Nicola Twilley explores many aspects of the history of food refrigeration in China. Twilley’s report “What Do Chinese Dumplings Have to Do With Global Warming?” in the New York Times, ends with a visit to someone who is not thrilled at the culinary prospects of widespread, organized food refrigeration: Still, not all Chinese people are ready […]
A broad look at clownfish radiation
The clamoring for information about clownfish radiation may never be fully satisfied. This report, though, attempts to supply some of what’s desired: “The radiation of the clownfishes has two geographical replicates,” Glenn Litsios, Peter B. Pearman, Déborah Lanterbecq, Nathalie Tolou and Nicolas Salamin, Journal of Biogeography, epub July 7, 2014. (Thanks to investigator Tom Gill […]
Computational gastronomy – part 3 – ‘Cooking with Dirty Data’
The Varshney twins – Dr. Kush Varshney (currently at IBM) and Professor Lav Varshney (previously at IBM) – have authored a series of papers on the theme of computational gastronomy, two of which — on Food Steganography, and on Active Odor Cancellation — we looked at recently. Example 3 : ‘Flavor Pairing in Medieval European Cuisine: A Study in Cooking with […]
Disruptive technology: Twitter and marital breakups, maybe
If you enjoy fun, conceivably-partly-true tales about disruptive technologies (as some people do — see, for example, Harvard Business School Professor Clay Christensen‘s tidy tales of disruption), then pay heed to the scholarly studies from Russell B. Clayton. Clayton, at the University of Missouri-Columbia, has a new study about Twitter and marital breakups: “The Third Wheel: The Impact of Twitter Use on […]