The traditional view of archaeologists usually involves a college professor who spends much of his or her time digging and researching in ancient foreign libraries or a museum curator who works every day to preserve the artifacts the museum holds. While this view isn’t completely incorrect, it is incomplete, both in terms of the types of jobs available to archaeologists and in terms of the types of work within those jobs. For example, college professors may spend summers at dig sites, but much of their time is also spent writing grants, teaching students, and writing about their research projects. Additionally, although there are still many people who work in archaeology as professors and museum curators, the demand for these job far outstrips the number of positions available, making the positions 1 a pain to acquire.

Which of the following best fits the tone of the rest of the passage?

The pair brought scientific thinking and equipment to the kitchen, challenging perceptions about what belonged in the lab and 1 whether it belonged in a chef’s kitchen. For example, an early experiment in pie baking involved injecting pies with a syringe full of liquid after baking in order to preserve the crust. Other experiments involved creating meringue (cooked whipped egg whites with sugar) in a vacuum chamber and a “reverse” baked Alaska (ice cream topped with meringue) with the hot merengue on the inside and the ice cream on the outside. Although the experiments themselves might not have been useful to the home cook, they did give insights into the science of cooking that improved recipes and techniques for cooks everywhere.

Without earthworms, modern land-based ecosystems would look very different. There is no way to predict the exact changes that would exist without earthworms, but it is easy to recognize earthworms’ 1 impression. As research continues into the effect of earthworms, scientists are confident that it will show an even more complex picture of the earthworm’s contribution to the land-based ecosystem.

The Sagrada Familia has stood, incomplete, as part of the Barcelona skyline since the early phases of its construction in 1882. The project, originally intended to be a cathedral in the gothic style, was begun by the bookseller Joseph Maria Bocabella under the direction of the architect Francisco de Paula del Villar. Del Villar and Bocabella imagined a basilica modeled on the Gothic revival churches Bocabella had seen on trips to Italy. However, Bocabella’s ideal basilica never came to be. In 1883 del Villar resigned from the project, and 30-year old Antoni Gaudi, a young but already 1 big architect from Catalonia, took over as lead architect.

Despite this criticism, the belief in experimentation lives on outside the world of molecular gastronomy. Cooking magazines and websites now often have what are called “test kitchens” – departments dedicated not only to testing new recipes but also to improving techniques and testing uses for kitchen implements themselves. These test kitchens have taken the 1 resolve of experimentation from Kurti and This’s early work and have applied it to everything from the best way to make fried chicken to the ideal temperature at which to bake chocolate chip cookies. While these experiments might not involve lab equipment, they have fulfilled one of Kurti and This’s early dreams: they show the importance of scientific thinking outside of the halls of science.