Reflections

We Bengalis may not be No 1 in many fields, but as is universally known, there are 3 things we delight ourselves in- food, education, reading. What can be better when it comes to reading about food? When you talk about food and creativity, I can think of 2 kinds of creations: one where you cook food and create a culinary delight and the other which I am expert at is to read of and about food and in my mind conjure, concoct, experiment and almost taste the visual delight. Thus, in order to be interesting, a cook book must cater to both these types of clientele. Further in today’s world of culinary explosions, both on TV as well as restaurants inclusive of all kinds of world cuisine, the reader of cook books needs cosmopolitan recipes, rather than sticking to regional delicacies only(not that I am against them). Taylors University teaches Hospitality and its library has a wide range of food related books, right from choosing wines to world cuisine. However, I was quite surprised

This post has been reblogged from Farnam Street.This site is run by Shane Parrish a young Canadian who says that his goal is to "  help you go to bed each night smarter than when you woke up. I’ll do this by giving you tools, ideas, and frameworks for thinking." I subscribe to the feed from his site. I liked this post and thought it might interest some of you who are not familiar with Shane's writings. I have changed the heading of the post however.  You can read the original post here . What makes a theory scientific?   It’s not immediately clear, to the layman, what the essential difference is between science and something masquerading as science: pseudoscience. The distinction gets at the core of what comprises human knowledge: How do we actually know something to be true? Is it simply because our powers of observation tell us so? Or is there more to it? Sir Karl Popper, the scientific philosopher, was interested in the same problem. How do we actuall