There are standard French fried potato designs commonly available, but they are different. Why? What advantages do certain designs offer that others do not?Chris Williams is a data visualization and interface design expert. That sounds like he makes infographics, but <a href="https://www.chris-williams.me/about">his resume</a> is actually impressive. His <a href="https://www.chris-williams.me/fry-universe">interactive visualization of fry designs</a> is thus appropriately sharp. It’s predicated on the ratio of surface area to volume, which he calls the “fried ratio”. If you prefer heavy frying, then you want a lot of surface area, as you might see in a potato chip. If you prize volume, then an actual potato is best. Roughly in the middle is the conventional thin French fry, which balances the two priorities.-via <a href="https://kottke.org/quick-links/">Kottke</a>#Frenchfries #datavisualization