life, and the world in general, is getting less and less fair.
make ’em toss it on the ground!
a study (thank you codingthewheel) that shows how a “heads or tails” proposition is not all peachy and equal.
Category Archives: why artists need math
the pythagorean theorem
made of tasty sticks and square roots…
fruit news from Scary Boots
a discussion on fruit vs. drupes vs. berries from Scary Boots.
but it’s just the tip of the argument. what about roots vs. rhizomes?
the footnotes are actually interesting—specifically #3—there is some argument that Adam and Eve’s thing with the “apple” way back in the 0 of BC time might actually have been an ORANGE, as the word “apple” used to be a catch-all word for “fruit.” there should be an Italian citrus movement to hire a messload of artists to paint over all the paintings of Eve peeling an orange rather than biting into the apple. Adam can be pictured as spitting out the seeds on the snake.
cutting the cheese
chip quotes
just when there’s nothing left to say…
spring helix
“don’t get the straight ones. they have something wrong with them.”
basic animalism
semiotics 101
in case you weren’t sure:
topologies
my fellow watch-the-floppy-disk-fall-into-obsolescence writer Ander Monson writes often about literary topologies, which is sometimes vaguely described as the science of place. i think a better definition is the study of place over form. Monson says topology is “about electricity or water or anything that flows equally throughout a form, that moves through channels.” in other words (i think) it’s the study of looking at form as if you were water. “Place” then, is not the exact shape of something, rather the way something is put together. for example, (from wikipedia), a circle and a square can be seen as the same thing, they are both one dimensional, and both separate the plane into two parts, the inside and the outside. in a similar way, a coffee cup can easily be confused for a donut.
here, though, is an example of form over form.
copycat aesthetics
On KLCS late night food TV:
Suzanne Goin (from Lucques, AOC, etc.) shared a lovely explanation of why the kitchen at Chez Panisse felt different than any other restaurant. (she did go to Brown, after all):
she thinks it’s because in the kitchen they don’t have the usual kitchenware for prep, just bowls and plates. this maintains the cooking-at-home feel, but it also allows the chef and staff to have the same aesthetic experience as the folks for whom they are cooking.
this show was followed by Lora Brody trying to convince Julia Child that a bread machine was worthy of her kitchen, and she showed how to make a bread/pizza thing she calls “quitza.”
first you put a whole can of refried beans INTO the dough, then roll it out and drop it into a quiche pan. smear some cream cheese on it, then add some canned salsa, and top the whole thing with shredded jack n’ cheddar cheese. bake in the oven.