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
Man in the Middle: The Designer A Book by C. Wright Mills www.carlosvieirareis.com The old unityDefining craftsmanshipThe central value for which they standThe star systemAs if it were an advertisement+3 More designsociety
The old unity The most fundamental splits in contemporary life occur because of the break-up of the old unity of design, production and enjoyment. life
Defining craftsmanship By craftsmanship I refer to a style of work and a way of life having the following characteristics: In craftsmanship there is no ulterior motive for work other than the product being made and the processes of its creation. In craftsmanship, plan and performance are unified, and in both, the craftsman is master of the activity and of himself in the process. The craftsman is free to begin his working according to his own plan, and during the work he is free to modify its shape and the manner of its shaping. Since he works freely, the craftsman is able to learn from his work, to develop as well as use his capacities. The craftsman’s way of livelihood determines and infuses his entire mode of living. For him there is no split of work and play, of work and culture. His work is the mainspring of his life; he does not flee from work into a separate sphere of leisure; he brings to his non-working hours the values and qualities developed and employed in his working time. craftwork
The central value for which they stand What I am suggesting to you is that designers ought to take the value of craftsmanship as the central value for which they stand; that in accordance with it they ought to do their work; and that they ought to use its norms in their social and economic and political visions of what society ought to become. designcraft
The star system The distributor is ascendant over many producers who become the rank-and-file workmen of the commercially established cultural apparatus. The star system of American culture – along with the commercial hacks – tend to kill off the chance of the cultural workman to be a worthy craftsman. work
As if it were an advertisement He designs the product itself as if it were an advertisement, for his aim and his task – acknowledged by the more forthright – is less to make better products than to make products sell better.
The Big Lie “We only give them what they want.” This is The Big Lie of mass culture and of debased art, and also it is the weak excuse for the cultural default of many designers. culture
The Fetish of human life To understand the case of America today, one must understand the economic trends and the selling mechanics of a capitalist world in which the mass production and the mass sale of goods has become The Fetish of human life, the pivot both of work and of leisure. Existing commodities must be worn out more quickly for as the market is saturated, the economy becomes increasingly dependent upon what is called replacement. It is then that obsolescence comes to be planned and the economic cycle deliberately shortened. economics
The big split The big split among designers and their frequent guilt; the enriched muddle of ideals they variously profess and the insecurity they often feel about the practice of their craft; their often great disgust and their crippling frustration. design