Entertainment Space Trivia: How well do you know the universe?
Dodgers, Braves are trade deadline winners so far
Max Scherzer has been dominant for the Dodgers. Adam Frazier has struggled for San Diego. Javier Báez has played well for the Mets — while also getting himself in hot water with the New York fans not long after arriving. There were so many major deals at this year's trade deadline, it's no surprise that many of the players who switched teams are having a significant impact on the postseason races. At the end of July, the Dodgers and Padres were each in solid shape to earn at least a wild card. Since then, the teams have gone in different directions.
It is hard to think about the foods we love, or the ones to which we are averse, without considering texture. Would you relish a powdery apple, or congealed oatmeal? Soggy popcorn? You might eat it, sure, but would you enjoy it?
When we describe food to others, texture often holds as much importance as flavor. There is huge variation in the language we use to describe what we eat:, soft, creamy, dry, lumpy, smooth, sticky, chewy, fibrous, crumbly, tough. The possibilities are endless, along with differences in our individual preferences. While the texture of a slippery, un-caramelized mushroom gives my gag reflex a good workout, it might be your bag.
In this simulation of the universe you can travel through the time
of space - infinite widths. You can now explore virtually, time travel inclusive. Our find shows you how it works. © Uchuu Uchuu is a virtual simulation of the universe. Jeff Bezos has done it, Richard Branson also and Elon Musk anyway - the speech is of space tourism. The news of the last weeks and months make the impression arise, such trips could soon be for normal as you and me reality. But you need a lot of money to afford the holiday in the universe. Or a computer.
Texture is, as well as the noise the food makes as we chew it. However, even though the physical properties of food can be scientifically measured (an area of study known as ), texture is a highly subjective concept. In his book Food Texture and Viscosity, Concept and Measurement, the late , Emeritus Professor of Food Science at Cornell University, wrote: “Texture is a human construct.”
Our personal sensitivity to texture is the product of experience and expectation; our individual memory bank of food memories and how things “should” be. “If you are expecting a crunchy Dorito and, when you bite into it, it is just limp, you’ll be upset,” says, a senior lecturer in the Department of Food and Nutritional Science at Reading University. “We have learned experiences of what we expect particular foods to be. We expect certain textures and, if a food matches our expectation, we are happy.”
Braves, Phillies to go head to head with division in balance
The Atlanta Braves and Philadelphia Phillies are in an old-fashioned battle for the NL East title, with the wild card looking unlikely for whoever finishes second. They'll face each other in a three-game series starting Tuesday. Atlanta leads the division by 2 1/2 games, meaning the Phillies will need to take at least two of three in Georgia this week to have much of a chance. Philadelphia was able to hang in the race with five straight victories, but the Phillies finally lost Sunday to a last-place Pittsburgh team. Philadelphia ace Zack Wheeler is expected to start Tuesday night against Atlanta's Charlie Morton.
Perhaps this is why unexpected textures can be so confounding: We have no reference point. Yet, food behaving differently than we expect it to can also be exciting. When I worked at Observer Food Monthly, which appeared in the Guardian newspaper’s Sunday edition, I had the privilege of eating at some very fine restaurants. I remember going to Dinner by Heston Blumenthal and having the infamous, trompe l’oeil Meat Fruit dish: a chicken liver and foie gras parfait set in mandarin orange jelly, resembling a perfect, plump mandarin. My brain told me I was cutting into, and about to eat, a citrus fruit. Instead, I half-chewed a rich, smooth parfait that tasted of Medieval decadence and I wanted to squeal.
How something feels in the mouth is often secondary to flavor when it comes to foods that unsettle us. “Texture seems to be the key sense in determining our food dislikes,” says, a Professor of Experimental Psychology at Oxford University. He has worked with chefs like Heston Blumenthal and Jozef Youssef to bring elements of sensory science into restaurants. With his team at the Crossmodal Research Laboratory, Spence has developed a line of scientific inquiry called gastrophysics: the study of the variables that affect how we experience food and drink. “It is the science of the perception of food,” he says. He won the Ig Nobel Prize for that, in essence, showed that loud chips taste better. Increasing the volume of the sound of crunch, via headphones, while eating Pringles made participants believe they were 15 percent crunchier and fresher. He has also shown that when the sound of the bubbles popping in their mouths is loud and fast.
