View allAll Photos Tagged Misunderstanding,
Hannes Swoboda, S&D Chairman, Manfred Weber, EPP Vice-Chairman, Rebecca Harms, Greens co-Chairman and Edward McMillan-Scott, ALDE Vice-Chairman debated about the role of the media in time of crisis: How could they bridge the gap of misunderstanding between citizens and EU institutions?
The Joy of Love/What They've Given
These are the necklaces that my husband has given me for Christmas the past two years. We had a couple of misunderstanding years where I felt he totally tanked on the effort, so he vowed to make it up and he did! I'm not a huge jewelry person. Don't get me wrong, but I don't expect diamonds or jewels. I just want to see that he cared enough to make the effort. And now, not only do I receive thoughtful gifts from my husband, but he makes sure that Major gives me something small as well.
"Psychology to attract the opponent in an instant." Author: Naito Yoshihito
The "to be hated and put Zubazuba opening that I thought." "Is there not? Should Moteru than beauty is ugly." "Best to not involved with that I do not like that person." In fact, none of misunderstanding!. Behavior of "I wanted to be loved" is idle surprisingly everyone. 'Cause you know, data indicates. It is not even in the face if you want to be liked by people. Not a personality. Brush your technique.
I love that this can design obviously hasn't changed in the last few decades.
PS, "grænar baunir" is literally "green beans", which seems to me a fine and reasonable thing to call peas.
BUT, the really excellent thing is that corn is called "gula baunir" - "yellow beans". We can only hope this stems from the naive misunderstandings of a nation which has only recently been able to access non-canned corn.
The use of RCTs has a long history in economics, but has recently greatly expanded, particularly in economic development. Like other econometric methods, RCTs are often informative, but like other econometric methods, they have problems and pitfalls that are not always fully understood. Common misunderstandings include balance, standard errors and inference, and blinding. We argue that the concepts of internal and external validity as commonly used are unhelpful. We focus on how to use the results of RCTs, arguing that simple replication is rarely useful, but rather that the results of RCTs need to be combined with other knowledge and evidence, and used as part of a serious economic analysis. Examples are provided along the way.
Spanish Professor Gizella Meneses spoke about growing up Latina, specifically Ecuadorean, at Soup and Stories. Her story was titled, "Cultural misunderstandings and a multiple positioned identity."
As I wandered through the autumnal fields along the Meuse River, Petronius's Satyricon - that marvellously wicked risqué satire of late Antiquity mined for modern surreal viewers by Federico Fellini in 1969 - was far from my mind. And certainly our Jacobaea vulgaris, Ragwort, or Mare's Fart or Stinking Willie, delighted my simple roaming mind purely for its Bright and Sunny Beauty. But then I returned home...
To my surprise, many entries on the internet for this Ragwort add the supposition that 'in ancient Greece and Rome a supposed aphrodisiac was made from the plant; it was called satyrion'. This must be a wide-ranging mistake, I thought. The potent drink in which young Encolpius and his ardent companions in the Satyricon indulged, satyrion, was reportedly pressed from Lady's Traces (= Tresses), a Spiranthes orchid or else possibly from Aceras or Orchis anthropophora. Neither have any relation to Jacobaea vulgaris. Indeed, a drink of Ragwort Tea is strong medicine which would undoubtedly have cured anyone from Amorous Games.
I wondered, though, whence this misunderstanding. Leafing through various dictionaries and other tomes, I didn't exactly find a definitive answer. The earliest instance I could find was in Nathan Bailey's dictionaries of the early eighteenth century: 'Lady traces: a sort of satyrion or ragwort' (1731). Thus Love-draught Flower and Stinking Willie are synonyms for the 'Pleated' Orchids of Lady's Traces; a patent mistake, if ever there was one. If anyone has earlier information, please let me know. Trimalchio would have grinned at this verbal confusion and might've told the story at his lavish banquet...
But I turned again to the Sunny Faces of wild Jacobaea vulgaris for some natural light.
"The Quiet and Ugly Artist (Hanoi, 1965-2015)", An art installation by Daniel Kerkhoff at Chaap Art, 82 Đê Quai Street, Tây Hồ District, Hanoi. October 3rd to October 11th,, 2015. Opening reception, October 3rd, 6-9pm.
An installation based on Daniel Kerkhoff's self-imposed artist-in-residency in Hanoi from February 6th to October 26th. It is part of a larger project which includes residencies in Ghana and Ecuador. Embedded in a community for just under nine months, the human gestation period, premature, a gradual, a creative process,
an exploration, noticing, weaving, sharing, and witnessing, connection, disconnection, a journal, found sculptures, painting, photographs, videos, documenting, collections, keepsakes, collages, receipts and brochures, maps, business cards and consumer packaging, consumed and consuming, souvenirs,
walking, discovering, travel, a paper trail, colonize, appropriate, trophies, convoluted, cover-ups, muddy, history, memory, remnants, experience, lost, absorbed, traces, vague, melding, a buried presence, fading, rotting, germinating, misunderstanding, forgotten, pollination, rejuvenation, impermanence, transformation.
Daniel Kerkhoff is a visual artist from Minneapolis, Minnesota, U.S.A. You can see photos of his projects in Vietnam, Ghana, Ecuador, and other places at www.danielkerkhoff.com.
Prints will be available for 500,000 VND or $25.00 with all proceeds going to future exhibition costs at Chaap Art for emerging women artists.
