Buzz
Life-saving facts, free space travel posters, the true nature of barbecue (and the myths around it), how air traffic controllers keep planes flying safely, and much more await you in this week's Mytour Brain Buffet.
Welcome to Mytour's Monday Brain Buffet, a collection of fascinating podcasts, interviews, articles, and other media designed to inform, inspire, and help you start your week on the right note.
Small Facts That Could Save Your Life One Day
Never underestimate the power of trivia—or small nuggets of knowledge that could make a big difference when you need it most. In this thread at Quora, one user posed the simple question: “What are some small facts that might save your life one day?” The responses were incredible, offering everything from basic advice like avoiding talking and walking simultaneously to more life-saving insights.
The human brain cannot truly multitask. Walking and talking on a cellphone involve multiple areas of the brain. Rather than processing both tasks at once, the brain rapidly alternates between these two cognitive activities.
Consider the classic example of the
act of walking and chewing gum
. We can easily walk while chewing gum in a busy city filled with traffic and other dangers. This is because one of these tasks—chewing gum—is not mentally demanding.
On the other hand,
talking and walking on a street are both cognitive tasks
. Research indicates that pedestrians do not adequately assess their surroundings for safety while speaking on their cell phones. The challenge arises from managing two tasks that both require cognitive focus.
For the more sophisticated, particularly to me as a recovering physicist:
Here are a few small facts about surviving cold weather, grounded in the principles of thermodynamics:
Some basic thermodynamics:
1.1) Heat moves faster through liquids than through gases (like air).
1.2) Heat moves more quickly through liquids or gases when they are in motion.
Some practical survival tips based on these principles:
(a) If you're in a cold environment and at risk of hypothermia, staying dry is crucial. Wetness will speed up your heat loss.
(b) If you're exposed to cold and at risk of hypothermia, seek shelter from the wind. Burying yourself in snow can help as well—your body can warm the air trapped around you in the snow. This still air transfers heat more slowly than the wind-blown air around you.
(c) In a cold climate with hypothermia risk, adding extra dry, bulky material to your clothing can help. This increases the volume of still air around your body, which will transfer heat more slowly than the air moving outside your layers of clothing.
In conclusion, this entire thread is worth a quick read. You'll find plenty of useful information—some of which you probably already know, and some that might be new and helpful in the future. [via Quora]
The Debate Over 'Barbecue' and What Barbecue Truly Is
Barbecue, both as a dish and as a cultural phenomenon, is distinctly American. But what does barbecue really mean? At Kottke and also at Eater, the search to clarify how something so seemingly simple can be so full of rules and qualifiers starts in earnest, especially in a culture where we often bend food terminology. Chris Fuhrmeister at Eater lays down the law:
When it comes to American barbecue — though I won't try to define other global barbecue traditions — there are definite right and wrong ways. There's room for some variation, but well-meaning 'barbecue' enthusiasts across the nation are committing blasphemy every day. Before outlining what barbecue isn’t, it’s crucial to clarify what it is:
Pork that is slow-cooked with smoke.
However, Tim Carmody points out that while this definition is a good start, it’s an amusing oversimplification, considering:
This is contentious because 'barbecue' is also used to describe:
n. other slow-cooked smoked meats, such as beef
v. the process of cooking or consuming such meats,
v. grilling anything outdoors,
n. a grill used outdoors
a. a type or flavor of sauce, potato chips, and various other foods
and so on.
It's also interesting because, as Fuhrmeister points out, this is an American issue, and Americans tend to be more flexible with food terminology than people in other parts of the world. For example, Cognac must come from Cognac, champagne from Champagne, and so on. In the U.S., there are various regional terms and customs around food (soda vs. pop, sub vs. hoagie, etc.), and while we’re competitive about where and how food is best made, we’re generally open-minded when it comes to definitions. This might be why 'barbecue' has evolved to mean so many different, though related, things.
Our take? It’s all delicious, but as Carmody concludes in his post, one thing is certain—the barbecue debate has it all. It’s a regional rivalry, with countless distinctions about style, sauce, and cooking methods, and even arguments about its very essence: pork. Some will fight for their beloved beef, while backyard cooks claim they’re ‘barbecuing some chicken,’ despite what the experts say. It’s fascinating, but ultimately, it’s all tasty. [via Kottke and Eater]
How We Track Every Plane in the Sky in Real-Time
Air traffic controllers have an incredibly challenging job. They work long hours, make high-stakes decisions, and often rely on outdated technology to do their work. But how do they manage it all? This video from DNews delves into how air traffic control systems work, the technology behind the scenes that allows controllers to track every aircraft’s position in real-time, and how they ensure that all planes safely reach their destinations without colliding. [via DNews]
The Ultimate Instant Pho
If you haven’t experienced pho, the incredible Vietnamese noodle soup that’s nothing short of life-changing, you’re missing out. Make sure to fix that as soon as possible. And if you want to bring that same delicious taste to the office or enjoy it in the middle of the night when your favorite pho restaurant is closed, instant pho is the answer.
I get it, it sounds crazy. But the team at Lucky Peach went all out, testing ten different instant pho bowls, and the resulting review is truly something to behold. You’ll not only discover which instant pho reigns supreme (spoiler: Oh! Ricey Pho Ga takes the top spot), but you’ll also get a deep dive into various instant pho options with excellent commentary throughout. [via Lucky Peach]
How Movie Sound Effects Are Created
Every film you’ve watched has had a team of sound experts working tirelessly in the background to craft the sounds and effects that make each scene come alive. And I'm not just referring to the music or the massive, explosive sound effects.
From the sound of cars splashing through rain to the clattering of plates and glasses in the background of restaurant or coffee shop scenes, all these noises aim to reproduce the real world—and this short video tells the story of the people behind these sounds. From BoingBoing:
Director Daniel Jewel takes us behind the scenes into the fascinating world of foley artists Pete Burgis and Sue Harding, who craft sound effects using techniques that may seem strange but are perfect when paired with the right visuals.
I’ve always had a soft spot for this type of work, even going back to the golden age of radio drama when people used things like hollowed-out coconuts to simulate the sound of galloping horses. It’s always amazing to see how these sounds come to life. [via BoingBoing]
NASA's Vintage Travel Posters for a Space Age We’ve Yet to Experience
NASA’s Jet Propulsion Laboratory has created a collection of beautifully designed posters inspired by the vintage travel poster style of the early 1900s. They’re all available for free download. Get them printed, framed, and hang them on your walls to bring a touch of outer space into your home.
From a futuristic travel poster promoting a tranquil planet called 'Earth' to a thrilling trip to Kepler-16b, which boasts two suns in the sky, these designs are sure to spark your imagination. Visit JPL to check them out—you’re bound to find one that catches your eye. [via NASA]
That’s all for this week! If you come across any thought-provoking articles, captivating podcasts, insightful videos, or anything else you think would be a great fit for Brain Buffet, feel free to share it with us! You can email it to me, leave a comment below, or send it however you’d like.
Title GIF by Nick Criscuolo. Additional photos by US Army Alaska, Chuck Falzone, and Walter Glenn for Lucky Peach.
