Bowl Of Soup Research Articles

How a soup bowl and a coffee cup cool down

How a soup bowl and a coffee cup cool down

Development of a Prototype Solution for Reducing Soup Waste in an Institutional Canteen

Food waste has gained increasing attention and debate, given its economic, environmental, social, and nutritional implications. One-third of food intended for human consumption is wasted. Although it is present at all stages of the food supply chain, it is in the final stages of consumption, such as households and food services, that the problem becomes most evident. This work builds on a previous study by the same authors, which identified computer vision as a suitable technology for identifying and quantifying food waste in institutional canteens. Based on this result, this paper describes the proposal and implementation process of a prototype demonstration. It is based on a Raspberry Pi 4 platform, a ResNet-50 model adapted with the Faster Region-Convolutional Neural Network (Faster R-CNN) model, and an algorithm for feature extracting. A specially built dataset was used to meet the challenge of detecting soup bowls and classifying waste in their consumption. A web application was developed to visualize the data collected, supporting decision making for more efficient food waste management. The prototype was subjected to validation and functional tests, and proved to be a viable, low-cost solution.

Development and preliminary validation of a prediction formula of sodium and sodium-to-potassium ratio based on multiple regression using 24-h urines

Accurate measurement of sodium intake in the diet is challenging, and epidemiological studies can be hampered by the attenuation of associations due to measurement error in sodium intake. A prediction formula for habitual 24-h urine sodium excretion and sodium-to-potassium ratio might lead to more reliable conclusions. Five 24-h urinary samples and two Food Frequency Questionnaires (FFQs) were conducted among 244 Japanese participants aged 35–80 years. We conducted multivariate linear regression analysis with urinary excretion as dependent variables and eating behaviour and food frequency as independent variables. Empirical weights of sodium excretion and sodium-to-potassium ratio were extracted. Preliminary validity was also assessed by randomly dividing the subjects into development and validation groups based on the correlation coefficient between estimates by the prediction formula and urinary excretion. Taste preference, soy sauce use at the table, frequency of pickled vegetables intake and number of bowls of miso soup were extracted as determinants of sodium excretion. Correlation coefficients between the estimates and urinary excretion for men and women were 0.42 and 0.43, respectively, for sodium and 0.49 and 0.50, respectively, for sodium-to-potassium ratio. This prediction formula may provide more accurate estimation of sodium intake and sodium-to-potassium ratio than the food composition approach.

Analisis Kebutuhan Raw Material dan Penggunaan Mesin Guna Memaksimalkan Proses Produksi Pada UD Gajah Delta

UD Gajah Delta is a familly business managed by a husband and wife in the city of Sidoarjo, East Java. This trading business was started in the 2000s and still survives today. One of UD Gajah Delta's strategies to survive today is to maintain quality and pay attention to every detail of the voice of the customer. In fulfilling the demand for pans, meatball boilers, rice boilers, and soup bowls, UD has 3 factories and dozens of employees who help with the production process. Besides that, to help the success of the production process, there are various types of machines such as cutting machines, press machines, press roll machines, and punch machines. In order to maximize the production process at UD Gajah Delta, it is necessary to calculate the need for raw materials and the number of machines used to assist the production process. Calculating the need for raw materials and machines used can use the method of operation process chart (OPC) and multi product process chart (MPPC). So that it will know the amount of raw material requirements and the right machine in the production process.Keywords: Raw material, MPPC, OPC, Machine

