Robert Irwin: A Conditional Art A Book by Matthew Simms yalebooks.yale.edu Only a mind opened to the quality of thingsThe most incidental detailIn a state of reverberationSort of underway by thenUntitled (Dot Painting)+41 More Seeing Is Forgetting the Name of the Thing One SeesPhenomenal: California Light, Space, Surface
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