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It's about composing a dish by walking through the organic farm or garden, the farmers market or the produce aisle in the natural food market and letting the beauty and the bounty inspire you, then taking that happy feeling into the kitchen and cooking up something luscious.
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Texture is key in composing a balanced dish, and adding another textural component to food is the fifth flavour, that bouillon, savoury hit known as umami, which was identified in Japan more than 100 years ago.
Composing a life.
The menu is encyclopedic, and there aren't many overlaps — with the help of one of the patient waitresses, you can easily compose a meal in which each dish tastes wholly distinct.
Before the restaurant opened, I sat down with my pastry chef, Nancy Kershner, and we came up with a few composed dishes: a single cheese with accompaniments, like Cabrales with a poached pear.
In composing dishes for a meal, diners might aim for balance, juxtaposing sauced and unsauced, dark and light, vegetables and meat, spicy and mild.
Compose a vision statement.
Compose a tweet.
Compose a foreword.
Compose a new email.
Compose a cover sheet.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com