Read Introducing the idea of ‘hyperobjects’ by Timothy MortonTimothy Morton (High Country News)
A new way of understanding climate change and other phenomena.

We are obliged to do something about them, because we can think them.

Annotated on January 15, 2020 at 08:56AM

It’s very difficult to talk about something you cannot see or touch, yet we are obliged to do so, since global warming affects us all.

It’s also difficult to interact with those things when we’re missing the words and vocabulary to talk about them intelligently.
Annotated on January 15, 2020 at 09:00AM

Timothy Morton is Rita Shea Guffey Chair in English at Rice University in Houston. He is the author of Realist Magic: Objects, Ontology, Causality and Hyperobjects: Philosophy and Ecology after the End Of The World.

want to read these
Annotated on January 15, 2020 at 10:10AM

Or global warming. I can’t see or touch it. What I can see and touch are these raindrops, this snow, that sunburn patch on the back of my neck. I can touch the weather. But I can’t touch climate. So someone can declare: “See! It snowed in Boise, Idaho, this week. That means there’s no global warming!” We can’t directly see global warming, because it’s not only really widespread and really really long-lasting (100,000 years); it’s also super high-dimensional. It’s not just 3-D. It’s an incredibly complex entity that you have to map in what they call a high-dimensional- phase space: a space that plots all the states of a system. In so doing, we are only following the strictures of modern science, laid down by David Hume and underwritten by Immanuel Kant. Science can’t directly point to causes and effects: That would be metaphysical, equivalent to religious dogma. It can only see correlations in data. This is because, argues Kant, there is a gap between what a thing is and how it appears (its “phenomena”) that can’t be reduced, no matter how hard we try. We can’t locate this gap anywhere on or inside a thing. It’s a transcendental gap. Hyperobjects force us to confront this truth of modern science and philosophy.

A short, and very cogent argument here.
Annotated on January 15, 2020 at 10:07AM

Hat tip: Ethan Marcotte #

Read The hoof and the horse. by Ethan Marcotte (
On objects and slices; on design systems and scale.

Robin brings a helpful name to this problem, by way of the philosopher Timothy Morton: hyperobject. A hyperobject is an entity whose scale is too big, too sprawling for any single person to fully appreciate their scale. Climate change, financial markets, socioeconomic classes, design systems—they’re systems we move through, but their scale dwarfs our own.

Hyperobject is an interesting neologism and concept
Annotated on January 15, 2020 at 08:47AM

Liked a tweet by Melanie Mitchell (Twitter)

Dr. Lynne Kelly’s research on history, indigenous people, and memory, and a dovetail with Big History

David Christian, Fred Spier, Bill Gates, Big History Institute, and other Big History researchers and thinkers, if you’re not already aware of her, allow me to introduce you to researcher Dr. Lynne Kelly. Her work dramatically expands our understanding of pre-literate societies’ learning, memory, and particularly collective learning. Further, it makes for a strong and fascinating story that could not only be integrated into Big History; it provides links between modern and pre-modern humans and ties deeply into ideas of origin stories, mythology, and early religion; and it provides actual methods for improving student’s memories and particularly that for history.

I think her work has some profound impact on the arc of Big History, particularly with respect to Threshold 6, well into Threshold 7, and continuing into the Renaissance and the Industrial Revolution. In true big history fashion, her thesis also touches heavily on a broad array of topics including anthropology, archaeology, psychology, neuroscience, history, and education.

A broad, reasonable introduction to her work can be had in CalTech physicist Sean Carroll’s  recent podcast interview.

Another short introduction is her TEDx Melbourne talk:

A solid popular science encapsulation of her work can be found in her book The Memory Code: The Secrets of Stonehenge, Easter Island and Other Ancient Monuments (Pegasus Books, 2017).

A more thorough academic treatment of her work can naturally be found in:

With some work, I think her research could become a better foundational basis for a stronger bridge from threshold 6 into threshold 7 with dramatic impact on how we view origin stories, mythology, religion. It also has some spectacular implications for improving pedagogy and memory within our educational systems and how we view and use collective memory and even innovation in the modern world.

Read Dandelions, Tulips, Orchids and Neurological Pluralism by Ryan BorenRyan Boren (Ryan Boren)
I’m always on the look out for new ways of thinking about and designing for neurological pluralism, especially when it comes in threes. Dandelions, tulips, and orchids designate low-sensitive, medium-sensitive, and high-sensitive people. I like the way this aligns with caves, campfires, and watering holes, the red, yellow, green of interaction badges, and the three speeds of collaboration.
This is a fascinating thesis with some interesting long term effects on evolution.
Listened to The Disagreement Is The Point from On the Media | WNYC Studios

The media's "epistemic crisis," algorithmic biases, and the radio's inherent, historical misogyny.

