The Eyes of the Skin: Architecture and the Senses A Book by Juhani Pallasmaa Thin iceExtensions of the tactile senseThe computer creates a distanceThe quality of an architectural realityA hierarchical system of sense+14 More 125 Best Architecture BooksTo see, to caressHis ear in his toesA set of potential photographsThe deeper unconscious intentionsThe body imageThermal Delight in ArchitectureThey can smell the wood
Understanding Architecture A Book by Robert McCarter & Juhani Pallasmaa www.phaidon.com We have turned our faces towards the futureFragments of timeA timeless spaceTheatre Epidaurus, Greece, 330 BCThe secret life of sculpture+17 More Fragments of time architecturehistorycities
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