A divisão do trabalho funciona e ainda promove interações sociais (in)esperadas: o caso do arroz

When Tsutomu Murashima opened his restaurant in 1963, he left the main cooking chores to his wife so he could focus on his specialty, fixing the rice. The method he developed produced a soft-textured rice that was so good it earned him a reputation in the business as a “wizard of rice.”

Outro ótimo trecho:

But he found “the Chinese people place accompanying dishes on top of the rice to season it. Their preference with regard to sticky rice is different from the Japanese.”

Sem falar que, agora, até os chineses querem saber como ele cozinha. Leia lá na notícia.