You are on page 1of 4

Quantum Flowers

Art and Letter to the End Cru of Wine & Mind

Course:

Apology for Organic Atoms- the 3rd Model of Orbits for an Occurrence in Nature

The Symposiarchs a Phenotype Service of Wine that Contacts DNA Molecules

Foods Potent Flower Discovering New Minds

The 1st ARGUE in Modern Food Art

Quantum Flowers
Copyright 2015 by Audeliz Irizarry
Audeliz Irizarry owns and reserves, as author, all the rights to Quantum Flowers. The
authors permission, for advertising interests- business or education, is necessary for
communicating, by any means, or reproducing, any part, the native concept, in form
and aspects, constituting the original idea that produces this text in Quantum Flowers.

Apology for Organic Atoms- the 3rd Model of Orbits for an Occurrence in Nature
French Cistercian monks progressively moved a grape varietal out of a vineyard [to]
wherever the land proved a more delightful taste could be achieved in their wines.

I was amongst twenty students taught that, at the International Culinary Center in SoHo,
New York, from there on learning the French influence in making wines the sauce of foods.
The semester was an intense three months of wine tastings and sommelier showmanship.
Wine studies were a breath of change for me, as before that, I was twelve years in a lone
thesis for the nature of a given mind. Suddenly, constant observations on wines led to how I
regarded minds. It was a random perception one complex wine, within a rounded glass, drew
from me. And then, French wines from the terroir driven Cte d'Or in Burgundy to the Haut
Medoc master blends in Bordeaux; from Italian methods of pasting grapes for Amarone wines,
and Spanish works on American oak for Rioja wines- to the making of crystal clear Rieslings in
Germany for Auslese wine; all exhibited to me the core-form of nature: this field and energy
that structures the quantum realm of atoms, and recurs from Sun to Earth as gravity. That nature
was ringing core-form in my glasses, inducing my aesthetics to see atomic actions within mind.
I curiously wondered if the continent that perfected grapes for wines, had perhaps
inadvertently mated human mental nature with core-form, because watching parts of wine layer
into waves of sugar, alcohol and the color blurs of fruits darkening most in the middle of my
glasses, like a nucleus in an atom, expanded in my mind in the same order, as instant as my
senses imbibed core-form; as clear as sounds flowing in the auricles of my ears is music.
What is wine to make me so curious? I thought to myself. See, galaxies and atoms are
understood by models of a center holding orbits. For example, Moon goes around Earth, which
goes around Sun, which goes around the Black Hole at the center of it all. Although atoms are
structured for the other end of the universe, its the same by form, with electrons going around a
nucleus of protons and neutrons, both of which contain quarks inside them.
A 3rd Model of a center holding orbits became negotiable, from my mental microscope
seeing a relation between wines and my neurons. For instance, galaxies and atoms are what
they are by mechanics, because of fields between spaces time energizes into masses, which with
other masses becomes orbits, according to laws of attractions that causes a system to grow from
a heavier center. Likewise, I had for a long time believed that for there to be thoughts, there had
to be mechanics, and I perceived the electrical neurons of my brain copying external aesthetics
on wine, as my eyes brought in the dimension of wines to cerebral communications, influencing
energy to mass dynamic orbits between cells. Meaning, wine powers a neuron in the wiring of
brains to radiate across nets of neurons as mutual antennas, letting there be light, as material as
in memories, but for a matrix of weights (past/present/future) that is motion in artistic thoughts.
I mused over my glass, Is wine an agent that grows masses out of nerve cells? Do brain
neurons have the right amount of space to suspend energies for organic atoms; encapsulating
thoughts like whale sounds are atomistic music in oceans? Hmm, mind is mostly in relativity.
There were problems with me following a pattern in wines to affinities with other objects
understood under power of forces. First, I had never encountered a rigorous paper exploring
wines, like physicists explore the electromagnetism of light. The other problem was in how to
maneuver a nature in wine that showed plausible symbiosis with the human mind being its
carrier of dynamic qualities, when the brain carrying the mind is still an existing problem. Also,
overcoming culture delimiting the locution for wines as sauce was a whimsical problem.

