Consider the process of teaching someone to cook rice. You wouldn’t initially throw them into a deep discussion about the variations among Fahrenheit, Celsius, and Kelvin, right? That would be like tossing them into a whirlpool of confusion. Instead, the initial focus should be on the essentials: how to proportion the rice and water, when to adjust the heat to a simmer, and the signs of perfectly cooked rice. The intricate understanding of temperature scales is a knowledge layer that can be added later once the basic practicalities are mastered.
Along these lines, Abu Ishaq al-Shatibi, in the fourth introduction of Al-Muwafaqat, stated: