The opportunity to consume frosty drinks and desserts opened up an entirely new vocabulary of sensation. Some found the cold shocking at first. “Lord! How I have seen the people splutter when they’ve tasted them for the first time,” a London ice-cream vender recalled in 1851. One customer — “a young Irish fellow” — took a spoonful, stood statue still, and then “roared out, ‘Jasus! I am kilt. The coald shivers is on to me.’” The earliest recorded description of brain freeze seems to have been published by Patrick Brydone, a Scotsman travelling in Sicily in the seventeen-seventies. The victim was a British naval officer who took a big bite of ice cream at a formal dinner. “At first he only looked grave, and blew up his cheeks to give it more room,” Brydone wrote. “The violence of the cold soon getting the better of his patience, he began to tumble it about from side to side in his mouth, his eyes rushing out of water.” Shortly thereafter, he spat it out “with a horrid oath” and, in his outrage, had to be restrained from beating the nearest servant.
And I wasn’t aware of this:
Leaving aside its suggestion that one serve “Molded Lamb with Fruit,” Kelvinator wasn’t wrong to claim that refrigeration could make leftovers taste better. After all, chemical reactions continue in the cold, albeit slowly, and some of them improve flavor. Several years ago, Cook’s Illustrated investigated this process by serving fresh bowls of beef chili, in addition to French onion, creamy tomato, and black-bean soups, alongside portions that had been made two days earlier. Testers preferred the fridge-aged versions, describing them as “sweeter,” “more robust-tasting,” and “well-rounded.”
Because of light pollution from urban areas, many people around the world don’t know what the night sky actually looks like. Sriram Murali made a video to illustrate light pollution levels by shooting the familiar constellation of Orion in locations around the US with different amounts of light pollution, from bright San Francisco to a state park in Utah with barely any light at all. In SF, about all you can see are the handful of stars that make up Orion’s belt, arms, and legs. But as the locations get darker, the sky explodes in detail and Orion is lost among the thousands of visible stars (and satellites if you look closely).
This video is a followup to one Murali made of the Milky Way in increasingly dark locations, which is even more dramatic:
But he did the second video with Orion as a reference because many people had no concept of what the Milky Way actually looks like because they’ve never seen it before. Murali explains why he thinks light pollution is a problem:
The night skies remind us of our place in the Universe. Imagine if we lived under skies full of stars. That reminder we are a tiny part of this cosmos, the awe and a special connection with this remarkable world would make us much better beings — more thoughtful, inquisitive, empathetic, kind and caring. Imagine kids growing up passionate about astronomy looking for answers and how advanced humankind would be, how connected and caring we’d feel with one another, how noble and adventurous we’d be.
In Galileo’s time, nighttime skies all over the world would have merited the darkest Bortle ranking, Class 1. Today, the sky above New York City is Class 9, at the other extreme of the scale, and American suburban skies are typically Class 5, 6, or 7. The very darkest places in the continental United States today are almost never darker than Class 2, and are increasingly threatened. For someone standing on the North Rim of the Grand Canyon on a moonless night, the brightest feature of the sky is not the Milky Way but the glow of Las Vegas, a hundred and seventy-five miles away. To see skies truly comparable to those which Galileo knew, you would have to travel to such places as the Australian outback and the mountains of Peru.
Twilley: It’s astonishing to read the description of a Bortle Class 1, where the Milky Way is actually capable of casting shadows!
Bogard: It is. There’s a statistic that I quote, which is that eight of every ten kids born in the United States today will never experience a sky dark enough to see the Milky Way. The Milky Way becomes visible at 3 or 4 on the Bortle scale. That’s not even down to a 1. One is pretty stringent. I’ve been in some really dark places that might not have qualified as a 1, just because there was a glow of a city way off in the distance, on the horizon. You can’t have any signs of artificial light to qualify as a Bortle Class 1.
A Bortle Class 1 is so dark that it’s bright. That’s the great thing — the darker it gets, if it’s clear, the brighter the night is. That’s something we never see either, because it’s so artificially bright in all the places we live. We never see the natural light of the night sky.
If you’d like to find a place near you with less light pollution, check out The Light Pollution Map. I’m lucky enough to live in a place with a Bortle class of 3 and I’ve visited class 2 locations before…visiting one of the class 1 parks out west is definitely on my bucket list.
When this patient loses his pulse, the attending surgeon will, as usual, crack his chest open and clamp the descending aorta. But then, instead of trying to coax the heart back into activity, the surgeon will start pumping the body full of ice-cold saline at a rate of at least a gallon a minute. Within twenty minutes (depending on the size of the patient, the number of wounds, and the amount of blood lost), the patient’s brain temperature, measured using a probe in the ear or nose, will sink to somewhere in the low fifties Fahrenheit.
