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 inventive process was often a nonverbal one Through the ages, the professional users of tools by and large have not needed to, been able to, or wanted to talk to outsiders about their implements. They did not need to because tools themselves are used to make other tools, and thus users could very often fashion a new tool with their old ones. If they did need to communicate the design for a new tool to someone outside their trade, they could do so without having to reveal the tool's intended use...Besides, the inventive process of conceiving a new tool was often a nonverbal one. Finally, craftsmen were unwilling to share information about their specialized tools because to do so would have been to give up their competitive edge and their value to those outside the craft. Henry Petroski, The Evolution of Useful Things Focal awareness tools