Book of Days Tales

Today is the birthday (1917) of David Joseph Bohm FRS, U.S.-born theoretical physicist who contributed innovative and unorthodox ideas to quantum theory, philosophy of mind, and neuropsychology. He is not one of the popular geniuses, such as Einstein, whose names are household words, but he stands shoulder to shoulder with the best of them.  I stand in awe of his genius (and let me add that I rarely use the word “awe” about anyone or anything).  Unfortunately, his ideas are difficult to comprehend, but I can give you a taste.

The idea of a Bohmian Dialogue, which may involve any number of people, but must be large enough for there to be a variety of ideas, is for each to enter into it willing to listen to, and to accept, any and all points of view.  The ultimate goal is for all participants to come to a common understanding of one another, such that what they are left with is a grand vision in which everything each has to offer is unified into a whole that has no distinct parts.  A bit abstract I know.  So . . . here’s my “recipe” for the day in honor of David Bohm – A Bohmian dinner party.  I just thought this up, so the ideas are a bit sketchy.  What I would love is for someone to actually do this and report back.  If all else fails, I’ll do it myself!

A Bohmian Dinner Party

For this to work you might need an initial meeting of participants to explain the principles, or, at the very least, send out a notice explaining the principles.

Invite a reasonably large group of people – 12 or more.

Ask each to bring something, or many things, (uncooked) to contribute to the meal – no limit.

Come with no preconceptions as to what to cook, or even what a “meal” is.

Come with no preconceptions as to what you like or do not like.

Come with no preconceptions as to what you are or are not capable of in the way of food preparation.

First order of business is to meet and be open to everyone’s ideas about what to prepare/do without judgment. Especially be open to abandoning conventional concepts of what goes with what. (As I reflect on this, this is my favorite part – e.g. don’t rule out chicken livers with blueberries). Also, do not think in terms of dishes or other culinary norms.

Second order of business is working as a unity to prepare the food.  There should be no sense of MY dish, or MY job, or MY anything. This part is still a bit vague in my thinking, and probably would not be clearer until put into practice.  But, for example, there is no reason that if I start chopping an onion, I have to be the one who finishes.  There should be a sense of unity in process, rather than of individuals working together. The best phrase I can come up with is “organized chaos.”

Third order of business is unity in eating.  Maybe there is no “meal” as such. Maybe everyone eats things in the kitchen whilst preparing other things, so that there is no finished “thing” you all sit down to eat.

The key idea is that there is no preconceived notion of an outcome – making a meal.  Just think of it as a group of hungry people with ingredients who need to eat and see what happens.

Remember Bohm’s words: “The ability to perceive or think differently is more important than the knowledge gained.“