Casting Lessons

Casting Lessons Leslie Jill Patterson (bio) Egan Anderson is a big boy. We say big not because Egan’s tubby or even tall, but big because the meat on his bones is so solid he can lift sofas, move refrigerators, trounce bullies without any help. And we say boy not because he’s the youngest hand at Eagle Hill Ranch (though he is) or because he’s incapable of keeping pace with the other trainers (we’ve already established he can kick some ass), but boy because, despite the rifle and bow he keeps well sighted-in and close at hand, what some might call the weaponry of manhood, there’s something adolescent about his laughter, which is less like a rowdy time and more like giggling. Too, his apartment resembles the ramshackle hangout of a college kid: stacks of dishes tilt in the sink; dirty clothes lie rumpled on the floor; there’s only one chair to sit in; and his roommate doesn’t have a bed, just a mattress. In fact, Egan’s so young, by a decade or more, that he still misses college—hence, the Cornhusker’s T-shirt and ball cap. While some cowboys brag about their women like they do their horses, Egan feels more comfortable debating veterinary issues—the threat of West Nile, the causes of colic—his biology degree from Vanderbilt the rope he uses to lasso everyone’s respect. But one night at The Grit, Egan spies a girl capable of making him want. She’s at the bar, eating dinner alone and drinking a glass of water. The Eagle Hill crew, we sit in our usual oversized booth. We’ve finished our meals, and it’s that moment when we [End Page 107] stall, looking for reason not to abandon the day and return to our empty homes, our separate nights. No one has seen this girl in town before, but we all notice the second Egan cocks his head toward her and smiles, so Billy Scales, the foreman in all matters, invites her to join us. When she does, Billy carries the conversation. Unable to speak, Egan stares at her. The girl won’t say why she’s in Colorado for the summer. It’s clear she likes the outdoors: her skin is ruddy from sunshine; her hair is straight, no fuss. Her clothes—a Nike T-shirt, a pair of faded Levi’s, and tennis shoes—hint at something athletic. Maybe she’s here to camp in the mountains. But she also avoids telling us where she’s staying and where she’s from, and though she smiles, she never laughs. With her water, she orders only a bowl of soup, so maybe she’s running from trouble. The signs are familiar to me, recent even, and I should probably warn Egan, but his face, the buzz of potential, makes me long to forget the lessons marriage sometimes teaches a woman. To the girl, Billy says, “Egan’s smart, a degreed man from a swanky university. We don’t know why he keeps us for company.” Egan nods but says nothing. Panic has settled in his eyes. Billy continues. “Unlike the rest of us, he knows more than just horses. He can coach anyone to fly-fish.” Egan doesn’t deny or confirm there’s a pond at Eagle Hill, stocked and ready for lessons. He looks down the throat of his beer bottle, fidgets. Billy lifts his napkin from his lap, swipes his mouth with it, then places it atop his plate. “Consider it an invite, Dolly. Any time.” Then he cues the rest of us, swinging his eyes toward the door. “Old folk hit the sack early or we’re creaky in the mornings, but Egan’s a kid. He’ll stay and visit.” The next afternoon, the crew is working colts in the round pen when Egan arrives after his townie day job at Scott Fly-Rod. His Jeep zips behind the barn. He unpacks his tack boxes and bolts into the office and shuts the door. He doesn’t bother waving at us. Billy says Egan didn’t leave The Grit till 1 a...

Assessing the Removal Efficiency of Murine Norovirus 1, Hepatitis A Virus, and Human Coronavirus 229E on Dish Surfaces Through General Wash Program of Household Dishwasher.

The performance of dishwashers in removing live viruses is an important informative value in practical applications. Since foodborne viruses are present in contaminated food surfaces and water environments. Insufficient washing of dishes typically makes a carrier of foodborne viruses. Dishwashers have shown excellent performance in removing bacterial pathogens, but very limited reports related to eliminate foodborne viruses on contaminated dish surfaces. Here, murine norovirus 1 (MNV-1), hepatitis A virus (HAV), and human coronavirus 229E (HCoV-229E) were experimentally inoculated on the dish surfaces (plate, rice bowl, and soup bowl). Plaque assay, 50% tissue culture infectious dose (TCID50), and real-time quantitative polymerase chain reaction (RT-qPCR) were conducted to determine their removal efficiency of them through the general wash program of household dishwashers. Using titration assay, MNV-1 and HAV were reduced by 7.44 and 6.57 log10 PFU/dish, and HCoV-229E was reduced by 6.43 log10 TCID50/dish through the general wash program, achieving a ≥ 99.999% reduction, respectively. Additionally, RT-qPCR results revealed that viral RNA of MNV-1 and HCoV-229E reduced 5.02 and 4.54 log10 genome copies/dish; in contrast, HAV was not detected on any dish surfaces. This study confirmed the performance of household dishwashers in removing pathogenic live viruses through the general wash program. However, residual viral RNA was not sufficiently removed. Further studies are needed to determine whether the viral RNA can be sufficiently removed using combination programs in household dishwashers.

