[quote=“Zireael, post:2, topic:11153”]Been suggested multiple times, the problem is a relative lack of low-level chemistry recipes. Unless we come up with something?
See this thread: http://smf.cataclysmdda.com/index.php?topic=10365.msg245989#msg245989[/quote]
That’s not necessarily a problem. In fact, it just makes chemistry that much more interesting as a skill among the other skills. It means that the rewards of chemistry come later, after harder work and greater patience, and are rewarded more generously. You would have to have the patience to find all the right books, or have the patience to grind up the skills, and “learn through your experiments” so to speak.
The only problem I see is that players should be discouraged from spending just few points in chemistry during character creation, because it would be a waste. Even so, players could be warned about that in the chemistry description such as “Chemistry is a demanding skill and requires patience to learn. There are only a few low level chemistry recipes… but at higher levels you’ll reap some glorious rewards when you are able to produce explosives, advanced drugs and other compounds.”
Also, certain low level cooking items could be copied over to chemistry, so that both the chefs and chemists would be able to produce them. The differences between the two skills should start to manifest in the higher skill levels, preferrably in spectacular and noticeable ways.
But there are differences that are impossible to ignore. Any schmuck can cook (up to a point). It takes academic discipline and weeks/months of study to learn and understand chemistry before you can apply it in any meaningful manner. Yet, a skilled chemist can be a terrible chef, with or without cooking instructions. Cooking isn’t just about following recipes. It goes deeper than that. Cooking is about creativity, instinct and talent that’s gained through experience. Cooking is about pleasing the palate, but chemistry just aims to get a job done, sometimes in very creative ways. Of course in the level of physics both are the same, but humans don’t experience it that way, not generally, not wholeheartedly. If cooking and chemistry were the same, then the best chefs would be great chemists, and great chemists would be great chefs. But that is not the case. The only place where palate, cooking and chemistry become heavily intertwined is the food industry and their labs.