A Scientific Approach to Food
During a stint of procrastination, I came across a lovely video on NYTimes.com. The feature (about 11 minutes in length) is a short series of dishes prepared by Dr. Nathan Myhrvold, co-author of Modernist Cuisine. Myhrvold is an impressive character, having been the first CTO at Microsoft, and is currently the CEO of his company, … Read more
How to Sharpen Pencils
I had lunch with a friend yesterday, which was coincidentally also thesam day as the Boston Marathon - at Trident Bookstore and Cafe. As I was waiting, I perused a couple of books, and one particular book caught my eye with its in-your-face #2-pencil-yellow cover. The title — How To Sharpen Pencils: A Practical and … Read more
Hebi ni Piasu
I appear to be on a film / television spree these days, but I want to introduce this piece with a preface. Sometimes, I like the kinds of films that do not necessarily have a given resolution, but instead present a snapshot of what is. Hebi ni Piasu (translation, “snakes and piercings” though the movie … Read more
