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| WEEK 10, 2008 |
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Sunday, March 2, 2008 The Art of Cooking Undoubtedly, the best sold books in the world today are those describing cooking, therefore we are eyeing at them enviously--just kidding. People like good food more than anything else, and who could blame them for that; there is absolutely nothing wrong with eating well. However, the abundance of cooking books reveals another troublesome aspect: people do not know how to cook good food. Things are this way. Some people will pay 1000 USD for their breakfast, and they do that gladly, thinking "it was worth it". Others--most people--can waste only few bucks or less for a decent meal, though they are well aware their food is far from being "the best". The interesting aspect is, if you know do how to cook, your few dollars meal will match and overpass the 1000 USD one--this is in taste, and in "healthy food". Nice, aye? Many use the words "the art of cooking". Even more, form time to time we see on TV fancy foods decorated with ornaments, with diamonds, rubies, gold, and whatever. That is not cooking, people; that is the perversity of cooking. Good food has nothing to do with colors or shape; good food is taste, smell, old cooking knowledge, and SCIENCE! Sure, you may doubt the word "scientific" used to qualify the (verbal origin) noun "cooking". However, think of the particular shape of our eating means; think of human body physiology; and think of organic chemistry. Note that this "organic" has nothing to do with the adjective used lately to qualify "naturally grown products"; Chemistry, as scientific branch, is divided into Organic and Inorganic Chemistry. Physiology deals with the functionality of the human body. If you want to live longer, to look younger, and to become more intelligent, then good cooking is the "secret ingredient" in your basic, fundamental (mental) education. At Corollary Theorems we plan on writing a cooking book in the near future. Again, same as all our books, the coming cooking book is going to be like nothing you have ever heard or seen. Now, writing a new cooking book is nothing exceptional; however, we intend to make ours that way. Our plan is, we will select a certain place in the world--most likely a small town in Italy--where people do know what cooking means, and we are going to serve local people our secret (or little known) recipes. Those test subject specialists will qualify our cooking skills in "real life", and everything is going to be pictured on DVD. That way, you will know for certain we do not try to fool you with literary tricks, with bright colors plastic things, with any sort of "culinary art" or whatever. As for the global picture in news this week, rest assured that everything is blunt, trivial, propagandistic, and little (if not totally un-) important--at least, up to now. Should there be any interesting developments, then we will add few precisely targeted words in no time. On the other hand, if you think we missed something important, write us an email expressing your concerns. ***
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comments regarding this page using support@corollarytheorems.com Page last updated on: April 15, 2008 © Corollary Theorems Ltd. All rights reserved. |
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