Design for Belgian Beef Carbanade Flamonde  

I try to think of ways...
...a diet may influence one?s architectonic judgement. I fail to see it so I was going up and down the list of delicious Belgian classics, from chocolates, beer, and mussels to fries and waterzooi and than I realized that the formative years for the brain ends when you are four or so. It invited me back to much earlier years than the ones heavily and heavenly influenced by the already mentioned specialties.
As children we were often puzzled by the enthusiasm of our parents and grand parents for things like white bread and butter. When those things came back after the war the anticipation was such that we could not avoid being part of it. We grew up on some kind of home made bread that included the grinded potato peels that my mother used to dry on the window sill and instead of butter we put some kind of unidentifiable mixture on the bread that was mostly made of fat. Chicory was called coffee, and we had a glass jar with some kind of leaves in a cupboard to put on any kind of injury that would not stop bleeding on its own. I remember that each time the availability of these pre-war goodies were announced we were highly disappointed in what we were served. Maybe it generated a certain taste for austerity that warmed up while looking at John Pawson?s monastery.