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
Open Transclude for Networked Writing An Essay by Toby Shorin subpixel.space Not an accumulation of factsMore that can be doneOpen Transclude Designing Synced Blocks informationwritinghypermedia
Not an accumulation of facts Knowledge is not an accumulation of facts, nor is it even a set of facts and their relations. Facts are only rendered meaningful within narratives, and the single-page document is a format very conducive to narrative structure. The hypertext books that have gained popularity (I’m thinking here of Meaningness.com) have largely conformed to this in two ways: 1) there is an intended reading order, and 2) the longer essays within the project do most of the heavy lifting in terms of imparting the author’s perspective to readers. On the other hand, the notion of the “document” that is intrinsic to web development today is overdetermined by the legacy of print media. The web document is a static, finished artifact that does not bring in dynamic data. This is strange because it lives on a medium that is alive, networked, and dynamic, a medium which we increasingly understand more as a space than a thing. knowledgenetworks
More that can be done The web is still a very young medium, and it has been influenced more than anything else by print media design. There is so much more that can be done with text on a screen than is being done today. Citations, drawing, chat, speech-to-text. There are opportunities everywhere, and the bar is low! If we are serious about unlocking the value of knowledge we should consider how to improve every part of the knowledge production stack, and that includes reading. As Laurel Schwulst says: Imaginative functionality is important, even if it’s only a trace of what was, as it’s still a sketch for a more ideal world. writingwwwmedia
Open Transclude What you are looking at is an scroll-locked iframe that links to a quote I picked out of my blog post “Notes on Comparative Psychology.” You can use Open Transclude anywhere you can drop an <a> tag on your own site. Open Transclude: Works anywhere on your own domain Compatible with most static site generators / templating engines 12 lines of HTML, 80 lines of SCSS, 22 lines of JS (4.5 kb total) Has 0 dependencies — this is native web technology Open Transclude is extremely simple, and the heaviest part of the code is the CSS, which you can simplify at your whim. That’s why I am referring to it as a UX pattern. This is not a protocol. The code is really a commodity. What’s interesting about it is the idea and the design, and this is just one viable implementation! Feel free to adapt it however you like. The principal improvement over a block quotation is sense of context. code