Daily Archives: November 22, 2010

Nobel Scrutiny

By | | ,
1 Comment

Many people have found the Physics Nobel Prize (see here and here) this year quite remarkable, and mostly for positive reasons. It was given to innovative, young researchers Andre Geim and Konstantin Novoselov for work on a material that is remarkable for scientific and engineering reasons alike, and both theoretical and experimental. All good. Others have been a bit concerned about how very soon the prize was given for this work, and in other cases there has been some annoyance about how work on graphene has been attributed (a lot of people seem to be under the impression they discovered graphene, for example, which is not the case).

Well, it seems that there are quite a few strong words being written about the issue at very high levels. I was sent* a Nature News article (by Eugenie Samuel Reich) a day or two ago on the matter […] Click to continue reading this post →

On Bark and Bite

By | | , ,
7 Comments

20101122-005024.jpgWell, it is a bit after midnight, and I’ve a long day tomorrow, but somehow instead of going to sleep, what am I doing? Taking pictures of tree bark and blogging. The things I do for you, Dear Reader 🙂 …

Let me explain. I learned something the other day that sort of clears up a little mystery that has not really been at the front of my mind, to be honest, but just sort of off to the side, if you know what it mean. It has to do with one of my favorite spices, cinnamon. While it has been a bit of time since I’ve done an Asymptotia Goes To The Kitchen sort of post (which reminds me, I did almost do one about six weeks ago, and took photos and everything, but somehow it did not get written), you will surely have noticed that cinnamon is a spice that gets featured a lot in my culinary endeavours. I had, I am sure, noticed that cinnamon seems to vary a bit in its appearance and texture depending upon where I am, by which I mean that the type I recall in the UK is a bit different from what I get in the USA, (well, maybe slightly), and certainly different from the softer, flakier sort I remember from the Caribbean. But I never really tried to make something of this. It is just one of those things you notice but don’t really get bothered by enough to want to dig further.

Well, I accidentally found out that the reason they are different is because […] Click to continue reading this post →