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Architecture is the only art you can’t avoid.

Architecture is the only art you can’t avoid.

— 5 days ago with 1 note
#architecture  #urban  #planning  #cities 
"High school students are less likely to bike or walk to school if they are girls, in grade 12, smoke daily, are low-moderate in physical activity, or attend a rural school."
— 6 days ago with 1 note
#cycling  #bike  #stats 
"Here’s a great reflective product. Owners of the Hummer have said, “You know I’ve owned many cars in my life — all sorts of exotic cars, but never have I had a car that attracted so much attention.” It’s about attention. It’s about their image, not about the car. If you want a more positive model — this is the GM car. And the reason you might buy it now is because you care about the environment. And you’ll buy it to protect the environment, even though the first few cars are going to be really expensive and not perfected. But that’s reflective design as well. Or an expensive watch, so you can impress people — “Oh gee, I didn’t know you had that watch.” As opposed to this one, which is a pure behavioral watch, which probably keeps better time than the $13,000 watch I just showed you. But it’s ugly. This is a clear Don Norman watch."
— 6 days ago
#emotional  #design 
2005 Doesn’t Seem Like That Long Ago… →
— 6 days ago
#aging  #technology  #sesame 
"In one sense, the school-lunch program was all too successful. No longer was the military having trouble finding well-fed young American men and women. By 2009, according to the Department of Defense, more recruits were being turned away for obesity than for any other medical reason. The recruits, as a letter signed by dozens of retired generals and admirals put it, were “too fat to fight.”"
nytimes
— 6 days ago
#school  #lunch  #food 
"knus: gezelligheid op de vierkante meter"
Pleij
— 1 week ago
#knus  #gezellig  #hollandsch 
The problem with home-cooked meals →
— 2 weeks ago
#cooking  #anthropology  #research  #home  #food 
"

Eric Asimov said recently, “David is more like a wine writer than like a food writer. He brings that level of connoisseurship and obsessive attention to detail—the importance of the soil, the cultivation methods, and the growing region. Wine writers talk about the importance of terroir, or place; David is the first writer to bring that concept to fruit.” He added, “Grape growers make the cover of wine magazines, but you never read about the great peach or cherry growers, except in David’s pieces.”

Most food writing is about cooking—it’s less about the ingredients than about the rendering of those ingredients, and the consuming of them in communal settings. Karp is interested in the primal act of tasting—eating fruit right from the tree, vine, or bush. (“I’m not a foodie,” he says. “I’m a fruitie.”) His goal is sensual pleasure, but he has a rarefied idea of what fruit should taste like. The particular kind of taste he’s after is one that the nineteenth-century writers on fruit described as “high flavor”—a fecund, almost gamy taste that, according to Karp, has been all but lost as fruits have been bred for mass production and long-distance shipping. “High flavor is the flavor of a pheasant, hung until high,” he said. “You bite into the fruit, you taste the sugar, the texture, the acidity, and there’s an almost overpowering aroma. That’s what fruit should taste like. But Americans don’t know that, because most of the fruit we eat is trash fruit.” A real peach, allowed to ripen on the tree, is too fragile to withstand the rigors of a cross-country journey by truck or train, and so breeders have created low-acid, high-sugar peaches, which can be picked when they’re still very hard but still taste sort of sweet.

"
— 3 weeks ago
#wine  #food  #foodie  #fruitie  #experience 
"In mid-June, I flew out to Los Angeles and joined Karp for five days of fruit work. Before this trip, I imagined that David Karp was a man who had been redeemed by fruit—someone who had found in fruit a way of escaping his demons. What I came to realize over the course of our five days together—five very long days—was that Karp had not really banished his demons at all. He’d just found a way of channeling his particular needs and talents (the desire for esoteric knowledge, the pursuit of extreme pleasure, a sympathy for shady characters, and experience in dope dealing) into a career as a purveyor of amazing fruit—a career, it turns out, that serves those needs and talents very nicely."
— 3 weeks ago
#fruit  #food  #detective 
"One day in 1962, a Mormon missionary walked into a Safeway in Los Angeles and asked for a Chinese gooseberry. The produce manager didn’t know what that was, so he asked the main produce buyer for Safeway, who, in turn, called Frieda Caplan, the founder of Frieda’s Finest, a local wholesaler of specialty produce items. She didn’t know, either. A few months later, a broker representing New Zealand farmers was walking around the L.A. wholesale produce market, trying to sell Chinese gooseberries. The other produce buyers weren’t interested, but Caplan, remembering the Safeway buyer’s query, said, “I’ll take all you’ve got,” and that turned out to be two thousand four hundred pounds. “No one is ever going to buy something called a Chinese gooseberry,” a shipping official told Caplan. The rind of the gooseberries was kind of furry and reminded him of New Zealand’s national bird, so he suggested naming the fruit after it—the kiwi."
— 3 weeks ago with 4 notes
#food  #kiwi  #fruit  #marketing 
"As things turned out, having different gauges on the railroads was advantageous to the South, since the North could not easily use railroad to move its troops to battle in southern territory during the Civil War. Noting this example, the Finns were careful to ensure that their railroads used a gauge different from the Russian railroads! The rest of Europe adopted a standard gauge, which made things easy for Hitler during World War II: a significant fraction of German troop movements in Europe were accomplished by rail."
— 3 weeks ago
#standards  #norms  #railroad  #russia  #finland 
"

According to this hypothesis, every dish can be plotted along a single X axis, measured by Time at one end and Work at the other. If you wanted to go for fancier science, put time on the X axis and a work on the Y and plot recipes in quadrants.

This is the crux of the hypothesis: To get the biggest return on your investment, whether in time or work, you need to cook toward the extremes of the continuum. Venturing toward the center, where recipes require both time and work in near equal measure, is also fine, especially if you see cooking as an art form or creative outlet that brings you relaxation and pleasure, or in times of celebration or insanity, when you throw yourself into a food project that gives you a sense of accomplishment.

"
— 3 weeks ago
#nytimes  #cooking  #roi