Eating Mermaid

Via PZ, and via SC (!!!), the news is that there is a fatwa on the subject of eating mermaid.

Now, as a cuttlefish, I have known a mermaid or two in my day. One, of course, preferred to go by the Greek, "gorgona", from which we get the monster "Gorgon"; there is no cute and cuddly Disney mermaid in Greek culture. The other mermaid I knew was decidedly cuter and cuddlier. I never had the opportunity, nor the desire, to consume either of them, so I want to make it clear that today's verse is not about either of those mermaids.

It is, however, about food. But (as my first Mermaid always reminded me)... the food is just an excuse.


A fish connoisseur made paella with Mermaid;
He thought the aroma was nice.
With garnish of seaweed (his sycophants “oui-oui-ed”)
And saffron infusing the rice.
He clarified butter, and started to mutter
“It tastes like it’s really Mazola”
Then added blue cheeses: “the trick, if you please, is—
With Gorgon, you need gorgonzola!”
With minimum bluster, he gutted and trussed her;
You see, in his studies, he’d learned
That the delicate features of mermaid-like creatures,
If left unattended, get burned.
The succulent breast of (as well as the rest of)
The meal, would make proud its creator;
I was told that one bite would bring utter delight,
And I could not refuse… so I ate her.

Wish Me Luck! (And Recipes!)

It's early, and I am about to go to bed. We are leaving Cuttlehouse at about 3:30 tomorrow morning, and will not arrive at our final destination until Sunday afternoon (local time). Yes, some time will be spent waiting in airports, but the vast majority of that time will be spent in the air.

Wow.

And I won't be back here until, probably, the 27th. If all goes well.

So... If you are checking in and read this, I have two things to ask of you (especially if you are someone who has been here before, or plans to stop back here again):

1) Where are you? How did you find this blog? (the first because I note that google statistics shows me a number of people from the areas I am heading off to see, and I am curious; the latter just because I am curious. I suspect I know where the majority come from, but I could very well be mistaken.)

2) Can you get me a recipe? Seriously (and for both personal and academic reasons), I am looking for recipes. Specifically, I want old family recipes, especially if they are representative of whatever culture (from midwest US to middle east, from Nordic to Aboriginal, I don't care which culture!), and all the more especially if they have stories attached to them about the people who cooked and/or ate this food. No recipe is too strange, and no recipe is too ordinary, if it is (for instance) your great-great-aunt's favorite.

Take your time--I won't be back for over a week--but please, for the sake of my frail ego, don't let me come home to an empty comment thread! (If your family recipes are considered secret, you don't have to give the entire recipe, or you can email it to me and maintain plausible deniability.)

I am, perhaps uncharacteristically, perfectly serious about this request; I hope to use some of the recipes in a class I am teaching this upcoming Fall. Last semester, I only asked my students--I did get some nice recipes, for (among other things, just to show the variety) blood sausage, chitlins, and feta with watermelon. I shared with them a recipe for goat lung, which is not a family recipe, only because my family has a history of very bad cooks. My grandmother pan-fried spaghetti. Seriously.

Anyway...

Deepily, Sleepily
Digital Cuttlefish
Starting the countdown, to
Get on the plane;

Flying away from here
Transcontinentally,
Hoping the week is not
Wholly insane.


In the words of Tim Minchin... "see you on the other side."

The Doomsday Vault

In the news this week, the "Doomsday Seed Vault" opened in a Norwegian island north of the Arctic Circle. The Svalbard Global Seed Vault, deep within the permafrost inside a frozen mountain. It is far from any substantial human activity, cold enough to keep seeds frozen even if the power goes out, high enough to survive the melting of the polar ice caps, and secured by armored airlock doors with electronic keys. It was financed by Norway, but the seeds will remain the property of whichever nations send them for storage. Other seed banks have been attempted in the past, but none so large, so well protected, so well thought out.