The exhibition will be open everyday from 10 am to 4 pm. Chaap Art is located at No. 82 Đê Quai, Lane 310, Nghi Tàm Street, Tây Hồ District, Hanoi. Directions: From Nghi Tàm Street, follow Lane 310 all the way to the end where it turns left onto Đê Quai Street. Go about 500 meters on Đê Quai Street and Chaap Art will be on your left.
Phone number: 0987757769 - 0985836023
Chaap Art is an art space founded by a group of artists in 2009 with the purpose of supporting contemporary art activities and exhibitions in Hanoi. Our slogan is: "Cứ tự nhiên".
Translate in to Vietnamese:
"The Quiet and Ugly artist ( Hanoi,1965 - 2015 )" - " Nghệ sĩ Trầm lặng và Xấu xí (Hanoi, 1965 - 2015)
Từ ngày 3/10 đến 11/10
Mở cửa đón khách 3/10/2015 từ 18h đến 21h
Triển lãm sắp đặt dựa trên quá trình tự lưu trú của nghệ sĩ Daniel Kerkhoff's tại Hà Nội từ ngày 6/2 đến ngày 26/10. Đây là một phần của dự án lớn hơn bao gồm cả những chương trình lưu trú của nghệ sĩ tại Ghana và Ecuador. Hòa chung với cộng đồng chỉ chưa tới chín tháng , thời kì thai nghén của một con người, sinh non, một quá trình sáng tạo dần,
một sự khai phá, lưu tâm, đan kết, chia sẻ, chứng kiến, kết nối, tách biệt, viết nhật kí, tìm ra những tác phẩm điêu khắc, tranh vẽ, ảnh, video, tài liệu, thu thập, lưu giữ, cắt dán, hóa đơn, tờ rơi,bản đồ, danh thiếp, giấy đóng gói hàng, đã tiêu thụ và đang tiêu thụ, đồ lưu niệm,
đi bộ, khám phá, du lịch, những giấy tờ, dấu ấn, riêng biệt, danh hiệu, cuộn lại, che phủ, màu sắc mờ đục, lịch sử, kí ức, tàn tích, kinh nghiệm, thất lạc, cảm thụ, dấu vết, mơ hồ, tan chảy, chôn vùi hiện diện, phai màu, mục nát, nảy mầm, sự hiểu lầm, bị lãng quên, thụ phấn, trẻ hóa, vô thường, biến đổi.
Daniel Kerkhoff là một nghệ sĩ thị giác đến từ Minneapolis, Minnesota, Mỹ. Các bạn có thể xem những hinhg ảnh về dự án của ông ở Việt Nam, Ghana, Ecuador và một số nơi khác ở website: www.danielkerkhoff.com.
Những bản in có sẵn với giá 500.000 đồng hoặc $25,00. Tất cả tiền thu lại sẽ dành để làm chi phí cho triển lãm trong tương lai cho các nữ nghệ sĩ tại Chaap Art.
Triển lãm mở cửa trong 8 ngày từ 10h sáng đến 16h chiều tại Chaap Art - Số 82 Đê Quai - ngõ 310 - Đường Nghi Tàm - Quận Tây Hồ- HN
Điện thoại : 0987757769 - 0985836023
Chaap Art là một không gian nghệ thuật được sáng lập bởi một nhóm nghệ sĩ từ năm 2009 nhằm mục đích hỗ trợ các hoạt động và triển lãm sáng tạo nghệ thuật đương đại tại Hà Nội. Tiêu chí của chúng tôi trong sáng tác nghệ thuật là " Cứ tự nhiên"
Ok we pitched this one out for real, and I sewed it up. 2 good cams, 1 nut that got stuck when I was placing it so I might as well clip it, 2 not so great screws (at this point I was wondering where the 22 and the 10 were, because all the ice was either aerated or thin or both...), 1 bomber screw after the difficulties were over.
Knowlex is your one-stop destination for sexual health, wellness and awareness. Enhance your sex life with our Daily Blogs, Sex Position Cards, Ask the Expert columns and numerous other tips & tricks.
Our daily blogs are geared towards increasing sexual awareness. We want to educate the people about sexually transmitted diseases (commonly known as STIs and STDs), societal taboos around sex, teach them about the importance of consent, sexuality and gender.
Our columnists provide articles about the latest sexual trends, erotic tales and tricks for a better sexual life. Our blogs will make sure you know the latest sexual trends, how to practice safe sex, and provide an exciting answer for all your varied sexual needs and desires as well. We also carry informative articles about feminism, the importance of consent, how to deal with patriarchy and how to stay strong in a world constantly trying to break you.
We’ve taken a leaf out of Vatsyayana’s book of Kamasutra and created the Sexual Positions Cards. These have illustrations and explanations about the best sex positions for you to practice with your lover. Feeling adventurous? Give these a shot.
With our Ask the Expert column, you can directly ask your sex-related queries to our experts. From the smallest of inquiries to the biggest of worries, they will answer it all. We have an ever-growing list of doctors and medical practitioners who are here for you, both online and offline. You can schedule appointments with them too. Learn about intimacy, hygiene, sexual education with us. Curiosity is the wick in the candle of learning, come join us at Knowlex, and keep that fire burning. Let the light of knowledge burn the darkness of ignorance and misunderstanding away. Knowlex, it’s more than just sex. It is a revolution.. #KnowlexApp #StayAware #SpreadAwareness #BeKnowlex
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Open Door
Life is truly kind
Come to me, if I go to you it’s a game,
The angels of bouquets grant the flowers a change of hue.
