chembake wrote:
> "-L." wrote:
>
>>Let me guess: But YOU don't...
>
> Look here I am not claiming I know everything...and nobody knows
> everything ......that is not the ultimate purpose of learning...nor the
> attainment of wisdom...But... its is the firm grasp of the essentials
> is what is most important...that is considered the attainment of
> superior knowledge and the flowering of wisdom.

Your opinion. Most people would equate deep knowledge and the capacity
to use it on very sophisticated applications to be "superior knowledge."

Wisdom is to know what you don't know.

> That is why I don't collect books.....it will take a herculean
> effort,,,, to know all the details of those many books...

And that's the reason to read books? "To know all the details of those
many books?" One has to *memorize* books for them to be useful? There
are no ideas you haven't already thought of in them? None?

So because you think books are for remembering all the details, you read
none so that isn't a problem. Can the illogic of that escape you?

> which the
> results does not actually lead to the improvement of your
> knowledge...

And if you don't read them, how can you know whether it will result in
increased knowledge?

> but rather to bringing you in a confused state....then you
> will strive to read more in order to sort out the self created
> confusion....?

This is plain idiotic logic. Reading will bring you to a confused state,
you say, so don't read. Keep your knowledge at its current state
forever, as though human thought and technology should be so static.

> Going back to cookery....its not a collection of recipes. and
> procedures...but the comprehension of the essentials of those
> formulations and methodologiies that is most important....there are
> infinite permutation of recipes..but the principles involved in its
> preparation is simple....

This is more nonsense. There's no understanding of principles without
ongoing study of the field. New technologies, new tools, new
instrumentation. New research findings in food science.

> That is why for me.....I consider cookery as 99% commonsense and only
> 1% recipe....

Utterly absurd. Biology isn't common sense. Nor is chemistry. Physics.
Technique isn't common sense. All these things are based on many, many
principles extracted over time from the efforts of many people. Common
sense offers nothing without detailed knowledge. Common sense is the
capacity to make good judgements - which presupposes knowledge of
successful experience, unsuccessful experience and the experience of
others. That's information - necessary to good judgement - and the best
place to find it is in books.

> Its unfortunate that most people think in reverse.....and that is why
> they kept on collecting books... and these authors are laughing their
> way to the bank<grin>...

<grin> indeed. The truly sad part of your anti-knowledge, anti-study,
anti-information viewpoint is that you get, as you have, the false idea
that you're knowledgeable. You're perhaps knowledgeable for 1985 or
1990. The world has moved beyond that and will continue to.

And for as long as you persist in ridiculing books, the people who write
them and progress in getting more knowledge, that's how far behind the
current state of understanding of food science, food technology and food
quality you will always be.

Being a professional means acting like one. A professional keeps up with
his field through books, publications, seminars, organizations and
constant experimentation. It means performing the daily processes of the
field in a scholarly way, always looking for new information. Always
looking. You've stopped that if you ever did it. You think that meetings
are the way to keep up with what's going on in the field. Nope.

Pastorio