On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
Age of Invention A Series by Anton Howes antonhowes.substack.com I’m a historian of innovation. I write mostly about the causes of Britain’s Industrial Revolution, focusing on the lives of the individual innovators who made it happen. I’m interested in everything from the exploits of sixteenth-century alchemists to the schemes of Victorian engineers. My research explores why they became innovators, and the institutions they created to promote innovation even further. Upstream, Downstream inventioninnovationhistoryindustry
Upstream, Downstream To truly increase innovation, I think we need policies focused on what goes on even further upstream, before much of the supply of new inventors is inevitably siphoned off into distractions, dead ends, and failure. Most policies inevitably have a marginal effect, but a slight expansion of the incoming swell of potential inventors can have a much greater impact than fiddling with the incentives of the few hundred who’ve already somewhat made it to the final trickle. Increase the strength of the flow upstream, and everything downstream flows the faster too. Who Becomes an Inventor in America? The Importance of Exposure to Innovation innovation