Re: Why is accuracy the first victim?
Posted: Wed Jan 20, 2016 5:23 pm
I like the cooking metaphor a lot, blue_moon, thanks for sharing.
To take that analogy a little bit further, there are many, many ways to cook, and indeed, there are specific traditions and cuisines that take skill and discipline to master. There's a reason why a particular cuisine uses the spices and ingredients that they do, based on a lot of trial and error, history, and a geographic context. But innovation and fusion are also important, and how any new field develops.
And a lot of that comes with someone swapping out an ingredient or two or changing up the recipe in the moment -- which sometimes ends in disaster, but also sometimes results in something even better. Knowing the difference is really what separates a skillful cook from a bad one. I remember in my early days of cooking when I was impatient and thought that if I just cranked the heat up, then the food would cook the same and be done in half the time! After MANY, MANY ruined dishes, I realized, NOPE! Simmering on low heat may make or break the dish. Or when I thought you could just combine steps and mix all the ingredients together at the same time, or that you could just use cheap quality bouillon cubes and still get the full flavor in your soup.
Nowadays, I know when I can turn the heat up a little higher and cook something faster without ruining the dish if I'm in a pinch, or when I need to let it cook low and slow and be patient to maximize the flavor. I also know what substitutions to make and how they'll impact the flavor or cooking time, what spices to add for an extra kick, when I can throw in more stuff for extra nutrition, what to spend money on for quality ingredients and what it makes more sense to just buy in bulk. I almost always have to go off-recipe to make something work for me, and that's okay. You can't get that kind of knowledge through any means but practice and experimentation (or a good teacher, but I never had one of those, and I'm a pretty decent cook now!).*
I think magic is much the same way -- there are certainly disciplines where a little change might ruin the balance of the whole spell, or making it even stronger. But it takes skill, experience, and trial and error to know when a quick substitution would make or break the spell. And that's an art form, not a science. I find that most ritual instructions need some interpretation on my part anyways to make sure they work for me -- usually can't follow them to the precise letter. Magic is just something you need to learn from experience. As in cooking, a good teacher or a more formal education can help you make fewer bad decisions and guide you more along the path, but you still just gotta learn by doing.
In cooking, there are really only a few things you can do that make the final product truly inedible or harmful (not cooking things through, using bad ingredients, etc.). There are lots of ways that the final product can be less than desirable -- lacking in flavor, weird texture, etc. -- although usually still edible (if not tasty). You might just have to throw it out, afterwards.
Similarly, in magic, I really only consider a few things to make a truly harmful spell that is liable to backfire on you (e.g. cursing, bad intentions, etc). There are a lot of ways that you can make a spell that is less than 100% effective. But that doesn't mean you didn't learn something.
Finally, I don't think that being encouraging is mutually contradictory to being corrective. You can say, "Hey, that was a good attempt, even it didn't turn out the way you wanted it to. You can't swap baking soda and baking powder in your biscuits recipe**. Next time you'll get it right, though. Keep trying!"
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* I know baking is a bit of a different story that requires a lot more precision, and more likely to go wrong if you don't follow it to the letter, but that still doesn't mean there's a single right way to bake and no room for innovation.
** True story, they tasted like soap. I wasn't the cook for that one, though.
To take that analogy a little bit further, there are many, many ways to cook, and indeed, there are specific traditions and cuisines that take skill and discipline to master. There's a reason why a particular cuisine uses the spices and ingredients that they do, based on a lot of trial and error, history, and a geographic context. But innovation and fusion are also important, and how any new field develops.
And a lot of that comes with someone swapping out an ingredient or two or changing up the recipe in the moment -- which sometimes ends in disaster, but also sometimes results in something even better. Knowing the difference is really what separates a skillful cook from a bad one. I remember in my early days of cooking when I was impatient and thought that if I just cranked the heat up, then the food would cook the same and be done in half the time! After MANY, MANY ruined dishes, I realized, NOPE! Simmering on low heat may make or break the dish. Or when I thought you could just combine steps and mix all the ingredients together at the same time, or that you could just use cheap quality bouillon cubes and still get the full flavor in your soup.
Nowadays, I know when I can turn the heat up a little higher and cook something faster without ruining the dish if I'm in a pinch, or when I need to let it cook low and slow and be patient to maximize the flavor. I also know what substitutions to make and how they'll impact the flavor or cooking time, what spices to add for an extra kick, when I can throw in more stuff for extra nutrition, what to spend money on for quality ingredients and what it makes more sense to just buy in bulk. I almost always have to go off-recipe to make something work for me, and that's okay. You can't get that kind of knowledge through any means but practice and experimentation (or a good teacher, but I never had one of those, and I'm a pretty decent cook now!).*
I think magic is much the same way -- there are certainly disciplines where a little change might ruin the balance of the whole spell, or making it even stronger. But it takes skill, experience, and trial and error to know when a quick substitution would make or break the spell. And that's an art form, not a science. I find that most ritual instructions need some interpretation on my part anyways to make sure they work for me -- usually can't follow them to the precise letter. Magic is just something you need to learn from experience. As in cooking, a good teacher or a more formal education can help you make fewer bad decisions and guide you more along the path, but you still just gotta learn by doing.
In cooking, there are really only a few things you can do that make the final product truly inedible or harmful (not cooking things through, using bad ingredients, etc.). There are lots of ways that the final product can be less than desirable -- lacking in flavor, weird texture, etc. -- although usually still edible (if not tasty). You might just have to throw it out, afterwards.
Similarly, in magic, I really only consider a few things to make a truly harmful spell that is liable to backfire on you (e.g. cursing, bad intentions, etc). There are a lot of ways that you can make a spell that is less than 100% effective. But that doesn't mean you didn't learn something.
Finally, I don't think that being encouraging is mutually contradictory to being corrective. You can say, "Hey, that was a good attempt, even it didn't turn out the way you wanted it to. You can't swap baking soda and baking powder in your biscuits recipe**. Next time you'll get it right, though. Keep trying!"
=============
* I know baking is a bit of a different story that requires a lot more precision, and more likely to go wrong if you don't follow it to the letter, but that still doesn't mean there's a single right way to bake and no room for innovation.
** True story, they tasted like soap. I wasn't the cook for that one, though.