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
Matter versus Materials: A Historical View An Essay from A Search for Structure by Cyril Stanley Smith Atoms and aggregatesAesthetically motivated curiosityWhose eyes had seen and whose fingers had feltThe alchemists in their mixingsA holograph of itself+3 More
Atoms and aggregates I see science reversing the trend toward atomistic explanation that has been so triumphant in the last 400 years, and I predict a more human future based on the symbiosis of exact knowledge (which is by its very nature limited) and experience. ...Matter cannot be understood without a knowledge of atoms; yet it is now becoming evident that the properties of materials that we enjoy in a work of art or exploit in an interplanetary rocket are really not those of atoms but those of aggregates...It is not stretching the analogy much to suggest that the chemical explanation of matter is analogous to using an identification of individual brick types as an explanation of Hagia Sophia. The edifice from which they came architecturescience
Whose eyes had seen and whose fingers had felt Aristotle’s 18 qualities of homoeomerous bodies that he chose to explain in detail in his Meteorologica, are just those fine points of behavior that would be noticed in a workshop. They are: solidifiable meltable softenable by heat softenable by water flexible breakable fragmentable capable of taking an impression plastic squeezable ductile malleable fissile curable viscous compressible combustible capable of giving off fumes This redundant list of properties is not the neat classification of a philosopher. It reads more as if it were based on a conversation with a workman whose eyes had seen and whose fingers had felt the intricacies of the behavior of materials. craftmaterialtexturecollections
The alchemists in their mixings Many wonderful things must have been seen by the alchemists in their mixings. The Alchemist euphonycuriosity
A holograph of itself All [physical properties of matter] derive from the different patterns of the interaction of electrons and photons within the fields of the positively charged atomic nuclei, stabilized in a particular morphology by the interaction of the levels themselves. Matter is a holograph of itself in its own internal radiation. physics
To worship at the shrine of mathematics The new [physics-based] viewpoint is so potent that it has perhaps, caused too many metallurgists to forsake their partially intuitive knowledge of the nature of materials to worship at the shrine of mathematics, a trend reinforced by the curious human tendency to laud the more abstract. mathabstraction
What the advancing interface leaves behind I see in the complex structure of any material—biological or geological, natural or artificial—a record of its history, a history of many individual events each of which did predictably follow physical principles. Nothing containing more than a few parts appears full panoplied, but it grows. And as it grows, the advancing interface leaves behind a pattern of structure perfection or imperfection which is both a record of historical events and a framework within which future ones must occur. From the head of Jove historygrowthstructure
A realization that this leaves out something essential Nothing so fundamental lies in the realm of concern to us aggregate humans, where the need is, now, for the study of real complexity, not idealized simplicity. In every field except high-energy physics on one hand, and cosmology on the other, one hears the same. The immense understanding that has come from digging deeper to atomic explanations has been followed by a realization that this leaves out something essential. In its rapid advance, science has had to ignore the fact that a whole is more than the sum of its parts. knowledgecomplexityholism