Effect of serving containers on the consumer acceptance of Doenjang stew

AbstractThis study aimed to determine effects of serving containers on the consumer acceptance of doenjang stew. Consumer acceptance testing was conducted on two doenjang paste samples (i.e., commercially produced and traditionally produced doenjang, respectively) used to prepare doenjang stew by following a standard recipe (N = 88). In this experiment, the main variables included serving containers of doenjang stews: ttukbaegi (an earthen pot), a melamine bowl, and a disposable plastic cup. Consumers preferred doenjang stew made of commercially produced doenjang over traditionally produced doenjang stew regardless of the serving container. When doenjang stew was served in a disposable plastic cup, significant decrease in liking was observed in comparison with doenjang stew served in other containers regardless of the type of doenjang. Increase in the overall liking of doenjang stews was observed when served in ttukbaegi (an earthen pot) at appearance‐only evaluation condition. However, from results of taste evaluation, no difference in liking according to the serving container was observed. The change in the serving container affected product appearance evaluation, but not in taste evaluation. In other words, when tasting is involved, intrinsic factors such as taste or flavor have a greater influence on liking than extrinsic factors such as serving containers.Practical ApplicationsDoenjang is fermented soybean paste, which is typically included in a stew or soup recipe. Stew is typically served in containers of ttukbaegi or soup bowls. On the other hand, most consumer studies have utilized disposable cups or bowls for serving doenjang stews. In this study, whether serving containers affect the consumer acceptance of doenjang stews was investigated. Results of this study suggested that the impact of serving containers on the consumer acceptance of doenjang stew is minimal when tasting is involved in consumer evaluation; this result indicated that compared with serving containers, intrinsic factors affect consumer liking to a higher extent. These results can provide valuable information for the experimental design of future consumer studies on doenjang‐type food items.

Collaborations by Greg Masters et al

Reviewed by: Collaborations by Greg Masters et al Sparrow (bio) collaborations Greg Masters et al. Crony Books http://www.cronybooks.net/collaborations/ 140 pages; Print, $14.99 Olga says the cycle is overbut this house will stand Thus begins Collaborations, a book of poems written by pairs and threesomes (and occasionally foursomes) of poets in the East Village of Manhattan. Most of the poems are dated; the first, “Punk Is Dead,” is from a frosty December 2, 1978. (I’m just guessing at the weather.) All of them are cowritten by Greg Masters. The one quoted above was also by Tom Weigel. It was in 1978 that I returned to Manhattan, after almost seven years away. For a long time, everyone I met in New York had arrived in 1978. This was during the sunny, hopeful Jimmy Carter years—though Alphabet City (the eastern section of the East Village) could be explosively scary. The last dated poem in Collaborations is from an overcast March 7, 1982. (That’s another imaginary forecast.) The co-conspirator is the mythic Ted Berrigan. These poems are very “New York”—in particular, they are the writings of people becoming New Yorkers. I grew up in Manhattan, and I can sense when someone is attempting to transform into a Gothamite. It’s like learning a language: [End Page 163] With the sun and the copsAnd the drugs and the mugsGrass fortunes humid nothingSweet thigh disco nicety den (From “Living on Bananas” with Michael Scholnick and Vito Ricci.) How do you begin a collective poem? Usually with a description of the room you’re in, or a line from the conversation you’re having. One might argue that the success of a collaborative poem entirely depends on the exact moment that it starts. It’s like leaping into a turning jump rope. “Kiev” (cowritten with Tom Weigel) begins: Challah bread and a window seat.Two bowls of soup The Kiev was a Ukrainian restaurant on Second Avenue, which closed in 2006. Quite possibly, this poem was written on a placemat. In his biographical note, Bob Holman remarks: “I used to bring a portable TV to parties so we wouldn’t miss Saturday Night Live.” Is he suggesting that improv, which had recently emerged on mainstream television, was influencing poets? If so, he’s right. But the first rule of improv is, “Always say ‘yes’ to any prompt,” which isn’t true of these poetic explorations. One was free to say “maybe,” or “no,” or to change the subject entirely: Ohio, how I remember!Shook flat with thisnational phenomenon,call it Ferlin Husky. (That’s the beginning of “Untitled,” written with Gary Lenhart.) It should be remembered that these poems were composed by people surrounded by graffiti, even on the inner walls of subway cars. Collaborations is the closest I’ve seen to Cubist poetry. Though almost all the lines have semantic meaning, you feel you’re seeing a room in the shards of a shattered mirror. “Writing collaboratively was as much a social activity as an artistic endeavor back in those days,” Greg wrote in an email interview. “We were young and, for the most part, unencumbered with jobs or family obligations. . . . For [End Page 164] us back then, it was a downtown parlor game and literary team sport.” Many of these pieces are quite funny—at least according to my overactive sense of the absurd; for example: Get out of your apartment, youBritish moron. (From “The Good and the Restless,” composed with Steve Levine and Tom Weigel.) Rarely are the poems short, except for “Advice” (cowritten by Jeffrey Cyphers Wright): Now, voyageurs, wouldn’t it besilly to enjoy ourselvesat the expense of warlordswho pay for your penitence. This is perhaps the most political poem, as well. Cowriting poetic lines also seems like a form of psychotherapy for people too poor to afford therapists: Castle heartache, my Chevy for you.There’s room in the back. (From “Brown Alsatian Dirge” with Michael Scholnick and Tom Weigel.) I asked Greg how many collaborations were dropped from the book. “A good deal was left out,” he replied. “On some, the...

