Chefs as Chemists

Tuesday, November 6, 2007

The New York Times in its Tuesday Science section has an article about Chefs as Chemists. While the article points out a lot of new ways to prepare fancy food, haven't cooks always been chemists as a practical matter? In fact, haven't your neighborhood chemists always been the better cooks?

The other thing about the article that I found amusing is that they talk about "Food 2.0". This would be the internet age fad of naming a slight revision in a product or way of doing things as 2.0—there is "Business 2.0" and "Web 2.0".

But Ava claims that cooking is easy—"If you can read, you can cook". My counter is that "If you can read, you can program", a statement that seems to meet with some resistance, and is not seen as correct.

My approach to version numbers has always been to use a Dewey Decimal-like system of classification with longer strings of numbers for minor releases.

Simple Country Boy Home | Radio