Paulo Freire, born on the 19th of September in 1921, was a Brazilian philosopher and radical pedagogue most known for his 1968 work Pedagogy of the Oppressed. “Language is never neutral.”
Paulo was born in Recife, the capital of the northeastern Brazilian state of Pernambuco. Initially affluent, his family experienced hardship during the Great Depression of the 1930s, and Freire’s education suffered due to his own experiences with poverty and hunger.
Freire began working as a schoolteacher in the 1940s, beginning to serve as the director of the Pernambuco Department of Education and Culture in 1946. Due to the 1964 Brazilian coup d’état, where a military dictatorship was put in place with the support of the United States, Paulo Freire was exiled from his home country, an exile that lasted 16 years.
Freire then worked in Chile, until April 1969 when he accepted a temporary position at Harvard University. It was during this period, in 1968, that Freire published his most famous work, “Pedagogy of the Oppressed”.
In this text, Freire criticizes what he calls the “banking method” of education, wherein a teacher “deposits” knowledge into an empty vessel, the student, or “bank”. Instead, Freire calls upon teacher to engage in a more dialog-centric or creative education, one in which the suppressed experiences of the oppressed help create knowledge, fostering a social reality in which the marginalized are humanized.
Pedagogy of the Oppressed has since become the third most cited book in the social sciences, according to Elliott D. Green. As of 2000, the book had sold over 750,000 copies worldwide.
“Manipulation, sloganizing, depositing, regimentation, and prescription cannot be components of revolutionary praxis, precisely because they are the components of the praxis of domination.”
Paulo Freire
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i used to think that cooking was some kind of ancient knowledge, like you had to learn recipes the way a D&D wizard learns spells
but now I realize that cooking is just throwing shit into a pot/pan like as long as you get a moderate amount of each flavor it’ll be fine don’t think about it too much
so i guess baking is wizardry but most other types of cooking are sorcery
Baking is less wizardly the more you know about it. You wanna follow the measurements specifically at first but once you understand what those ingredients are each doing you can play around with the formula more. Ive cooked professionally for over 15 years now and fundamentally you’re totally right, especially for home cooking. There are a LOT of tricks and techniques to making stuff an extra level better but even professionally we just fuck around until something works, we just know how to get there faster. Have fun with it and if youre doing anything you think is risky have a backup super fast comfort food option at the ready. If your food sucks, you’ll almost certainly know why if youre the one who made it, just dont do that next time.
I’ve always found cooking and meal prep extremely stressful, and I’m starting to enjoy it somewhat by realizing you don’t have to do complex recipes and you don’t have to plan ahead how you’ll use your ingredients, just throw together a meal with whatever is left over. Other little revelation I had recently is that I get the same little dopamine hit of like playing games if I challenge myself to improve some cooking skill, with the nice payoff that eventually I get either better meals or less prep time.
Keep that up and you’ll be a great cook in no time! A big thing that’ll help you out is knife skills. Proper cutting techniques save soooo much time. If you can find a relatively cheap 8inch chef’s knife to start with or already have one, that’s the only knife you acrually need, length may vary based your height to counter height ratio. Once you have an idea of what’s comfortable, invest in a good knife as well as a honimg rod and wet stone. Keep it sharp and dry it as soon as you clean it and it should last pretty much your whole life, youre gonna use it almost every day of your life, its worth paying for a good one. Learn how to use a cheap one first tho.
Uh you’re wrong, you absolutely cannot just “throw shit into a pan” there’s a lot of considerations to be made about heat and moisture and sugar content and etc
It’s like if recipes are magic they’re spells you learn and have to use incantations like a nerd, the real cookery comes from learning chemistry, physics, and basic techniques and how they all interact, then you can just vibe out whatever
in my experience tho its extremely intuitive once you dare to do it which is what i’m expressing here.