Two summers ago, scientists removed a tiny piece of flesh from Philip Ball’s arm and turned it into a rudimentary “mini-brain.” The skin cells, removed from his body, did not die but were instead transformed into nerve cells that independently arranged themselves into a dense network and communicated with each other, exchanging the raw signals of thought. This was life—but whos...(展开全部)

Two summers ago, scientists removed a tiny piece of flesh from Philip Ball’s arm and turned it into a rudimentary “mini-brain.” The skin cells, removed from his body, did not die but were instead transformed into nerve cells that independently arranged themselves into a dense network and communicated with each other, exchanging the raw signals of thought. This was life—but whos...(展开全部)

What separates your mind from an animal's? Maybe you think it's your ability to design tools, your sense of self, or your grasp of past and future – all traits that have helped us define ourselves as the planet's preeminent species. But in recent decades, these claims have been eroded, or even disproven, by a revolution in the study of animal cognition: take the octopuses that ...(展开全部)

What separates your mind from the mind of an animal? Maybe you think it's your ability to design tools, your sense of self, or your grasp of past and future - all traits that have helped us define ourselves as the pre-eminent species on Earth. But in recent decades, claims of human superiority have been eroded by a revolution in the study of animal cognition. Take the way octop...(展开全部)

What separates your mind from an animal's? Maybe you think it's your ability to design tools, your sense of self, or your grasp of past and future – all traits that have helped us define ourselves as the planet's preeminent species. But in recent decades, these claims have been eroded, or even disproven, by a revolution in the study of animal cognition: take the octopuses that ...(展开全部)

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the ...(展开全部)