The Immediate Life
What’s become of you why this white hair and pink
Why this forehead these eyes rent apart heart-rending
The great misunderstanding of the marriage of radium
Solitude chases me with its rancour.
Lovely And Lifelike
A face at the end of the day
A cradle in day’s dead leaves
A bouquet of naked rain
Every ray of sun hidden
Every fount of founts in the depths of the water
Every mirror of mirrors broken
A face in the scales of silence
A pebble among other pebbles
For the leaves last glimmers of day
A face like all the forgotten faces.
—Paul Éluard "City of Pain"
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6.317M2 .. seems very accurate to me. Am I misunderstanding this? Should it be m3 (as in cubic meter) or M2 (what is M?).
One of the beautiful tropical butterflies that were on display in the ENMAX Conservatory at the Calgary Zoo. Taken on August 23rd. Their season came to an end ealier in October, but they will be back next spring. I love the deep orange pattern on the hind wings.
Well, so much for getting my front door replaced today! I was up at some unearthly hour because I hadn't heard back about what time they might arrive. Last night, I removed all things from nearby walls and shelves and even made sure I caught up with the dishes and cleaned the sink, lol. Then around 9:45 a.m. I think, I get a knock on the front door and the guy explains that the doors hadn't yet been delivered (some misunderstanding) and so it would be next Monday (a whole week) when they would be coming. If they happen to finish something else early before that and notice that I am home, they will stop by and ask if they can do it then instead. Can't say I was exactly impressed. Decided to grab my camera and try a few macros in my kitchen. OK, I'll admit it, I'm waiting to hear the final verdict on the Death of Michael Jackson manslaughter case : )
misunderstanding what it meant to be a make-up artist, Lorenzo made up stories about a trapeze
(Trout City 22 of 40)
My Yahoo Mail has been randomly failing to receive email messages for the last few months. If you have emailed me at that address and never received a reply, it's safe to assume I never received it. I am so sorry!
I know several other people who have been having problems with their Yahoo accounts also. Luckily, it is not my main email, but it has been the cause of several unfortunate misunderstandings.
I also avoid using Flickr Mail, but I can always be reached through maggie@parasoldoll.com! xoxo
The cast of "Peace, Love and Misunderstanding"
Chace Crawford, Elizabeth Olson, Jane Fonda, Catherine Keener, Jeffrey Dean
Morgan.
Marisa O'Donnell, Nat Wolff
The best thing about the Blues is its uncompromising attitude about love and sex, especially with respect to intra-Afro gay/lesbian affections. Remember, the people who gave birth to the Blues were Afro American folk in largely poor rural areas, most notably in the Southern United States.
Among these poor Afro American folk, there was acceptance of same-sex affection even if such affection wasn't always understood. More, these same-sex loving individuals were not given sympathy as being a "victim" within an unjust world. An individual simply existed within his family and within a larger community, the latter being sort of an "open secret" among certain folk. Any misunderstanding to be had typically occurred in the assigning of names to describe those who happened to be gay: freak, a mellow, a sissy or a drag.
Mental Health stigma transforms misinformation into misunderstanding; Mental Health Education transforms information into understanding.
Misunderstanding and stigma surrounding mental ill health are widespread. Despite the existence of effective treatments for mental disorders, there is a belief that they are untreatable or that people with mental disorders are difficult, not intelligent, or incapable of making decisions. This stigma can lead to abuse, rejection and isolation and exclude people from health care or support. Within the health system, people are too often treated in institutions which resemble human warehouses rather than places of healing.
i was so happy to see this model of lifefitness' treadmill when i entered pure fitness in soho just now. due to misunderstanding, i had upgraded my yoga membership to include gym only because i thought this is the model they have in pure fitness ifc. i didn't even bother to go take a tour, i just upgraded over the phone. when I found out in my first visit that they were actually using those old models that use led bar to display progress, i haven't returned for a second time. that was last november. this treadmill is great. it has the best simulation i have ever tried.
Its has taken me a while to take this outfit out of the box, choose a doll for it and make up my mind about it, but I hope everyone will enjoy a short review anyway... and, this Agnes does not get enough photo time from me anyway, unfortunately!
The first thing I had to do when I received this outfit was to go back to the promotional photo- I was always under the impression that this outfit would come with a light, kind of polishes looking trench coat... but, the coat it comes with is very girl-ish looking and has very round shape. However, that seems to be a misunderstanding on my side. It still has a very, very bell- like shape.
I think the dress itself is very nice, it is tailored well, uses materials that feel like they have a very high quality. This piece is a winner in my book.
However, I do not like the jewelry at all. It comes with a black version of Isha's Purple Pose earrings and a chunky bracelet with a blood red stone. In my opinion, both pieces do not fit very well. In addition, the bracelet broke immediately when I tried to put it on. That might have been my fault, anyhow. The jewelry I use in the picture is from 'Vibrant dimension'.
The shoes are nice, but nothing too special- I like the patent leather look, but if you ask me, less straps would have been better for the look of these.
All in all, I think this is a nice set, but not perfect. I would pick it up when the price gets reduced- as far as I know, it does not sell all that well.
It really surprises me because what fans typically ask for in forum surveys, for example, are more individual fashions... and, they never seem to sell very well when they are released. I recognize there seems to be a similar situation with not-Caucasian dolls... the fans seem to love them, but they always end up selling worst out of a collection. It kind of makes me sad. Is that group of collectors just a loud minority?
But, this is going off topic... plus, I want to hear your opinions!! ;)
Created with fd's Flickr Toys.
