drawing of a horned baguette 

Horned Baguette

My challenge to you, master bakers and molecular gastronomists!

  1. Pull out two horns from each end of dough
  2. Pull out two more horns from each of the (two) horns and weave them.
  3. Pull out two more, from each of the (four) horns and weave them.
  4. Pull out two more yet, from each of the (2^N) horns and weave them.

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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