Chef's Table: Jeong Kwan Jeong Kwan, Chef's Table www.imdb.com 172. Garden Growing WildThe garden is a riot gardensfoodzen
The true meaning of tea There is no true deformation that does not follow the laws of necessity. In later years, when deformation came to be consciously created, when the rejection of perfection became a matter of deliberate manipulation, the true meaning of tea began to be lost. To put it in somewhat contradictory terms, true tea existed only before the advent of the tea ceremony. After the coming of tea, when deformation came to be consciously sought, common everyday beauty disappeared and unnatural manipulation began. Yanagi Sōetsu, The Japanese Perspective food
Substitutes for the thermal experience Such clues from other senses can become so strongly associated with a sense of coolness or warmth that they can occasionally substitute for the thermal experience itself. For example, the taste of mint seems refreshing and cool regardless of what temperature it is. Similarly, the pressure of heavy blankets conveys a feeling of warmth quite independent of their actual thermal qualities. Lisa Heschong, Thermal Delight in Architecture You can taste it with your eyes sensesfood
You can taste it with your eyes It was one of those good rides, where the motion of the train is soothing, and the interior temperature pleasantly warm but not hot. I imagined the subway car as a rapidly moving load of bread. The motto "You can taste it with your eyes" occurred to me. Nicholson Baker, The Mezzanine Substitutes for the thermal experience food
Madness All our madness comes from having our stomachs empty and our heads full of air. Miguel de Cervantes, Don Quixote foodmadness
If you can't beat the classics Choi: I love [this contemporary banana cream pie] because sometimes new presentations create that iconic or nostalgic thing, but then they don't taste like nostalgia. But this one tastes like a banana cream pie. Puck: So many young chefs today forget that food has to be delicious. If it's not delicious, why do it? If it's just interesting, you go once, that's it – "okay, I get it, but I don't want to go back." Choi: I hear you chef. That's what I teach my cooks. I say, "You can do anything you want, but if you can't beat a banana cream pie, then the banana cream pie still wins." In most cases they don't. They can't beat the original. Jon Favreau, Roy Choi & Wolfgang Puck, The Chef Show: Wolfgang Puck foodnostalgiaprogress
Waiting there to be experienced "Paintings are like what you can barely make out through a keyhole compared with the richness of perception that's just waiting there in the world to be experienced all the time. It's strange. With food, for instance, people seem able to understand what's involved: you savor the taste rather than just feed the body. But people have a hard time understanding that it should be the same way with visual experience." Lawrence Wechler & Robert Irwin, Seeing Is Forgetting the Name of the Thing One Sees perceptionfood
Salt, Fat, Acid, Heat A Book by Samin Nosrat www.saltfatacidheat.com Research, empathy, simplicity, speed foodcraft
The Incompatible Food Triad An Idea www.georgehart.com Can you find three foods such that all three do not go together (by any reasonable definition of foods "going together") but every pair of them does go together? food
Art of the Menu A Blog www.underconsideration.com Cataloguing the underrated creativity of menus from around the world. foodcollections
I recommend eating chips An Essay by Sam Anderson www.nytimes.com Join me. Grab whatever you’ve got. Open the bag. Pinch it on its crinkly edges and pull apart the seams. Now we’re in business: We have broken the seal. The inside of the bag is silver and shining, a marvel of engineering — strong and flexible and reflective, like an astronaut suit. Lean in, inhale that unmistakable bouquet: toasted corn, dopamine, America, grief! We are the first humans to see these chips since they left the factory who knows when. They have been waiting for us, embalmed in preservatives, like a pharaoh in his dark tomb. Looking Closely is EverythingOne brick seeingdetailsfood
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
On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
Brilliant Hardware in the Valley of the Software Slump An Article by Craig Mod craigmod.com It begins with craftPenn StationEdgesThe business case for craft
It begins with craft Something strange is happening in the world of software: It’s slowly getting worse. Not all software, but a lot of it. It’s becoming more sluggish, less responsive, and subtly less reliable than it was a few years ago. In some ways this is hyperbole. Objectively, we’ve never been able to do so much, so easily with our smartphones and laptops and tablets. We’ve never pushed more data between more places more readily. But while the insidious “worseness” I mention falls only in part on the engineering side of things, it falls harder on the more subjective, craft side of things, making it all the more worrisome. Why should we care about this? Because the majority of our waking hours take place within the confines of applications. A truth recently amplified by the covid pandemic. And I believe software used by millions (if not billions) has a moral duty to elevate the emotional and intellectual qualities of its users. That elevation begins with craft. Apps Getting Worse performancecraftsoftware
Penn Station In the same way that physical architecture can affect a mind, so too can software. Slower, less reliable software is like Penn Station: Sure, you can catch a transfer from one train to another but the dreary lowness of the place, the lack of sunlight or sensible wayfinding will make you feel like a rat, truculent and worthless, and worse: You’ll acclimate to that feeling and accept it as a norm. softwaretransportation
Edges Hardware has literal and metaphorical edges — it must be fully complete and largely bug free to ship. Software? It’s far more amorphous, like mist. Patches can be endlessly pushed. It never ends. Faulty hardware can destroy a company. Faulty software can be patched. The butterfly keyboard debacle may never be lived down. Even as I type on this improved Magic Keyboard, I can’t help but wonder: Did they really test this thing? I had three butterfly keyboards die on me, twice in the field. Not fun. Hardware failures live long in the mind.
The business case for craft macOS software that adheres to craft — Things or Carbon Copy Cloner or BBEdit or Sublime Text (which, despite not being “native native” feels so solid and so responsive you’re willing to overlook its quirks) or Bear or Alfred or iA Writer or Keynote (arguably one of the best pieces of macOS software of all time) or anything by Panic, heck, even Terminal or Quicken (which, against all rational expectations is just a joy to use)5 — exists in troves, the existence of such proves to the Slacks or Twitters or Adobes of the world that it’s not impossible nor rare to produce craft-oriented software in service to user fluency, and still make a profit. In fact, there’s a business case to be made for being craft- and fluency-focused. We’ve seen entire companies with business models that could be summarized as “Bloat-Free X” emerge in recent years. Affinity is bloat-free Adobe. Install Adobe Creative Cloud on your laptop and marvel at the no fewer than a dozen processes whirling around in the background for unknown purposes. It’s no surprise Affinity Photo and Publisher and Designer have taken off. Sketch’s main feature for many years was simply: Not Adobe. And the web! When you care — when you really give a shit — the web is awe inspiring. I still can’t believe Figma is web-native (also born from the Not Adobe camp). That an application can feel so powerful, so fast, so well-crafted and be fully web-based should be a kind of lighthouse-archetype for all other sites lost in a sea of complexity and muck and unnecessary frameworks. More profitable and a better buy craftbusinesswww