Status-Q

I worry about the future. In particular I worry, as so many of us must, about whether the progress in desserts that has been achieved over the last few millennia will slow down in the centuries to come.

There are probably those who believe that puddings were all created long ago in a dramatic few days’ work, and collected together in Mrs Beeton’s ark, and have been fairly static ever since. Indeed, if one considers a beautiful specimen of Sticky Toffee Pudding, it is hard to believe that there wasn’t one, single infallible designer somewhere near the Garden of Cartmel who came up with the perfect dessert in one glorious act of creation.

But in truth the evidence for culinary evolution is all around us. I remember, when the family were invited to friends’ houses in my childhood, my mother would often ask for the recipe of any particularly delicious courses, and she in turn would pass the recipe on to others when requested. Sometimes, variations would be introduced by, say, an expected local shortage of brown sugar requiring a substitute to be found. If that mutation proved particularly successful, it would increase its likelihood of being replicated both in our own puddings, and of the recipe being transmitted more widely elsewhere. See? All the Darwinian… umm, ingredients… are there!

Now, I’m sure this process still occurs amongst those who have more frequent culinary intercourse than I do, but I wonder if the wide availability of standard recipes, of mass-media to transmit them, and the rarity of brown sugar shortages in this time of plentiful supply, means that the process of culinary evolution has slowed. On the other hand, it could be argued that, while mutations may be less frequent, the adoption of successful ones can now be much swifter.

Anyway, this is particularly exciting for me, because I’ve occasionally contemplated a return to academia, and have wondered about finding a topic of research that could truly capture my heart. Now, though, I intend to start submitting grant applications for a major project to trace the evolution of desserts, do extensive studies of the true qualities of various historical recipes around the globe, and explore whether such factors as online social networks can be harnessed to keep up the pace of culinary progress so that future generations have something to look forward to.

It would, of course, be tragic to make such research so theoretical that it was of little use beyond the ivory towers, so my proposal will be for a very ‘applied’ approach, involving extensive user testing…

Now, here’s an interesting challenge: can you re-learn one of your earliest-developed skills in a different way? When you get to my age, those neural pathways are pretty fossilised… but if you want the challenge, to keep your brain supple, why not try a new way of tying your shoelaces?

The Ian Knot gives you the same results as the conventional shoelace-tying method, but faster and more evenly. Something to practise in front of the hearth on those long winter’s nights? Here’s how to do it, and here’s an alternative set of diagrams which may be easier.

Thanks to David Shores for the link.

Today I made my first call with Skype To Go. I’ve no idea how long this has been around, but I was impressed: I made a long call to the States from my mobile, and it was flawless, and free.

Here’s how it works:

• You apply for a Skype To Go number in the location of your choice. Mine is in London.
• You call that number. It’s a speed-dial on my phone, and I have more free minutes than I ever use, so it doesn’t cost me anything.
• You are prompted for the number you want to dial. You can use the Skype website to set up some favourites which can be dialled in a couple of keypresses.
• The call is routed over the Skype network and charged to your Skype account. From the UK to the USA costs a penny a minute, which is 1% of what O2 would charge me for calling direct.
• The favourites you set up on the website can include Skype accounts – and calling them is free. Since my friend Hap was sitting at his computer, I used that option, and saved even the 1% I would have paid.

The call quality was very good and there was no noticeable latency.

Now, since I have an iPhone, I could have used Skype directly on the phone. But that would have depended on a good data connection: much harder to find than a reliable voice channel.

Recommended if you call abroad regularly.

Leo Laporte is the host of the TWIT.TV network. He’s an excellent host and his range of podcasts on a variety of topics have been the background for most of my shaving for some time!

The nature of the group discussions on the shows mean, however, that you never get to hear Leo for more than a couple of minutes at a stretch, and he’s a very smart guy with a lot of interesting experience. So it’s great to be able to hear the whole talk he gave at the Online News Association conference.

I’ve loved this image since I first saw it some time ago, and have just managed to track down a copy. I don’t know its… errm… origins, though. Does anyone else?

Found this in the past, somewhere out there on the net…

Look at the dot in the centre and move your head towards or away from the image – the surrounding circles seem to move.

Anyone know why? Could you use such effects to make advertisements, or road-safety signs, more noticeable?