skip to main content skip to footer

A Cook's Guide to Development

Author(s):
Van den Daele, Leland D.
Publication Year:
1973
Report Number:
RM-73-23
Source:
ETS Research Memorandum
Document Type:
Report
Page Count:
11
Subject/Key Words:
Developmental Analysis, Developmental Psychology, Epistemology, Philosophy, Systems Analysis

Abstract

Development as "occurrence of new characteristics," implying qualitative change, is discussed by analogy to cooking, a change in the state of food. The making of applesauce is described step-by-step in terms of changes achieved--an algorithm of selection (apples), boundaries (no other ingredients), and a system condition (heat), were applied. The concept of derivable transformation, hierarchical relation, subordination, and emergence are illustrated by example of making crepes from eggs, flour and milk and recovering eggs, flour and milk from crepes. The concepts of substitution, partially-derivable transformation and non-derivable transformation, are illustrated by example of trying to make a cheese omelet and applesauce from the same ingredients. Similarly, "open and closed systems" are explained by analogy to availability of limited or limitless ingredients and "necessity" and "sufficiency" by necessity and sufficiency of ingredients and processes to "cook a goose." "Addition," "deletion," and "substitution" are likewise explained by analogy to ingredients. Analogy is then made from cooks to behavioral psychologists, who are also agents of change, transformation, and development.

Read More