Interesting to consider what parts of a cookbook are better in video, and which are better left as text: masterclass.com/classes/thomas The French Laundry cookbook taught me so much, but agnolotti-making motions are hard to decipher in text (yet I'd say text is better for most of it).
Conversation
e.g. video's great to demonstrate the delicate dance of managing the reducing liquid in a pan of glazed vegetables, but text seems better for quickly absorbing recipe's components, ingredients, steps (particularly once one has context). I wish we could more fluidly combine them…
4
6
Realizing now that a reimagined agnolotti recipe in simultaneous text and video would be a pretty great project.
That’s exactly what I was thinking
contextually placed; highlighting elements of the kitchen and recipe
imagine projection mapping the needed volume’s altitude as a ring around the side of a measuring jug
or projecting the optimal packing of cookie cutter placement
1
1
2
It’s going to get especially next level when objects (even picked up) receive low-latency projection coverage from all angles
Then we’ll be able to provide immediate feedback from human and object motion
Then the correct-level ring can slosh around parallel to the poured liquid
1