The question of assigning this notion a value of p ('bakedness') on I.J. Good's partly-baked-idea continuum is left as an exercise for the reader.
It remains to be seen how many engrammatic quanta of memory can be squeezed into each cubic centimetre of unleavened dough. If a sufficiently high information density can be reached, I foresee a coming era of post-human mnemonic enhancement when wearing a loaf-based memory augment is as natural as clothing, if not more so.
All of us in the wider Mad Scientist community owe Persinger a vote of thanks, for he has shown that you do not need expensive equipment or a buried volcano laboratory to carry out Mad Science... Necessity is the
Here at Riddled Research Laboratory we are inspired to conduct our own experiments, though our cerebral simulacrum is a combination of meringue and whipped cream rather than dough, and instead of classical conditioning we follow the Pavlovian paradigm.
But Persinger was not the first memory theorist to have drawn his inspiration from the kitchen. Edward de Bono introduced his own model of memory, involving jelly, back in 1969:
For the law is not concerned with trifles.
OIN IT RONG