Answering a question

The 10th of September 2019, thanks to the FIPDES friends, a new "obvious" idea arose abour answering questions and making exercises.
This idea did not come immediately, but after we spent some time discussing the following exercises of  Course #3 :

Exercise  1. Select an "interesting" recipe from your own culture. Tell the group why  it is "interesting" (but of course think of what it can be). Guess why this excercise was proposed. And try to know why this would be useful for your carreer in the "food innovation and product design".

For some years, this exercise was the opportunity to  discuss what "interesting" means, and this is why the word was between quotes. Indeed there are wheels within wheels with this exercise, and the two last questions give only a superficial hint toward some of them. The fact that this exercise was the first meant that in the past years, we  spent a lot of time on it, because it was showing the way for the next exercices.
But this year, because we arrived to the exercise when we had discussed the idea that in science, adjectives and adverbs are forbidden, and have to be replaced by the answer to the question "how much?", it came suddenly to my mind that I did not do what I should: it is useless to try to "define" the word "interesting", as we did, but the only thing to do was to design a quantitative index... or many, because any definition should be associated with one such quantitative information.
And because we are now on the right scientific track, let's remember that science means quantitative + references ! So that the mistake of the past years was double: the quantitative treatment was missing, but as well the references!

And this is why, suddenly, the second exercise improved as well.
This exercise is:
Exercise 2 : please try to write a 1500 characters piece on what is art. Guess why this excercise was proposed. And find out why this would be useful for your carreer in the "food innovation and product design".
Last year, for example, my FIPDES friends wrote pieces about 1500 characters, using what they had found on internet. Of course, going to Wikipedia is not enough, and one can guess that someone like me needs much more. I am not saying that Wikipedia is bad (and I even contribute frequently to improving it), but I say that this is not strict enough in science and technology, with a poor impact in communication. For sure, a treaty of "aesthetics", such as the one by Shitao, is much better. Or the Poetic by Aristoteles. Or some theoretical works by Jorge Luis Borges, or by Umberto Eco. Remember that culture (I mean the right one: the pieces produced by intelligent people) is important for innovation!
And this why this particular piece to be produced should be more than a poor personal feeling being expressed! It has to include references... and if you are smart, why not try to incoroporate quantitative information as well? After all, now that we have these two ideas, quantitative and references, let's apply them always!

Now, a question: how to make it quantitative? Let's look at the next exercise:
Exercise 3: find  a Roman recipe on line, and show how it is similar or different from today's recipes. Guess why this excercise was proposed.
And find out why this would be useful for your carreer in the "food innovation and product design".
It is easy to find the references... and if you go online, you will probably find recipes by "Apicius" (guess why I put quotes here?).
Now, is it "original" to find such a recipe? Let's define quantitatively originality as the contrary to what is frequent.
Let's imagine that 1 recipe is not  from Apicius. Then the ratio of 1 over N (number of friends in our group) would be small, because N is larger than 1. And if two of us have a recipe outside Apicius, the 2/N ratio would increase... in spite that it is less original being 2 rather than 1 outside a group.
But we are looking for an index that increases with originality, not that decreases! Why not deciding for the N/k ratio instead, where k is the number outside Apicius? Or course, now this ratio would be infinite in the particular case when all recipes are from Apicius: this means that being original would be infinite. And on the other side of the scale, we would have 1.
Do you want instead an intervalle between 1 and 0? It is easy to change a scale, using a function.

For the next exercise, it was easy to find something quantitative... apparently:
Exercise 4 : try to find how many people are undernourished in your country?
Guess why this excercise was proposed.
And find out why this would be useful for your carreer in the "food innovation and product design".
Yes, you will probably easily find the number that you are looking for. But the question here is hidden: the idea is not to make this research, because it does not call for much intelligence, and you remember that I praise intelligence (and work), not making simple and silly things.
Here, again, there are many ideas behind the exercise, but in particular the question of "significant" figures. I know that some say that in their country, the figures are manipulated by the government, etc. But anyway, if you look well, you will find estimations.
Now, for all, the question of significant figures is in front of you:
1. do you know WELL what it is (I mean: so well that you can define it precisely, and apply this knowledge)?
2. could you say how much it is for a balance with 1 g precision? for a balance with 0.000001 g precision (beware, there is a trap here)? for the figures that you found here?

And now you know enough for the next exercise:
Exercise 5: identify an "original" culinary practice from your country.
Guess why this excercise was proposed.
And find out why this would be useful for your carreer in the "food innovation and product design".

And for the next one:
Exercise 6:
(a) find something that you  eat  daily and is disgusting for others ;
(b) find something that you consider disgusting in the country of a member of the cohort. Guess why this excercise was proposed.
And find out why this would be useful for your carreer in the "food innovation and product design".

And even for the next one.
Exercise 7: select a recipe and extract the parts of it when the goal is to achieve (1) safety ; (2) flavour. Guess why this exercise was proposed.
And find out why this would be useful for your carreer in the "food innovation and product design".



Finally, please remember :
1. quantitative
2. good references !