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24 - La nouvelle cuisine

Published online by Cambridge University Press:  11 April 2011

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Summary

Respectfully dedicated to the great chef

Introduction

There is an ongoing series of symposia, at Tokyo, on ‘Foundations of Quantum Mechanics in the Light of New Technology’. Indeed new technology (electronics, computers, lasers, …) has made possible new demonstrations of quantum queerness. And it has made possible practical approximations to old gedankenexperiments. Over the last decade or so have appeared beautiful experiments on ‘particle’ interference and diffraction, with neutrons and electrons, on ‘delayed choice’, on the Ehrenburg–Siday–Aharonov–Bohm effect, and on the Einstein–Podolsky–Rosen–Bohm correlations. These last are of particular relevance for the particular themes of this paper. But those themes arise already in the context of technology which is neither new or advanced, as is illustrated by the following passage:

I want to boil an egg. I put the egg into boiling water and I set an alarm for five minutes. Five minutes later the alarm rings and the egg is done. Now the alarm clock has been running according to the laws of classical mechanics uninfluenced by what happened to the egg. And the egg is coagulating according to laws of physical chemistry and is uninfluenced by the running of the clock. Yet the coincidence of these two unrelated causal happenings is meaningful, because, I, the great chef, imposed a structure on my kitchen.

These notions, of cause and effect on the one hand, and of correlation on the other, and the problem of formulating them sharply in contemporary physical theory, will be the themes of my talk.

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Speakable and Unspeakable in Quantum Mechanics
Collected Papers on Quantum Philosophy
, pp. 232 - 248
Publisher: Cambridge University Press
Print publication year: 2004

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  • La nouvelle cuisine
  • J. S. Bell
  • Introduction by Alain Aspect
  • Book: Speakable and Unspeakable in Quantum Mechanics
  • Online publication: 11 April 2011
  • Chapter DOI: https://doi.org/10.1017/CBO9780511815676.026
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Save book to Dropbox

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.

  • La nouvelle cuisine
  • J. S. Bell
  • Introduction by Alain Aspect
  • Book: Speakable and Unspeakable in Quantum Mechanics
  • Online publication: 11 April 2011
  • Chapter DOI: https://doi.org/10.1017/CBO9780511815676.026
Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

  • La nouvelle cuisine
  • J. S. Bell
  • Introduction by Alain Aspect
  • Book: Speakable and Unspeakable in Quantum Mechanics
  • Online publication: 11 April 2011
  • Chapter DOI: https://doi.org/10.1017/CBO9780511815676.026
Available formats
×