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
Focal awareness The philosopher Maurice Merleau-Ponty describes what she experienced as "being as a thing." The philosopher Michael Polanyi calls it "focal awareness" and recurs to the act of hammering a nail: When we bring down the hammer we do not feel that its handle has struck our palm but that its head has struck the nail. We have become the things on which we are working. Richard Sennett, The Craftsman The inventive process was often a nonverbal oneHe feels the end of the cane identity