“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.
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)