On 24 Dec 2011, at 20:14, Francis Davey wrote: > 2011/12/24 'Dragon' Dave McKee <[email protected]>: >> >> >> Evidence-based cooking. I like it. > > It is an applied science and a very interesting one.
I did 2 years of Chemistry before switching to computer science. you are exactly right. > In the lonely > days of my PhD in computer science, I distracted myself by > reverse-engineering things I liked in restaurants and supermarkets. > There are surprisingly few, good, general, texts that get into the > details of this sort of thing properly - ie. explaining the chemistry > and physics of specific recipes. > > Cuisine doesn't attract much in the way of intellectual property > disputes. This is (of course) great news for the industry, but a shame > for me as I'd find it really interesting to be involved in legal > issues of recipe design. Fortunately for me (and less good for the > industry) computer science *does* seem to need a reasonable amount of > lawyering, so life is not entirely uninteresting. > > -- > Francis Davey > > _______________________________________________ > developers-public mailing list > [email protected] > https://secure.mysociety.org/admin/lists/mailman/listinfo/developers-public > > Unsubscribe: > https://secure.mysociety.org/admin/lists/mailman/options/developers-public/stefan%40whitelabel.org -- /* Stefan Magdalinski +27 82 0431230 (SA) Where am I?: http://is.gd/uu4RUc smagdali (IM/twitter/flickr/dopplr/skype/etc) */ _______________________________________________ developers-public mailing list [email protected] https://secure.mysociety.org/admin/lists/mailman/listinfo/developers-public Unsubscribe: https://secure.mysociety.org/admin/lists/mailman/options/developers-public/archive%40mail-archive.com
