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
Sonorisms I the authenticity of the gesture as if the air had taken on substance representation and re-presentation a first order of presence this painterly game of pick-up sticks Irwin's "fetish finish" questions all of whose possible answers would never exhaust them the art is what has happened to the viewer an art of things not looked at a dialogue of immanence the information that takes place between things your house is the last before the infinite his "project of general peripatetic availability" that shiver of perception perceiving itself a desert of pure feeling Lawrence Wechler & Robert Irwin, Seeing Is Forgetting the Name of the Thing One Sees PhonaestheticsArchitectural dark matter wordseuphony