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
Microcosm Dame Wendy Hall, at the University of Southhampton, sought to extend the life of the link further in her own program, Microcosm. Each link made by the user was stored in a linkbase, a database apart from the main text specifically designed to store metadata about connections. In Microcosm, links could never die, never rot away. If their connection was severed they could point elsewhere since links weren’t directly tied to text. You could even write a bit of text alongside links, expanding a bit on why the link was important, or add to a document separate layers of links, one, for instance, a tailored set of carefully curated references for experts on a given topic, the other a more laid back set of links for the casual audience. wwwconnectionhypermedia