came to eat the corn too, so in a short time there

Any fool can write code that a computer can understand. Good programmers write code that humans can understand.

Any fool can write code that a computer can understand. Good programmers write code that humans can understand.

Sweet food of sweetly uttered knowledge.

I know a person who, though no poet, composed some verses in a very short time, which were full of feeling and admirably descriptive of her pain: they did not come from her understanding, but, in order the better to enjoy the bliss which came to her from such delectable pain, she complained of it to her God. She would have been so glad if she could have been cut to pieces, body and soul, to show what joy this pain caused her. What torments could have been set before her at such a time which she would not have found it delectable to endure for her Lord's sake?

The sweetness we taste in a piece of sugar is neither a property of the sugar nor a property of ourselves. We are producing the experience of sweetness in the process of interacting with the sugar.

Beautiful code is short and concise, so if you were to give that code to another programmer they would say, “oh, that’s well written code.” It’s much like as if you were writing a poem.

A primary goal of food science is to create products that are more attractive to consumers. Nearly every food in a bag, box, or jar has been enhanced in some way, if only with additional flavoring. Companies spend millions of dollars to discover the most satisfying level of crunch in a potato chip or the perfect amount of fizz in a soda. Entire departments are dedicated to optimizing how a product feels in your mouth — a quality known as orosensation. French fries, for example, are a potent combination — golden brown and crunchy on the outside, light and smooth on the inside. Other processed foods enhance dynamic contrast, which refers to items with a combination of sensations, like crunchy and creamy. Imagine the gooeyness of melted cheese on top of a crispy pizza crust, or the crunch of an Oreo cookie combined with its smooth center. With natural, unprocessed foods, you tend to experience the same sensations over and over — how’s that seventeenth bite of kale taste? After a few minutes, your brain loses interest and you begin to feel full. But foods that are high in dynamic contrast keep the experience novel and interesting, encouraging you to eat more. Ultimately, such strategies enable food scientists to find the “bliss point” for each product — the precise combination of salt, sugar, and fat that excites your brain and keeps you coming back for more. The result, of course, is that you overeat because hyperpalatable foods are more attractive to the human brain. As Stephan Guyenet, a neuroscientist who specializes in eating behavior and obesity, says, “We’ve gotten too good at pushing our own buttons.” The modern food industry, and the overeating habits it has spawned, is just one example of the 2nd Law of Behavior Change: Make it attractive. The more attractive an opportunity is, the more likely it is to become habit-forming.

The hard parts were: writing code that was fast enough, writing code that was small enough to fit in the cartridge, and writing code that would fit in the RAM. Basically everything was hard.

In fact writing a computer program is a pretty good way to summarize knowledge about any set of rules.

You're a programmer, you've just written 100 lines of codes that C++ programmers have failed to do. You want to show it to people because you're quite pleased. You think they're going to be pleased...

Object Oriented Programming, this is the art of hiding side effects. If you can do it successfully you can write this in program. If you do it unsuccessfully, you get in a sucking mess.

What are you doing, anyway? Writing code for IBM? (1996/1)

I like the heat the tenderness the edible the lusciousness the song of a single person the bathtub full of water to bathe myself beneath the water.. ..I like the wheat-fields the plough the apricots those flirts of the sun. But bread above all. (1942)