View Single Post
  #32 (permalink)   Report Post  
Posted to rec.food.baking
chembake
 
Posts: n/a
Default cake decorating questions

By the way you said....
>You act as if you know it all and have no reason to seek the knowledge
>of others, or no need for books as reference.



If that would be the case I will not need to attend technical
conferences and meetings in food chemistry,bakery and confectionery
technology etc...<grin>. As That is my way of learning new
developments in my field....and to network with similar minded people
also....
Besides its fun to meet my candy and dough 'playmates' ( or what other
people considers as peers) from different parts of the world...


>Even the most experienced scientist keeps books written by others on
>their shelf for reference and guidence. James Watson kept a copy of
>the Maniatus molecular biology "bible" (Molecular cloning: a laboratory
>manual) above his lab bench for reference


Indeed if you are doing research work there should be lots of
reference literature.. if not how can you do your product development
work competently and effectively..?..there should be background
information as the basis for a particular R&D project....and it will be
helpful also when you to make a competent write up of your deeds
<grin>..
But those materials are safely located in the library. ..

For me while in the lab... its most important literatures to be
within reach are the Chemist Handbook and the Merck Index.. The
other relevant details needed are stored in the electronic
database....to be accessible with my fingertips...in the computer
keyuboard...
That may change soon as the most of the handbooks and indexes can now
be accessed by computers ....via CD-ROM or by remote access.....