(Just to avoid any misunderstanding : I'm a big fan of P.K. Dick; I'm admiring the writer and have compassion for the man he was.)
Leaving everything behind for the sake of pursuing the Lord?
Not lightly done. Not without grief. Not without prayer.
Not without wrongly being judged. Not without misunderstanding. Not without being incapable of bridging the gap between perspectives. Not without pain.
So, a memory grasped briefly before being taken away.
I didn't know it would be like this. I didn't know it would mean being misunderstood and rejected and mocked (even more than before, all). I didn't know it would mean increased solitude (which is kind of incomprehensible, given the extent prior).
I didn't know it would mean fulfillment in the midst of loss. I didn't know it would mean peace under the press of sheer terror. I didn't know it would mean being loved and learning to love.
I didn't know it would mean joy, in the face of sheer agony.
I didn't know Jesus.
But now that I do, I wouldn't forsake Him for the world (especially since He's the one who keeps me--or otherwise I'd not forsake but just wander into oblivion, blindly...because I'm just that mindless most days).
Hannes Swoboda, S&D Chairman, Manfred Weber, EPP Vice-Chairman, Rebecca Harms, Greens co-Chairman and Edward McMillan-Scott, ALDE Vice-Chairman debated about the role of the media in time of crisis: How could they bridge the gap of misunderstanding between citizens and EU institutions?
Hannes Swoboda, S&D Chairman, Manfred Weber, EPP Vice-Chairman, Rebecca Harms, Greens co-Chairman and Edward McMillan-Scott, ALDE Vice-Chairman debated about the role of the media in time of crisis: How could they bridge the gap of misunderstanding between citizens and EU institutions?
Wielding the Power Ponies’ shrink ray, Derpy demands that the bank’s teller (Lemony Gem) open the refrigerator and give her muffins! Has Derpy lost her mind, or is this a ridiculous misunderstanding? Where’s spike? Plus a toy review of the Playmobil City Action Bank.
A common misunderstanding is that manual testing is not technical and that you need to learn coding only for automation purposes. In fact, having a basic understanding of programming can substantially benefit the manual testing process alone. When we learn to program, we learn about the elements and structure of software. We learn how data is represented inside the computer, and how bits can be interpreted and misinterpreted. We learn about flow control, decision points, looping, and how mistakes can be made. Even if we never see the source code, when we learn how programs work, we also learn how they might not work.
testingxpertsuk.wordpress.com/2019/09/17/7-ways-learning-...
Nakhon Pathom is a small province located just 56 Km's. from Bangkok. The province features an ancient religious structure called Phra Pathom Chedi, the first religious landmark that signified the influx of Buddhism into Thailand. Nakhon Pathom is also renowned for its abundant fruits varieties and famous dishes. Phra Pathommachedi or Phra Pathom Chedi is a Stupa in Nakhon Pathom, Thailand. At 120.5 metres ( 395 ft ) it is the second tallest stupa in the world after Jetavanaramaya in Sri Lanka. The Stupa is located in the Wat Phra Pathommachedi Ratcha Wora Maha Wihan a temple in the town centre of Nakhon Pathom, Thailand.
The name Phra Pathommachedi means the first holy stupa, given by king Mongkut. Originally the Stupa named Phra Thom Chedi means the big stupa in ancient Khmer language or the royal stupa in Northern Thai language. One of the common misunderstandings about this stupa is that Phra Pathommachedi is the oldest and the first stupa in Suvarnabhumi, an ancient name of Southeast Asia. Modern Historians believe that the stupa was one of the principal stupas of ancient Nakhon Pathom, the largest settlement of Dvaravati culture in Nakhon Pathom area together with the nearby Phra Prathon Chedi during the 6th to the 8th centuries.
Nakhon Pathom was situated by the sea, the city prospered during the Dvaravati civilisation. According to archaeological findings, Nakhon Pathom was the first city to possess influences of Buddhism and Indian civilisations. From the Phra Pathom Chedi and other remains discovered in the city area, it is believed that the city was a centre of civilisation in that era. People of different races settled in Nakhon Pathom. However, a change in the course of the river caused a draught that forced the people to migrate and settle on the banks of river, and these communities developed into towns. The new town was called Nakhon Chaisi or Sirichai, leaving Nakhon Pathom deserted for hundreds of years until the reign of King Rama IV. While His Majesty was in monk hood, he travelled to Nakhon Pathom and found the Phra Pathom Chedi that he regarded as the largest pagoda of all.
When King Rama IV ascended to the throne, he commanded that a bell shaped Chedi be built to cover the former Chedi. The surrounding area was also renovated and improved. He also commanded that a water canal be dug to ease commuting, which was called Chedi Bucha canal. During the reign of King Rama V, the construction of railways to the south began, at that time Nakhon Pathom was still a heavily forested area. King Rama V also commanded that the town be relocated from Tambon Thana, Amphoe Nakhon Chaisi, to the Phra Pathom Chedi area as it used to be. Nakhon Pathom has been there ever since. During the reign of King Rama VI, a palace was built at Tambon Sanam Chan as a temporary residence on his travels and many roads were constructed. A large bridge was also built over the Chedi Bucha canal, which His Majesty named “Saphan Charoensattha”. Later, he commanded that the name of Nakhon Chaisi be changed to Nakhon Pathom, but the name of the prefecture was still called “Nakhon Chaisi” until the reign of King Rama VII when the calling of the prefecture was ended. Nakhon Chaisi is now one of the districts in Nakhon Pathom.