Soups and stews

There is nothing like a bowl of soup or stew to warm you up on a cold day and it is even more enjoyable if you have created the dish yourself. In this article, we will explore how to create tasty and enjoyable meals from seasonal vegetables.

Warm-Soup Proximity: The Spatiality of Eldercare in Hyper-Aged Japanese Society

Why do some people choose to live close to their elderly parents and how do they make sense of it? In Japan, multigenerational co-residence, a cornerstone of eldercare, has been replaced by a residential typology called kinkyo, living nearby. The optimal distance between the homes of family members, defined by the ability to deliver a bowl of soup before it gets cold, is considered a strategy to tackle the population aging. The purpose of this paper is to present a critical assessment of the intergenerational proximity which points to the need for further investigation of the role geographical distancing plays in future city planning. The qualitative data derived from individual narratives of four married daughters in Tokyo were obtained via online and mobile instant messaging interviews, through which real-life kinkyo situations are illustrated.

DAYA TERIMA KONSUMEN TERHADAP HIDANGAN UTAMA DI KANTIN SEHATI SEKOLAH VOKASI IPB

ABSTRACTThe main purpose of this study is to examine the consumer's acceptability to the main dish in the Sehati Canteen College of Vocational Studies IPB University, by comparing the consumer's acceptability between chicken katsu and chicken teriyaki dishes served. Main course (main course) is a staple dish of a complete menu arrangement served at lunch anddinner,the portion size is larger than the appetizer (appetizer). The main course or main course of Japan consists of a bowl of rice(gohan), a bowl of miso soup(miso shiru),pickled vegetables(tsukemono) and fish or meat. Similar to in Indonesia, rice is a staple food of the Japanese people. The most popular Japanese main course among teenagers today is Chicken katsu and Chicken teriyaki.
 Chicken katsu is a famous dish from sakura country with the basic ingredients of chicken meat wrapped in flour so that the texture is crispy outside and soft inside. Chicken teriyaki is one of the typical Japanese food made from chicken breast in fillets and then diced or elongated, cooked with teriyaki sauce. Preparation to make the main course in the Sehati Canteen College of Vocational Studies IPB University consists of preparation of tools and preparation of ingredients. The main dish processing procedure is divided into staple food processing, animal side dishes and vegetable dishes. The preparation stage is done to make chicken katsu,chicken is reported before processing while at the preparatory stage of making chicken teriyaki,chicken, rice, and salad are reported in a ripe state. The main dish favorite test was conducted organoleptic test with panelists who came from healthy canteen consumers. Based on the results of the favorite test and the results of the output of statistical analysis obtained that the panelists prefer chicken katsu dishes in terms of appearance, color, taste, texture and shape compared to chicken teriyaki.

