are not now inclined to regard modern heating and cooling systems as representative of a spiritual realm. The physical principles involved in their operation are thoroughly understood; there is no mystery about them. They are simply functional, designed according to straightforward engineering practice to serve their intended function as efficiently and conveniently as possible. And yet functionalism itself can be a kind of religion. ...From the fifties and sixties we have inherited numerous heating and cooling systems created within an ethos of universal convenience. Machines to maintain our thermal comfort were conceived of as mechanical servants, providing for our every need while, like an English butler, remaining as unobtrusive as possible. Lisa Heschong, Thermal Delight in Architecture Humble servants function