The long read: As social media has become more inhospitable, the appeal of private online groups has grown. But they hold their own dangers – to those both inside and out.
The IndieWeb is using the idea of Webmention to allow site-to-site communication and commenting. This allows interesting things like Threaded conversations between WordPress and Twitter. Here’s a good recent example with the copy on my website and a separate copy on Twitter.
And finally there’s an interesting wiki experiment that Kicks Condor and friends are doing that is worth checking out if you didn’t dig deep enough into @AGWilsonn’s links to see it. (See the comments on that link for more details.)
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."
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.
Chef and food instructor takes a look at the history of recipes and how they're frequently misinterpreted.
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
Letterpress printed QSL cards for successfully sent and received Webmentions must be the most finely targeted joke. The audience very likely not larger than 3 people.
How do we get beyond Right versus Left, "Us" versus "Them," and even "Me" versus "You"? Jonathan Haidt has a few theories about this all too-familiar tribalism and the seemingly endless culture wars of our time. As someone who studies morality and emotion, Jonathan has deep insight into the moral foundation of our politics and his research in moral psychology has revealed new ways for us to engage in more civil forms of politics, which can help make us all more cooperative and decent. In this conversation, Alan Alda talks with Jonathan about what makes us happy and how we can overcome our natural tendency toward self-righteousness, in order to respect and learn from those whose morality (and politics) differs from our own.
I am a philologist fascinated by the metamorphoses of text on the Web. Curious about the ways the Semantic Web unfolds, I explore how content writing is changing, changing us and the way we think, write and live. Currently I am a PhD student at the Sofia University Faculty of Journalism and Mass Communication. Read more about me
"Every company is guilty of building a narrative of how you want the world to work."
These 16,000 BBC Sound Effects are made available by the BBC in WAV format to download for use under the terms of the RemArc Licence. The Sound Effects are BBC copyright, but they may be used for personal, educational or research purposes, as detailed in the license.
Access dataset metadata by visiting our dedicated LOD site. If you have any queries regarding usage, please contact jake.berger at bbc.co.uk
h/t to @BBCArchive
Attention all #soundeffects enthusiasts!
Over 16,000 classic BBC Archive sound effects and field recordings, from air raids to zebras, are available on the BBC Sound Effects Beta: https://t.co/pO6Ke42yz8
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— BBC Archive (@BBCArchive) April 17, 2018
Chipmaker Broadcom Ltd (AVGO.O) made its first formal move toward a hostile bid to take over Qualcomm Inc (QCOM.O) on Monday, laying out a slate of 11 nominees it wants to put on the board of the U.S. semiconductor firm.
Yes, this is probably a Taye Diggs situation.
Alice: The question is, whether you can make a word mean so many different things?
Humpty Dumpty: The question is, which is to be master – that’s all.
Alice: (Too much puzzled to say anything, so after a minute Humpty Dumpty began again)
Humpty Dumpty: They’ve a temper, some of them – particularly verbs, they’re the proudest – adjectives you can do anything with, but not verbs – however, I can manage the whole of them! Impenetrability! That’s what I say!
Alice: Would you tell me, please what that means?
Humpty Dumpty (looking very much pleased): Now you talk like a reasonable child. I meant by impenetrability that we have had enough of that subject, and it would be just as well if you’d mention what you mean to do next, as I suppose you don’t mean to stop here all the rest of your life.
Alice (in a thoughtful tone): That’s a great deal to make one word mean.
Humpty Dumpty: When I make a word do a lot of work like that, I always pay it extra.
Alice (too much puzzled to make any other remark): Oh!