By Gavin Weightman
Tracing the lengthy pre-history of 5 twentieth-century innovations that have remodeled our lives, Gavin Weightman unearths a stupendous solid of scientists and encouraged amateurs whose ingenuity has given us the plane, tv, bar code, pc, and cell phone. now not this sort of innovations could be attributed to a lone genius who stories a second of notion. approximately all thoughts exist within the mind's eye sooner than they're eventually made to paintings through the challenging graft of inventors who draw at the discoveries of others.
While the discoveries of scientists have supplied very important wisdom which has made innovation attainable, it's a revelation of Weightman's research that it truly is regularly the novice who enjoys the "eureka moment" whilst an invention works for the 1st time. full of interesting tales of fight, contention, and the ingenuity of either well-known inventors and hundreds and hundreds of forgotten humans, Weightman's beautiful paintings is a triumph of storytelling that provides a clean tackle the making of our glossy global.
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Additional info for Eureka: How Invention Happens
One of the theories Mattes’ lab has considered is whether sensitivity to fat correlates with body weight: If you are sensitive to it, perhaps you avoid fats and have less fat in your diet. ” As a result, the museum is collecting information on participants’ eating habits and body types. Between tasting trials, Archer walked me through a series of tasks, including listing how often I eat fatty foods like salad dressing, peanut butter, and eggs and measuring my height, weight, fat mass, and body fat percentage.
She’s here today as a volunteer for the atelier, a first-of-its-kind project run by a nonprofit called Cosmetic Executive Women. IN A L I T T L E U P S TA I RS ROOM 29 30 W E H AV E T H E T E C H N O L O G Y Since 2001, the group has been bringing “olfactotherapy,” or scent therapy, to patients in 16 French hospitals, the wards where the people are dealing with the loss of smell as a side eff ect from head trauma, stroke, or chemotherapy following cancer. But Ambroise Paré, on the border of Paris and its western suburbs, has very special patients with very special smelling problems.
It’s like licking a battery terminal. “Everything in my mouth just wants to curl up,” I manage to report. “My tongue wants to fold itself in half. But it doesn’t taste to me like particularly anything. ” We try again with a new cup, this time a moderate solution of calcium lactate, another calcium salt. Tastes like tap water, I say with a shrug. Dirty 16 W E H AV E T H E T E C H N O L O G Y tap water, Tordoff suggests. Maybe a bit of a chalky aftertaste, I say, and then immediately suspect myself for tasting chalk, which Tordoff had also already tossed out as a descriptor.