With books like Stiff and Spook, Roach has built a reputation for making unpalatable subjects entertaining. In her new book, Gulp, she tackles the human digestive system, from the mouth on down. Along the way, she gets a sedation-free colonoscopy and goes on location for a fecal transplant.
Tagged with “book” (119)
The RSA President’s Lecture: Why Creativity is the New Economy, (10th Sep 2012)
We are living in a time of "Great Reset" - when economic crisis provides an opportunity to rethink virtually every aspect of our lives - from how and where we live, to how we work, to how we invest in individuals and infrastructure, to how we shape our cities and regions.
Taking a deeper look at the forces reshaping our economy, and giving us a provocative new way to think about why we live as we do - and where we might be headed, Richard Florida shows how these forces, when combined, will spur a fresh era of growth and prosperity, define a new geography of progress, and create surprising opportunities for all of us.
Using lessons from the last ten years to show how Creative Class theory has grown from a prediction to a prescription for an economy in turmoil, Florida argues the need for a new social compact to put us back on the path to economic growth. Florida’s Creative Compact commits to developing the full human potential and creative capabilities of every person, and suggests a new set of institutional supports to ensure a more robust and sustainable social system around the new world of work.
Speaker: Dr Richard Florida, director, the Martin Prosperity Institute and Professor of Business and Creativity at the University of Toronto and NYU; senior editor, The Atlantic and is the author of several influential global best sellers, including the award-winning ‘The Rise of the Creative Class’.
Introduced by: HRH The Princess Royal, RSA President.
Chair: Luke Johnson, RSA Chair.
What does a ‘guess the weight of the ox’ competition tells us about a bloated and dysfunctional financial system? We find out in the Parable of the Ox written by John Kay of the Financial Times. The tale is told with the help of economics writer James Surowiecki as well as John Kay himself. It also features a brand new composition from the New Radiophonic Workshop.
Interview: Jerry Brotton, Author Of ‘A History of the World in Twelve Maps’ | Mapping Our World View : NPR
In A History of the World in Twelve Maps, Jerry Brotton examines the construction of a dozen world maps throughout history, and argues that world maps are no more objective today than they were thousands of years ago.
We look into a Tumblr account that lends perspective to the drone war by using Google Earth. Joining us is blogger and artist James Bridle, creator of Dronestagram.
In her book Alone Together, psychologist Sherry Turkle explains how digital devices are affecting our communication and relationships. "What is so seductive about texting, about keeping that phone on, about that little red light on the BlackBerry, is you want to know who wants you," Turkle says.
Fresh Squeezed Mobile is Breaking Development’s channel to get fresh ideas out there about mobile web development and design.
This week Karen McGrane joins us to talk about content strategy for mobile. We talk about creating resuable content, the problem with WYSIWYG’s, what voice means for content and the similarities between CMS design and vomit.
‘Molecular gastronomy’ was coined in the 1991 as a suitably serious-sounding term that would help pave the way for a conference on culinary science.
Since then, however, it has become a convenient, catch-all-phrase to describe science-driven cooking. It explains little and misleads a lot.
In 2006 Heston was involved in producing a statement to explain how his motivations and intentions weren’t confined to the sphere of molecular gastronomy.
ONE Three basic principles guide our cooking: excellence, openness, and integrity.
We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.
TWO Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.
The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.
THREE We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.
FOUR We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.
The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.
Social science is often concerned with the emergence of collective behavior out of the interactions of large numbers of individuals; but in this regard it has long suffered from a severe measurement problem - namely that interactions between people are hard to measure, especially at scale, over time, and at the same time as observing behavior.
In this talk, Duncan will argue that the technological revolution of the Internet is beginning to lift this constraint. To illustrate, he will describe four examples of research that would have been extremely difficult, or even impossible, to perform just a decade ago:
Using email exchange to track social networks evolving in time Using a web-based experiment to study the collective consequences of social influence on decision making Using a social networking site to study the difference between perceived and actual homogeneity of attitudes among friends Using Amazon’s Mechanical Turk to study the incentives underlying ‘crowd sourcing’ Although internet-based research still faces serious methodological and procedural obstacles, Duncan proposes that the ability to study truly ‘social’ dynamics at individual-level resolution will have dramatic consequences for social science.
"As a working hypothesis to explain the riddle of our existence," says Freeman Dyson, "I propose that our universe is the most interesting of all possible universes, and our fate as human beings is to make it so." One of the characteristics of diversity—in science, in technology, in biology, in culture, in software, or in children—is that the underlying programming tends to be open source, or connected in all directions. Freeman Dyson and George Dyson think in all directions, but each filters through a particular lens: Freeman Dyson writes about the future and George Dyson writes about the past. This discussion, moderated by Tim O’Reilly, goes in both directions. Questions from the audience are invited either spontaneously or in advance. (Unfortunately the third Dyson, Esther, was unable to participate, having been stuck in Texas.)
This keynote presentation was recorded at the Open Source Convention (OSCON) 2004 in Portland, Oregon.
Page 1 of 12Older