Curious about "topics the internet left behind," where there's tons of deep knowledge in old books, but most everything online's shallow & Yahoo Answers-like. Serious piano practice technique is a good example; culinary composition is another.
Why do some topics end up that way?
Conversation
i'm very curious, what's culinary composition? there's nothing very deep in search results
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Basically: how do you compose a dish? Say I want to feature some beautiful snap peas in the context of a refreshing first course. What makes it a good idea to, say, pile them on toast smeared with ricotta, then to top them with meyer lemon zest, roasted almonds, and mint?
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oh, i see! i think i'd refer to the flavor bible (which is, as you point out, not online) but that's just a starting point — i'm not sure where i'd go online to learn the theory behind that.
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Yeah, that's a great reference, and as you say, it's not online!
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on the other hand, some things are Sufficiently Online — i'm also curious why some things are and some aren't!
for instance, the Gakugei Calligraphy Monthly Bulletin, an expert-level resource, has been online in perfectly-formatted pdfs since 2010
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I couldn't find this. Link?