Natural philosophy for wine was an exciting frontier, but a luxury out of my lifetime; full
time job was already stressing my wine studies and other ambitions- except, I was pregnant with
a permanent ineffable expression, from ephemeral experiences of wine no longer being sauce.
So I dredged on. I just needed a culture that was qualified with wine, but apart the later
rules of having it as sauce. Moreover, the culture had to be disinterested in wines, but
dependant on it for some exploitive benefit, and be the reason why wine is merely sauce and toy
for the connoisseur today, since the purpose for what wine was instrumented for extinct.
Art history identified me the culture most likely to instrument wine for human interests. It
had to be a society behind its cultures intellect, which could rival Egyptian art and renaissance
to remain the conceptual resource for modern arts. Greeks were the ones to need fuel for their
thinking might, and they had the commerce with wine to obtain them a unique wine culture.
Symposiarchs a Phenotype Service of Wine that Contacts DNA Molecules
The big business of wine in Ancient Greece is easy to find, and is common to read that
Greeks did not excel wines to foods, like did the French and even the Romans before them,
while acknowledging the Greek term symposium, for where wine accompanies intellectual
conversations- instead of food courses, really indicates an ancient societys love of wine.
By this time, wine service school was over for me, and I still did not have the keyhole I was
betting to pick for the missing anthropology on wines. So I fully concentrated on all known
concepts, exhausting my brain to more gray hair in solitude, until where the Greeks were
dismissed for poor culinary attention on wines, but their great value for wines is always highly
noted, was an ignored salient reason of a natural relation between early humans and wines.
I thought this, If an object has design, it is part of an organisms evolution. With but the
concept of extended phenotypes alone, arduously studied, I leaped to wisdom of perceiving how
Greeks were mechanizing brains for minds with designed wines.
Follow me here: Unlike Frances marrying of wines with foods, Greeks ingested wines by
culture of symposia, long and late after their banquets, where communion was believed with
Dionysius. This was wholly different from the French culture with wine. Instead of a place,
like in restaurants where sommeliers master how to please patrons through a coursed meal of
wine and food pairings; symposiarchs operated in symposiums to master the calibration of wine
for the Greek functions of abstracting, such as learning Homeric mythology, poetry, wisdom,
song, exalting heroes, politics, even driving language to paradoxes. Thats a culture to emulate.
There then are two masteries on wine I contend a synthesis to a wider view, beneficial for
platonic studies, for in observing wines affects in brainwaves, as gravity externally affects wine
to transubstantiate the core-form of nature in the aesthetic experiences of our electric brains,
reason obtains that physics recreates itself through the bridges of molecules containing DNA.
Take a moment to imagine field and energy receiving pulses of our emotions, seeing that
those spaces between neurons are relativity pools, where gravity and quantum mechanics easily
fits in and bond cells by the spectrums of light and force. What much more happens in the open
spaces between neurons than in the wiring? This is thinking mechanics of a feasible 3rd Model
of Orbits, instead of the inclination to relate mind first and solely by cerebral conditions. Lets
understand mind by the objects at its external dimension building it internally in the brain, and
why wine is its biological extended phenotype, as our Homo Habilis phenotype of stone cutting
tools shaped survival, and continues to digital technology core-form within us heads to evolve.

My thesis on the mind thus changed to be this: Western Thought Evolved by the Phenotype
of Wines- for without a phenotype, there is no evolution. Thus, Plato was right when he said,
No thing more excellent nor more valuable than wine was ever granted mankind by god.
Foods Potent Flower Discovering New Minds
My visual experience with wines, shelled in a glass, imagined it as flowers releasing its
perfume to my olfactory. I wanted to see more into this aesthetic experience, and developed an
appreciation into the core of wines, as showing me rings to the rim of a glass. There then I built
up to wonder about wines as atoms, recalling how science books illustrated Ernest Rutherfords
and Niels Bohrs models of an atoms nucleus holding one to several rings of electrons
encircling the core of its force, like rings of flower petals bloom for the nectar at the center.
I thought of rendering a still life of wine, as my emotions wanted to express it, and prepared
like an artist would for an oil painting, but then I thought to where I looked to wine besides the
glass containing it, and it was a still life of an abstract.
I had done the sauce of wine, the philosophy of wine, the physics of wine, the phenotype of
wine, and all the inebriating flavors of wine, but now I was facing yet another fascinating aspect
about wine- it was a self-sufficient masterpiece, as it was in many of its other manifestations.
Wine alone has the ink and the gravity to have complete representation of itself for total
abstraction. So I let its color run with the motion of its own body on a canvas. This brought
moments of doubts to me, in terms of how I was pursuing the art of a sauce, which was meant to
abstract the ideal flavor in foods. There was no other way I could do wine justice, without me
perverting its natural beauty, than to just observe gravity within it do its work of wine-stains.
Marcel Duchamp said to me, from the rest of the wine I did not pour onto the first canvas I
meant to merely experiment with certain failure, Art happens, if an object extends your
aesthetics with what your mind is ready to savor, and you serve it.
Looking at the resulting artwork of the first Quantum Flower, it starts off like an energetic
atom pulsing out. Then, our emotions waves in and out of its core, as Malevich made space
attract between objects, and Rothko worked in light passing through each wave of soft color
blurs, but beating with a deep bass note in the musical sheets of Kandinsky.
For all this, I participated with my canvas at the distant Pollack did with his for total
abstraction, save wine-stains fully represent itself- as a subject he wrestled to keep Picasso from
fragmenting as an illusion. Complete representation in total abstraction is perfect art by food.
The wine-stain smashed through the canvas, like an atom sped at light speeds through the
Large Hardron Collider fragments. On the other side of the canvas flares a Georgia OKeefe.
Quantum Flowers is ephemeral- changing like Serra Cor-Ten Steel works oxidize; decays
as spaces of its energy dies, but time in successive minds blooms to wider rings of expressions.
As such, a plants flower is its mind, and wine put in taste is a pithy flower expressing a mind.
The 1st ARGUE in Modern Art Food
I hope you had a pleasant experience in this letter, a plate of platonic wonders to all your wines,
and return for more at this Academic Restaurant-Gallery Understanding Ephemerals.
Philosophically,
Audeliz Irizarry

You might also like