i did enjoy looking at old thesis on my university. seing typewriter written thesis with hand drawn plots in graph papers, original gel images, glued in pictures...
those theses are adorable scrapbooks of stress, sweat and tears.
Not really relevant, but: word processors were just starting to be used when I went to college, but I still mostly preferred using my portable electric typewriter. During my junior year the G key broke off and disappeared, so all my papers from that point on have the Gs written in by hand. If they ever invent time travel, I'm going to assume that enough other people are going back to kill baby Hitler and I'll slap the shit out of 20-year-old me.
And so damn infuriating when you need them forty years later lol. I'm currently in the middle of some really obscure maths at work and my only reference is a hand typed paper from 1983 with super critial plots on it, but it's all been scanned in and put online at the lowest possible resolution. It's torture!
I dunno. I just read multiple papers from years to decades ago on the mechanical factors for popcorn because I kept burning kettle corn.
Who knows who will crack open the book someday and why. You either want to contribute or not. Don't focus on the perceived impact. It feels like modern culture has made any effort to try new things not seem worth it unless you get recognition but that's not why we did it originally.
Yeah. But that doesn't mean it will never be used. It's normal to want to be paid for the work done but if people want to share they can just share it.
I think it's hard to say when someone will want your information and it might be well after you are dead and able to get anything from it.
There are lots of free recipes I would never use, and there are lots of paid cookbooks that I haven't gotten my hands on yet but might one day because of their knowledge of making a good roux is worth saving (bake it, not in a pot)
Huh it's funny how I think to do research for some things but not others. I really enjoy making popcorn on the stove but only half the time does it turn out light and crunchy. I keep at it thinking I'll figure it out through trial and error but I should probably just look it up like you did.
Oh I am a scientist for everything I do. Make my hypothesis of and test stuff for how I think it would work but also so many people have done it already.
It's essentially what all recipes are. Someone else did the research and I am taking their effort for an easier time. The best ones even note what changes to make for slight differences.
Also higher heat than you think, 400°F/200°C oil works best but you can also go dry and you will get a more puffed size apparently. To much moisture when cooking makes them dense.
I have discovered a wok is a really great popcorn maker if you don't want to buy something niche. The high dome lid is double perfect for it and then shaking in the salt.
I agree.. I feel this way often especially now when an ai can write, make music and movies, and no one can actually tell the difference, there isn't much point to creating anymore. Unless it's solely for you and you don't want to show it to anyone else.
Nice, so someone might actually come across it when searching for something specific that they don't have the research skills to find normally instead of the research rotting in a closet as this comic indicates.
That guy should be happy that no AI will ever be trained on their work. It's ok to contribute to progress, but only if it's progress the cool kids approve of. Know your place, nerds.