Plenty of drama this year with current playoff format
Baseball's regular season closed with a flourish — the New York Yankees and Boston both won in their last at-bat to wrap up playoff spots. And for a while, it looked like there might be even more excitement than that. The final day began with four teams still in the mix for the American League's two wild cards — all of them within a game of each other — and the top two teams in baseball fighting it out for the NL West title. For all the talk about postseason expansion, the current format held up pretty well this year, if the idea is to create compelling, close races at the end of the season.
Spence believes there may be an evolutionary function to enjoying, or disliking, particular textures, that echoes our primitive ancestors’ reliance on foraging the natural world for sustenance. Slimy foods like tapioca, oysters, seaweed, and okra can make some people squeamish, especially if they didn’t grow up eating those foods. “There may be a primitive thing about the state of foods and their likelihood of being safe or nutritious,” says Spence. “Slimy is a texture often associated with foods that have rotted or gone off, so it seems plausible that we might try to avoid them.”
Of course, these textures are celebrated in some cuisines. Deliciousness feels different across the globe. In Japan, for example, there is a term for the texture of prized slimy foods: neba-neba. Some key examples are natto (fermented soybeans), seaweeds, tororo (grated mountain yam), and the glossy-capped nameko mushrooms that are often added to miso soup.
Russia film crew set to blast off to make 1st movie in space
MOSCOW (AP) — In a historic first, Russia is set to launch an actor and a film director into space to make a feature film in orbit — a project the nation's space chief has hailed as a chance to raise the prestige of Russia's space program. Actor Yulia Peresild and director Klim Shipenko are set to blast off Tuesday for the International Space Station in a Russian Soyuz spacecraft together with cosmonaut Anton Shkaplerov, a veteran of three space missions. After 12 days on the space outpost, Peresild and Shipenko will return to Earth with another Russian cosmonaut.
Some globally beloved textures, like crunchiness, may speak to the brain detecting something that will be nutritionally beneficial to the body. “In terms of assessing freshness, the ‘crisp button’ in our brains is one that is meant to be pushed,” the neuroanthropologist and research scientist John. S. Allen writes in hisThe Omnivorous Mind: Our Evolving Relationship with Food. He explains how, for our insect-eating ancestors, the crunch of a cricket’s exoskeleton denoted nourishment: “Our preference for crispy may have originated with insects and fullback plant foods, but cooking makes different foods crispy and moved that preference into the centre of our diet.”
It is hard to imagine a texture that invokes as much universal delight as crispiness. “The appeal of crispy food appears, like our inalienable rights to life, liberty, and the pursuit of happiness, to be self-evident. Everybody seems to enjoy crispy food,” Allen writes. Even the word “crispy,” onomatopoetic and evocative of good, , French fries, potato chips, and other delights, sells.
When we hear what we’re eating, the entire process is more stimulating. We want more.
Why are crispy and crunchy foods so gratifying? Eating is a multi-sensory experience. One of the key senses is proprioception (also called kinaesthesia); our body's ability to sense movement and location. Proprioceptive sensations are interesting because. They are there in every muscle movement we have: when we unconsciously know how to place one foot in front of the other as we’re walking; when we bring a fork toward our mouth and it doesn’t end up piercing our cheek. The jaw is teeming with proprioceptors, which give the brain a lot of sensory information when we eat. This rich experience can be both stimulating and grounding. For children with sensory processing difficulties, the proprioceptive system can be exercised with crunchy foods that provide a lot of sensory input.