The seeds are, among other things, a bank of genetic diversity. Our cultivation of crops means we depend on fewer and fewer varieties; with less genetic variability, a drastic change in climate conditions (or pests, disease, etc.) could have disastrous consequences. These seeds represent the opportunity for new (old) strains, hybrids, or models for genetic engineering.

And it is a wonderful idea. Especially if the drastic change is not too quick. My first thought after hearing about the vault was "ok, so I am the Omega man, one of very few survivors of [insert catastrophe, war, or plague here]; how the hell do I get to Svalbard? Just where the hell is Svalbard, anyway? And how do I get through the locked, armored doors to get to the seeds?"


The doomsday seed vault, way up North
And deeply set in permafrost
Could be the savior of mankind
A second birth when all is lost.
(No, not the fake religious sort,
But hope in case of global crisis,
In case our species sees collapse
From space, or war, or plague, or vices)
The seeds are kept in frozen store,
Preserving the diversity
Of plant genetics, just in case
Of unforeseen adversity.

The site could hold two billion seeds
With airlocked doors, securely locked;
They’ll run it by remote control,
For safety, once it’s fully stocked.
Varieties now in decline
Can be preserved, so we don’t lose
Genetic lines which hold some trait
That later decades need to use.
A safety net, a Noah’s ark,
Insurance for the worst disaster:
If catastrophic change occurs
These help us to recover faster.

But… safely stored in armored vaults,
Surveillance cameras standing guard,
I think, although the seeds are safe,
Retrieving them might well be hard.
Suppose that, say, a comet hits,
Or World War III , or global plague,
And farms all fail—ok, now what?
Instructions are a little vague.
Suppose survivors even know
This treasure trove exists at all—
It’s deep within the permafrost
Behind a locked and armored wall!

A couple million years from now
When aliens arrive on Earth
The doomsday vault, if ever found,
Incalculable will be its worth.
They’ll see our species looked ahead,
Cooperation in our plan,
Intelligence, technology,
But will they find a living man?
Or will our epitaph be writ,
A lesson that our deaths will teach:
“They saved the seeds to save themselves,
But kept them safely out of reach.”

The singularity can't come soon enough

The New York Times reports on a journal article in Analytical Chemistry, by researchers at the Nestlé Research Center in Switzerland, about a machine designed to answer the question: "Can a machine taste coffee?"

Here's where it gets brilliant. Sure, machines can detect the volatile compounds in coffee; this is how we know that there are over 1000 of them. But there is a world of difference between detecting the presence or absence of a compound, and what we do when we taste. Taste is much more dependent on the relative concentrations of these compounds than on their mere presence. And although it would be technically possible to build a machine to sample 1000 chemicals and display their relative concentrations, it would not be terribly practical, nor cost-effective. The approach taken by this research team was far more pragmatic, and beautifully empirical.

First, the 16 most predictive (or in their words, most discriminating) ion traces (out of 230 measured), when compared with a panel of 10 expert tasters, were chosen as the working sense sample.

It is also important to point out that the chemical identity of the 16 ion traces is not relevant for this study, and in particular the correlation is not based on a set of identified key aroma compounds. Most of the odor active compounds in coffee are indeed known and can be analyzed and quantified with modern instrumental techniques. Yet, the aim of this work was to demonstrate the applicability of a data-driven method rather than a targeted chemical study.

The analysis is a bit technical, but straightforward; essentially, the 16-ion model is a functional condensation of our olfactory sense. The most predictive scent elements are still included, and the myriad other chemicals did not add significantly to the predictive ability of the machine. Think of it as an MP3 version of an audio file; lots of information is lost, but what is most acoustically relevant is kept, based on what we know about the human auditory system. Smell is a bit different, because so many different chemicals are involved, but the principle of building the machine based on human sensation is the same.

