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
Ise Shrines, Nagoya, 685–Present The Ise Shrines at Naiku and Geku, near Nagoya, highly refined idealizations of ancient agricultural storehouses, have been rebuilt at least sixty-one times since first being established. The entire twenty-year building cycle is a continuous, precisely defined ritual. The result is unlike any religious structure in the world, one that is always new, and at the same time over a millenium old. Robert McCarter & Juhani Pallasmaa, Understanding Architecture The Abode of Fancy timememoryritual