地形が好きで東京スリバチ学会にも所属、「東京の微地形模型を作る構想は以前より温めていた」と話すのは南洋堂書店店主の荒田哲史さん。 「六本木ヒルズ森美術館のオープニング展覧会で東京の大模型が展示されていたが、それを見て建築という服を全部剥がした東京を見てみたいという衝動に駆られたのがきっかけ」という。
建築家の菊地宏さんとともに製作した同模型は縦横1.5m。国土地理院が販売している5mメッシュの詳細なデータをもとに、MDF材をNCルーターで削った。
また、参謀本部陸軍部測量局が明治時代に作成した「近代地図の最高傑作」と呼ばれる「五千分の一東京図測量原図」など、東京の地図や地形に関する書籍も同時に展示。本を手にしながら同模型を眺めて東京の地形を深く探っていける展示となっている。
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涙のカツアゲ (via shibata616) (Source: katoyuu) |
Dinner Tonight: Momofuku Ramen
I’ve been cooking out of David Chang’s Momofuku cookbook for about a year, so it was finally time to break down and try the ramen. I’d held out because it’s a pretty daunting undertaking.
There’s a shredded pork shoulder. Roasted pork belly. A chicken stock made from pounds of chicken necks and backs. A Japanese barbecue sauce called “tare” made from another chicken back and a third of a pound of bacon. A sous vide egg. A thousand possible garnishes and embellishments. And I didn’t even TRY to make my noodles from scratch.
The end result is fantastic, but holy hell is it a lot of work. Not hard work, certainly, but a multi-day affair that will claim most of the pots in your kitchen at one time or another. I have a definite appreciation for single-focus ramen shops. The work and care that goes into truly exceptional ramen is easily enough to occupy a kitchen.
Also, one clear reason that everything Chang does tastes so good is that it’s all just bathing in fat. My kitchen is coated in this patina of schmaltz, pork fat and bacon grease.
In no way should you construe that in a pejorative sense.