Russian film crew blasts off to make first movie in space
MOSCOW (AP) — A Russian actor and a film director rocketed to space Tuesday on a mission to make the world’s first movie in orbit. Actor Yulia Peresild and director Klim Shipenko blasted off for the International Space Station in a Russian Soyuz spacecraft together with cosmonaut Anton Shkaplerov, a veteran of three space missions. Their Soyuz MS-19 lifted off as scheduled at 1:55 p.m. (0855 GMT) from the Russian space launch facility in Baikonur, Kazakhstan and successfully reached the designated orbit. Space officials reported that the crew was feeling fine and all spacecraft systems were functioning normally.
Crunching means making noise inside the mouth, which may also be part of the evolutionary appeal of crunchy foods. “Fresh fruits and vegetables tend to make more noise and preserve more nutrient content, but that wouldn’t explain our desire for snack foods, which also tend to be noisy; chips, cookies, nuts, and so on,” says Spence. He has “yet to prove” the theory, but wonders if crunchy foods are so appealing for modern humans because they often signal a high fat content that our big, energy-hungry brains crave. “The brain loves fat,” he says.
As I write, I am eating from a bag of chipotle-flavored tortilla chips. My skull rattles as I move the crisp shards around my molars. The flavor never weakens. After swallowing one, I’m ready for another, reaching into the bag in a trance-like state. Then the bag is mysteriously empty. I am greedy, but this would not happen with a bag of spinach. I notice how the flavor keeps singing. “The sound of crispy foods seems to make flavor last longer as we eat them,” Bull explains. When we hear what we’re eating, the entire process is more stimulating. We want more. “The force you put into your jaw is fed back to the brain, along with the sound of chewing and the vibrations of the skull. This feedback loop stops you becoming habituated to the texture.”
Bull notes that some people with auditory loss “report texture as being less intense,” but also that, even with age-related decline in dental health or ability to swallow, the feedback systems that can detect texture “are still in place.” When eating function deteriorates in elderly people, it can be necessary to introduce a texture-modified diet of soft foods, often in puréed form. A purée does not emit much sound in the mouth, which may impact satisfaction.
Demi Moore! Lucy Hale! The Best Celeb Street Style Looks From Paris Fashion Week
Croissants and couture! Celebrities from far and wide picked up and jet set off to the City of Love for Paris Fashion Week. And while watching the runways was the main event, the stars also made sure to serve up some spectacular street style. Cardi B’s Latest Paris Fashion Week Look Sparks ‘Teletubbies’ Comparisons Read article Because whether they were attending a showcase, exploring the city streets or gearing up to sit front row, models, actors and icons got all dolled up in top-of-the-line ensembles and jewels before stepping out of their hotel rooms and into the spotlight. As the dashing display comes to an end (the last day of PFW is Wednesday, October 6), it only felt appropriate to take a look back at the haute couture we’ve seen all around the fashion capital. Let’s kick things off with Cardi B, shall we? The 28-year-old singer, who hit the town with Offset on many occasions, was consistently serving up over-the-top ensembles and meme-making moments. One of her best looks that came to pass though was a very ‘70s-esque lilac jumpsuit by Richard Quinn. With a voluminous hairstyle, chunky headband and retro shades to boot, the “WAP” singer looked simply stunning. Rock the Top Trends From Milan Fashion Week With These 5 Must-Have Items Read article And given that she was headed to the Messika show, she obviously needed some blinding bling to balance out her look. Cardi sported a stunning necklace and drop earrings for the event.
At the root of our enjoyment with crispy, crunchy, or chewy textures is the simple fact that chewing itself is pleasurable. “Chewing is an enjoyable sensory experience that gives great satisfaction. It is one of the few sensory pleasures that lasts from the cradle to the grave,” Bourne wrote in Food Texture and Viscosity, Concept and Measurement. Chewing. More blood means more oxygen and energy, which makes the brain perform better. found that elderly people who could chew hard foods had lower risk of cognitive impairment.