In hearings this week, House Democrats sought to highlight an emerging set of facts concerning the President’s conduct. On this week’s On the Media, a look at why muddying the waters remains a viable strategy for Trump’s defenders. Plus, even the technology we trust for its clarity isn’t entirely objective, especially the algorithms that drive decisions in public and private institutions. And, how early radio engineers designed broadcast equipment to favor male voices and make women sound "shrill."

1. David Roberts [@drvox], writer covering energy for Vox, on the "epistemic crisis" at the heart of our bifurcated information ecosystem. Listen.

2. Cathy O'Neil [@mathbabedotorg], mathematician and author of Weapons of Math Destruction: How Big Data Increases Inequality and Threatens Democracy, on the biases baked into our algorithms. Listen.

3. Tina Tallon [@ttallon], musician and professor, on how biases built into radio technology have shaped how we hear women speak. Listen.

Some great discussion on the idea of women being “shrill” and ad hominem attacks instead of attacks on ideas.

Cathy O’Neil has a great interview on her book Weapons of Math Distraction. I highly recommend everyone read it, but if for some reason you can’t do it this month, this interview is a good starting place for repairing that deficiency.

In section three, I’ll note that I’ve studied the areas of signal processing and information theory in great depth, but never run across the fascinating history of how we physically and consciously engineered women out of radio and broadcast in quite the way discussed here. I recall the image of “Lena” being nudged out of image processing recently, but the engineering wrongs here are far more serious and pernicious.

Listened to The Origins of Life: David Krakauer, Sarah Maurer, and Chris Kempes at InterPlanetary Festival 2019 by Michael Garfield from Complexity by the Santa Fe Institute

OCTOBER 9TH, 2019 | 55:37

A few years after Charles Darwin published On the Origin of Species, upsetting centuries of certainty about the history of life, he wrote a now-famous letter to Joseph Dalton Hooker, British botanist and advocate of evolutionary theory. "But if (and oh what a big if),” Darwin’s letter reads, “we could conceive in some warm little pond with all sorts of ammonia and phosphoric salts, light, heat, electricity etcetera present, that a protein compound was chemically formed, ready to undergo still more complex changes.”

That was 1871. Nearly 150 years hence, humankind has worked out the details of the evolutionary process to exquisite depth and resolution, but abiogenesis - the origins of life - remains one of the greatest mysteries of our world. Fierce theoretical debates rage on between those who think life got its start in deep sea hydrothermal vents and those who think it started in “some warm little pond” – not to mention more heterodox hypotheses. The consequences are enormous – shaping plans for interplanetary exploration, changing our approach to medicine, and maybe foremost, settling the existential question of what life is in the first place.

This week’s episode was recorded live at the Santa Fe Institute’s InterPlanetary Festival in June 2019. The panel features evolutionary theorist David Krakauer, President of SFI; biochemist Sarah Maurer, Assistant Professor at Central Connecticut State University; and SFI Professor Chris Kempes, who works on biological scaling laws. In this discussion, we present a spectrum of perspectives on the origins of life debate, and speak to the importance of presenting this unsettled science as itself an evolutionary object...

Visit our website for more information or to support our science and communication efforts.

David Krakauer's Webpage Google Scholar Citations.
Sarah Maurer's Website.
Chris Kempes's Website.
InterPlanetary Festival's Website.
Complexity Explorer's Origins of Life Online Course.

Some interesting philosophical discussion on the origin of life and related research. I definitely fall more into David Krakauer’s camp of thought.

We definitely need a better definition of life. I’ve got a version brewing based on work in the area of big history, but it still needs some refining.

Liked a tweet by ALIFE Conference 2020 (Twitter)
Listened to Mindscape 72 | César Hidalgo on Information in Societies, Economies, and the Universe by Sean CarrollSean Carroll from

Maxwell’s Demon is a famous thought experiment in which a mischievous imp uses knowledge of the velocities of gas molecules in a box to decrease the entropy of the gas, which could then be used to do useful work such as pushing a piston. This is a classic example of converting information (what the gas molecules are doing) into work. But of course that kind of phenomenon is much more widespread — it happens any time a company or organization hires someone in order to take advantage of their know-how. César Hidalgo has become an expert in this relationship between information and work, both at the level of physics and how it bubbles up into economies and societies. Looking at the world through the lens of information brings new insights into how we learn things, how economies are structured, and how novel uses of data will transform how we live.

César Hidalgo received his Ph.D. in physics from the University of Notre Dame. He currently holds an ANITI Chair at the University of Toulouse, an Honorary Professorship at the University of Manchester, and a Visiting Professorship at Harvard’s School of Engineering and Applied Sciences. From 2010 to 2019, he led MIT’s Collective Learning group. He is the author of Why Information Grows and co-author of The Atlas of Economic Complexity. He is a co-founder of Datawheel, a data visualization company whose products include the Observatory of Economic Complexity.

