November 9, 2012
Founded in 2001 by a team of MIT students, Design that Matters (DtM), is a nonprofit design company that partners with social entrepreneurs to design products that address basic needs in developing countries. DtM’s core competencies include ethnography, design, and engineering. DtM manages a collaborative design process through which hundreds of students and professional volunteers contribute to the design of new product and services for the poor in developing countries. DtM has completed projects in in healthcare, education, microfinance, and renewable energy.
DtM partners include the East Meets West Foundation, Solar Ear, World Education, the Center for Integration of Medicine and Innovative Technology’s Global Health Initiative (CIMIT GHI), the Centre for Mass Education in Science (CMES) in Bangladesh and the Mann Deshi Mahila Sahakari Bank in India.
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Posted in Health, Technology, World |
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November 9, 2012
Will Shortz (b. 1952) is the long-time crossword puzzle editor for ‘The New York Times.’ Shortz was born and raised on an Arabian horse farm in Indiana. He is the only person known to hold a college degree in enigmatology, the study of puzzles.
Shortz achieved this feat by designing his own curriculum through Indiana University’s Individualized Major Program. He also earned a Juris Doctor degree from the University of Virginia School of Law (1977), though he forewent the bar exam and began a career in puzzles instead. Shortz began his career at ‘Penny Press Magazines,’ then moved to ‘Games’ magazine for 15 years, serving as its editor from 1989–1993.
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Posted in Games, Humor, Language |
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November 9, 2012
Reverse graffiti, also known as clean tagging or grime writing, is often done by removing dirt/dust with the fingertip(s) from windows or other dirty surfaces, such as writing ‘wash me’ on a dirty vehicle. Others, such as English artist Paul Curtis (aka Moose), use a cloth or a high power washer to remove dirt on a larger scale.
The first large scale reverse graffiti art piece was made by Alexandre Orion in 2006, the intervention ‘Ossario’ with over 1000 foot is washed by the municipality of São Paulo in the end of the video.
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Posted in Art, Money, Politics |
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November 9, 2012
Molecular gastronomy [ga-stron-uh-mee] is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines.
The term ‘molecular gastronomy’ was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA (a public research institute dedicated to agriculture) chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as ‘culinary physics’ and ‘experimental cuisine.’ There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics, and the like. Until the advent of molecular gastronomy, there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant.
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Posted in Food, Language, Science |
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