The essential journalist and bestselling biographer of Vladimir Putin reveals how, in the space of a generation, Russia surrendered to a more virulent and invincible new strain of autocracy.
Award-winning journalist Masha Gessen's understanding of the events and forces that have wracked Russia in recent times is unparalleled. In The Future Is History, Gessen follows the lives of four people born at what promised to be the dawn of democracy. Each of them came of age with unprecedented expectations, some as the children and grandchildren of the very architects of the new Russia, each with newfound aspirations of their own--as entrepreneurs, activists, thinkers, and writers, sexual and social beings.
Gessen charts their paths against the machinations of the regime that would crush them all, and against the war it waged on understanding itself, which ensured the unobstructed reemergence of the old Soviet order in the form of today's terrifying and seemingly unstoppable mafia state. Powerful and urgent, The Future Is History is a cautionary tale for our time and for all time.
The Science of the Oven
Columbia University Press
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.
For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Part of my plans to (remotely) devote the weekend to the IndieWeb Summit in Portland were hijacked by the passing of Muhammad Ali. Wait… What?! How does that happen?
A year ago, I opened started a publishing company and we came out with our first book Amerikan Krazy in late February. The author has a small backcatalogue that’s out of print, so in conjunction with his book launch, we’ve been slowly releasing ebook versions of his old titles. Coincidentally one of them was a fantastic little book about Ali entitled Muhammad Ali Retrospective, so I dropped everything I was doing to get it finished up and out as a quick way of honoring his passing.
But while I was working on some of the minutiae, I’ve been thinking in the back of my mind about the ideas of marginalia, commonplace books, and Amazon’s siloed community of highlights and notes. Is there a decentralized web-based way of creating a construct similar to webmention that will allow all readers worldwide to highlight, mark up and comment across electronic versions of texts so that they can share them in an open manner while still owning all of their own data? And possibly a way to aggregate them at the top for big data studies in the vein of corpus linguistics?
I think there is…
However it’ll take some effort, but effort that could have a worthwhile impact.
I have a few potential architectures in mind, but also want to keep online versions of books in the loop as well as potentially efforts like hypothes.is or even the academic portions of Genius.com which do web-based annotation.
If anyone in the IndieWeb, books, or online marginalia worlds has thought about this as well, I’d love to chat.
It just came out in the U.S. market on May 5, 2015, so it’s very new in the market. My guess is that even those who aren’t intimidated will get a lot out of it as well. A brief description of the book follows:
“What is math? How exactly does it work? And what do three siblings trying to share a cake have to do with it? In How to Bake Pi, math professor Eugenia Cheng provides an accessible introduction to the logic and beauty of mathematics, powered, unexpectedly, by insights from the kitchen: we learn, for example, how the béchamel in a lasagna can be a lot like the number 5, and why making a good custard proves that math is easy but life is hard. Of course, it’s not all cooking; we’ll also run the New York and Chicago marathons, pay visits to Cinderella and Lewis Carroll, and even get to the bottom of a tomato’s identity as a vegetable. This is not the math of our high school classes: mathematics, Cheng shows us, is less about numbers and formulas and more about how we know, believe, and understand anything, including whether our brother took too much cake.
At the heart of How to Bake Pi is Cheng’s work on category theory—a cutting-edge “mathematics of mathematics.” Cheng combines her theory work with her enthusiasm for cooking both to shed new light on the fundamentals of mathematics and to give readers a tour of a vast territory no popular book on math has explored before. Lively, funny, and clear, How to Bake Pi will dazzle the initiated while amusing and enlightening even the most hardened math-phobe.”
Dr. Cheng recently appeared on NPR’s Science Friday with Ira Flatow to discuss her book. You can listen to the interview below. Most of the interview is about her new book. Specific discussion of category theory begins about 14 minutes into the conversation.