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
Suburban Nation A Book by Andres Duany, Elizabeth Plater-Zyberk & Jeff Speck www.goodreads.com A system for livingThe five components of sprawlSubdivisionsAn unmade omeletBeauty and function+12 More The quality of the dayDrawing pictures of cities urbanismcities
A system for living Unlike the traditional neighborhood model, which evolved organically as a response to human needs, suburban sprawl is an idealized artificial system. It is not without a certain beauty: it is rational, consistent, and comprehensive. Its performance is largely predictable. It is an outgrowth of modern problem solving: a system for living. Unfortunately, this system is already showing itself to be unsustainable. urbanism
The five components of sprawl The dominant characteristic of sprawl is that each component is strictly segregated from the others. Housing subdivisions, also called clusters and pods Shopping centers, also called strip centers, shopping malls, and big-box retail Office parks and business parks Civic institutions Roadways
Subdivisions Subdivisions can be identified as such by their contrived names, which tend toward the romantic—Pheasant Mill Crossing—and often pay tribute to the natural or historic resource they have displaced.
An unmade omelet The successes of turn-of-the-century planning, represented in America by the City Beautiful movement, became the foundation of a new profession, and ever since, planners have repeatedly attempted to relive that moment of glory by separating everything from everything else. This segregation, once applied only to incompatible uses, is now applied to every use. A typical contemporary zoning code has several dozen land-use designations; not only is housing separated from industry but low-density housing is separated from medium-density housing, which is separated from high-density housing. Medical offices are separated from general offices, which are in turn separated from restaurants and shopping. As a result, the new American city has been likened to an unmade omelet: eggs, cheese, vegetables, a pinch of salt, but each consumed in turn, raw.
Beauty and function In truth, a lot of sprawl—primarily affluent areas—could be considered beautiful. This raises a fundamental point: the problem with suburbia is not that it is ugly. The problem with suburbia is that, in spite of all its regulatory controls, it is not functional: it simply does not efficiently serve society or preserve the environment.
Six qualities of traditional neighborhoods The center The five-minute walk The street network Narrow, versatile streets Mixed use Special sites for special buildings
Market segments The segregation of housing by “market segment” is a phenomenon that was invented by developers who, lacking a meaningful way to distinguish their mass-produced merchandise, began selling the concept of exclusivity: If you live within these gates, you can consider yourself a success.
Cookie cutter One term that gets a lot of play these days is “cookie cutter.” Developers are mortified about the way this term is used to describe their subdivisions, and they expend a good deal of energy—and money—avoiding it. As much as 20 percent of their construction budget goes toward the application of superficial variety—different shapes, colors, window types, different styles of tack-on ornament, French Provincial next door to California Contemporary. But these efforts are in vain, because beneath the surface articulation is a relentless repetition of the same building. The best way to create real variety is to vary not the architectural style but the building type. Indeed, in places like Georgetown, styles vary only slightly, but one never hears the term cookie cutter, thanks to the wide range of building types.
Worthwhile destinations Pedestrian life cannot exist in the absence of worthwhile destinations that are easily accessible on foot. This is a condition that modern suburbia fails to satisfy, since it strives to keep all commercial activity well separated from housing.
The twenty-minute house Despite the way that it sounds, the “twenty-minute house” is not a derogatory label. Quite the opposite—it refers to the fact that a house has only twenty minutes to win the affection of a potential buyer, since that is the average length of a realtor visit. The building industry has responded to this phenomenon by creating a product that is at its best for the first twenty minutes that one is in it.
Like trying to cure obesity by loosening your belt “Trying to cure traffic congestion by adding more capacity is like trying to cure obesity by loosening your belt.” Induced demand transportation
Homebuilders The term homebuilder describes the house as a product that exists independent of its context. This approach would be appropriate if houses floated freely in space, or in some other environment where actual interaction between neighbors was neither possible nor desired. But houses are not meant to exist in isolation, so to think of the individual house as the ultimate outcome of the builder’s craft robs that craft of its broader significance. context
The cul-de-sac kid In this environment where all activities are segregated and distances are measured on the odometer, a child’s personal mobility extends no farther than the edge of the subdivision. Even the local softball field often exists beyond the child’s independent reach. The result is a new phenomenon: the “cul-de-sac kid,” the child who lives as a prisoner of a thoroughly safe and unchallenging environment. This “isolation and boredom” is the outcome of an environment that fails to provide teenagers with the ordinary challenges of maturing, developing useful skills, and gaining a sense of self.
On-site parking Most cities require new and renovated buildings to provide their own parking on site. This is probably the single greatest killer of urbanism in the United States today. It prevents the renovation of old buildings, since there is inadequate room on their sites for new parking; it encourages the construction of anti-pedestrian building types in which the building sits behind or hovers above a parking lot; it eliminates street life, since everyone parks immediately adjacent to their destination and has no reason to use the sidewalk; finally, it results in a low density of development that can keep a downtown from achieving critical mass.
Architectural mysticism In response to their growing sense of insignificance, some architects have tried to regain a sense of power through what can best be described as mysticism. By importing arcane ideas from unrelated disciplines—such as contemporary French literary theory (now outdated) —by developing illegible techniques of representation, and by shrouding their work in inscrutable jargon, designers are creating increasingly smaller realms of communication, in order that they might inhabit a domain in which they possess some degree of control. Nowhere is this crisis more evident than in the most prestigious architecture schools. architecture