For most people, weight is a private issue. That looks like it could be a thing of the past for anyone who gets a WiFi Body Scale that has come to the market. It is set up to auto tweet, or auto post to Facebook each time you step on it. Is this designed to keep people accountable, or just plain stupid?
This scale is retailing for just under $150 by a company called Withings. Previous versions of this scale allowed you to track your weight and other data such as heart rate and body fat percentage from your Apple Iphone. I guess they needed to take it a step further and allow you to auto tweet or facebook your weight for the world to see.
There is more here, via Fred Smalkin.
Yes, it is a good idea to patronize the small restaurants on the outskirts of the hutong, but here is another tip. Go to the very fanciest restaurant possible, in a fancy five-star hotel. Then order the cheapest items on the menu. That likely will involve some vegetables (pumpkin in egg, anyone?), tofu, and fried rice. It will be an amazing meal, quite possibly better, at least to a Western palate, than if you had ordered the most expensive delicacies of that restaurant. Many of these courses will not exceed $10 per shot, which is still about at American prices or even slightly below, and that’s not adjusting for massive differences in quality. If you feel you can afford more than that, fine, but the low budget constraint actually directs your attention to some pretty fine items, and to items which are never truly good in American Chinese restaurants.
I’ve had good street food in Beijing, but in my view it is neither your first nor even your second preferred option.
Kyle York came up with a few, here is one of them:
There’s an out of control trolley speeding towards Immanuel Kant. You have the ability to pull a lever and change the trolley’s path so it hits Jeremy Bentham instead. Jeremy Bentham clutches the only existing copy of Kant’s Groundwork of the Metaphysic of Morals. Kant holds the only existing copy of Bentham’s The Principles of Morals and Legislation. Both of them are shouting at you that they have recently started to reconsider their ethical stances.
For the pointer I thank Dennis Boyle.
Stephan F. Gohmann has a paper on this topic, here goes:
Most southern states have fewer breweries per population than the rest of the country. This paper examines why. The main outcome is that in the South, the number of breweries is negatively associated with higher campaign contributions from big breweries, the number of beer distributors per capita, and the Southern Baptist adherence rate. In the non-South, these associations are insignificant or positive. The limited number of breweries in the South follows the idea of bootleggers and Baptists where those who gain economically from limited competition—large breweries and distributors—side with groups morally opposed to alcohol to keep breweries out.
The pointer is from the excellent Kevin Lewis.
What to do, where to go, and above all what to eat? I do of course have the standard guidebooks, what can you add to the basic advice?
And how easy is it to buy a ticket for the fast train from Beijing?
Roberto Ferdman reports:
Ratner has a new study titled ‘Inhibited from Bowling Alone,’ a nod to Robert Putnam’s book about Americans’ waning participation in group activities, that’s set to publish in the Journal of Consumer Research in August. In it, she and co-writer Rebecca Hamilton, a professor marketing at the McDonough School of Business, describe their findings: that people consistently underestimate how much they will enjoy seeing a show, going to a museum, visiting a theater, or eating at a restaurant alone. That miscalculation, she argues, is only becoming more problematic, because people are working more, marrying later, and, ultimately, finding themselves with smaller chunks of free time.
Might part of the problem be narcissism?:
“The reason is we think we won’t have fun because we’re worried about what other people will think,” said Ratner. “We end up staying at home instead of going out to do stuff because we’re afraid others will think they’re a loser.”
But other people, as it turns out, actually aren’t thinking about us quite as judgmentally or intensely as we tend to anticipate. Not nearly, in fact. There’s a long line of research that shows how consistently and regularly we overestimate others’ interest in our affairs.
There is more here. For the pointer I thank Claire Morgan.
And not just if you are drunk:
When consumers taste cheap wine and rate it highly because they believe it is expensive, is it because prejudice has blinded them to the actual taste, or has prejudice actually changed their brain function, causing them to experience the cheap wine in the same physical way as the expensive wine? Research in the Journal of Marketing Research has shown that preconceived beliefs may create a placebo effect so strong that the actual chemistry of the brain changes.
Related experiments were run with milkshakes, by Hilke Plassmann and Bernd Weber. There is more here, of considerable interest, hat tip goes to Samir Varma. Do any of you know of an ungated copy?
This new article asks how much placebos are affected by your DNA.
Dogfish Head, for example, has Chicha – a native corn beer that is chewed by the brewers and spit out before being brewed (and boiled – so it’s sterile). The saliva, say the brewers, has enzymes that convert the starches in the corns to sugar.
