Posts by Marc Abrahams:

What Is High-Throughput Word Generation (HTWG)?

If you read the following brief passage, you might invent the question “What Is High-Throughput Word Generation (HTWG)?” The passage is from the paper “It׳s all Greek to me: Towards a broader view of food science and ‘creativity’ in gastronomy,” by Will Goldfarb, in the research journal International Journal of Gastronomy and Food Science (vol. […]

An Insect Photographer Who Is Scared of Insects

Louise Downham interviews someone who, despite and because of his fear of insects, now specializes in photographing them. The interview is in Fstoppers, a publication for readers who purchase photographic equipment. The interview begins: Terrified of creepy crawlies he may be, but Mofeed Abu-Shalwa has committed his career to photographing and researching tiny creatures. I […]

New Book of Pranks Pulled by Scientists

Il Pollo di Marconi (English translation: “Marconi’s Chicken”) is a new book that collects and savors pranks pulled by scientists (and/or their ilk). Journalist Vito Tartamella did the collecting and savoring. The book, which includes Tartamella’s own celebrated discovery of the stealthily published scientific papers by Stronzo Bestiale (English translation: “Total Asshole”), is in Italian. […]

Frozen Meat and the Guerrilla War Against Misinformation

“Frozen Meat Against COVID-19 Misinformation: An Analysis of Steak-Umm and Positive Expectancy Violations” [by Ekaterina Bogomoletc and Nicole M. Lee, Journal of Business and Technical Communication, vol. 35, no. 1, 2021, pp. 118-125.] is a featured study in “Pandemic Dining: Gelato, Candy, Lettuce, Frozen Meat“, which is a featured article in the special Viruses and […]