That adds up to ten restaurants for those three. They will probably quit at a dozen too. Why do we so often give up at 12? Math historians trace it to one-handed counting, using your thumb to tap the three bones in each of the other four fingers. The sculptor Jean Dubuffet decried our "culture smitten with counting and measuring; it feels out of place and uncomfortable with the innumerable; its efforts tend, on the contrary, to limit the numbers in all domains; it tries to count on its fingers." He wishes we would instead develop "a taste for anonymous, innumerable germination." Let's hope 2013 brings innumerable unexpected culinary developments.
Topics:
Food Features
, Pai Men Miyake, Eventide Oyster Company, portyearahead2013
