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
Stealth Architecture: The Rooms of Light and Space An Essay from Phenomenal: California Light, Space, Surface by Michael Auping To absorb it or build your ownA stealth architectThe measuring unit of all spaceThe walls are reserved for the sunA little too something+1 More
To absorb it or build your own Robert Smithson and other so-called land artists simply disengaged from architecture, placing their works in America's open landscape, leaving behind the museums and galleries Smithson referred to as "tombs". A new "expanded field" allowed artists to contextualize their work beyond the institutional frame of the museum or the commercial structure of a gallery. Richard Serra, who also began to move outdoors, at times chose to "attack" architecture, creating structures that disrupted or overwhelmed the buildings around them. The artists of the Light and Space movement took another tack. Rather than fight or flee the architecture, they explored and manipulated it, approaching architecture as a kind of found object, creating a series of rooms that incorporated architecture and architectural structures directly into their art. Bruce Nauman summarized it well: "When you work in a gallery or museum, the architecture is a given. If you wanted to have a show, you didn't have a choice, except to deal with it. You had to find a way to either absorb architecture into the piece of build your own." Conditional art architecture
A stealth architect By the 1970s, Irwin was in effect a stealth architect. We often talk about the ephemeral qualities of light and space in Irwin's installations, but what make those qualities palpable to our perception are practical structures—windows, walls, corridors, doorways, and skylights—in other words, architecture. And Irwin was keenly aware of how best to use all of those structures. One of his greatest talents has been to engage bad or benign architectural situations, disappearing into their details, changing them, and creating and entirely new quality of space. architecture
The measuring unit of all space The piece was titled The Portal, referring to a large opening in the center of the wall. Whether you want to call it art or architecture, it was a testament to the amazing presence that can be shown by a simple wall, which [Tadao Ando] has referred to as "the measuring unit of all space." wallsspace
The walls are reserved for the sun Maria Nordman always insisted, "Nothing should hang on a wall. The walls are reserved for the sun." It was like being inside a large cardboard box that had been gently slit open with an X-Acto knife, allowing thin planes of light to emerge. It is well known that Nordman avoided using the camera to document her installations, feeling that it abstracted and framed various aspects of the experience, which is best absorbed more holistically. It is ironic that Nordman's rooms often took the form of a kind of architectural camera in which slits in walls and corners created mysterious apertures that allowed light to leak into a room at a glacial pace. Being inside one of Nordman's spaces is like being inside a camera operating in exceedingly slow motion. wallsphotography
A little too something As Irwin had chosen a stairwell for his UCLA installation because it was curious in its banality and innocuousness, Bruce Nauman became interested in corridors and shafts as overlooked and slightly eccentric spaces. He was particularly interested in those that had "a kind of constriction that wasn't natural or was a little too long or a little too something—like the architect just hadn't really thought it out." Merely a building
Various titles of Bruce Nauman artworks Sound Breaking Wall Get Out of My Mind, Get Out of This Room False Silence Flayed Earth Flayed Self (Skin/Sink) Room with My Soul Left Out, Room That Does Not Care Bruce Nauman horroreuphony