Half Bowl of Mengpo's Soup

Half Bowl of Mengpo's Soup

Obituary for Professor Hideyuki Nakane

If I were him, I would have hesitated to become a psychiatrist. I would have because it is too easy to imagine how much conflict and pressure I would have had to bear as the son of a renowned psychiatrist in pursuing the same path. His father, Professor Emeritus Yoshibumi Nakane, is a distinguished researcher known for his outstanding achievements in the field of social psychiatry, and Hideyuki not only took on his father's research interests but made them his own specialty as well. He was already a lecturer at Nagasaki University when I arrived here as a professor in 2003. I was planning on treating him with certain “considerations” and courtesy as the son of the department's former professor. He, however, was just so gentle and genuine with an excellent character, as his given name so aptly expresses, that people said that his character made people respect his father even more. There may have been some who had unfounded suspicions of him just because of his position, but his devotion to research was unshakable, which was highly recognized at the WHO headquarters where he studied. Later on, he was promoted to associate professor at the Department of Psychiatry, helping me a great deal with a range of matters from teaching to human resources. I recommended him for professorship at the School of Health Sciences, solely on the basis of his character and work, both of which had been well received. He contributed to developing collaboration with the Red Cross in South Korea to help atomic-bomb survivors outside Japan. Thanks to that, Kyung Hee University and our university still exchange psychiatric residents to this day. Also, he was on the board of trustees of the Japanese Society of Gender Identity Disorder, and helped establish a multi-disciplinary liaison system for conducting conferences prior to introducing patients to treatment. In addition he was involved in the launch of a palliative care team at Nagasaki University Hospital, brought awareness to international studies on suicide prevention, and recently was working on field research at Kawauchi Village in Fukushima Prefecture to investigate the psychological impacts of the Fukushima Nuclear Power Plant disaster. By building up a long list of achievements, he was able to become the kind of clinician/researcher who could be trusted in these deceiving and transitory times. Hideyuki never complained about anything and was a quiet and strong person. He even attended a faculty meeting just before he passed away, battling the disease. I recall one episode when Hideyuki showed me an unexpected side of himself. There was a time when I was addicted to cooking with a Dutch oven. One day I made cabbage soup. I made it for my seminar students by stewing a whole cabbage with plenty of meat and spices. Perhaps drawn by the pleasant smell, Hideyuki wandered into the kitchen and asked if he could have some. “Sure,” I said, but I was a little surprised that Mr. Hideyuki, always so reserved, would take the trouble to ask for the same soup as the students. And there's one more episode to share with you. He had a low, calm voice, which is a great attribute for a psychiatrist to have, and he used that beautiful voice to his advantage at karaoke, where he would accept the honor of closing with the Japanese song ‘Scorpion Woman,’ just as everyone expected. While parting is never easy especially when it comes this prematurely, if I were to ask one question to him, I would ask him, “Did you do what you wanted to, to your heart's content?” I would have liked to have seen more of him just being himself, free and easy, as he did when he asked for soup, or as he did when he so enthusiastically sang ‘Scorpion Woman.’ The world is full of uncertainty right now, and I wish I could talk to him about our university, our department, psychiatry, and many other things. We will meet again in heaven, and when we do, let's have a bowl of cabbage soup together. Until then, it's time to say goodbye. Rest in peace, Hideyuki.

The unintended consequences of a bowl of soup

The unintended consequences of a bowl of soup

Sea Cucumbers

Sea Cucumbers Linette Marie Allen (bio) The sea where living creatures were at one time immersed is now enclosed within their bodies. —Italo Calvino Surely Calvino's right. If a sea cucumber doesn't enclose the sea within her body, then I can't name a creature who does. This crawler I've just lifted out of shallow water, in fact, is blob-like and leathery. Her complexion is a color bomb—clefts of clementine nailing nooks of nonda plum. When I turn her toward the moon, rays of pearl pellicle her backside. In my wet hands she feels roughly five pounds and looks the length of a rainbow lobster. She's been vacuuming oceans for years, traces of sea-mint inside, and poop, which she excretes generously onto sea floors, bowels like sage & tomato sausages cold-pressed in Italian kitchens. I tickle her tentacles and watch her withdraw. If I were Dalí, I'd paint her as a warped pickle on a Paris clothesline, her imaginary bloomers wetting wildflowers: corn-cockle, dog-violet, fireweed. Though the pearlfish and the Harlequin crab make their home in her rectum, I'd choose not to paint them. I might, however, feature her cousins—the sand dollar and the starfish—for the sea, it seems to me, must have everything in the world to do with stars, to do with fish, trickling sands. Sea cucumbers are omnivores. They eat with their mouths and their anuses. Sensing food on the surface of the seabed, a sea cucumber will burst forth its tentacles and yank microscopic morsels toward its opened head. Although sea cucumbers are brainless, heartless, bloodless, boneless, and blind, they are gluttons. I try to imagine a juvenile spaghetti worm, wonder whether it can feel the nerve ring spreading, sense the presence of something hidden lurking, hear anything at all when fingers lunge like starved children, about to offer a sacrifice. A juvenile spaghetti worm is translucent and lives among ocean drifters near the seabed. Smaller than a grain of rice, and probably polluted with tiny shreds of plastic in its backside, it has only the ability to pray away the danger, to wish it were a scorpion, an angler, a monster. And then the sea cucumber's hand—like the lacy treetops in a prized Paris watercolor—snatches it and sucks the life out of it. Its long arm bends to its mouth and releases what's left of the structure. The juice satisfies. It makes the cucumber feel alive again. But it doesn't stop there. The hand is accompanied by nine other hands and they go ballistic, gobbling up the worm's brothers and sisters and cousins—all young; and fiery; and mighty-fine looking. [End Page 140] What does it sound like, that initial suck? Does skin swoosh and swizzle like a toilet flushing after supper, like gale winds rustling bluebells? A flushing in slow motion like bricks breaking windows or belts beating lovebirds or needles violating vinyl, vinyl hissing and weeping for secretaries who'd always wanted to be singers—a fat kick to big knees around midnight? Perhaps my painting must be an illusion. With fresh sheet of canvas, white and clean and expecting, the scene re-cast: marble café table lampside with bowl of soup. Yes. Sea cucumber as lamp, her bowels as light, ocean drifters as marble, coral reef as table, and—because even an illusion must embody realism—pearlfish as soup. To capture the threat of the sea, I could certainly throw in a sea turtle or a jellyfish. Sea cucumbers are terrified of this lot, especially the latter, whether the Flower Hats or Cabbage Heads or Cannonballs. Any predator will trigger a 'fight or flight' response in the cucumber. It will flee into the belly of the coral, holding its breath, until the danger passes. If startled, it'll shoot its intestines through its anus. This shooting is white, stringy, sticky, and toxic. But it can't hold its breath forever and the pearlfish knows it. It knows that the cucumber's rectum is multi-purpose: for breathing, for reproducing, for absorbing nutrients from food. And if the pearlfish can't have its...

