Compression: J.I. Kleinberg


“In cooking, the term is reduction. The cook adds heat to the liquids left in the pan and allows it to simmer until the sauce thickens and deepens in color and the flavors intensify. It is reduced to its essence, the alchemy of ingredients and accident and time adding up to something that is more than the sum of its parts—and also less. That’s compression.” — J.I. Kleinberg

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