Paige Brown Jarreau is a graduate student at LSU. Her PhD thesis is on the science of science blogging. To collect data for her project, she has setup an online survey for science bloggers, which you should be taking if you are a science blogger.
As the role of science blogging expands and diversifies in today’s science news ecosystem, the practices and routines of science bloggers remain under-studied.
The goal of my project is to survey science bloggers about their blogging practices. Please take this survey if you consider yourself to be a science blogger.
-Paige Brown Jarreau
I have taken the survey and found the self-reflection inherent in the process rewarding in its own right.
The phrase “must read” gets used too lightly. In this case, however, I must insist you read Adam Rutherford in The Guardian. Rutherford summarizes why we should respect the scientific discovery of James Watson, why we should shun the failed humanity of the man, and why this is far from a unique problem in the history of science.
Here’s our challenge: celebrate science when it is great, and scientists when they deserve it. And when they turn out to be awful bigots, let’s be honest about that too. It turns out that just like DNA, people are messy, complex and sometimes full of hideous errors. – Adam Rutherford
HT: Alok Jha
Editor’s Note: A strip from Danielle Corsetto’s Girls with Slingshots reminded us of Ben’s inaugural post here at The Finch & Pea. Excerpt from post originally published 30 August 2012.
Adapted from “Girls with Slingshots #1882″ by Danielle Corsetto (All Rights Reserved – Adapted & Used with Permission)
Good food, sexy food is the result of passion and science. We talk a lot about passion in cooking, but passion alone can’t make a chocolate mousse cake. Passion can’t ensure efficient heat transfer, make proteins bind, crystallize molecules, or drive chemical reactions. There is science in your food, even if you don’t know how it got there.
I’m here to introduce you, the patrons of The Finch & Pea, to some delicious nosh, to stoke your passion for cooking, and to help you understand how cooking works.
Understanding the science behind a recipe – what the ingredients really are, how they interact with each other, how they change when you manipulate them – will make you a better cook, chef, and diner. When I go to write a cake recipe, knowing flour type composition, hydration ratios, chemical reactions of leavening agents, and methods for strengthen emulsions drastically affects the success of the recipe. Cooking isn’t just about passion. It’s about words you heard in chemistry and physics class. Words like heat conductivity, melting point, vaporization temperatures, phase transition, pressure effects on physical states, hygroscopic minerals, and density differentials all play an important role in almost every aspect of cooking.
Together we are going to explore the science behind everyday cooking. Why should you salt a steak an hour before cooking, but never right before? Why shouldn’t you use vanilla extract? How can baking soda ruin your cookies? How does granulated sugar “cook” your strawberries when poured over top?
Originally posted on Marie-Claire Shanahan’s personal blog, Boundary Vision, on 27 August 2014.
The submission deadline for provisional topics and titles is 10 September 2014.
Diving headlong into motherhood this year has meant less blogging (obvious to anyone who subscribes here…), but it has also made me think a lot more about the scientific life that I would hope for my new daughter and girls like her. Currently her research interests include ceiling fans, her toes, her soother, the dogs and the penguins at the Calgary Zoo. But should she be interested in pursuing science as a career, what would I want her to know? Continue reading