THE LOST ART

I am going to tell a tale out of school, having just emerged from teaching a couple of university courses in the past semester, that will speak to my ever-encroaching fuddy-duddyism: As time rolls on, it seems, the notion of following a simple instruction is becoming an ever more exotic proposition.
Granted, writing instructions can be difficult. The proper sequence must be honored, nothing can be left out, timing is everything, and nothing can be taken for granted. Consider these provisional instructions for preparing a bowl of cold cereal:
Remove box of cereal from pantry.
Remove bowl from cupboard.
Remove container of milk from refrigerator.
Place desired portion of cereal in bowl.
Add milk to cereal in bowl. The amount of milk will vary according to personal taste.
Eat cereal.
(Optional: Return milk to refrigerator. Return cereal to pantry. Wash bowl or place in dishwasher.)
Now, we could spend a few paragraphs dissecting all that is right, all that is wrong, and all that is ambiguous in these instructions. The point is, the art of putting a sequential procedure down on paper or its moral equivalent is a difficult thing indeed. It is no easier in other media, though there are some fine examples of simple, elegant instructions delivered visually, such as this gem from Japan, showing how to fold a T-shirt.
Apply the difficulty to something more complex, such as using a piece of software or assembling a bicycle (or writing a term paper, for that matter), and the possibilities for miscomprehension grow exponentially. The burden falls on the giver of instructions to be as clear as possible, a quality that is to be prized where it can be found. (It will not be found in those instructions for assembling the bicycle, I fear.) The burden also falls on the person following the instructions, the requisite demand being—well, to follow the instructions, which is also to be prized where it can be found.
Thus the irony that, as first-worlders become ever more familiar with exotic kinds of foods, they become less capable of following a recipe. Reports Candy Sagon of the Washington Post, words such as “braise,” “dredge,” and “simmer” are scarcely to be found in cookbooks these days, for they are as Greek to younger consumers, brought up without training in the home kitchen and in a time when home-economics courses are being cut in the interest of saving schools a dollar or two. So it is, the Sagon piece reports, that a recipe for butterscotch cookies from the 1930s could say, “cream together thoroughly the sugar and butter,” whereas today the instruction reads, “Using your mixer, beat the butter and sugar.” I have visions of a Gen Y chef holding a mixer and smashing it down repeatedly on those poor ingredients, in the manner of Joe Pesci in Martin Scorsese’s film Casino, but perhaps those instructions are clear enough. On the other hand, perhaps they’re not.
[Unobligatory interlude: A party unknown whose server would appear to lie within the borders of the Islamic Republic of Iran regularly steals my postings, along with those of other contributors to this blog. Since that party does not appear to read the stolen material, I propose to counter with embedded subversions that, inshallah, will some day bring the wrath of the medieval mullahs down upon the heads of the guilty. Thus this interlude, in which I say to the hijacker(s): May you misread the recipe so that the senn pest fills your taftoon with both unwanted crunchiness and unseemly rheological qualities.]
Extrapolate the generation gap in following cooking instructions to other realms—freeway driving, filing taxes, performing heart transplants—and voila! there’s yet more for oldsters to worry about. (Add two cups of angst and bring to a boil.) Yet, ever the optimist, I like to think that this condition also offers new opportunities for the clear deliverers of comprehensible instructions among us. Onward! (1. Point feet forward. 2. Proceed….)