Most people watch The Simpsons to laugh. And, perhaps, feel a little superior to the animated family who are Springfield's best known, if often most dysfunctional citizens.
But Simon Singh, the Cambridge-trained physicist and best-selling author, watches the show not just for laughs, but also for the ... math? In his new book, The Simpsons and Their Mathematical Secrets, he argues that the writers and producers have woven a lot of math into The Simpsons — and into a highly honored show from the same team, Futurama.
Andy Ricker is passionate about changing how Americans think about Thai food. So passionate that he was willing to go deep into debt for it.
Ricker spent the better part of a decade eating in roadside restaurants, noodle stands and home kitchens across Thailand before opening his first restaurant, Pok Pok, in Portland, Ore. Eight years later, Ricker has seven restaurants in Portland and New York City, and he's just written his first cookbook.
Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has a long history on another continent: Europe. And it goes all the way back to the Roman Empire.
Originally published on Sat October 26, 2013 8:59 pm
When Norman Mailer spoke, you paid attention. Whether he was standing on a stage and speaking for an hour — without notes — on writing, or art, or politics, or in a manic monologue around a dinner table, or in a chance encounter on the sidewalks of New York or in an airport, you listened. Especially if you grew up idolizing him, as many of us did.