Nakhon Pathom covers an area of 2,168 square kilometres or 542,081.6 acres. It is divided into seven administrative districts or Amphoe, they are: Amphoe Muang Nakhon Pathom, Amphoe Buddhamonthon, Amphoe Sam Phran, Amphoe Nakhon Chaisi, Amphoe Bang Len, Amphoe Kamphaeng Saen, and Amphoe Don Toom. Most of the areas are plains with no mountainous land, plateau are found in the west east of Amphoe Muang and Amphoe Kamphaeng Saen. The plains along the Tha Cheen River (Nakhon Chaisi River) are the location of Amphoe Nakhon Chaisi, Amphoe Sam Phran, and Amphoe Bang Len. These fertile lands provide agricultural area for people, thus most of the residents earn their living from agriculture; plantations, farming, growing food crops, and fruit orchards. Moreover, Nakhon Pathom is well known for pomelo, some call the Nakhon Pathom the sweet pomelo town.
Sampran Riverside, Km. 32 Pet Kasem Highway, Sampran, Nakhon Pathom 73110, Thailand
About one hour drive from Bangkok is the Rose Garden and Cultural Centre. It is situated at Sampran in the Province of Nakhon Pathum. It is a 70 acre site designed to give you a full day out. There is so much to do here. The Restaurant sits on the lake and the food served here is first class you can eat what you like - until you are full, very good value if you are a big eater.The Rose Garden and restaurant were started over 40 years ago and has now included the Cultural Centre and show, a hotel and other restaurants and a spa. Tourist buses usually arrive around 2.0 pm in time for the Thai Cultural Village show at 2.45 pm.
This attraction is usually taken in along with the Damnoen Saduak Floating market trip which is around 1800 Baht by taxi from Bangkok, but do check first, prices do vary. But the Rose Garden is worth a trip on its own, because there is so much to get involved with during the day. In the mornings you can take part in the Living the Thai Culture, an art and craft activity and cost around 500 Baht per person. These included Dancing / Musical Instruments / Garland Making / Fruit Carving / Bamboo Dancing Rice Farming among others.
The Gardens have many exotic flowers and there are some traditional Thai houses. One is used for weddings and another used for a spa centre. Most people go for the Thai Cultural show, with highlights of Thai Martial Art display, and a Traditional Thai wedding display. There is a cast of about 120 people that take part in this display and it is well attended. It is very colourful and impressive to watch, in all around 40 minutes.
Wielding the Power Ponies’ shrink ray, Derpy demands that the bank’s teller (Lemony Gem) open the refrigerator and give her muffins! Has Derpy lost her mind, or is this a ridiculous misunderstanding? Where’s spike? Plus a toy review of the Playmobil City Action Bank.
Prit lives a poor lifestyle along with her widowed mother in a village in Punjab. After a series of misunderstandings with her fellow-collegian, Amarkumar Pal, both fall in love and want to get married. Amarkumar meets with Laajo, who approves of him, but Amarkumar's maternal uncle, Shaadilal, opposes this marriage as he knows that Laajo is not who she claims to be and that Prit may be an illegitimate child.
Author: rAjOo (gunwanti@hotmail.com)
Mining companies often speak and present data in language that is too technical for the local population.
In spring 2015 Hofstra Drama presented Alan Ayckbourn’s How the Other Half Loves, a comedy about misunderstandings caused by a couple having an affair. It featured direction by Professor of Drama James J. Kolb.
Shine Tarot # 10 / 22
Wheel of Fortune
When appearing upright, this card stands for = Success, change, travel, activity, good timing, evolution, happiness, progress.
When appearing reversed = Stagnation, fear of change, unhappiness, misunderstanding, gambling, guilt, failures.
Progress is taking place =D
It's been such a privilege to be the official photographer for Korean Club this year, through all I've seen of dramas, fights, frustrations and other misunderstandings. Things turned out to be okay if not spectacular.
I love everyone (well, at least most) and I can't wait to shoot the club one last time next year.
Blast from the past ~ "CAR + COMPUTER = COMPUTER"
I Discussed CAR + COMPUTER = COMPUTER, Joel On Software social interface design forum in 2004SEP09
'... So then the question becomes, why do BMW designers design a car that they themselves would not want to drive? ...'
It is a fundamental misunderstanding that ... CAR + COMPUTER = COMPUTER Alan Cooper discusses this in 'Inmates Are Running the Asylum' where BMW outsourced the software design.'
... continued ...
'... Still, once on the computer, the programmer and nonprogrammer basically have the same goals in their social interactions. ...'
I would never make the mistake of assuming anything. Programmers are good at making things possible in software. I wouldn't for one minute agree they are good at defining user goals. What are the goals of an arab speaking student blogger in say Iran or Irag? [1],[2] I wouldn't presume to try and second guess their goals.
But I'd be more happy letting programmers develop useful tools to let users achieve their goals by finding out what their goals are[3] then and help them achieve this through software applications. This is a critical idea of Alan Cooper [4] who argues programmers (homo-logicus) are the last people on earth to improve in this case, 'social interaction' of users. Read the book(s) to get a better sense of why.
