Google Gemini presented a new feature aimed at education called Guide Learning this month. The idea is to teach you something thanks to a conversation focused on the issue instead of a conference.
When you ask him to teach you something, it breaks down the subject and starts asking you questions about it. Based on your answers, he explains more details and asks another question. The functionality provides visuals, quizs and even YouTube videos to help you absorb knowledge.
By way of testing, I asked Gemini’s Socratic tutor to teach me the cheese. It started by asking me what I think in the cheese, clarifying my somewhat vague answer with more details, then asking me if I knew how these ingredients become cheese. Soon, I was in a full -fledged cheese seminar. For each answer I gave, Gemini returned to more details or, in a gentle way, told me that I was wrong.
The AI then entered the history of cheese. He has developed history as a story of his itinerant breeders, clay pots, old salt and Egyptian tombs with cheese residues. He showed a visual chronology and said, “Which of these surprises you most?” I said that the graves did it, and he said, “No? They found cheese in a grave and he had survived.” Which is horrible and also makes me respect cheese at a deeper level.
In about 15 minutes, I knew everything about curd and whey, the story of some traditions of regional cheese, and even how to choose the best examples of different cheeses. I could see photos in some cases and a video visit to a cellar full of cheese wheels dear in France. The AI questioned me when I asked him to make sure I got it, and I marked one out of ten.
Cheesemonger ai
It didn’t want to study exactly. More like falling into a conversation where the other person knows everything about dairy products and is delighted to bring you for the journey. After learning the Melles de Caséine. The start -up crops and the curd cut, the Gemini asked me if I wanted to learn to make cheese.
I said of course, and it guided me throughout the ricotta manufacturing process, including images to help show what it should look like each stage.
As I had finished with this part of the conversation, I felt like I had a mini-cross in cheese creation. I am not sure I am ready to fill a whole cheese panel or to age a Gruyère wheel in my basement.
However, I think that doing ricotta or perhaps paneer would be a fun activity in the coming weeks. And I can show a ball of soft and wobbly dairy pride thanks to the learning of the question and, so to speak, to be guided towards an education.
