Action is linked to spatial symmetry too, and you can find the square there.
Since space is isotropic, a Lagrangian can only depend on a speed vector through its norm. A Lagrangian must also be decomposable into independent orthogonal components, so you end up with an energy term that is shaped according to:
f(√(a^2 + b^2)) = f(a) + f(b)
And you end up with f being proportional to v squared.
Note: the components do not need to be independent and orthogonal for this to hold.
Well I did not learn to write, but came to appreciate a certain kind of minimalism by using a recursive 4-stages narrative model (Greimas) to study some novels by Haruki Murakami.
What really struck me was the fact every single segment down to the level of phrases had a well-delimited function with respect to the rest of the story. A well told story is like a perfect tiling. No gaps that couldn't possibly be closed, no overlap, every tile well-delimited and composing nicely with its neighbors, and more importantly, a way to decompose well aligned tiles (summaries) into well-aligned subtiles (elaborations): if these conditions are met, you'll be able to write a story that conserves something at every scale, i.e. coherence, and hopefully the interest of the reader!
I find myself in a similar situation. Drafting an email to an academic. And as I decipher her motivations with respect to her own work from micro-expressions she had in an interview, I start to think we're not that different. I'm falling in love, how embarrassing ...
> These findings differ from earlier studies that associated rudeness with poorer outcomes, suggesting that newer LLMs may respond differently to tonal variation.
Unless the mechanism is understood, my assumption is that this is a moving target.
It's not at all difficult if you have gained the basic survival skill of cooking. I mean, take a couple egg yolks in a double boiler, add the juice of a lemon, whisk until it's thick then add butter. 10 minutes and you can use a bowl over the pot of boiling water you're poaching your eggs in if you don't have a double boiler for your camp stove in the wilderness.
But that's still more of a hassle than putting the carton of that yellow plastic liquid in the microwave for a minute and a half. People will prefer their slops and the farmer brings it right to you; what could possibly be a better life?
And that's ten minutes every time someone orders a dish with hollandaise because it really breaks when reheating as well. Given how much cost of labor is a factor it's easy to see why hardly any restaurant will serve real hollandaise. Perfect Baumol cost disease example. Maybe something like a Thermomix could solve the economic problem of hollandaise.
I short-circuited my microwave accidentally two years ago (don't power it up and then drop screwdrivers) and that was the best thing to happen to my meals.
Nothing kills a discussion like when someone just saying "I disagree" with zero explanation. They're not really contributing just cluttering up the comments. At least give a reason why.
The original sauce is, in fact, a pain to make. However, it's not the 17th century any more. You can, with an immersion blender (which is not a particularly obscure piece of kitchen hardware), make it very easily. There's a bit of a knack, but only a bit of one, and if the sauce breaks you can just restart the emulsion with a new egg.
For the record: you basically take a stick blender, the container that came with it, crack an egg, pour over some lemon juice, then blend while pouring in hot butter (use the microwave!). Takes ca 2 minutes, including the 1 minute 30s of microwaving the butter.
Instant _real_ sauce hollandaise as the stick blender creates a vortex that emulsifies it. No need to hand whisk it over a bain-marie at careful temperatures.
Why? A cheap probe ultrasonic mixer is $500 on Amazon, small, and would take forever. An immersion blender is $17 at Walmart and does it in seconds for a half-liter of mayo or hollandaise. If you need more than 500 mL of mayo but can’t just do a few batches, you are no longer in the realm of cooking at home.
If you want to do molecular gastronomy stuff, have fun, but it isn’t ever going to be a mass-market thing.
There is almost nothing more Western than this kind of self-criticism: blaming oneself for not having imagined a wider range of possibilities. By the time this reflex reaches your shore, any criticism you might address to it has already been pre-assimilated into its canon. Worse: you may not even be heard, because the whole discourse is already busy talking about the voices it has supposedly suppressed.
That is the trick. It is often less interested in articulating what was actually suppressed than in endlessly reaffirming that something was suppressed. Self-criticism becomes a passion of the self: the subject punishes itself for not being the idealized Other, and in doing so expands its own range of motion.
Criticism becomes assimilation: it uproots you from the very world it claims to redeem. And the only way out of the double bind is to set off for distant shores, carrying the trial with you.
> "…Someone recently asked me on what grounds the Admissions Jury proceeds when it lays its beneficent hand upon a certain number of people in the School. It’s simply this: they won’t make a bad impression; they won’t make a bad impression right away. They’ll do that later, once they’ve got a bit of experience under their belt, once they’ve acquired a little authority."
Since space is isotropic, a Lagrangian can only depend on a speed vector through its norm. A Lagrangian must also be decomposable into independent orthogonal components, so you end up with an energy term that is shaped according to:
And you end up with f being proportional to v squared.Note: the components do not need to be independent and orthogonal for this to hold.
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