When making this these paper flowers for an upcoming event, I found myself combining different shapes of petals with different designs of anthers due to my susceptibility to repeated creations. Of course, not all designs will work with each other, which got me thinking of the selectivity of nature and the many years of evolution invested in giving the world the best of the best species.
I believe that since the beginning of the existence of human species we have been fighting nature, exponentially more in the industrial revolution. In Michael Pollen’s book The Omnivore’s Dilemma, he talks about the conflict between mankind and nature and our desire to change the natural process in the cycle of life. Coming from a highly analytical background, I have noticed we have a tendency to over-generalize and simplify.
In my studies, there were times where the end goal was to find the few variables that produce the greatest influence and highest significance. As we have discovered, many relations are not just dependent on a few variables. At times, variables may interact with each other and correlations are almost never one to one. Nature is built from evolving randomness and selection of the best - kind of like a business model plan that is ever changing and improving. When performing analysis, it is good to note nature’s complexity and understand that the solution might just arise from randomness.
I am sure by now, most if not all of you who have Netflix have watched the documentary series ‘Cooked’ by Michael Pollen. For those that have not, the series takes viewers on a journey through the history of cooking, with a view of how cultures cultivate the elements of fire, water, air and earth into their cooking traditions.
Not sure what came first for me the love of chemistry or the love of cooking, but cooking is where I find common ground with my peers. Like all hobbies, we need tools in order to explore the realm of our interest. The tools you can find in the kitchen can range from cooking appliances, cooking utensils, oils, pots and pans, and of course spices. Spices, I think, represent an introductory kit for amateur cooks, an easy way to get started with making your own meals and transforming them into something enjoyable and different every day.
I take much pride in my spice collection because I see it as the table of elementary addition and the best use of counter space. I have collected about 30 spices and the number keeps growing.
Learn more about Cooked by Michel Pollen at http://michaelpollan.com/books/cooked/