Chemicals in My Food

John Coupland is a Professor of Food Science at Penn State. His research program is on the physical properties of foods, in particular fats and oils. He teaches undergraduate Food Chemistry and graduate level Food Chemistry and Food Physical Chemistry. This is about that.

Oct 28
jtotheizzoe:

Lessons from Sherlock Holmes - Trust the facts, not your version of them:

“But like Watson, it is something that we are all too prone to do. Often, our mind conflates the world and our own interpretation of it without much thought. We simply assume that the way we see is the way it is. And once that way is verbalized, put into specific words with specific meanings, it becomes all the more difficult to parse. It’s Shakespeare’s “thinking makes it so” at the most basic level: not giving a value judgment, but even before that, imagining the world to be a specific way because that is how you thought it was.
Holmes knows better.”

(via Scientific American)

jtotheizzoe:

Lessons from Sherlock Holmes - Trust the facts, not your version of them:

“But like Watson, it is something that we are all too prone to do. Often, our mind conflates the world and our own interpretation of it without much thought. We simply assume that the way we see is the way it is. And once that way is verbalized, put into specific words with specific meanings, it becomes all the more difficult to parse. It’s Shakespeare’s “thinking makes it so” at the most basic level: not giving a value judgment, but even before that, imagining the world to be a specific way because that is how you thought it was.

Holmes knows better.”

(via Scientific American)

(via jtotheizzoe)


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  5. eccecorinna reblogged this from asilversixpence and added:
    Interesting point, and I think a good one. We shouldn’t allow our preconceptions to color our experience too much, or...
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    probably does get nearly as frustrated...shit as I do. I think he’s my hero.
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    reason I love science as well as...terrible scientist.
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