This may seem like a ridiculous price-proposition. For € 1,50 you get half a liter of Spa Blue and for half the price you get three times that amount of water. (…) So here, ease of use is valued over content.
A collection of simple network graphs illustrating how the flavor components of 250 different food products relate to each other, as a tool to inspire the creation of original recipes. By comparing the flavor of each food product, such as strawberry, with the rest of the food and their flavors, new combinations such as ‘strawberry with peas’ can be made. The more flavors food products have in common, the shorter the distance between the food products.
“Almost every recipe begins with an instruction: cut up a chicken, slice an onion, mince some garlic, dice a few tomatoes, or maybe peel an avocado. Yet few cooks–even good ones–possess the basic knife skills to do these tasks effectively. Whether you’re a four-star chef or an at-home beginner, Knife Skills Illustrated will show you how with step-by-step drawings and instructions. Once you acquire these skills, cutting becomes a part of the pleasure of cooking. What’s more, the flavors and texture of your finished dishes will be enhanced. This comprehensive guide fills a gaping void in the literature of cooking.” – How a microtopic in cooking has impact on the endresult. Like, how bad options to choose from can break a complete experience.
Or … how to ‘improve the workforce’ by changing food habits.
Designing for a global audience means making sure it fitts in all cultures. Almost impossible considering all differences among people. What and how people eat differs all over the place. From chopsticks to forks and knives and how it relates to culture and design. (source: uigarden)
Everything to no one (‘featuritis’), cook what you know (‘you’re the user’) and passion for your environment (‘code beauty’) are lessons from Gordon Ramsay for software developers, says David Heinemeier (37signals).