Great post. My one piece of feedback is that not calling the post “Deconfusing ‘Deconfusion’” might’ve been a missed opportunity. :)
I even went to this cooking class once where the chef proposed his own deconfusion of the transformations of food induced by different cooking techniques—I still use it years later.
Unrelatedly, I would be interested in details on this.
To be fair, that was the original title. But after talking with Nate, I agreed that this perspective, although quite useful IMO, falls short of deconfusion because it hasn’t paid its due in making the application (doing deconfusion) better/easier yet. Doesn’t mean I don’t expect it to eventually. :)
Great post. My one piece of feedback is that not calling the post “Deconfusing ‘Deconfusion’” might’ve been a missed opportunity. :)
Unrelatedly, I would be interested in details on this.
To be fair, that was the original title. But after talking with Nate, I agreed that this perspective, although quite useful IMO, falls short of deconfusion because it hasn’t paid its due in making the application (doing deconfusion) better/easier yet. Doesn’t mean I don’t expect it to eventually. :)