References
[1] ABC Foreign Correspondent, "Iran - Cyber Dissidents summary, 10/08/2004, Mark Corcoran"
http://www.abc.net.au/foreign/content/2004/s1169929.htm
[2] ABC Foreign Correspondent, "Iran - Cyber Dissidents transcript, 10/08/2004, Mark Corcoran"
http://www.abc.net.au/foreign/content/2004/s1177788.htm
[3] Jakob Nielsen Alertbox, "Q How do I find out what their goals are? through based usability culture? 'Why Consumer Products Have Inferior User Experience, March 15, 2004'"
http://www.useit.com/alertbox/20040315.html
[4] Alan Cooper, "About Face 2.0 and Inmates Are Running the Asylum"
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We've only belayed once (and barely), and we're already at the bottom of pitch 5, the "roof draped with icicles" crux pitch. In these conditions it's a fat curtain.
Love involves a peculiar unfathomable combination of understanding and misunderstanding-Diane Arbus
Do press the "L"
"Constant kindness can accomplish much. As the sun makes ice melt, kindness causes misunderstanding, mistrust, and hostility to evaporate."
Albert Schweitzer
oooooooooooooooooooooo ooooooooooooooohhhhhhhhhhhhhh!!!!
check this out large!!!!!! 0_0
My happy moment was when chef Adrià, at the conclusion of our interview and as we exchanged our parting greetings, told me that it was a good interview. :)
The write up on Toronto Life: www.torontolife.com/daily-dish/people-dish/2014/03/13/fer...
The unabridged version of our conversation below.
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Background:
Although he’s labeled the father of “molecular gastronomy,” celebrated chef Ferran Adrià has been a major culinary influence in the world of food, and whose eponymous restaurant churned out many of the best chefs including Rene Redzepi (Noma), Andoni Luis Aduriz (Mugaritz), Grant Achatz (Alinea), and 2013 world’s best restaurant’s Joan Roca (El Celler de Can Roca). His work has even inspired some of our own. This past Monday, the living legend explained to a sold-out crowd at Glenn Gould Studios that his approach to cooking was more about deconstructing and pushing boundaries, than the pigeonhole of the culinary movement he’s credited to have created. The former head chef at the legendary elBulli settled that and a couple other misunderstandings in an interview we conducted with him at Bosk during his brief second visit to Toronto. Rather than focusing on his (widely reported) rise to success, asking ‘what is creativity?’ (ans. “to not copy”) or parroting the great interviews conducted by other esteemed outlets, I talked to the most written-about chef in the modern world about challenging conventional thought, clarifying what science and cooking really is, dispelling myths, and his next 50 post-elBulli years.
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RS: You’ve broken the ground in the way people perceive food, or the limits of what food can be. Thank you for inspiring so many great with that out of the box thinking.
FA: That’s why we established the foundation. What we want to do is to help. We also have to be a little provocative but now people don’t get excited [agitated?] about it.
RS: I had a chance to dine at the restaurant three years ago, and the two dishes that I remember most was the pine nut risotto [FA: Risotto. (Smiles)] and the elvers because I never thought I would ever try them in my lifetime. Both of those prepared, very simple, but it was the possibilities and that helped me understand why the many chefs who worked with you and that I had spoken to told me you helped them realize that there are no limits in cooking, and no expense spared to give the diner the best experience.
FA: In the end we did 1846 recipes, each one was a story. Every creation had to bring something to the table. I’m happy that you remembered those. We were looking to push the boundaries; and sometimes we were over the edges. There’s not one way of cooking.
We explain the decoding – every recipe would be a decoding – there are so many ways to do it, and we had a lot of ways of doing it at el Bulli. You’ve taken my two dishes (smiles) that are not even deconstructions or spherifications – and those are the things that most people think of us as. The problem with el Bulli is that we did so many different things. All the influences of Japan for example, from 2002 to 2011, was fundamental in our work, and hardly anyone talks about that. That’s why we have these books… (chuckles) so people can study what we do.
RS: So that’s the thing, what is one common misconception people have about you or your work that you’d like to clarify?
FA: These things are hard. When your whole life, you’ve thought one way. Even for me it’s a continual challenge. Sometimes I think I’m dumb. You think this is evident. Like when we explain things about fruit... [During the lecture, FA challenged the audience with the notion of how every individual can be given i.e. an apple, water, knife and heat, and when asked to cook something, and how everyone would come up with something different.] Yeah. We just got together with the team here – the young chefs - at the [ShangriLa Toronto] hotel, and that’s another story because they’re a clean slate, but they’re already a little too ‘chef.’ Tomorrow we’re going to the CIA [The Culinary Institute of America], and it’s going to be a shock to these young kids. But it’s going to be a lot easier for them to absorb these ideas because when people explain it to you from the beginning one way, it’s easy. It’s hard when you have to change the way you’re doing things.
I’m going to explain. It might be delicate on the religious theme, but it’s the same thing to say ‘I’m Catholic,’ I was raised as Catholic, and they would explain things to me that it’s a part of my emotional [spiritual?] life. But then we have the world of science, and they have shown that the Bible is an emotional [spiritual?] concept, but it’s not reality. What we’re doing is kind of similar: cooking is cultural, emotional, sensitive, but if you explain it with a scientific method, it’s a different thing. And in this realm it’s very subjective: you can be more Catholic, or less Catholic; more religious, less religious. But the science is fixed. It’s a similar dichotomy in what we’re doing. Thousands of books have been written about sensitivity, culture… and there are opinions and visions, but the other one is not a vision, it’s the truth. And if it’s not the truth, you have to prove why it’s not the truth. The work we’re doing now is to share all of this, and the people will tell us where are the mistakes, where we’re wrong so we can continue to improve.
We all agree that water is H2O, you can’t argue that. It’s that simple.
