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
In Defense of Browsing An Essay by Leanne Shapton www.curbed.com The feeling of fortuitous gratitude at coming across unexpected information is something most of us who’ve done any research, have experienced — that kismet of finding the perfect book, one spine away from the one that was sought. In the field of art and image research, this sparking of transmission, of sequence and connection, happens on a subconscious level. …Why is the vernacular image still being dismissed as ephemera? Why is its study not being prioritized? All languages are alive, but visual language is galactic. Keywords are not eyeballs, and creating rutted pathways to follow is the antithesis of study. A century of visual language, knowledge, and connectivity is marching toward a narrow, parsimonious basement of nomenclature. The NYPL takes a step backward if it models its shelves and research on a search engine. Spontaneity is learning. Browsing is research. The art of finding what you didn’t know you were looking forMarginalia Search connectionresearchlanguageserendipitychance