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
Discourses on Architecture A Book by Eugène Viollet-le-Duc Style consists in distinction of formHaving quite lost sight of the principle
Having quite lost sight of the principle But the coppersmiths themselves, in their desire to do better or otherwise than their predecessors, soon quit the line of truth and propriety. There comes then a second coppersmith, who proposes to modify the form of the primitive vase in order to seduce the purchaser with the attraction of novelty...and it becomes fashionable, and everybody in town must have one of the vases made by the second coppersmith. A third, seeing the success of this expedient, goes still further, and makes a third vase, with rounder outlines, for anybody who will buy it. Having quite lost sight of the principle, he becomes capricious and fanciful...yet everyone applauds the new vase, and the third coppersmith is regarded as having singularly perfected his art, while in fact he has only robbed the original work of all its style, and produced an object which is really ugly and comparatively inconvenient. CamelsStyle consists in distinction of form fashionnovelty