2 thoughts on “(rt) Scientific photography: Escher in water, eggs exploding, & more

  1. The Modernist Cuisine books intro was very interesting in how they explained what they were doing and why.
    I also wondered if the fact that the writer who is also a photographer, had any bearing on the naming of the second style of recipe structure as it is called ‘parametric recipes’ – I wonder if it was named after parametric editing as used in LR.

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