There are many things wrong with our food system, not least of which the way my MacBook wants to “click” when I’m just leaning on the edge of the keyboard… ok, a little venting there….

anyway..

One problem is the disconnect between food science and reality.

For example, at this enticing recipe for broccoli and gruyere gratin at noble pig, a commenter references a similar recipe with “half and half.”

There’s not necessarily anything wrong with this, but, as a geek, I can’t help thinking in terms of longevity and translatability of information. If I’m not living in 20th/21st century Earth, what does half & half mean to me? It’s a chemically unique solution to a very specific set of circumstances.

OK, arguably, “chicken” is a very unique solution to a specific set of circumstances, and there are a lot of different kinds of chicken (let alone chicken parts!), but, if I say “chicken” you have a sense of what I mean that relates to an animal, a growth pattern, a biological reality. If I say “half & half” you only know about a packaging representation in your grocery store. How do you make a chicken? How do you make half & half? Which one is easier to grasp?

I think it’s worth thinking about. I’d rather a recipe that references milk & cheese in various quantities than half & half.