Hi All Marsha seems to be mostly interested in the pure experience beyound static patterns. Others are saying that experience with turning back 180 degrees back to static and dynamic patterns are necessary to understand Quality. I agree with them.
Aioli is a dynamic compound made of dynamic, biological and static inorganic patterns. Dynamic quality is a balance between three independent "Quality dimensions"; amount, form and expression/impression. Too much or to little is wasted. 1. Anyone know if they got too little or to much Aioli. Enough is just perfect, but it's not the whole part of finding excellence. 2. There are a lot of different forms, receipts and blends of ingredients that are called Aioli but some are cheap and some are better. Amount and form together but still mutually independent variables that together make up the best quality. 3. It doesn't help if you make the best Aioli in the world and in a perfect dose if you then put it into the filling hole of the gasoline tank on your motorcycle. Quality is always related to something else in mutual exchange of expressions and impressions. Therefore it is impossible to define Quality by other means that using another pattern. Excellence is the perfect mix by these three dimensions. Whatever you are mentioning. Undefinable but wonderful when treated right. "I'm using the chicken to measure it!" Frank Zappa. http://www.youtube.com/watch?v=J1O1qDin63w (might be a little obscene for some of you. The whole film is here: http://www.youtube.com/watch?v=wAXnGfeidO8) Jan-Anders Moq_Discuss mailing list Listinfo, Unsubscribing etc. http://lists.moqtalk.org/listinfo.cgi/moq_discuss-moqtalk.org Archives: http://lists.moqtalk.org/pipermail/moq_discuss-moqtalk.org/ http://moq.org/md/archives.html
