SHWETA SARASWAT AND LAURA HUBBER
Maybe add some p tags to it.
Hi! Akshat.
I wanted to tell you,
That you’re doing great!
<figcaption>
{block["image"].caption.map((richText) =>
formatText(richText)
)}
</figcaption>- 1st thing
- 2nd thing
- 3rd thing
- First tab
- name
- middle name
- sur name
Typography is pretty important if you don't want your stuff to look like trash. Make it good then it won't be bad.
play games
live life like a lusty lover
A conversation with Ray Garcia, Jonathan Gold, Evan Kleiman, Bricia Lopez, and Carlos Salgado about the evolving role of Mexican cuisine in LA as culture, art, and craft
Sometimes I even use code in headings
Even though it's probably a bad idea, and historically I've had a hard time making it look good. This "wrap the code blocks in backticks" trick works pretty well though really.
Another thing I've done in the past is put a code tag inside of a link, like if I wanted to tell you about the tailwindcss/docs repository. I don't love that there is an underline below the backticks but it is absolutely not worth the madness it would require to avoid it.
We haven't used an h4 yet
But now we have. Please don't use h5 or h6 in your content, Medium only supports two heading levels for a reason, you animals. I honestly considered using a before pseudo-element to scream at you if you use an h5 or h6.
We don't style them at all out of the box because h4 elements are already so small that they are the same size as the body copy. What are we supposed to do with an h5, make it smaller than the body copy? No thanks.
We still need to think about stacked headings though.
Let's make sure we don't screw that up with h4 elements, either.
Phew, with any luck we have styled the headings above this text and they look pretty good.
Let's add a closing paragraph here so things end with a decently sized block of text. I can't explain why I want things to end that way but I have to assume it's because I think things will look weird or unbalanced if there is a heading too close to the end of the document.
What I've written here is probably long enough, but adding this final sentence can't hurt.
Source: Food Icons on the Evolving Role of Mexican Cuisine in LA
Together, critic Jonathan Gold, food scholar Evan Kleiman, and chefs Ray Garcia, Bricia Lopez, and Carlos Salgado have spent more than a lifetime preparing, eating, and writing about Latin American cuisine. Before their recent panel discussion at the Getty, offered in conjunction with Pacific Standard Time, they sat down with us to reflect on the role of Mexican cuisine in the life of Los Angeles and how we might expand our taste buds to go deeper.
SS: As a chef (or critic), do you consider yourself an artist?
EK: Art to me often has an intellectual component. I think of food preparation as a craft–I don’t think of it as art.
RG: My personal approach to food is more of a craftsman. I like having my tools in hand, sort of creating and building, and my approach is much more trial and error. It’s part social scientist, and part repair person or builder. I put food out, and wait for the reaction, and see what we can push, what we can improve.
In the Getty Center auditorium for the recent “There Will Be Food“ panel.
JG: I’m a writer. Some people can call writers artists, some people cannot. In terms of food, there are people who approach cuisine from an art angle. Carlos Salgado is astonishing that way. His food is rooted in Mexican flavors, but there’s this level of abstraction in his food. Is it art as opposed to food? No, it’s food, but it’s being approached in a different way.