drawing of a horned baguette
My challenge to you, master bakers and molecular gastronomists!
An Alexander Horned Baguette is like a baguette, except that the outer complement of the dough is not simply connected, and its fundamental group is not finitely generated. Make sense?
Who could resist the fresh smell of something so pathologically twisted? Make it a sandwich with Monkfish and Romanesco cauliflower.
— 2005. 11. 01
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