I then converted a bathroom, seldom used by the family, into a laboratory and spent hours playing with chemistry sets. With the help of an aunt, Esther Molina, who was a chemist, I continued with more challenging experiments along the lines of those carried out by freshman chemistry students in college.

We spent some time in our family talking about what's the trade-off we want to make. We ended up talking a lot about design, but also about the values of our family. Did we care most about getting our wash done in an hour versus an hour and a half? Or did we care most about our clothes feeling really soft and lasting longer? Did we care about using a quarter of the water? We spent about two weeks talking about this every night at the dinner table.

The great singer Um Kulthum (actually named Kawkab Elsharq – a superstar of the East) had a major influence on my appreciation of music. On the first Thursday of each month we listened to Um Kulthum's concert – "waslats" (three songs) – for more than three hours. During all of my study years in Egypt, the music of this unique figure gave me a special happiness, and her voice was often in the background while I was studying mathematics, chemistry… etc. After three decades I still have the same feeling and passion for her music.

They’re very quiet coffee shops, and there are some positions in which it’s easier to write. Somewhere there’s an outlet, and you can keep your back to people. I’ll write for about two hours and then get up and walk with my iPad to the next coffee shop, about 10 minutes away. When you walk, you get a little fresh air, and I’ve heard moving around is good for you while writing. When you write in an office or at home, you end up sleeping. You can’t sleep at a cafe since you can’t lie down. I think that’s good, and it’s become a habit. I wrote Parasite half in Seoul and half in Vancouver.

My discomfort with being alone.

A lack of generosity. It can take so many forms—it doesn’t just have to do with money—so I’m always shocked when people can’t muster any at all.

Shopping at the organic farmers market, buying whatever’s in season that looks the ripest and most vibrant, and bringing it home to cook with my friends.

There’s no such thing as cheap food. It can be affordable, but it can never be cheap. I think that’s something we’ve been indoctrinated by fast food culture to believe, that it can be cheap – that it can be fast, cheap, and easy. But every culture since the beginning of time has thought of food as something precious, and that’s the way I think about it. I want to give my money to the people who take care of the land, and who grow that food.

The inclination to pretend I read a friend’s book when maybe I didn’t completely finish.

I decided that my attention would be in the dining room. I haven’t cooked in 28 years at Chez Panisse. ... I didn’t intend to be out of the kitchen. ... Now I’m in a different world and I contribute to the collaboration of the kitchen and I’m always working with a group of colleagues who inspire me, but I really miss being actually in the solving of the performance, that effort to really come up with dishes that are delicious and right.