It is a cruel trick of nature that our ability to appreciate texture may not decline along with our physical ability to eat. In 2016,whether the perceived sensations of nursing care foods could be changed by providing auditory feedback. Thirty adults took part in the experiment. For half the participants, researchers used an electromyogram (EMG)—an instrument that records the electrical activity of muscles—to detect activity in the masseter (the prominent muscle of the jaw) and played crunchy chewing sounds while they ate. Participants were asked to rate the taste, texture, and feelings associated with the puréed food. For those who had been played the chewing sounds, the food was perceived as “rougher” and having “a greater number of ingredients” than it was by those who ate normally, and the former group also rated their satisfaction as greater. Considering this effect, a tool for helping people on soft diets enjoy their food more could be a kind addition to elderly care.
Although food with one-note texture can quickly become boring, our preferences may be cultural. Some cuisines put particular textures at center-stage. In East and Southeast Asian food traditions, chewiness is highly appreciated. (In Taiwan, the springy, elastic texture is known as “Q”; equally cherished as al dente to Italians.) Think sticky rice; mochi; udon noodles; tapioca balls in boba tea; tripe or tendon dishes. In many cuisines around the world, creating texture differences in dishes is important. The north Indian dish ofinvolves whole spices like mustard and cumin seeds being fried in a liberal amount of oil or ghee, to be drizzled over the dhal before serving. In Japan, crunchy preserved vegetables (tsukemono) are a common accompaniment to meals—particularly rice dishes. Tender Mexican tacos al pastor come with firm, finely diced raw white onion, while soft, rich carnitas are anointed with crisp, pink pickled onions. Even the West’s love of chips and dip speaks to the inherent satisfaction of contrasting textures on the palate.
‘Star Trek’ Hero William Shatner Is Headed Beyond Earth: ‘I’m Thrilled & Anxious’
Princess Beatrice has named her daughter Sienna Elizabeth.
The pleasure of crispy, crunchy textures may be universal, but certain textures remain polarizing. Tripe is a popular dish in continental Europe, Central and South America, and many Asian countries, but people who hate it really hate it; unable to get past the slippery-yet-tough mouthfeel. For me, the texture isn’t the problem; the honeycomb appearance, however, triggers myand is a psychological barrier. When I spoke to Spence, he mentioned jellyfish as an ingredient scientists are encouraging more people to get behind, given concerns over the depleting resources of our seas. Jellyfish are abundant and . Large blooms have . They are highly sustainable: Even if you remove one jellyfish from the sea, new ones will keep being born because they spawn from polyp colonies attached to the ocean floor. But could the texture ever have mass appeal to those who didn’t grow up with it?
Jellyfish is popular across Asia, particularly in China, Korea, Taiwan, Vietnam, and Japan. It’s often sold dehydrated, then marinated and served cold in refreshing, spicy salads. With little inherent flavour, it serves as a vehicle to whatever seasonings are added. “Jellyfish has no taste—it is pure texture,” says Spence. Unsurprisingly, hethat showed how “multi-sensory experience design” may nudge people toward sustainable ingredients they are not accustomed to. Spence worked with chef , who created a cold cucumber gazpacho dish that was muddled with marinated jellyfish. The dish was placed on a table that had an underwater scene mapped onto it as crunching noises were played to diners through headphones. The response from diners was “uniformly positive,” according to the study’s conclusion.
Overcoming texture aversions may be key as we have to adapt our diets to being led by more sustainable ingredients. We need to eat less meat and more vegetables to. If you are averse to certain vegetable textures, slow, steady exposure might help. But while the pandemic continues, with life feeling up-in-the-air for so many of us, it is important that we hang onto the pleasure of food—of which texture is key. Enjoy the sonic assault from your bag of chips. Savor the crisp skin of a baked potato. Notice the sensory overload of a crunchy, juicy pear. The world may feel in flux, but a good, noisy chomp is one of the simplest grounding tools we have.
‘Star Trek’ Hero William Shatner Is Headed Beyond Earth: ‘I’m Thrilled & Anxious’ .
Princess Beatrice has named her daughter Sienna Elizabeth.