Lines and food. It’s funny how much food and math overlap. It doesn’t seem like math is something you should have to think about when cooking or baking. In theory, cooking sounds like an organic process of intuition and experimentation and revision and creativity. I like to imagine a cute, teeny apartment kitchen in France where I’m throwing fresh herbs, spices, and veggies into a pot as I spin and dance around while the music of jazz street musicians floats through the open window along with the breeze.
But actually it’s not like that at all. It’s calculating how many cups of flour for 1 and a half batches of cookies because 1 isn’t quite enough but 2 is too much. And that’s not too bad, but then, oh no! In order to make 1 and a half batches you will have to use 4 and a half eggs. What? Half an egg? So 1 and 1/4 batches then? What? I don’t know. Math. Lines. Food.