What Men are Made Of, and: Again the Mind Apart

What Men are Made Of, and: Again the Mind Apart Justin Wymer (bio) What Men are Made Of Animus, anus, junebugs in the britches.A voice with a father's jawline behind it.In line at the feedstore, staring at calves hauling shaped, then trying to read the wall.Dip-lipped, drowsy, never over suckling. I have a lump therefore a breast.I have similitude to how menverb nouning as too squirrely. I wear my nailsdelicate. Heresy's a pretty name forthe baby. Calling me Baby can beheretical, even in the mind, orso had said a man. To be clear: I didn't die from the pastor come get mefor over-avid honeysuckle consumption.Man, after all, must survive his station. His body is notational: crossstick / choke / center edge / scrape / let ring /rim shot / bell / edge the bell / let ring. What pleasure isn't notional? What man doesn't want to be beautiful? Let me rubthe angry blush from your ears. I'm sorryfor knowing how to please youbut letting knowledge stand for act: The wild grape vine swung across the ravine oncan't ever root, it crawls the hardwood torsoup to find where canopy slits to sun. [End Page 71] Again the Mind Apart I exist in memory and portent. No father or father yes. A man I met fell in love with a poet like the father of the man I ruined myself for. He talks of cruising in Kentucky, how many taps it takes to get to the center of longing. I never got the chance. Green hills, murmured into, I. Dog brought a deer hip to the door rug as a gift. Out of pride. Out of anger at those who live better. Hidden in proverbs, the child of eventual legal ravishing. We couldn't always pay for haircuts. On the table now a pack of cigarettes, lentil soup bowl, book of Spanish proverbs, passport, key, a tissue I hardly remember ruining. I would rather come from anywhere the anonymity loves. The looks drip off me like oil on a bulb. So I try to compass. To count the hair shops, escape into apothecaries where recipes promise reasons not to close. Try to bow like a dead man petitioning to see grass again. Collect laughter and unstifle it. Who told you that, I want to ask, was it about the stain above my pocket? Drink more acid, rub the oily yellow peel over my hands before washing, not say "hands" too often, let them linger on my shoulder without thinking we're figures hanged in a cave together, and buy some house shoes. To be my own conduit, a single louse caught in a wave, trying to say yes. At dawn I put on my face again. I breathe out faded envelopes. One thought is a dale, the gift of green murmur; one, a humming pelvis; one, a man confused at the twenty-nine jasmine hanging from his heart. [End Page 72] Justin Wymer Justin Wymer is an Appalachian poet, editor, and educator. He has been awarded fellowships from the University of Iowa, Spanish Ministry for Culture and Sport, Academy of American Poets, Radcliffe Institute, and Harvard Office for the Arts as well as a Rockefeller International Experience Grant. Currently, he is pursuing a PhD at the University of Denver, where he curated a folio on queer-trauma-related literature for Denver Quarterly. His first collection, Deed, won the 2018 Antivenom Poetry Prize and will be published by Elixir Press in 2019. He lives in Denver. Check out his website at justinwymer.com. Copyright © 2019 University of Wisconsin Board of Regents

