George the Poet on Climate Change

source: The RSA       2015年9月30日
What will it take to make us act on climate change? BRIT-nominated wordsmith ‘George the Poet’ issues a compelling call to action in this powerful new poem. Words brought to life via the stunning imagery of illustrator Katie Halil (AKA @WhatKatieDrew)
Voice: George the Poet http://www.iamgeorgethepoet.co.uk/
Illustration: Katie Halil http://www.whatkatiedrew.com/
Animation: Rory Waudby-Tolley http://rorywt.com/
Production and Editing: Al Francis-Sears and Abi Stephenson
Watch the original talk here: https://www.youtube.com/watch?v=gDKqa...
Read the eight other original poems in the anthology here http://ow.ly/SQy3j
Follow the RSA on Twitter: https://twitter.com/RSAEvents
Like the RSA on Facebook: http://www.facebook.com/thersaorg

Martin Gardner 101--Presented by Colm Mulcahy

source: GoogleTechTalks      2015年9月28日
July 30, 2015

ABSTRACT
What does anybody need to know today about prolific and influential writer Martin Gardner (1914--2010), whose publishing career lasted 80 years?
Martin was most well known for his "Mathematical Games" column in Scientific American, which ran from the 1950s to the 1980s, introducing thousands of budding mathematicians and computer scientists to elegant problems and magical items which still inspire "Aha!" moments today. He wrote 101 non-fiction books on topics ranging from magic, physics and puzzles to Alice in Wonderland, skepticism, philosophy and religion.
"Martin Gardner 101" will cover the basics, as we approach his 101st birthday this October, surveying some of what The Best Friend Mathematics Ever Had achieved and the thought-provoking legacy he left behind.
Twitter users may enjoy following @WWMGT (What Would Martin Gardner Tweet) and @MGardner100th.

About the Speaker
Colm Mulcahy is Professor of Mathematics at Spelman College, in Atlanta, and author of the book "Mathematical Card Magic: Fifty-Two New Effects" (AK Peters/CRC Press, 2013). His original puzzles and card effects have appeared in the New York Times, and he has blogged for Scientific American and Huffington Post. He was fortunate to know Martin Gardner for the last decade of his life. He tweets at @CardColm.

Physical Sciences Breakfast Lecture Series

# automatic playing for the 12 videos (click the up-left corner for the list)

source: UCIrvineOCW      2013年6月26日

UC Irvine OpenCourseWare 0:22
A Few of my Favorite Rings: Catalysis Inspired by Cyclic Structures 30:23
Climate Change and Fires: Developing Forecasts for Severe Fire Seasons 30:19
Spin Glasses and Complexity 41:19
Benevolent Viruses Working to Detect Cancer 42:37
Rethinking Mathematics Instruction: Online, Hybrid and Flipped Courses at UCI 52:24
How Our Bodies Teach Us to Unravel the Issues of Our Time 58:35
Solving Climate Change: The Need for Energy Innovation 48:48
Tricks and Treats of Vaccines 59:27
New Astronomy - Exploiting the Neutrino 57:23
The Math in Seeing and Hearing 49:24
Fixing the Cloud Problem in Climate Change Models 51:04

The science of attraction - Dawn Maslar

source: TED-Ed    2014年5月8日
View full lesson: http://ed.ted.com/lessons/the-science...
Romantic chemistry is all about warm, gooey feelings that gush from the deepest depths of the heart...right? Not quite. Actually, the real boss behind attraction is your brain, which runs through a very quick, very complex series of calculations when assessing a potential partner. Dawn Maslar explores how our five senses contribute to this mating game, citing some pretty wild studies along the way.
Lesson by Dawn Maslar, animation by TOGETHER.

Professor Charles Spence: "The Perfect Meal"

source: Talks at Google       2015年9月25日
Professor Charles Spence: "The Perfect Meal"
Recorded in London, September 2015
The Crossmodal Research Laboratory led by Professor Spence are at @xmodal on Twitter
https://twitter.com/xmodal
Professor Charles Spence is a multi-award winning expert in the field of multisensory perception and neuroscience-inspired design. Established 17 years ago, he is the head and founder of the the Crossmodal Research Laboratory at Oxford University; it brings together leading psychologists, designers, sensory scientists, chefs, composers and marketers, who use the latest insights from neuroscience to design products and services that more effectively stimulate the senses of the consumer. Over the last 15 years Spence has published over 550 top-flight scientific articles, 8 books and his latest, The Perfect Meal: The multisensory science of food and dining, has just won the Popular Science Book Award in the U.S and is in reprint.
His lab’s pioneering work has had a real impact on Fortune 500 companies and Michelin starred chefs alike. It was through Heston Blumenthal’s collaborations with Spence (starting in 2002) that The Fat Duck’s infamous Sound of the Sea dish came about, and since then everyone from multinational companies to marketing agencies have been applying Spence’s sensory science to their products and experiences.
“Charles is one of the world’s leading researchers in the field of multisensory perception, he has been one of my biggest inspirations”
Heston Blumenthal
Crossmodal research is the study of how our 5 senses work together and how our brains manage and process the information that forms the extraordinarily rich multisensory experiences that fill our daily lives. Scientists believe that a better understanding of the human mind will lead to the better design of multisensory foods, products, interfaces, and environments in the future. Spence calls for a radical new way of examining and understanding the senses that has major implications for the way in which we design everything from household products, packaging to mobile phones, and from the food we eat to the places in which we work and live. Projects include a new and enhanced inflight experience at British Airways, for Toyota warning signals that generate significantly faster responses from car drivers, at Häagen-Dazs an iPhone app (with competitors Ben & Jerry soon to copy) and his relationship with the wine industry has led to new multi-sensory marketing approaches that increase the value-perception of wine.
His work in food is gaining the most momentum due to collaborations with world leading chefs and global food companies. Further to his work with Heston Blumenthal, he has teamed up with Ferran Adria's research kitchen in Barcelona, Paul Bocuse cookery school in Lyon and with the next generation of modernist chefs and mixologists including Bartender of the Year Tony Conigliaro. For over 15 years, the world’s largest food and beverage companies/brands (including PepsiCo, Diageo, Twinings, Perrier Jouet, Unilever, McDonald’s, Starbucks, and Mars) have implemented his findings to augment and enhance their consumer's experience. He now sits on the scientific advisory board of PepsiCo and much of his lab’s work is funded by global food companies. Spence consults extensively for product and packaging innovation consultancies such as IDEO, The Futures Group, Elopak, and marketing and advertising companies including Mother and i-am Associates.
Professor Spence is a passionate advocate in designing better-tasting, more stimulating, more memorable, and healthier food and drink experiences– an approach that comes under the banner of gastrophysics. Designers have always understood that good design involves all your sensors however Spence is unpicking the theory and getting behind what is really happening in the brain and why.
More about The Perfect Meal: The Multisensory Science of Food and Dining:https://play.google.com/store/books/d...