Earlier this month, Barrels and Bottles Brewery in Golden, CO offered an extra special bitter that was brewed with Peeps, the colored marshmallow candy that marks the Easter season. (90 of them, to be specific.) And just last week, New Belgium teamed up with Ben & Jerry’s ice cream to announce plans to produce a Salted Caramel Brownie Brown Ale (which will go on sale this fall).
…The newly crowned king of stunt beers is Iceland’s Brugghús Steðja. In January, the microbrewery introduced Hvalur 2 – a 5.2% ABV seasonal ale that incorporates the testicles of fin whales into the brewing process. And, believe it or not, that’s not the weirdest part of the ingredient list.
“We consider this beer to be in perfect style of [the Thorri] season,” says Dagbjartur Arilíusson, Steðji’s co-owner. “We get fresh whale testicles from a fin whale and we smoke it in an old Icelandic tradition way, smoked with dry sheep dung.”
There is more here, via the excellent Samir Varma.
What was once one of America’s most iconic and popular chains is now down to just two locations. According to NPR, one of the last three Howard Johnson’s restaurants closed its doors this week. Located in Lake Placid, N.Y., the restaurant opened in April of 1956. The Pittsburgh Post-Gazette writes that the owners of the Lake Placid location are getting old and their children are “not interested” in taking over. So, they sold the restaurant to new owners who plan to turn the building into a “high-end roadside diner.”
Via the excellent Mark Thorson, there is more here. You can read the Yelp reviews here.
Marijn Roovers’ epicurean delights have graced the tables of some of the Netherlands’ finest restaurants. But the food designer’s Chocolate Globe is his most intricate — and technologically advanced — creation. A chocolate shell just 0.8 millimetres thick is embossed in gold with the chocolate’s continent of origin, and it holds delicacies that symbolize the region.
Roovers and chef Wouter van Laarhoven printed it — layer-by-layer of chocolate — on a 3D printer. Roovers is at the forefront of a small group of gourmets and technophiles who want to revolutionize how food is prepared. On 21 April, they will gather in the Netherlands for the first conference dedicated to the 3D printing of food.
But do note this:
3D food printers tend to be slow: Roovers’ chocolate globes, for example, currently take about an hour to print. To prepare one per guest in a restaurant with 40 patrons would take almost 2 days of continuous printing. “It’s not very realistic,” he says. “At the moment it’s a way to show craftsmanship.”
Then there is the matter of texture. Most 3D printers work with either pastes or powders, so the resulting food tends to be mushy, says Julian Sing, founder of 3DChef, a firm near Tilburg, Netherlands, that specializes in 3D printing of sugar. “The food needs to have the right texture,” he says. “It needs to look like food and not like slop.”
There is more here, via Michelle Dawson.
Go to the mercado in Valladolid, right off the main square, and sample as many dishes as possible. Don’t hesitate to use the spicy black sauce. That is the single best introduction to Yucatan cuisine I know of.
Mérida offers a more urbanized variant, with influences from Cuba (the tortas) and Lebanon (kibi, which is like kibbeh). The town has many bad restaurants, go eat at Punto y Coma, a loncheria inside one of the markets, taxi drivers seem to know where it is. Ask for their specialties, and don’t miss Sopa de Lima.
In Cancún, get yourself to El Centro, away from the tourist hotels. If you are stuck on the strip, Tempo offers ten courses for less than $50, the founder chef is from San Sebastian and I would put the quality at that of a Michelin two-star. Otherwise look for small places selling fish tacos.
El cenote Samula was created by the meteor which did in the dinosaurs, today you can swim there. The open air restaurants to its side were the best meal so far.
I will be speaking at the Voice and Exit Festival in Austin, Texas, June 20-21. Voice and Exit is like a TED conference on steroids, an edgier, more radical TED. It looks like a lot of fun. Hope to see you there.
Here is a bit from V&A:
We assemble those who ask: What are the systems and ways of life that are holding us back? What can we create to make those old ways obsolete? What innovations enable us to find wellbeing, life meaning and stronger connection to others? How can we live intentionally today so as to create that better future? Voice & Exit is an environment of exploration where we “criticize by creating” a better world.
Karkarmar: It was clear that shoppers who brought their own bags were more likely to replace nonorganic versions of goods like milk with organic versions. So one green action led to another. But those same people were also more likely to buy foods like ice cream, chips, candy bars, and cookies. They weren’t replacing other items with junk food, as they did with organic food. They were just adding it to their carts.
The full story is here, via Peter Metrinko.
Your answers here will help everyone at APEE, so please tell us what else should one do besides the usual? Where is the truly good food to be had, including cocina economica? I thank you all in advance for your assistance.