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
The deeper unconscious intentions Some time ago, a friend insisted that people should not listen to practicing architects or read what they write. According to him, the lack of logic in our discourse, the incongruity of our words, and the overzealousness in readings brought about by the biographical revision of our work were of little value. In his book The Eyes of the Skin, Juhani Pallasmaa approaches it from the opposite direction, but ultimately gives the same advice: The verbal statements of artists and architects should not usually be taken at their face value, as they often merely represent a conscious surface rationalization, or defense, that may well be in sharp contradiction to the deeper unconscious intentions giving the work its very life force. Smiljan Radić, No Objection to the Moon... The Eyes of the Skin: Architecture and the Senses designart