This week’s Feedback column (that I write) in New Scientist magazine has five segments. Here are bits of each of them: Time for love — Valentine’s Day celebrates coupling. Alan McWilliam tells Feedback about an offer he received, before the most recent Valentine’s Day, from a US-based biotechnology company. It couples charm with other qualities. Alan says: “I […]
This week’s Feedback column (that I write) in New Scientist magazine has four segments. Here are bits of each of them: Learning from mole rats — Marketers who specialise in inflammation of the populace won’t have missed the Journal of Experimental Biology‘s appreciation of hyaluronan. Beneath the headline “Underground anti-aging secrets from burrowing rodents“, the journal says… Anarchist […]
Our newest new book — The Ig Nobel Cookbook (volume 1) — is now available in the flesh, so to speak and so to read, in one of the world’s great bookstores. Harvard Bookstore has a print-on-demand machine. If you walk into the store, smile, and demand a copy of the book, they will print it […]
Inspired by the theme — FOOD — of this year’s Ig Nobel Prize ceremony, we have assembled a new book. It’s available now at the Harvard Bookstore, and on Amazon.com, and soon in other good places. Here, below, is the table of contents: The Ig® Nobel Cookbook Volume 1 Corky White, Gus Rancatore, and Marc Abrahams […]