At this point, the patient, his circulatory system filled with icy salt water, will have no blood, no pulse, and no brain activity. He will remain in this state of suspended animation for up to an hour, while surgeons locate the bullet holes or stab wounds and sew them up. Then, after as much as sixty minutes without a heartbeat or a breath, the patient will be resuscitated.
In this episode, we discover how manipulating sound can transform our experience of food and drink, making stale potato chips taste fresh, adding the sensation of cream to black coffee, or boosting the savory, peaty notes in whiskey.
One takeaway: don’t listen to the sound of breaking glass if you want to continue eating potato chips:
He recruited 200 volunteers willing to eat Pringles for science, and played them modified crunching sounds through headphones, some louder and some more muffled, as they ate. And he found that he could make a 15 percent difference in people’s perception of a stale chip’s freshness by playing them a louder crunch when they bit into it.
“The party version” of this trick, according to Spence, was developed by colleagues in the Netherlands and Japan. Volunteers were asked to crunch on chips in time with a metronome, while researchers played crunching sounds back, in perfect synchrony, through their headphones. All was well until the researchers replaced the crunching with the sound of breaking glass-and “people’s jaws just freeze up.”
After a potential detection of gravitational waves back in 2014 turned out to be galactic dust, scientists working on the LIGO experiment have announced they have finally detected evidence of gravitational waves. Nicola Twilley has the scoop for the New Yorker on how scientists detected the waves.
A hundred years ago, Albert Einstein, one of the more advanced members of the species, predicted the waves’ existence, inspiring decades of speculation and fruitless searching. Twenty-two years ago, construction began on an enormous detector, the Laser Interferometer Gravitational-Wave Observatory (LIGO). Then, on September 14, 2015, at just before eleven in the morning, Central European Time, the waves reached Earth. Marco Drago, a thirty-two-year-old Italian postdoctoral student and a member of the LIGO Scientific Collaboration, was the first person to notice them. He was sitting in front of his computer at the Albert Einstein Institute, in Hannover, Germany, viewing the LIGO data remotely. The waves appeared on his screen as a compressed squiggle, but the most exquisite ears in the universe, attuned to vibrations of less than a trillionth of an inch, would have heard what astronomers call a chirp — a faint whooping from low to high. This morning, in a press conference in Washington, D.C., the LIGO team announced that the signal constitutes the first direct observation of gravitational waves.
The NY Times headline above is from when the concept of gravitational lensing suggested by Einstein’s theory of relatively was confirmed in 1919. I thought it was appropriate in this case. Wish they still ran headlines like that.
Today, the LIGO team announced its second detection of gravitational waves-the flexing of space and time caused by the black hole collision. The waves first hit the observatory in Livingston, Louisiana, and then 1.1 milliseconds later passed through the one in Hanford, Washington.
By now, those waves are 2.8 trillion or so miles away, momentarily reshaping every bit of space they pass through.
Then something happens. By the three hundredth game, the A.I. has stopped missing the ball.
The New Yorker’s Nicola Twilley on the computer program that learned how to play Breakout and other Atari games. All on its own. Artificial Intelligence Goes to the Arcade.
Chances are, you’ve spent more time thinking about the specs on your smartphone than about the gadgets that you use to put food in your mouth.
But the shape and material properties of forks, spoons, and knives turn out to matter-a lot. Changes in the design of cutlery have not only affected how and what we eat, but also what our food tastes like. There’s even evidence that the adoption of the table knife transformed the shape of European faces.
Paul Bogard recently published a book on darkness called The End of Night. Nicola Twilley and Geoff Manaugh interviewed Bogard about the book, the night sky, astronomy, security, cities, and prisons, among other things. The interview is interesting throughout but one of my favorite things is this illustration of the Bortle scale.
Twilley: It’s astonishing to read the description of a Bortle Class 1, where the Milky Way is actually capable of casting shadows!
Bogard: It is. There’s a statistic that I quote, which is that eight of every ten kids born in the United States today will never experience a sky dark enough to see the Milky Way. The Milky Way becomes visible at 3 or 4 on the Bortle scale. That’s not even down to a 1. One is pretty stringent. I’ve been in some really dark places that might not have qualified as a 1, just because there was a glow of a city way off in the distance, on the horizon. You can’t have any signs of artificial light to qualify as a Bortle Class 1.
A Bortle Class 1 is so dark that it’s bright. That’s the great thing-the darker it gets, if it’s clear, the brighter the night is. That’s something we never see either, because it’s so artificially bright in all the places we live. We never see the natural light of the night sky.