Mindscape cover art

It was interesting to hear Cesar Hidalgo use the concept of “big history” a few times in this episode. I’m not 100% sure he meant it in the David Christian sense of the words, but it at least felt right.

I was also piqued at the mention of Lynne Kelly’s work, which I’m now knee deep into. I suspect it could dramatically expand on what we think of as the capacity of a personbyte, though the limit of knowledge there still exists. The idea of mnemotechniques within indigenous cultures certainly expands on the way knowledge worked in prehistory and what we classically think of and frame collective knowledge or collective learning.

I also think there are some interesting connections with Dr. Kelly’s mentions of social equity in prehistorical cultures and the work that Hidalgo mentions in the middle of the episode.

There are a small handful of references I’ll want to delve into after hearing this, though it may take time to pull them up unless they’re linked in the show notes.


hat-tip: Complexity Digest for the reminder that this is in my podcatcher. 🔖 November 22, 2019 at 03:28PM

Read Modern Recipes: A Case of Miscommunication by Peter HertzmannPeter Hertzmann (
Chef and food instructor takes a look at the history of recipes and how they're frequently misinterpreted.
(Hat tip to Jeremy Cherfas and his excellent Eat This Podcast episode Making sense of modern recipes: It’s not your fault; even professional chefs encounter problems for directing me to Hertzmann’s paper; some of my favorite episodes feature Jeremy interviewing him.)

Keep in mind that the paper which is highlighted and excerpted here is a draft version and not for direct citation or attribution.

recipe is simply ‘a statement of the ingredients and procedure required for making something’.2 There is no guarantee implied or stated that the cook will understand either the statement of ingredients or the procedure.

–November 24, 2019 at 02:41PM

Fourteenth-century recipe collections that have survived to today, such as Viandier pour appareiller toutes manières de viandes, Libre de sent sovi, Daz bûch von gûter spîse, and Forme of Cury, were written by professional cooks to use as an aide-mémoire for themselves or other professional cooks.

–November 24, 2019 at 02:42PM

Le Ménagier de Paris, written near the end of the century was arguably the first cookbook written as a set of instructions for a second party to use when managing a third party, in this case, for the young wife of an elderly gentleman to use as a guide for household management including supervising the cook.

It’s not indicated well here in the text, but this was written in 1393 according to the footnote.

Le Ménagier de Paris, 2 vols (Paris: the author, 1393; repr. Paris: Jerome Pichon, 1846)
–November 24, 2019 at 02:43PM

The suggested alternative cooking technique ignores that braising is performed slowly, with low heat, and in a steam environment.

–November 24, 2019 at 03:15PM

Lincoln suggested that all volumetric measurements required an adjective such as heaping, rounded, or level.2

I’ve heard of these, but not seen them as descriptors in quite a while and they always seemed “fluffy” to me anyway.
–November 24, 2019 at 03:25PM

Kosher salt: This salt should in practice be referred to as koshering salt, its original purpose. U.S. chefs started using Diamond Crystal-brand Kosher Salt in the 1990s because it was the only coarse salt commonly available to them. Rather than specify a brand or coarseness in their cookbooks, they chose the unfortunate term of ‘kosher salt’. Kosher salt is not purer than other salts, and all kosher salts are not equal. When measured volumetrically, all kosher salts have different amounts of salt. Nonetheless, many authors insist on specifying a volumetric amount of kosher salt—‘1 teaspoon kosher salt’—but do not identify the brand being used.36

The only author I’ve known to differentiate has been Michael Ruhlman, but even he didn’t specify the brand and essentially said that when using “Kosher salt” to use twice as much as specified compared to standard table salt, presumably to account for the densities involved.
–November 24, 2019 at 03:38PM

This is to say, the ingredients and the quantities thereof are indicated by pictures which most illiterate persons can understand and persons with poor vision can see; and which are readily grasped by the minds of those who are not in the above classes.

an early example of accessibility UI in a cook book.
–November 24, 2019 at 04:00PM

Further, as stated, by merely glancing at the pictorially indicated recipe of the present invention the cook can ascertain at a glance the required ingredients, can ascertain whether such ingredients are on hand, and, if not, the needed articles will be more easily remembered in purchasing the days supply of groceries, etc.

an example in the wild of visual memory being stronger than other forms.
–November 24, 2019 at 04:02PM

The book goes closer to teaching the reader to cook than most modern books.

My thoughts as well. Ratio is a fantastic cooking book.
–November 24, 2019 at 04:04PM

At least one, somewhat successful, cookbook has been published claiming to teach cooking without recipes.40

Bookmark to read in future: Glynn Christian, How to Cook Without Recipes(London: Portico Books, 2008).

