‘Have nothing in your house that you do not know to be useful, or believe to be beautiful.’ -William Morris
This is one of the simple lessons that has stuck with me from my early studies in design and I think it is because it appeals to my sense of order and purposefulness, of fine-tuning away the superfluous. I think this concept also applies to food; swap ‘useful’ for ‘nourishing’ and beautiful for ‘enjoyable’. And then you should probably swap ‘house’ for something more food-related too.
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