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How will we cook with no ingredients?
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How will we age?
How will we live?
How will we ever retire?
How will we use it?
How will we end 2010?
How will we keep going?
And how will we know?
That, and how we cook it.
That distinction has a huge effect on how we cook.
Who knows how food will be prepared 50 or 100 years from now? Paolo Barilla, deputy chairman of the pasta-maker, insists that a library that tells us about what and how we cooked in the past will keep the present alive in the future.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com