“DOESN’T IT MAKE YOU CLAUSTROPHOBIC to cook in such confinement?” asked a visitor to Prosatio Silban’s close-quartered galleywagon.
“Less than you would think,” the beefy cook answered over the chop-chop-chop of mincing lizard-breast. “I actually find that it makes me more focused and disciplined. Sloppiness comes from spreading out – a dirty dish here, a crumpled towel there. But when everything has its own cozy and ordered place, and space is at a premium, there is no wasted effort and no wasted time. A good cook is economical in both movements and ingredients; and that can’t help but result in a tastier meal.”