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
On 'The Master and His Emissary' A Quote by Ian McGilchrist www.ttbook.org People who make works of art, whatever they might be, have gone to great trouble to make something unique which is embodied in the form that it is, and not in any other form, and that it transmits things that remain implicit ...Works of art are not just disembodied, entirely abstract, conceptual things. They are embodied in the words they’re in or in paint or in stone or in musical notes or whatever it might be. The work is what it meansThe meaning of musicIf a book can be summarized, is it worth reading? artmaterialmeaningform