Other Discover Articles of Note
From the November issue, here are some other articles that was of interest:
Appeal of the Rare - the world's largest ball of twine; the world's largest ball of barbed wire; rare things worth hundreds of thousands of dollars; why? Why are humans attracted to the biggest whatever? or the smallest? or the weirdest? Check out this article for some remarkable insights into how and why we perceive things the way we do.
Is there a Biological limit to life? - we're growing older and older -- but is there an upper limit to life?
Secret Life of Ants - check out the interesting world of ants. And if you're really into ants, check out the Ant Colony site!
The first chef
First came fire ... and then, as the camera shifts to the soon to be late-village idiot, you're left wondering -- just what was going through that mind -- and food is put on the fire, for the first time, and cooking is accidentally discovered by humanity. The first chef is ridiculed by grunts, then the local thug tries a sample of the burnt carcass, and soon, everybody gets queued at the McDonalds drive-thru. What happened? Richard Wrangham of Harvard believes there's more to cooking than evolutionary history would have you believe. Wrangham points out that there is no way homo sapiens could survive on just raw food. Raw food just doesn't give up calories as easily as cooked food -- and raw food makes the digestive system expend more energy to get at those calories. Cooking on the other hand breaks complex molecules down, allowing the digestive system to make easy work of them -- and cooking also softens food, allowing the body to get to the calories with less effort...
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