This Sunday, we will celebrate my youngest child’s birthday, and he has requested that we recreate the meal we learned to cook in Venice with Anna, a very talented chef. (http://bit.ly/2wb1nBF) The experience, of course, will be impossible to replicate entirely. Certainly the ingredients will come from a supermarket rather than the fruttivendolo and markets of the Rialto, but the other primary difference will be the kitchen we will prepare the meal in. To be clear, we cooked a multi-course meal and dessert with Anna: octopus, pasta, braised artichokes, and tiramisu. We made pesto by hand, without a Cuisinart or even a mortar and pestle. Eggs and sugar were whisked without a mixer, and we used a sturdy dining room table to prep potatoes and peaches. The kitchen in this apartment was not large, although there was room for a gas range with a clever fold out hood, a water heater, sink, dishwasher, washing machine, and refrigerator. No space was underutilized, and the efficiency was a little magical. I watched as four people stood and cleaned the octopus, chopped parsley and washed beans in that kitchen and wondered at the prevailing assumption that more kitchen equals better food.