In Praise of Small Menus An Article by Rachel Sugar www.grubstreet.com The best way to experience a restaurant, I have always felt, is by eating exactly what it wants to feed you. I do not want choices. I want the best thing. A restaurant might have five or ten best things, but it cannot have 45. There are many infuriating things about the world, but one of the more fixable is the sensation of acute regret from having ordered wrong. Why are there possibly wrong orders? Recently, I was at a fancy restaurant with great pastas and bad pizzas. So cut the pizzas! A kitchen that focuses on its strengths turns out consistently excellent things, even if that results in fewer total things. fooduxchoicesimplicity
At a uniformly comfortable termperature In America our tendency has been to get away from thermal conditions as a determinant of behavior. Instead, we have used our technology to keep entire living and working complexes at a uniformly comfortable temperature. As a result, our spatial habits have become diffused, and activities that were once localized by thermal conditions have spread out over a whole house or building. We forget, unless a system breaks down, that such wide-ranging use of space is extremely dependent upon the available heating and cooling equipment. Lisa Heschong, Thermal Delight in Architecture Controlled environments spacebehavior