L’Ue sta cambiando idea sulle norme per il digitale?
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L’Ue sta cambiando idea sulle norme per il digitale? Report Nyt
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Preoccupata per l'impatto della regolazione sulla crescita economica, la Commissione europea sta ridimensionando e semplificando le sue norme sull'intelligenza startmag.it/innovazione/commis…
Gli ultimi otto messaggi ricevuti dalla Federazione
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Finally, from my side, there's the question of craft. Whether it's painting or pottery or code, one way that we learn technique is by copying others. Learning how to replicate flavours, textures and looks in food is part of the craft. It's gaining the skill in understanding of processes and ingredients to have particular outcomes.
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Another is consent. A lot of people talked about asking for recipes from a restaurant, which is a really nice practice. But the question isn't about that; it's about figuring out the recipe yourself. I think there are two main cases for doing that reverse engineering: when you never asked for the recipe, and when you asked and the restaurant said no. In that second case, there is a lot of question around consent, again when there are relative power dynamics at stake.
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There are a couple of cross-cutting issues here. One is distance. If you can't travel to New Mexico often, and you really crave a green chile cheeseburger, maybe making it at home can be a way to stay connected.
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RE: https://mastodon.bsd.cafe/@jhx/115599891811806575
All of them!
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@jhx All of them!
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Another aspect is personal experience. Eating beignets and chicory coffee at Cafe du Monde is a holistic experience. Smoked meat at Schwartz's. A Taqueria Cancun burrito. Letting the food be as special and rare as your visits to those restaurants can enhance the whole experience. Extracting the food from the context makes both less precious.
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So, culture aside, there are some other aspects to consider. One is simple economics; if you make the dish at home, you are somewhat or even very much less likely to go buy it at the restaurant. Someone has either invented or adapted a very nice dish that you liked, and you're cutting them off from the benefit of your own business. Especially if it's a small or independent restaurant if we want practitioners of the craft and art of cooking to keep doing it, it's good to support them financially.
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Whether it's Indonesian food in Amsterdam, Southeast Asian food in Paris or Central American food in the USA, the pattern of colonial cultures extracting now intangible resources from invaded and colonised peoples continues.
