Dinner conversations

0:00 Did we get on to integration? Oh, okay. Well, I'll just suggest to my mic to say a few words about the Hennstock integral, why he is, as it were, a big fan of it. It's quite useful. It ranks really quite good, quite far. Excellent. And I think, as I was saying to you and Colin at lunchtime, I think it would be a good idea if we could just have a kind of tidying up of loose ends, perhaps, for the first part of my morning. For instance, I still think we ought just to say a little bit more about Grozendieck's I said something about the motives, and the connection between intersection theory and the cohomology theory, but I was also thinking particularly about this revision, this revisionary definition of scheme, and why it hasn't been taken up when it seems to be so much more kind of factorial than the early definition, and also how it connects with... This program, the classification of structures, which he presented to us, that would be very well worth it. Yes, the bill was saying to me that that's the one book in which it really is, at least to some extent, an input to use. I have it on my shelf, but of course I'm not competent to read it yet. I hope in another year, two years, I will be. And then perhaps get a discussion that was started in the breakfast this morning.

2:30 Yes, exactly. In fact, we had, he would also come back in, one of the sample sides, and he had a whole set of lectures. Of course, we haven't even come up with a channel to do it. No, but a channel to do it, per se, is, I think, maybe not so. Well, we shall see here. The Chagall-Laverre work is the passage from that, which is somehow finitely, to something that can be called the theory of integration. I mean, there you can see you can have these formal integrations where the real numbers don't have to happen at all. I'm not quite sure. We certainly have at least one day now. I would like to know where does that include an afternoon tour of the castle? How long do you seriously think you need to look around the tour of that castle? Well, I mean, you could see... I mean, we're...

5:00 Oh, yeah, yeah, I know, but I'm assuming Friday afternoon. Yeah, I mean, we... I'm going to go online and do that now while we're having dinner. That won't take long. I just fell asleep this afternoon. I know it's conceivable to make this double connection. I have to go around at the end. I don't think so. Not that surely. ... from there to be now on the train. Yeah. There is a... I'm sure. Yes, and then there's the airport bus from... I think that's right, but do you have that on the... I can do that now, in fact, as soon as we've... Yes, so really we are looking at only another 20. Well, why don't we have a long lunch until tomorrow and use two hours to look it up? I think that's all. And then start. Even if we start at five, we can still get three hours. I don't think there's too many. I mean, there will certainly be loose ends with these riddiculuses that we have to go away and think, but in terms of major things that we have not, it's not somewhat we should maybe think about that. Well, I certainly think, as I say, I absolutely agree with you about, you know, Lafayette-Chandler, whether it has to be, you know, most, in fact, that's probably the most correct answer. I'd just like to tie up a little, a few questions about Grosvenor, which may in fact rather than actually come out as not real, about his own work anyway, and then I just had a couple of really very questions about this particular... The course of mine about choice, extension, hierarchy, and cohomology, and some rather interesting remarks on albergues, which I've finally managed to track down. Give me two minutes and I'll return.

7:30 Is John around? Is John around? I didn't see him. Oh, okay. It's just he's got an opening in Bottles, and there's some schumann there, which... All of these will be bread, or polenta, or maybe meat. Those olives stayed, the original, after dinner. Which ones? Graves, olives, and waffles. They would serve olives before, they would munch olives with their wine after, but the olives did not do that.

10:00 There was a big congress, which I wouldn't go anyway because of the culinary congress. I mean, I just heard it in the radio. I was like... Oh, dear. And you came here and all you got was this? A lousy fare. I'm sorry. Come to France, you're not going to join in the house of an Englishman. What about a miserable fate? You know, people will ask me when I go back home. So how did you eat in France? Well, I honestly think tomorrow night, Leo, you will be here. No, don't worry. First of all, I... No, no, I wasn't in England, so when I came back, I didn't say nice things about the food that I ate. The food wasn't fantastic. The food... Actually, I'm saying that these days, the British are constantly being told, I don't know how true it is, but certainly, you know, at the upper end of... London. I was traveling in Cornwall and London. And you know, it was all the restaurants, the same thing. They had the same list. Thank you for your attention. Fresh oak cuisine was created largely in the hope of getting hired by Englishmen, and Burgundy's wine industry was created. All of a sudden, this industry just expanded. You could transport wine, sell it for cheap.

12:30 There may be more down there, but also, of course, Portugal, Polter, and the British, you know.