Tuesday, February 17, 2009

The Art of Science

If science is the study of a topic in our universe, art should be the experience portion of the science.

What do we mean by the "art of cooking," for example? Is cooking a science at some level?

I estimate that cooking at a granular level, is the juxtaposition of edible chemicals under the application of various catalysts and "accelerants" until an optimal combination is obtained, no? Is there any wonder why my cooking often tastes like a science project?!

How do I know how much salt is enough? Check the recipe, right? So if I "follow" the recipe and the food still comes out like a sheet of exposed film, and just as edible, what gives? Perhaps I should have tasted it?

To hear, taste, touch, smell, and even to apply a visual test, these are the experiential terms, and these things occur in space and take up time.

It becomes obvious that for a simple recipe the investment of the extra time it takes to taste the food after seasoning is all the experience needed for success. More complex recipes require more experience either in the amount of senses involved, or the amount of time spent, or both.

Can you teach an old dog new tricks? Teach him how to wait first. Teach him to go slow and get immersed in all his senses. Move the new trick from printed page to fruition.