Architecture, Its Histories, and Their Audiences

In July 1897, The Studio , a British journal devoted to the Arts and Crafts movement, published the first part of an article titled “Some Glasgow Designers and Their Work.”1 It introduced readers to the work of Frances Macdonald, her sister Margaret, and the man Margaret would marry in 1900, Charles Rennie Mackintosh. The article's author, Gleeson White, former editor of The Studio , turned his attention to Mackintosh only after discussing and illustrating the work of the sisters. The journal continued to showcase the group's members, bringing them to the attention of figures such as Frank Lloyd Wright in Chicago, Joseph Maria Olbrich and Otto Wagner in Vienna, and Grand Duke Ernst Ludwig in Darmstadt. The impact of this exposure on the Macdonalds and Mackintosh is a story that is well known.2 Celebrated architects and their patrons were not the only audience for the articles in The Studio highlighting the designers’ work in the Glasgow tearooms. Catherine Cranston, who commissioned most of the work by Margaret Macdonald and Mackintosh that appeared in the journal's pages, was undoubtedly pleased to see it accorded such attention. But, in a period when architecturally driven tourism was not yet part of any business plan, Cranston was primarily concerned with attracting Glaswegians to her tearooms to have a cup of tea, accompanied by maybe a bowl of soup or a slice of cake. As her native city's most successful businesswoman across the course of the last decades of the nineteenth century and the first decades of the twentieth, Cranston was not as interested in the international design press as she was in making money in ways that nonetheless served her fellow Glaswegians (she bequeathed her considerable fortune to care for Glasgow's poor).3 To understand the impact of the Macdonalds’ and Mackintosh's …

Augmented Flavours: Modulation of Flavour Experiences Through Electric Taste Augmentation

In recent years there has been a growing interest in the potential benefits and new applications that may be afforded by incorporating digital flavour augmentation technologies into traditional eating and drinking experiences. Although many studies have shown how controlled olfactory, visual and auditory cues can impact flavour experiences, there has been a relatively small amount of work that has investigated the utilisation of digital gustatory (taste) augmentation in the same context. Hence, we have created two utensils, a pair of chopsticks and a soup bowl, that apply controlled electrical pulses to the tip of the tongue during consumption in order to augment flavours through electrical stimulation. As such, in this paper we present a study that aimed to evaluate the impact of electric taste augmentation on two types of eating experiences: consuming mashed potato and miso soup. Based on this study, our findings demonstrate that 1) significant increases in perceived saltiness and sourness can be achieved when consuming unsalted mashed potato and 2) significantly higher ratings of sourness can be achieved when consuming diluted miso soup.

Reflections on My Lifetime Teacher: Dr. Willem J. Kolff.

Reflections on My Lifetime Teacher: Dr. Willem J. Kolff.

Improvement in Skin Conditions by Consumption of Traditional Japanese Miso Soup and Its Mechanism

The present study was undertaken to determine the beneficial effects of miso soup consumption on the skin. The women were divided into two groups: the first group consumed three bowls of miso soup per day (miso-consuming group) and the second group consumed three bowls of soup per day without miso (non-miso-consuming group or control group). The women in both groups continued their respective routines every day. Before and after the 2-week trial, the stratum corneum water content, elasticity, sebum amount and skin texture of both their cheek and corner of their eye were analyzed. The skin texture was measured according to the images taken through a digital microscope. The women in the miso-consuming group had a significantly higher the stratum corneum water content, and their skin elasticity and texture improved compared with those in the non-miso-consuming group. There was no significant difference in the sebum amount between the two groups. The questionnaire on individual skin conditions showed that consumption of miso soup tended to improve smooth make-up application. In addition, miso extracts were prepared to examine the effect on ceramide synthesis of epidermal keratinocytes using cultured cells. The findings revealed that miso extracts increased mRNA expression and activity of β-glucocerebrosidase, an enzyme involved in the synthesis of ceramides in the stratum corneum. These results suggest that daily intake of miso soup may improve skin moisture and some ingredients in miso may stimulate the increase of ceramides in the stratum corneum.