determine the magnetic field at the point O for a part of cirlcle in the shape of a pizza slice?
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I believe the natural shape progression when working foods on a bench, to get a good mix of all ingredients, is in the round. Next it would be cut and a natural system is to cut it in half then cut it in half again leaving probably four pieces of food stuff to develop into cooking shapes…..it’s natural to me to once again to shape the four cuts into rounds.
I’m not saying that a rectangle will never be natural…..just sayin’ one over the other was first…..who knows, the cook may naturally shaped both a round and a rectangle in the same process…..but, history and recipes weren’t written down so much back then, so, we’re in a guessing game.
Thinking about mass is an interesting thought, too…..why are our celestial bodies roundish? Gravity influence, perhaps?
Stromboli, tho is worked in the rectangle once the round mix is thorough, then curved into a baking pan.
Now, to cut these natural shapes. Cut a round in half once, cut it half again and you now have a triangle forming. I personally don’t like the triangle shape if eating pizza; the square/rectangle cuts are smaller and easier to handle into the mouth; my mouth, at least; LOL!!
Mr. Dale, my employer, refused to cut a round pizza into square/rectangle shapes as he was duplicating Italian pizza pie in his grill and thought the Italians cut the pie into triangles; I didn’t google that, though! The joint down the street, though, did the square/rectangle cuts.
I can see a rectangular carry out box/receptacle developing first as it would be harder, IMHO, to make a round box; just sayin’.
I’m not saying that a rectangle will never be natural…..just sayin’ one over the other was first…..who knows, the cook may naturally shaped both a round and a rectangle in the same process…..but, history and recipes weren’t written down so much back then, so, we’re in a guessing game.
Thinking about mass is an interesting thought, too…..why are our celestial bodies roundish? Gravity influence, perhaps?
Stromboli, tho is worked in the rectangle once the round mix is thorough, then curved into a baking pan.
Now, to cut these natural shapes. Cut a round in half once, cut it half again and you now have a triangle forming. I personally don’t like the triangle shape if eating pizza; the square/rectangle cuts are smaller and easier to handle into the mouth; my mouth, at least; LOL!!
Mr. Dale, my employer, refused to cut a round pizza into square/rectangle shapes as he was duplicating Italian pizza pie in his grill and thought the Italians cut the pie into triangles; I didn’t google that, though! The joint down the street, though, did the square/rectangle cuts.
I can see a rectangular carry out box/receptacle developing first as it would be harder, IMHO, to make a round box; just sayin’.
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