In an interview, provocatively titled "The Wondrous World of Three Pounds of Meat" (in reference to the brain), author Jonah Lehrer discusses
Imagine, his new book about the roots of creativity. Highlight:
When it comes to creative problems, if you've got a feeling of knowing
then you should keep on paying attention. You should drink that triple
espresso, you should chain yourself to the desk. But in any creative
process, at some point you hit a wall—you get stuck. At that point, you
should go and take a long walk, let yourself daydream. Then a fresh
insight is more likely to occur to you. You might even want to have a
beer. A study came out showing that undergraduates who were too drunk to
drive solved 30% more creative puzzles than those who were sober.
Link to story.
Elsewhere, the Daily Mail reports that
nose jobs are on the decline among young Jewish women. I'm happy for anyone who has a nose they feel good about, whether it's the nose they were born with or a nose they purchased from a surgeon, but I think this is a good sign that more people are accepting a wider definition of beauty. The Mail suggests:
Today's stars and taste-makers are ethnically diverse and women are encouraged to value the features that make them stand out from the pack.
Finally, the New York Times reports on non-native chefs of ethnic cuisine. While completely non-dance related, there are still some parallels to the experiences of native and non-native ethnic dancers that may be of interest to readers.
Distance may allow a chef to
explore traditions without the baggage of having to follow Mom’s recipes
to the letter, even if the goal is to stay true to the original dishes.
“My greatest gift is that I don’t have a Mexican
grandmother,” Mr. Bayless said, “so I can look at all Mexican
grandmothers as equal. If you grew up with this food, you’ll defend to
the death the way your family makes a dish. So sometimes, with lots of
experience, you can speak with a bit of a broader perspective.
Full Article:
Cuisines Mastered as Acquired Tastes.
Written from a different perspective, the author of the NYT piece (Francis Lam) follows up in a discussion with a Chinese-American colleague, offering equal, uh, "food for thought."
Link:
Is it Fair for Chefs to Cook Other Cultures’ Foods? Two immigrant sons hash out what it’s like to have your food shunned and celebrated in America by Francis Lam and Eddie Huang