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Man vs. MachineTechnology continues to advance at a rapid pace. It may sound quaint today, but not so long ago, computers battled humans for supremacy at the game of chess. The challenge of building a computer program capable of defeating the best of human-kind at chess was one of the original grand challenges of the fledgling field of artificial intelligence. On one side were dedicated scientists and hobbyists who invested decades of effort developing the software and hardware technology; on the other side were incredibly talented humans with only their determination and preparation to withstand the onslaught of technology.The man versus machine battle in chess is a landmark in the history of technology. There are numerous books that document the technical aspects of this epic story. The human side is not often told. Few chess players are inclined to write about their man-machine encounters, other than annotating the games played. This book brings the two sides together. It tells the stories of many of the key scientists and chess players that participated in a 50-year research project to advance the understanding of computing technology."Grandmaster Karsten Müller and Professor Jonathan Schaeffer have managed to describe the fascinating history of the unequal fight of man against machine in an entertaining and instructive way. It evoked pleasant and not so pleasant memories of my own fights against the monsters. I hope that their work gives you as much pleasure as it has given me." - From the Foreword by Vladimir Kramnik, 14th World Chess Champion
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Here, each introduced with a brief, pungent or witty commentary, are 1,000 of the sweetest sugar-coated pills in all chess literature presented in author Irving Chernev's 1,000 Best Short Games of Chess. Author Irving Chernev's 1,000 Best Short Games of Chess offers descriptions of the winning moves are elaborated by commentary and anecdotes.
The act of eating defines and redefines borders. What constitutes "American" in our cuisine has always depended on a liberal crossing of borders, from "the line in the sand" that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between "our" food and "their" food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between "us" and "them." The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging. Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University.
From handling of the chessmen you infer the secret springs of human character. To pluck the enemy chessman between your fingers and replace it with your own reveals the cultivated, well-bred killer who cannot stand the sight of blood; knock the chessman over with a small click of wood on wood tells of an aesthetic craving for the fatal instrument, of one more passionate than violent; to push the piece from its intended square is signal of aggressive character and plainly indicates that power is the motive for committing murder; some will hold the captured piece and caress it nervously: these kill from cowardice; those who seem apologetic, taking pawns reluctantly, kill for noble reasons; and he who clears the board with one great sweep of his hand will kill from lack of hope, defeated by the prospect of defeat, as did my father only death could mate.
Food has played a major role in funerary and memorial practices since the dawn of the human race. In the ancient Roman world, for example, it was common practice to build channels from the tops of graves into the crypts themselves, and mourners would regularly pour offerings of food and drink into these conduits to nourish the dead while they waited for the afterlife. Funeral cookies wrapped with printed prayers and poems meant to comfort mourners became popular in Victorian England; while in China, Japan, and Korea, it is customary to offer food not only to the bereaved, but to the deceased, with ritual dishes prepared and served to the dead. Dying to Eat is the first interdisciplinary book to examine the role of food in death, bereavement, and the afterlife. The contributors explore the phenomenon across cultures and religions, investigating topics including tombstone rituals in Buddhism, Catholicism, and Shamanism; the role of death in the Moroccan approach to food; and the role of funeral casseroles and church cookbooks in the Southern United States. This innovative collection not only offers food for thought regarding the theories and methods behind these practices but also provides recipes that allow the reader to connect to the argument through material experience. Illuminating how cooking and corpses both transform and construct social rituals, Dying to Eat serves as a fascinating exploration of the foodways of death and bereavement.
Chess Strategy for the Tournament Player is the fifth volume in Grandmaster Lev Alburt's Comprehensive Chess Course series. Endorsed by world champion Garry Kasparov as revealing "the once-secret Russian method of chess training," this uses only materials and techniques that worked well in the former USSR. It contains hundreds of strikingly beautiful positions arranged by difficulty and designed to sharpen tactical recognition and vision. Nothing is left to chance in this work. All materials have already shown their worth in Russian chess instruction.
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: Whipped Creamsicle Topping--a foam; Cherry Dream Cheese--a protein gle; Lemonade with Chameleon Eggs--an acid indicator; and more!