The numbering of the annotations is slightly off here….
–November 24, 2019 at 04:05PM

Most modern cookbook authors claim to meet the conditions for a ‘good recipe’ as described by Elisabeth Luard:42

A good recipe is one that first encourages the reader to cook, and then delivers what it promises. A well-written recipe takes you by the hand and says, don’t worry, it’ll all be okay, this is what you’re looking for, this is what happens when you chop or slice or apply heat, and if it goes wrong, this is how to fix it. And when you’ve finished, this is what it should look and taste like, this is what to eat it with. But above all, take joy in what you do.

In reality, most authors fail to meet the above conditions. It would probably be better if authors tried to match the writing of earlier recipe authors from the first half of the twentieth century when less space was given to fancy illustrations and more words were given to how to cook.

–November 24, 2019 at 04:09PM

Mount: A cooking technique where small pieces of butter are quickly incorporated in a hot, but not boiling, sauce to give bulk and a glossy appearance.

A definition I don’t recall having ever seen before.
–November 24, 2019 at 04:17PM

The technical term for the zest is the flavedo.

flavedo is a new word to me
–November 24, 2019 at 04:27PM

Listened to How capuchin monkeys learn about food And what that might teach us by Jeremy Cherfas from Eat This Podcast

Cover artwork of female capuchin and young infant. She is holding a rock to crack nuts.When chimpanzees were first seen stripping the leaves off slender branches and inserting them into termite nests to fish for the insects, people marvelled. Our nearest relatives, using tools to get nutritious food. Imagine, then, the surprise among primatologists when capuchin monkeys, not nearly as closely related to us, proved equally adept at tool use. Capuchins select stones that can be half as heavy as they are and carry them long distances to use as nutcrackers.

Elisabetta Visalberghi is a biologist based in Rome, who published the first scientific observations of tool use in capuchins. That is just a part of her far-reaching investigations into how capuchins, which are omnivorous, go about deciding which foods are worth eating and which are best avoided.

The results may surprise you.

Trailer: The Bearded Capuchin Monkeys of Fazenda Boa Vista from Cognitive Primatology_ISTC on Vimeo.


  1. Cover photo of Chuchu and her infant by Elisabetta Visalberghi.
  2. The video I mentioned in the show is The bearded capuchin monkeys of Fazenda Boa Vista, available from the CNR Primate Center in Rome. There are some other videos on Vimeo.
  3. The CNR Primate Center website.
  4. Cashews really are a problem from the people who have to process them. This article is very recent.
  5. Banner from a photo by Allan Hopkins
  6. How about making a donation to show your love for the show?
This is so fascinating from an anthropological and even socio-economic perspective.
Listened to Making sense of modern recipes It's not your fault; even professional chefs encounter problems by Jeremy Cherfas from Eat This Podcast

Peter Hertzmann tells a great story of a chef telling a bunch of students to go and double the recipe for a batch of cookies. Minutes later, one returned and said he couldn’t do it because the oven wouldn’t go up to 700 degrees. Ho, ho, ho.

But there’s a serious issue here for people who are trying to follow a recipe without a clear understanding of the process and methods beneath it. Come to think of it, Peter says, even for professionals, there can be big problems trying to follow some modern recipes. Which prompts me to wonder, how many people these days buy cookbooks in order to use the recipes?


  1. Peter Hertzmann’s website à la carte will keep you occupied for hours. If you just want the paper we were talking about, here it is.
  2. Measure for Measure is the article I mentioned by Raymond Sokolov on why Americans measure by volume. It was published in Natural History magazine, July 1988, pp 80–83, and there seems also to be a version in the 1988 Proceedings of the Oxford Symposium on Food and Cooking. Good luck finding it online. Or, drop me a note …
  3. I was pleasantly surprised to find a facsimile of the original Betty Crocker’s Picture Cook Book at Amazon.
  4. Thanks to Dr Ana Tominc and the organisers for allowing me to attend the 1st Biennial Conference on Food and Communication at Queen Margaret University in Edinburgh.
  5. Cover photo by Patrick Tomasso on Unsplash
So many useful and important things in this episode. We need more content about food that helps teach people how to really cook. There isn’t nearly enough basic knowledge about science among cooks for them to really do their job as well as they should. Too much cooking media these days is geared at aspirational cooking rather than actual cooking. Our sad dependence on recipes is just deplorable. It kills me that most people don’t know how to properly measure ingredients.
Read Digging up the top science blogs of yesteryear by Jeremy Cherfas (
This bafflingly huge waste of my time (and yours) was prompted by two seemingly unlinked events. (Of course, no two events are truly unlinked, but let that ride.) First, there was a bafflingly stupid "article" from Mother Jones: Let’s Remember Some Blogs – Mother Jones. Why stupid? Because as fa...