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
We are surrounded by ghosts An Article by David R. MacIver notebook.drmaciver.com I'd like to call the more general phenomenon that this is a specific instance of "ghost knowledge": It is knowledge that is present somewhere in the epistemic community, and is perhaps readily accessible to some central member of that community, but it is not really written down anywhere and it's not clear how to access it. Roughly what makes something ghost knowledge is two things: It is readily discoverable if you have trusted access to expert members of the community. It is almost completely inaccessible if you are not. In this sense, most knowledge is ghost, particularly if you take an expansive view of what counts as an epistemic community. knowledge