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
There it is again Apparently architecture does the same job as set design, "it creates units of environment, atmosphere, or events"—whatever you wish to call them—but with more weight, carrying more material, slower. This is why it can raise the curtain more times and repeat "there it is again" for longer. Perhaps for this and other reasons there are periods in the history of architecture in which stage design or the folly, for example, have been an effective field of experimentation for serious architects. Smiljan Radić, The Circus Follies architecture