RS: This is interesting because I am a scientist by training and I’m a Christian too.
FA: (Smiles) Just to understand that we’re applying the scientific method. People think chemistry, physics, etc. is science, but the scientific method is something else. [Picks up table cloth on table] You can make this with using the scientific method. When people think science and cooking, they have no idea that it’s not correctly expressed. There’s a scientific method that proves things. Trial and error to look for different paths and possibilities, or ‘the best’ (but it’s not always the best but it’s relative). You have to explain it, it’s different than science. It’s the science that the world of cooking generates. You could do science of butter; the science of the croissant…
RS: And this is what you’re doing now through the Alícia (elBulli) Foundation www.alicia.cat/en/, and BulliPedia www.bullipedia.com/?
FA: The first step is to organize and to put order into understanding what happens so that we understand it for the new elBulli. So that when we start we have it all clear.
We could have done it for ourselves only – to understand the process, but we’re going to share it through the [elBulli] foundation elbullifoundation.blogspot.ca/2011/02/el-bulli-foundation....
RS: … which I think is awesome. That must be very difficult too. In your talk, you discussed the importance of having the “freedom to create”—i.e. not having to appease third-party interests. But do you ever feel the pressure to deliver or perform?
FA: If I don’t have pressure, I don’t function. The problem we had after elBulli – which was the highest pressure in the world of restaurants – was how we were going to maintain that pressure on ourselves? You’d think a foundation is relaxing, even though it’s research, so we knew we had to set for ourselves a pressure, because without pressure, my group in particular wouldn’t function. So we started this first, then the elBulliDNA www.chefinsight.com/tag/elbulli-dna/ that we’ll update online every day, which is also a pressure induced process since people will log on to see: “Today wasn’t such a good day at elBulli.” But it’s important for me to have that pressure. We like living that way because it gives us a sense of happiness. It’s not a crisis.
RS: You’ve been known to say, “don’t look for success, look for happiness”…
FA: … especially for the young chefs.
RS: Everything you’ve done—the restaurant, the projects, the foundation, teaching, these books—it seems very nonstop. Do you have GPS set on where you want to end up, and are you still on that path?
FA: The good thing right now is that I know where my future is going to be in the next 50 years… if I live to be a hundred. When a person like me has had all the great successes of the world, you get to a moment of crisis. What do you do now? What’s next? If we analyzed the most creative people in the world in any discipline, the logical thing would be that it was the past. There was one possibility in a million to find this chance because otherwise what would we have done next, do a different restaurant? That doesn’t make any sense.
It was not easy for us to figure out the next step, because a restaurant either opens or closes. You don’t transform it.
The magical part with this project we’re doing now is that we have at least 50 years of work ahead of us.
The past year has been very intense, and we hope that it will calm down a little bit (I haven’t had a day off in a year. Sundays… it doesn’t make a difference).
Even though we have a team, I can delegate, but sometimes I can’t, because I don’t even know what the outcome will be. Now we’re getting to the point (October 8th is the date) when there’s an exposition in Madrid on creativity, and by then we have to have all the tools online. (You can search online to understand what is this “decoding” we’re talking about. You might need a few days to digest, but it’s normal, it’s a huge thing.)
RS: With so much on your plate, it must feel like a burden sometimes.
FA: Compared to the work at elBulli, very little relatively speaking. That was a monster. Twenty-five years; every year we had to change everything.
Even though this is a big brutal project, it’s huge; it seems less brutal because we did that already.
We have scientists friend who tell us, ‘You’re crazy! You would need a hundred people to do this.’ That’s how we did things.
RS: What do you hope will be your legacy?
FA: The legacy of elBulli, not mine personally, otherwise it would be the Adrià Foundation instead of elBulli Foundation. elBulli changed the way we thought about food, and we see the people that have come through there, that are already themselves influential as chefs within the spirit of elBulli. The important thing is that there will be something left behind, something tangible; that we can explain why it happened, and this is going to happen in the new Foundation. When you enter there, you’ll understand what happened; looking up ahead you’ll see what marks the future. It has to be a place for thought, and will mark the goals for the future.
People say, ‘oh, this is easy. You put some money down. You get 40 people. And let’s say you do it in Toronto, that it’s the center for this.’ No. It is not easy, because you don’t have the knowhow. You don’t have 30 years of elBulli (taps temple), it’s impossible to construct all of this. All this is possible now because of the 30 years that have come before of deconstructing everything. And we really did spend 30 years decoding, not just this past year. That’s what these interviews are for: to remind people of this because it’s become a kind of obsession for people to understand why we’re doing things the way we are. We didn’t have the capacity to understand it before, because we were learning as we went.
RS: So it’s a new school of thought?
FA: It’s going to be a new school of thought. Tomorrow we’re going to the CIA, for example. What’s the CIA going to do with this information in five years? Are they going to continue to explaining cooking the way they’re doing now or are they going to take the decoding and change the way they do their education? Imagine that they say, ‘No, we’re not interested in this,’ and that you and I start a culinary school in Toronto [RS: Ooh! (Laughs)] and we applied this, and all the kids come here. What’s going to happen to the CIA? It’s going to die. It’s going to be a debate. That’s why it’s so important.
I want people to say, ‘I don’t agree with you.’ I wish people last night would have raised their hand and said, ‘I don’t agree with this, this, or this.’ Everything that we’re doing is fairly objective and when it’s not objective, I explain.
