Thanks for the link to Rachel Khong’s piece (loved “Goodbye Vitamin”). Her commentary reminds me of something I once read about cooking: that our favorite ancestral recipes can’t ever be truly replicated because they literally contain the taste of the hands that made them, from the cells sloughed off amid peeling, chopping, mixing, kneading, etc. Writing isn’t quite as visceral, of course, but there’s a similar shedding. Call it a mindprint, like the fingerprints we leave on the food we prepare.
Thanks for the link to Rachel Khong’s piece (loved “Goodbye Vitamin”). Her commentary reminds me of something I once read about cooking: that our favorite ancestral recipes can’t ever be truly replicated because they literally contain the taste of the hands that made them, from the cells sloughed off amid peeling, chopping, mixing, kneading, etc. Writing isn’t quite as visceral, of course, but there’s a similar shedding. Call it a mindprint, like the fingerprints we leave on the food we prepare.
Oooh, that's so interesting! Kinda like how a bakery has its own yeast ecosystem. Thanks for sharing this!