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
The design concept Is there positive value to recognizing an invisible Design Concept as a real entity in design conversations? I think so. First, great designs have conceptual integrity—unity, economy, clarity. They not only work, they delight, as Vitruvius first articulated. We use terms such as elegant, clean, beautiful to talk about bridges, sonatas, circuits, bicycles, computers, and iPhones. Recognizing the Design Concept as an entity helps us to seek its integrity in our own solo designs, to work together for it in team designs, and to teach it to our youth. Second, talking frequently about the Design Concept as such vastly aids communication within a design team. Unity of concept is the goal; it is achieved only by much conversation. Thus, moviemakers use storyboards to keep their design conversations focused on the Design Concept, rather than on implementation details. Frederick P. Brooks, Jr., The Design of Design Dependence is more profitable than educationI mix it with two in my thought