Outsourcing to India
OK ... I'm getting sick and tired of this topic in the business news, in the general news -- just about everywhere I look, I see the cries of lost jobs thanks to cheap Indian labour. If you're unlike me, and you haven't got your fill of moaning and whining yet, here are a few news articles to top yourself up with.
BusinessWeek's cover article from their December 8/03 issue covers the topic very well.
BusinessWeek's cover article from their March 1/04 issue is yet another look, yet a slightly different angle -- and yes, it sells magazines!
Wired Magazine even got into the fray with their Feb. 2004 issue.
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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