| http://www.w3.org/ns/prov#value | - Nearly two hundred years ago, the eminent gastronome Jean Anthelme Brillat-Savarin lectured his cook on this point, tongue partly in cheek, in The Physiology of Taste:You are a little opinionated, and I have had some trouble in making you understand that the phenomena which take place in your laboratory are nothing other than the execution of the eternal laws of nature, and that certain things whi
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