Elegance
Elegance
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优雅
DOI：
10.1007/s00283-013-9401-9
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
J. Henle
中科院分区：
文献类型：
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作者：
J. Henle
美国马萨诸塞州北安普顿史密斯学院数学与统计系吉姆·亨勒电子邮件：jhenle@smith.edu E Legance？这里有优雅的数学，还有优雅的餐饮。但“优雅”一词在这里有两种不同的含义。起初，优雅似乎并不是数学和美食学的共同点。但在数学意义上，烹饪是优雅的。数学家有时会用“优雅”这个词来描述数学命题的元素与之相联系的优雅和幸福。借用这个词并将其应用于这种最不起眼的汤可能看起来有些牵强，但我相信它很合适。马塞拉·哈桑，更经典的意大利烹饪马塞拉是在描述一种西兰花汤。在她开始烹饪之前，在她写她的变革性烹饪书之前，她获得了两个科学博士学位，并短暂地教授了数学。她明白“优雅”在数学上的含义。漂白的西兰花是用橄榄油和大蒜一起炒的。小花被放在一边，但茎被和他们的油搅在一起，加入到肉汤和鸡蛋大麦中。汤的密度用西兰花漂白时的一些水稀释。当意大利面做好后，放入小花，汤就做好了。小花的柔嫩，意大利面的坚硬，加了油的上好肉汤的美味，以及略带蒜泥的茎，都灵活地落到了适当的位置。如果有比“优雅”更好的词来形容它是怎么做的，我想不出来。马塞拉·哈桑每个人都有一个最受欢迎的数学典范。几年来，我一直在玩小威廉·费奇·切尼的纸牌戏法。我不会在这里描述它，因为它已经被写了很多次了。一个很好的来源是迈克尔·克莱伯在《情报员》上的一篇文章。我只想告诉你，在一副52张纸牌中，一个人设法向另一个人发出信号，告诉另一个人特定纸牌的名称。这种方法之所以有效，是因为一副牌中只有4副牌，而且一副牌中的牌数(13)减去1除以2等于三张牌的排列数。所有的一切都会结合在一起。真是太棒了。而且汤很好吃，我已经做过好几次了。我不会在这里提供食谱，因为网上有星期三厨师的好版本。星期三走了几条捷径，但马塞拉描述的优雅仍然存在。相反，我会向你介绍一种出色的菲律宾甜点。这是一种欧洲乌龟，含有热带成分。这种优雅之处在于，只用了四种配料就创造了两种精致的口味和两种截然不同的质地。分别是蛋白酥饼和奶油奶油
Jim Henle, Department of Mathematics and Statistics, Smith College, Northampton, MA 01063, USA e-mail: jhenle@smith.edu E legance? There’s elegant mathematics and there’s elegant dining. But the word ‘‘elegant’’ has two different meanings here. Elegance doesn’t at first seem to be a point of similarity between mathematics and gastronomy. But there is elegance, in the mathematical sense, in cooking. Mathematicians sometimes use the word ‘‘elegant’’ to describe the grace and felicity with which the elements of a mathematical proposition connect. It may seem farfetched to borrow the term and apply it to this most humble soup, but I believe it fits. Marcella Hazan, More Classic Italian Cooking Marcella is describing a broccoli soup. Before she took up cooking, before she wrote her transformative cookbooks, she earned two doctorates in science and briefly taught mathematics. She understands the mathematical meaning of ‘‘elegant.’’ The blanched broccoli is sautéed with garlic in olive oil. The florets are kept aside, but the stalks are puréed together with their oil, and added to the broth and the egg barley. The density of the soup is thinned out with some of the water in which the broccoli was blanched. When the pasta is done, the florets are dropped in, and the soup is done. The tenderness of the florets, the firmness of the pasta, the savoriness of the good broth enriched with oil, and the faintly garlicky puréed stalks, all fall nimbly into place. If there is a better word than ‘‘elegant’’ for how it is done, I can’t think of it. Marcella Hazan Everyone has a favorite example of elegance in mathematics. For a few years now, mine has been the card trick of William Fitch Cheney, Jr. I won’t describe it here because it’s been written about many times. A good source is an article in The Intelligencer by Michael Kleber. I’ll just tell you that one person manages to signal to another person the name of a particular card in a deck of 52 cards. The method works because there are only 4 suits in a deck and because the number of cards in a suit (13)minus 1 dividedby 2 is the same as the number of permutations of three cards. Everything comes together. It’s wonderful. And the soup is wonderful; I’ve made it several times. I won’t provide the recipe here because a good version is available on the web from The Wednesday Chef. Wednesday takes a few shortcuts, but the elegance Marcella describes is still there. Instead, I’ll introduce you to an outstanding Philippine dessert. It’s a dacquoise, a European torte, with a tropical ingredient. The elegance lies in the way two delicate flavors and two contrasting textures are created with a mere four ingredients. Separately, the meringue and the buttercream