“Knowledge is never raw. Cooking and eating knowledge is perhaps the most difficult of all the arts.” – Theodore Zeldin
Examples of some nonlinear relationships (from HBR article below)
From an article in the Harvard Business Review:
“In recent years a number of professions, including ecologists, physiologists, and physicians, have begun to routinely factor nonlinear relationships into their decision making. But nonlinearity is just as prevalent in the business world as anywhere else. It’s time that management professionals joined these other disciplines in developing greater awareness of the pitfalls of linear thinking in a nonlinear world. This will increase their ability to choose wisely—and to help the people around them make good decisions too.”
The article discusses some simple examples that might crop up in a marketing scenario.
Whilst knowing the relationship between quantities, even qualitatively, may be difficult to determine in practice, simply being aware that nonlinearity may be important could be enlightening and suggest alternative ways forward.
Worth thinking what impact that little 1% change may lead to!
See here (in connection with money).
From the Sunday Times (subscription required, so here’s an extract, published 7 May):
Becoming a billionaire could be really quite simple: make sure you receive no more than six work-related emails a day.
That, according to Sir James Dyson, whose family fortune has reached £7.8bn this year, is the secret to his success…
For Dyson it began 30 years ago, when he founded his vacuum cleaner company and banned staff from writing memos. He told them to talk to each other instead.
Even today he gives recruits old-fashioned exercise books and urges staff to use them in meetings instead of laptops.
He has built dozens of cafes at his work places “so people can have face-to-face communication. We’re creating things, working out how to sell them. You can’t do that on your own. You have to talk.”…
Perhaps it is a lesson for us all. If you log on and are faced with a screen of 300 emails, just remember: that is why you’re not a billionaire.
I knew someone in middle management who had a reputation for not replying to any email unless it was from someone of ‘significance’ (= on the Board of Directors and similar). Her view was that if it was really important someone would make contact with her, face-to-face or by phone, and they would sort things out that way. Oddly, she got away with this as everyone assumed she wouldn’t answer emails and so was only contacted when she was really needed and the matter was important! A natural filtering system. The rest of us had 300 emails a day to plough through. It would be interesting to know how many of these were actually of any real consequence (my guess is very few).
For another way to cull emails, see here.
Which one do you inhabit? At work and more generally. From a post by Seth Godin.
I’m a big fan of cookery books, even though my level of expertise in that area is still rather low (although enthusiastic). There are a lot of things that are wrong with these books (I’m still rather vaguely thinking of writing one myself to correct these errors, if only for my own use). You can easily read about the common complaints (usually too many and/or difficult to find ingredients, loose practical instructions etc) in Amazon reviews (once you’ve excluded the gushing ones).
In one case (book given above), I was quite surprised to find that the author had taken the time to reply to these criticisms, which was quite unusual although delightful. It’s a pity this is not taken on board by more authors, it could be quite enlightening. In fact, whilst checking this post, it turns out that the author, Diana Henry, replies to quite a few comments, quite exceptional!
It’s illuminating comparing and contrasting the two viewpoints, with the answer (at least in my case) being to aim for somewhere in between (so the response of the author has certainly been worthwhile and helpful).
As an example, first a reader’s comment (an extract actually):
When the ingredients of a recipe go well into double figures – that’s not simple. When the ingredients include ‘nduja (that’s an actual ingredient and not a typo), sambal oelek, smoked almonds, black “venus” rice, fregola – that’s not simple. I’m not saying I won’t cook some of these dishes, but they won’t be for midweek meals for my family. And while I may consider around 40% of these recipes to be simple, there are probably less than ten that I would attempt to put on the table midweek.
There are dishes that I will cook, that I want to cook, but this is aspirational rather than inspirational cooking. Make sure you know what you’re buying, so it doesn’t end up another beautiful cookbook on your kitchen shelf that you never open.
I’m the author of Simple and I’m really sorry (especially as I am also the mother with plenty of fish fingers and ketchup on hand) that this book was a disappointment to you. I did write in the intro to the book that I think you need to have some unusual ingredients to make everyday food a bit more exciting…
You cite the sea bream with pomegranate and walnut stuffing. You just mix the ingredients for the fish, fill the cavity and put it in the oven. It’s one of the simplest dishes in the book…
There are no difficult techniques in this book at all – I am not a chef – but there are interesting ideas and combinations of flavours. You are clearly a cook – as you say there’s lots you want to make – but please try some dishes which seem more unusual. I think you’ll be surprised. Often they seem more complicated – because they’re unusual in some way – than they actually are…
Very best wishes,
Sage advice from the writer Tim Kreider:
The more time you spend immersed in the shitstream of TV/internet/social media the stupider and more boring and just like everyone else you will be. Hang out in real life having good conversations with brilliant and hilarious people, so you can steal their ideas and all the clever things they say. Spend a lot of time alone so you can think up some original thoughts of your own.
I’ve noticed, in connection with an idea I’ve been developing, that chatting to friends about it for 30 mins (attempting to explain it in a couple of clear sentences, handling the immediate objections, taking on board some incredibly useful suggestions) far outweighs researching it on Google (and getting endlessly distracted) for 2-3 hours! It’s amazing how helpful people can be (if you let them).
This is well-visualised below (you’re tapping into what and who they know, see here):