Bernardo Penteado
Ame ni mo makezu
I'm currently working on ML infrastructure and ontology problems in biology: how can we encode, query and learn from a complex, high-dimensional reality?
I'm also interested in institutional dynamics, structured finance and its role in development, industrial design, philosophy of language, mountain running, wind propulsion, and food.
You can reach me at mail@pbern.com and find me on are.na.
HM 1:10:14 | M 2:29:13
≑ Essays
- > The Inner Ring, CS Lewis
- > Theories of Sauces, Jeremy Chan
- > On Thinking for Oneself, Schopenhauer
- > Politics and the English Language, George Orwell
- > On the Measure of Intelligence, François Chollet
- > Reality has a surprising amount of detail, John Salvatier
- > The MBA Myth and the Cult of the CEO, Haonan Li
≑ Bookshelf
- > The Master and Margarita, Mikhail Bulgakov
- > Stick and Ruder: An Explanation of the Art of Flying, Wolfgang Langewiesche
- > A Pattern Language, Christopher Alexander
- > Technological Revolutions and Financial Capital: The Dynamics of Bubbles and Golden Ages, Carlota Pérez
- > La Vie Devant Soi (The Life Before Us), Romain Gary
- > Reductionism in Art and Brain Science, Erick Kandel
- > Let My People Go Surfing: The Education of a Reluctant Businessman, Yvon Chouinard
- > In Praise of Shadows, Jun'ichirō Tanizaki
- > Kitchen Confidential: Adventures in the Culinary Underbelly, Anthony Bourdain
- > Siddharta, Herman Hesse
- > QuickStart Molecular Biology: An Introductory Course for Mathematicians, Physicists, and Engineers, Philip Benfey
- > Hackers & Painters: Big Ideas from the Computer Age, Paul Graham
- > On Writing: A Memoir of the Craft, Stephen King
- > Syntax & Sage, Sepandar Kamvar
- > Terre des Hommes (Wind, Sand and Stars), Antoine de Saint Exupéry
≑ Kitchen Bookshelf
-
> On Food and Cooking, Harold McGee
Needs no introduction.
-
> Arroces Contemporáneos, Quique Dacosta
Quique Dacosta is the rare Bomba artist who can articulate all science, mechanics, and creativity in rice cookery.
-
> Roast Chicken and Other Stories, Simon Hopkinson
Eating and reading well, no vacuous embellishments.
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> The Art and Science of Foodpairing, J. Langenbick, P. Coucquyt, B. Lahousse
Dry for some, a transformative perspective on creating new ideas for others.
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> Sauces: Classical and Contemporary Sauce Making, James Peterson
Both "cuisine de référence" and guide to exceptional improvisation in sauce-making.