interested in developing theories of how math works, while
Well, we figured the best answer would come, not from a chatbot, but from a professional chef. Three to be exact. From bakery specialists to gourmet masters, our selected trio of cooking experts chimed in to set the record straight on AI recipes.
。关于这个话题，新收录的资料提供了深入分析
Imas argued that this research is very legitimate, despite the fact it’s on Substack instead of in a journal publication that was peer reviewed. Given the speed with which AI is moving, he said academics can’t wait for the traditional journal process anymore. “By the time you’re putting it [out], the models are old, the conclusions are old, like everything you’ve done is outdated. In order to be part of the conversation, the scientific conversation at the speed with what technology is moving, you need something like Substack where you turn something out within a couple of weeks to a month.”
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