SC - serrated knive blades

[D. Clay-Disparti]

When we were new to the SCA a squire told me this interesting bit of
information....

"the difference between art and science is this:  If you prepare and place an
object/entry on a table, beautifully executed and ready for judging, then take a
hammer and give it a few good whacks, you can tell the difference.  The art will
no longer be recognized , the science will remain relatively intact."

I still have nightmares as one of the categories I like to enter is glass!

With this definition it would be well to place cooking and baking in the art
area!!!

Isabella/Dee

Christine A Seelye-King wrote:

> Christianna, then Bear write:
> >>      Baking (and all 'Pastry Sciences', to borrow a phrase from
> >Homer Simpson) is a Science.
> >>      Mistress Christianna
> >>
> >After careful consideration, I must say that baking can not be a
> >Science.
> >To be a Science, the results must be reproducible and any baker will
> >tell you they can't guarantee what is going to come out of the oven.
> >In most instances, the end product will be within usable tolerances,
> >but there is always the occasional catastrophe.
>
> Hey, I've seen some catasrophes come out of science labs, too!
> >
> >Understanding the processes of baking is Science.  Producing quality
> >bake goods is Art.  Baking, the combination of the two, is obviously a
> >craft.
>         Yes, I will agree with the craft statement.  Both Cooking and
> Baking are combinations of art, science, and skill, (innate talent,
> hunger, availability of ingredients, etc, etc,etc).  Still, Baking is a
> more Scientific craft, if you will.  ;)
>
> >I believe the reason you see baking as a Science is the use of precise
> >measurement.  You do not need precise measurement to produce  >most bake
> goods.  If you can tell the readiness of the dough by feel >and by sight,
> you can bake without measurement.  In fact an artisan >baker needs to be
> able to feel the dough to correct for differences in >volumes of liquid,
> dryness of flour and humidity.  The best baking is >not done in the
> controlled environment of a factory bakery.
>
>         Hmm.  Seems to be splitting hairs to say that someone trained can
> tell the difference by feel and sight, unless you are saying that can be
> learned without measurements.  (Not to mention the addition of learning
> heat measurement requirements, such as baking the hot/fast foods first
> and the longer cooking at lower temperature foods later on in the
> process).  Again, this is also important in Cooking, but more crucial in
> Baking IMO.
>
> >The need for measurement is historic and economic.  <snip>
> >Precise measurement is the best method to insure economic survival.
> >
> >Bear
>
> So shall we ask Cariadoc whether economics are an art or a science? ;)
>
> Christianna
>
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