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
Ideas behind their time An Article by Tim Harford www.ft.com These days I am more interested in the reverse case [of Da Vinci's helicopter]: ideas that could have worked many centuries before they actually appeared. The economist Alex Tabarrok calls these “ideas behind their time” Curious minds want to know why these ideas appeared so late — and whether there might be anything that would prevent delays in future. One explanation is that the ideas aren’t as simple as they appear. The bicycle is not as straightforward an invention as it seems. To move from ox-hauled cart to human-powered bicycle requires smooth-rolling wheel bearings, which in turn need precisely engineered bearing balls. Modern steel ball bearings were not patented until the late 1700s, and demand from the 19th-century bicycle industry helped to improve their design. Materials and how to employ them inventionideas