***Edit*** It occurs to me that there is one significant difference here that upsets the MP3 analogy. In the sound analogy, the desired outcome is a compressed file that retains as much usable sound information as possible; with the espresso-smelling machine, the outcome is not reproduction, but discrimination. They still used human olfaction as their comparison standard, but were looking specifically for the ion traces that discriminated among the espressos. The distinction is important. It may well be the case that these 16 ion traces do indeed determine enough about the aroma of an espresso to "fool" a human taster, but because the analysis focused on discrimination and not reproduction, it is also entirely possible that the perfect combination of these ion traces would be missing a huge part (but a part common to all samples) of the espresso taste and smell as experienced by the human taster. This is not a fault of their methodology at all, simply an artifact of what the goal of the experiment was. The same methodology could be aimed at reproduction, and it remains an empirical question whether the results would be much different than the present experiment. ***end edit***

Parenthetically, I note with sheer joy the fact that the paper cites Fechner (1877). And it is relevant. How cool do you have to be, to have your work cited 131 years after you wrote it? As cool as Fechner, that's how cool. Fechner more-or-less invented the science of psychophysics, managing to capture sensation and perception scientifically for the first time. And here he is, cited in a 2008 paper. On machines tasting espresso.

On second thought, that might be my problem right there. I am still impressed by Fechner, and I live in a world where machines can meaningfully taste coffee. Food... or espresso... for thought.


I have a machine to smell my coffee,
To see if it’s any good;
I asked it to make me the perfect cup,
But I think it misunderstood—
It analyzed alkaloids, sampled aromas,
Tried seventeen samples of beans,
Then told me I clearly had no taste at all:
I never was good with machines.

My pre-owned car has an onboard computer—
It measures my driving, you see.
I guess I don’t drive like the previous owner;
My car likes him better than me.
It spits out a spreadsheet of technical numbers—
I don’t know what much of it means,
Except that my car thinks it’s better without me:
I never was good with machines.

Of course, at my office, I have a computer—
The one I am using right now;
It laughs at my grammar and sneers at my spelling,
Although I’m not really sure how.
Just one tiny part of a cubicle farm
Where we’re packed like so many sardines—
Do we use computers, or do they use us?
I never was good with machines.

I’m worried that someday my household appliances,
Sitting at home on my shelves,
Finally realize there’s nothing I offer
That they can’t do better themselves.
They make better coffee, they get better mileage,
Their words rarely stink up their screens—
And I’ll be left out in the cold and the dark:
I never was good with machines.

Tuber magnatum Pico

I’d like to report, for the gluttons among us,
A story about a remarkable fungus;
An auction today caused a giant kerfuffle
And set a new record—the costliest truffle.
A truffle dog found it near Pisa last week
(although hunting with pigs is another technique);
Weighing 1.5 kilos (or 3.3 pounds),
It’s the largest discovered by pigs or by hounds.
An artist was bidding, and so was a Sheik
But neither had what it would finally take;
The winner, from Macau, is named Stanley Ho—
He owns a casino; I guess he has dough.
A third of a million is what he will pay
For the privilege of taking that truffle today
A price unexpected, though truffles are rarities,
But proceeds, today, were donated to charities.
The price for this truffle, reporters were told
Is nine times (by weight) more expensive than gold!
So if your back yard contains Tuber magnatum,
It’s time to call Christie’s, and tell them you’ve got ‘em.

Estro-Blaster, Help Me!

Another comment on Pharyngula... Seems the Estro-Blaster people are preying on men's insecurities to sell snake-oil. (Freudian imagery intended.)



There is something in the waters
That can turn my sons to daughters?
I’m so happy that this flyer came to tell me of this fact!
Every smoothie that we’ve blendered
Means they’re halfway to transgendered!
Every second now is precious—it is time for us to act!

Time to panic, and I’m thinking
That the water I’ve been drinking
Is a chemical castration, and a feminazi plan!
I drink water like Niagara
As I wash down my Viagra;
Now I see why it’s not working, and I’m still a little man.

Time to buy some Estro-Blaster
And to hope the mail comes faster—
‘Cos I’m worried that perhaps it may already be too late:
I’m not thinking with my penis,
I’ve abandoned Mars for Venus—
And I find I’m moody, ‘bout a week before I menstruate.