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
Guided by image In our minds, the drawings we had originally made for the columns and capitals were no more than first approximations of the final shapes. We assumed that we would work out the real shapes during construction, and left the inaccurate approximations on our drawings, just for the sake of the building permit. Fujita, used to working with architects in System B, assumed that whatever was on our drawings must be what we wanted, and must be implemented as drawn. Anybody who was making those column capitals, if they had seen this "double" capital, and had been free to make something harmonious, would have done it differently. But Fujita's people, in System B, did not know how to be guided by reality. They were guided by "image". So Fujita, in this situation, was not free to respond in a natural way to what they saw. They were trapped by the image-making process they were used to. But because of this, they doomed their own carpenters to a pretentious kind of slavery, producing whatever silly images they were told to do, without being able to ask themselves whether they were beautiful, and unable to use their own sense of reality to make them better. Christopher Alexander, The Battle for the Life and Beauty of the Earth Maps and observation design