The earliest canonical example—and, yes, there is a butter canon—is a bas relief called Dreaming Iolanthe, sculpted with broom straws and cedar sticks by an Arkansas farm woman named Caroline Shawk Brooks. Displayed at the 1876 Centennial Exhibition in Philadelphia, Iolanthe was an instant hit, preserved over a bucket of ice that required constant replenishment.
(via The History of Butter Sculpture)
Source: Vice Magazine
The system that makes kitchens go is called mise-en-place, or, literally, “put in place.” It’s a French phrase that means to gather and arrange the ingredients and tools needed for cooking.
But for many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.
For A More Ordered Life, Organize Like A Chef : The Salt : NPR
Hot Dog CAT scan