Science and hip-hop? "Never the twain shall meet," you may cry, and until recently, I'd have agreed with you on that one, fo' shizzle. But then I stumbled across a collaboration which challenges that assumption.
I’ve recently started a job at London’s Science Media Centre, an organisation that tries to ensure science is reported responsibly, as senior press officer for mental health.
Picture the scene. It’s the future and you've just rolled out of bed, swallowed your “full English breakfast” pill, washed down the day's Soma with a cup of (insert futuristic prefix here)-coffee and, as your media hub burns the day’s news directly into your hippocampus, it’s time to decide what to wear to the office (or wherever it is you go every day in a post-apocalyptic wasteland).
Through the years science has inspired many artists and some scientists have been driven to create art by the beauty they have witnessed during their work in the lab.
"Can art and science ever be reconciled?" fret various pundits periodically, wringing their hands about the fundamental disconnect between two seemingly divided worlds.
The above question was posed by Vincent M. Holt in 1885 in his book of the same name, and now, having munched on a choice selection myself, I can offer an answer to that question: because they taste pretty awful and have a horrible texture to boot.The topic was also the subject of a recent TED talk, in which Marcel Dicke proclaimed that insects can hold their own against meat in terms of flavour.
Haeckel's Actiniae We like to keep things topical here at Creatology and, with that in mind, I’d like to talk about a book published in Germany at the turn of the 20 th -century.
The inevitable evolutionary effects of global warming no.1: Homo sapiens