The Science of Taste Or: Why Dry-Aged Meat Is So Damned Delicious
Dry-aged meat is crazy expensive. But oh man is it delicious. The dean of food science writers, Harold McGee, writes in Lucky Peach Issue 2 about what makes it taste so good—and what makes other things taste, well, not so good. Proteins, carbohydrates, and fats are the building blocks of living things, but they don’t…
Sex Change in the Pulps: Demonic Shapeshifters, Feminist Conspiracies, and Wacky Erotic Shenanigans
In many ways the science fiction pulps and the science fiction novels of the pulp era were conservative when it came to gender matters. Women – if they appeared at all – were usually relegated to the roles of girlfriends or victims, and sex was never mentioned. Compared to the romance, detective, and especially the…
Sony Internet TV is Smarter on the Inside
We all know that the way we view television is changing. In fact, between YouTube, Hulu, DVR backlists and Netflix, most of us barely watch actual TV at all. So if appointment programming is a thing of the past, what’s next? You deserve nothing less than the seamless integration of all the content you want,…