It is an old school thought. In the end what we’re going to do is apply what exists in other disciplines – architecture, design, engineering… We do this process already because the field we’re applying it to. We study it; we investigate to keep moving forward like other fields do. Here, these things did happen: in universities one thing happened; in culinary school another; in restaurants it was different; in journalism it was another point of view, and there hasn’t been a common language, there was no decoding to be able to have a joint conversation for all of it to come together.
This is a five year project. That part of it. In five year, people can decide whether they agree with it, go with it or not.
RS: That might have been the case at your talk yesterday, because parts might have been overwhelming. Many might have come in not knowing what you were presenting, and when you did challenge the way they traditionally think, it might have been shock that they can’t react right away.
FA: Yeah, it’s a total crisis! If I were here on the other side, I would leave very very worried. Because I’d be like, ‘what do I do now?’ Do I make a reset and start to learn again as if I were a child? Or say forget about it?
And interesting that we’re not talking about creativity. Very interesting. People say, ‘oh creativity. I don’t care, I like traditional food.’ We’re not even talking about that today! We’re talking about understanding and knowledge, and you can apply it to any kind of area. And you may say, ‘oh no. You can’t touch a traditional recipe.’ But we ask: why can’t you? Back in 1350 a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that’s the shocking part of it. It kind of bends all the traditions. It’s a good thing.
We’re in a moment in the history of vanguard cooking, not knowing what’s next or where we’re going from here, because the past three years very few things have been created because it’s very had to do new things. It makes us all reflect; it’s provoking and keeps us all on alert. The only resources we have until now – the new Scandinavian cooking, the new Mexican or Peruvian cooking, that was all based on culture, what we take all the knowhow from those cultures to do a new kind of food. And that process is still going to keep happening. But that’s a very specific and tangible line of thinking and line of thought, because it’s a bit of a nationalistic approach to food. It’s difficult to extrapolate from that. For example, Danish cooking and Rene Redzepi. How many Danish restaurants are there in Toronto?
RS: Two. (Chuckles)
FA: (Chuckles) I doubt that it’s really Danish, because of their products from Denmark are difficult to import.
This sort of transversal line of thinking is going to have an interesting effect on this nationalistic thing and it’s going to cross all of them.
[Adrià proceeds to tear out a notepad sheet and starts to illustrate a bucket diagram.]
In Western cooking, the level of haut cuisine had been France for centuries. Spain, a little bit in the 1990s, where revolution happened in that. All of this that nationalist cuisine that we talked about – Canada, United States, Denmark, etc. – but 99% of the knowhow is from earlier [points to France on diagram] the techniques, elaborations… The only time this changes is if maybe one of these have a slightly different technique or elaboration. Tortillas, for example in Mexico. They didn’t make it in the part, but that’s the only thing that changes basically. The decoding, covers everything plus popular cooking [Adrià draws a large circle under the bucket diagram] that people do daily in their lives. Decoding covers everything; it sort of crosses all these areas. People who are against creativity – which are a lot of people who are against creativity (brightens his voice, chuckles) – they can’t be against this because it covers everything. It’s for any kind of cooking. If I go back to the origins of food (chuckle), they can’t argue with that.
It’s a new focus, where the debate between traditional and modern doesn’t really enter into it. It requires a change in the model of discussion.
RS: I know that you mentioned you’re in the midst of creating this, and I know you also mentioned that Japanese cuisine is very influential for you, and that is based on tradition too, so it’s interesting…
FA: It’s based on evolution. All cooking. China, for example, there was no spices. This is Western, in terms of the concept. It’s always evolving; all cuisines are evolutionary. The history. It’s true that the last few years in Japan there were maybe less transformations, but the original sushi has no relations to what we eat today, it was fermented fish. So if it were tradition (chuckles), it’s not maintained necessarily. We take the decoding and it explains all this.
What’s interesting is for the Western world, it’s a different way of thinking. It’s a different philosophy of life, and that’s what’s wonderful. I’m much more interested in the philosophies; and then everything that’s techniques and elaborations. For example: ‘yuba.’ They didn’t make that in here [points to diagram]. In 2003, we made yuba from cow’s milk. People would eat the cream of coagulated milk on top, but not as a pasta. It was an elaboration, a technique that we took and we took it to use. It’s a decoding. It would be like looking at what techniques are being used in China that have not been applied in Europe. And if we make a comparison, we’ll see the difference in terms of how to fry things. In Europe, in different places.
RS: You’ve mentioned all these countries rich in tradition, from Japan to France, but how about Canada? It’s relatively young and it’s highly influenced by so many cultures within its borders. Where does it fit in?
FA: (Excited) This is the error, the misconception. You say as if you’re apologizing for it, because ‘we don’t have a proper identity,’ but no one has a proper identity. Example, Italy. Do you know how many years Italy has existed?
RS: As a state/country (past the Roman Empire)? I guess not that long.
FA: 1800s. Nothing. And how was it formed? From the origins: Mesopotamia; Greece; Roman Empire, etc. Plus the influence of Marco Polo, etc. and that’s Italy. (Chuckles) So, Canada is similar. The influences, including Asian influences are important now and makes it’s different, but it’s magical.
People talk about tradition and all of that, but the places we think are traditional (chuckles) like Egypt. In the end, beer is from Egypt. When you drink a beer, you’re drinking something that’s from Egypt. People don’t think about that, they might think it’s Belgium, German… (chuckles) No, no it’s from Egypt.
You have to come to Barcelona when the elBulli labs are open and spend two days there.
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Tuesday, March 11, 2014