|
|
|
|
|
by talkingtab
26 days ago
|
|
Here is the fundamental issue. We use the word "intelligence" for different things. Can you follow a recipe for making sour dough bread? Pretty easy. Can you make sour dough bread? Not so easy. Does following a recipe require "intelligence"? Yes. If something can follow a recipe can it also make bread? Not necessarily. And another question, perhaps the most important. Can you determine that a recipe is flawed? In immediate terms, if I tell you to feed your sour dough starter every day, can you determine why, how or if that might be bad advice? My conjecture is that there are at least three types of intelligence, as outlined above. And you have to remember that AI is by definition "artificial". Not in the sense of being unnatural but in the sense of artificial sour dough bread. It is not the real thing. (at least for two out of the three definitions of intelligence). This is not to argue that AI is not useful and extremely beneficial in some contexts. Unfortunately our whole system of education has trained us to be "follow the recipe" kind of people. Uh Oh! So if your only skill and ability is to follow recipes, you might want to focus on developing your other kinds of intelligence. |
|
Recipes of course have evolved too. Old roman recipes were merely a list of ingredients. Water, flour, salt, yeast.
Written steps came after, then photos, videos, gradually replacing hands on training / kneading.
There are now recipes as code running sour dough assembly lines. Certainly capturing much more detail in technique than even a well made video. But I bet there is still human QA at the end judging "is this bread what folks expect?"
I suspect that in order of complexity you'll get "can I attempt to follow each step", "can I follow the intention of each step and understand if I've failed to meet it" (mitigated by using more specific and detailed steps) "can I follow the intention of the recipe itself - can I add or modify steps that are missing to give the ideal form of sour dough" (maybe you show a machine what good bread looks like, moisture content, crunch?) Those mostly overlap with the 3 you've called out. But I'd add "why would anyone make bread?" Why the heck are we still mixing flour and water together. Why does this recipe exist? Great crusty sourdough requires them all.