As they are finally exposed to the elements for the final few weeks before harvest, the most perfect of these already perfect apples are then decorated with a sticker that blocks sunlight to stencil an image onto the fruit. This “fruit mark” might be the Japanese kanji for “good health,” as Susan Brown mentioned. Others have brand logos (most notably that of Apple, the company), and some, according to Stevens, are “negatives with pictures. One Japanese pop star put his picture on apples to give his entourage for presents.”
More than three-quarters of the food consumed in the United States today is processed, packaged, shipped, stored, and sold under artificial refrigeration. The shiny, humming stainless steel box in your kitchen is just the tip of the iceberg, so to speak — a tiny fragment of the vast global network of temperature-controlled storage and distribution warehouses cumulatively capable of hosting uncounted billions of cubic feet of chilled flesh, fish, or fruit. Add to that an equally vast and immeasurable volume of thermally controlled space in the form of shipping containers, wine cellars, floating fish factories, international seed banks, meat-aging lockers, and livestock semen storage, and it becomes clear that the evolving architecture of coldspace is as ubiquitous as it is varied, as essential as it is overlooked.
Sliced wrapped bread first appeared in 1930, and that became the sandwich standard right away. They had the slicing technology before then, but they didn’t have the wrapping technology and the two had to go together.
Before sliced bread, the lunch literature is full of advice on social distinctions and the thickness of bread in sandwiches. You slice it very thick and you leave the crusts on if you’re giving them to workers, but for ladies, it should be extremely, extremely thin. Women’s magazines actually published directions on how to get your bread slices thin enough for a ladies lunch. You butter the cut side of the loaf first, and then slice as close to the butter as you possibly can.
In an interview with Nicola Twilley and Geoff Manaugh, photographer Edward Burtynsky talks about his use of film and drones, his current big project photographing water, and the challenges of finding ways to photograph the ubiquitous.
I’d say, actually, that I’ve been careful not to frame the work in an activist or political kind of way. That would be too restrictive in terms of how the work can be used in society and how it can be interpreted. I see the work as being a bit like a Rorschach test. If you see an oil field and you see industrial heroism, then perhaps you’re some kind of entrepreneur in the oil business and you’re thinking, “That’s great! That’s money being made there!” But, if you’re somebody from Greenpeace or whatever, you’re going to see it very differently. Humans can really reveal themselves through what they choose to see as the most important or meaningful detail in an image.
During our visit, Paul Rosenblatt told us that he aims to ripen fruit in five days at 62 degrees, but, to schedule fruit readiness in accordance with supply and demand, he can push a room in four days at 64 degrees, or extend the process to seven days at 58 degrees.
“The energy coming off a box of ripening bananas could heat a small apartment,” Rosenblatt explains, which means that heavy-duty refrigeration is required to keep each room temperature-controlled to within a half a degree. In the past, Banana Distributors of New York has even experimented with heating parts of the building on captured heat from the ripening process.
To add to the complexity, customers can choose from different degrees of ripeness, ranging from 1 (all green) to 7 (all yellow with brown sugar spots). Banana Distributors of New York proudly promise that they have “Every Color, Every Day,” although Rosenblatt gets nervous if he has more than 2000 boxes of any particular shade.
I wanted T.G.I. Friday’s to feel like a neighbourhood, corner bar, where you could get a good hamburger, good french fries, and feel comfortable. At the time, it was a sophisticated hamburger and french fry place — apparently, I invented the idea of serving burgers on a toasted English muffin — but the principle involved was to make people feel that they were going to someone’s apartment for a cocktail party.
The food eventually played a larger role than I imagined it would, because a lot of the girls didn’t have enough money to stretch from one paycheque to the other, so I became the purveyor of free hamburgers at the end of the month.
I don’t think there was anything else like it at the time. Before T.G.I. Friday’s, four single twenty-five year-old girls were not going out on Friday nights, in public and with each other, to have a good time. They went to people’s apartments for cocktail parties or they might go to a real restaurant for a date or for somebody’s birthday, but they weren’t going out with each other to a bar for a casual dinner and drinks because there was no such place for them to go.
It appears the ocean floor, if treated as a single entity, might actually be the world’s largest wine cellar — a sunken treasure trove of lost vintages awaiting rediscovery. Like squirrels digging up acorns, wreck-divers and salvage companies stumble upon another forgotten cache every few years.
New Scientist reports that Czech beer tastes worse than it used to due to climate change.
Climatologist Martin Mozny of the Czech Hydrometeorological Institute and colleagues say that the quality of Saaz hops — the delicate variety used to make pilsner lager — has been decreasing in recent years. They say the culprit is climate change in the form of increased air temperature.
The starter would feature new products that have only recently been cultivated locally, thanks to climate change — Devon olive oil perhaps, accompanied by a nice glass of Kent rosé. The main course might be controversial: test-tube grown imitation meats and vegetables that recreate the flavour and mouthfeel of species that are already lost or threatened with extinction by climate change.
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