Church on the Water, Hokkaido, 1985–8 At the edges of the outer walls to left and right, the slate floor is held back, creating a shadowed slot into which the concrete wall slips out of sight. Because the wall does not meet and bear upon the floor, as is usual, the relationship of the wall to the ground is uncertain, and the rippling surface of the black slate floor appears to float free of the walls, merging with the rippling surface of the water. Robert McCarter & Juhani Pallasmaa, Understanding Architecture weight
Lightness & Heaviness "Lightness is born of heaviness and heaviness of lightness, instantaneously and reciprocally, returning creation for creation, gaining strength proportionally as they gain in life, and as much more in life as they gain in motion. They destroy one another also at the same time, fulfilling a mutual vendetta, proof that lightness is created only in conjunction with heaviness, and heaviness only where lightness follows." — Leonardo da Vinci Robert McCarter & Juhani Pallasmaa, Understanding Architecture materialweight
Buttresses Buttresses, Ruskin writes, are structures against pressure: a cathedral’s walls want to fall outward, for example, pushed aside by the relentless weight of the roof. But this gravitational pressure can be stabilized by an exoskeleton: a sequence of buttresses that will prevent those walls from collapsing outward. However, Ruskin points out, there is a similar kind of pressure from the waves of the sea. Think of the curved hull of a ship, he writes, which is internally buttressed against the “crushing force” of the ocean around it. It is a kind of inside-out cathedral. Geoff Manaugh, BLDGBLOG www.bldgblog.com weightarchitecture
The Chef Show: Wolfgang Puck A Series from The Chef Show by Jon Favreau, Roy Choi & Wolfgang Puck www.netflix.com If you can't beat the classics
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. foodnostalgiaprogress