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
You're Probably Using the Wrong Dictionary An Essay by James Somers jsomers.net As if a word were no more than coordinatesAnother mind as alive as yoursA soft and fitful lusterPathosAn affection for words Webster's Dictionary, 1913 Edition languagewriting
As if a word were no more than coordinates The New Oxford American dictionary, by the way, is not like singularly bad. Google’s dictionary, the modern Merriam-Webster, the dictionary at dictionary.com: they’re all like this. They’re all a chore to read. There’s no play, no delight in the language. The definitions are these desiccated little husks of technocratic meaningese, as if a word were no more than its coordinates in semantic space. words
Another mind as alive as yours In 1807, Webster started writing a dictionary, which he called, boldly, An American Dictionary of the English Language. He wanted it to be comprehensive, authoritative. Think of that: a man sits down, aiming to capture his language whole. Dictionaries today are not written this way. In fact it’d be strange even to say that they’re written. They are built by a large team, less a work of art than of engineering. When you read an entry you don’t get the sense that a person labored at his desk, alone, trying to put the essence of that word into words. That is, you don’t get a sense, the way you do from a good novel, that there was another mind as alive as yours on the other side of the page. Webster’s dictionary took him 26 years to finish. It ended up having 70,000 words. He wrote it all himself, including the etymologies, which required that he learn 28 languages, including Old English, Gothic, German, Greek, Latin, Italian, Spanish, Dutch, Welsh, Russian, Aramaic, Persian, Arabic, and Sanskrit. He was plagued by debt to fund the project; he had to mortgage his home.
A soft and fitful luster Who decided that the American public couldn’t handle “a soft and fitful luster”? I can’t help but think something has been lost. “A soft sparkle from a wet or oily surface” doesn’t just sound worse, it actually describes the phenomenon with less precision. In particular it misses the shimmeriness, the micro movement and action, “the fitful luster,” of, for example, an eye full of tears — which is by the way far more intense and interesting an image than “a wet sidewalk.” It’s as if someone decided that dictionaries these days had to sound like they were written by a Xerox machine, not a person, certainly not a person with a poet’s ear, a man capable of high and mighty English, who set out to write the secular American equivalent of the King James Bible and pulled it off. meaningwords
Pathos With its blunt authority the New Oxford definition of “pathos” — “a quality that evokes pity or sadness” — shuts down the conversation, it shuts down your thinking about the word, while the Webster’s version gets your wheels turning: it seems so much more provisional — “that which awakens tender emotions, such as pity, sorrow, and the like; contagious warmth of feeling, action, or expression; pathetic quality; as, the pathos of a picture, of a poem, or of a cry” — and therefore alive. Most important, it describes a word worth using: a mere six letters that have come to stand for something huge, for a complex meta-emotion with mythic roots. Such is the power of actual English.
An affection for words There’s an amazing thing that happens when you start using the right dictionary. Knowing that it’s there for you, you start looking up more words, including words you already know. And you develop an affection for even those, the plainest most everyday words, because you see them treated with the same respect awarded to the rare ones, the high-sounding ones. Which is to say you get a feeling about English that Calvin once got with his pet tiger on a day of fresh-fallen snow: “It’s a magical world, Hobbes. Let’s go exploring!” It's a Magical World wordsknowledgecuriosity