Saturday 5 March 2016

It's a Pattern: London Rioters Are Leaving Bookstores Untouched

Confronted with all this evidence, The Huffington Post poses a couple vexing questions: "Did the bookstores survive because the rioters respect reading--or because they simply don't care about books? Is this a positive or a negative sign for the future of the industry?" Most people seem to be embracing the theory that the rioters simply didn't want books, particularly in the digital age. "The only shop NOT looted down the road from where I live was Waterstones," British author Patrick French tweeted. "I guess the rioters have Kindles--bought or looted." Martin Fletcher touched on a similar theme at the end of a report for NBC News. "A final thought that may say a lot about our times," he concluded. "In this shopping center every store had been looted but one, the book store." The "underlying message for bookshops," The Economist adds, is "hardly front-page news: looters, like more conventional consumers, are all too happy to ignore their wares."
Big Green Bookshop co-owner Simon Key, however, suggests the rioters may have been motivated more by economics than pure consumer desire. "The people who were doing this were mainly going for phone shops, high fashion shops and HMV, looking for stuff that they could sell on," he told The Financial Times. "Bookshops weren't top of the list."
Today, as the rioters spill into Britain's courthouses, we're gaining additional insight into who the young, enigmatic looters are and what motivated them to wreak havoc on England's streets, though news outlets are issuing somewhat conflicting reports. The AP, for example, says that the 1,000-plus people who have been arrested--some of whom are as young as eleven--share a deep sense of "alienation." One 19-year-old looter who did not appear in court explains, "Nobody is doing nothing for us--not the politicians, not the cops, no one." The AP adds that "the rage has appeared to cut across ethnic lines, with poverty as the main common denominator." A BBC infographic today suggests the rioters are primarily young--anywhere from 15 to 24--and male.
But other reports complicate that picture of young men struggling with poverty and social deprivation. The New York Times explains that while many of those who were remanded for trial hailed from an "underclass of alienated young people, with no jobs and few prospects," some of the young men and women came from affluent, middle-class communities and included a graphic designer, a postal employee, a dental assistant, a teaching aide, and a forklift driver. Sky News adds that one of the rioters who stole $8,000-worth of goods from a Comet store was a student at the University of Exeter and a daughter of a successful businessman. Many of those who appeared in court had no previous convictions, Sky adds. The Guardian, meanwhile, points to one suspect who had 96 previous convictions for theft.
So where does that leave us on the question of why the rioters refrained from looting and burning bookstores? The most likely explanation appears to be that the rioters were more interested in high-end clothing and electronics than books, for economic and personal reasons. But a Guardian article yesterday suggests the rioters may have been more principled about what they stole and what they didn't than one might think. The paper recalls how one person expressed indignation when a fellow looter reached for a hand-stitched wedding dress:
When another group finished ransacking a pawnbroker's and started cleaning out a local fashion boutique, an angry young black woman berated one of them. "You're taking the piss, man. That woman hand-stitches everything, she's built that shop up from nothing. It's like stealing from your mum."
A girl holding a looted wedding dress smiled sheepishly, stuck for anything to say.

Wasabi

Wasabi

From Wikipedia, the free encyclopedia
For other uses, see Wasabi (disambiguation).
Wasabi
Wasabia japonica 4.JPG
Scientific classification
Kingdom:Plantae
(unranked):Angiosperms
(unranked):Eudicots
(unranked):Rosids
Order:Brassicales
Family:Brassicaceae
Genus:Eutrema
Species:E. japonicum
Binomial name
Eutrema japonicum
Matsum.
Wasabi (わさび(山葵)?, earlier 和佐比Eutrema japonicum/"Wasabia japonica")[1] is a plant of the Brassicaceae family, which includes cabbageshorseradish, and mustard. It is also called Japanese horseradish,[2] although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.[3] The origin of Wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture.[4]

Uses[edit]

Fresh wasabi stems for sale atNishiki Market in Kyoto
Wasabi crop growing on Japan's Izu peninsula
Wasabi is generally sold either as a stem, which must be very toothpaste tubes.[5] Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem[6][7] of the plant, with the characteristic leaf scar where old leaves fell off or were collected.
finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel
In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem; once the paste is prepared, it loses flavour in 15 minutes if left uncovered.[8] In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor.
Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi stems.
Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack.

Surrogates[edit]

Wasabi is difficult to cultivate, and that makes it quite expensive. Due to its high cost, a common substitute is a mixture ofhorseradishmustardstarch and green food coloring. Outside Japan, it is rare to find real wasabi plants. Often packages are labeled as wasabi while the ingredients do not actually include wasabi plant. Wasabi and Horseradish are similar in taste and pungency due to similar Isothiocyanate levels.[9] The primary difference between the two is color with Wasabi being naturally green.[10] In Japan, horseradish is referred to as seiyō wasabi (西洋わさび?, "western wasabi").[11] In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants.[12]

Chemistry[edit]

The chemical in wasabi that provides for its initial pungency is the volatile allyl isothiocyanate, which is produced byhydrolysis of natural thioglucosides (conjugates of the sugar glucose, and sulfur-containing organic compounds); the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released on cell rupture caused by maceration – e.g., grating – of the plant.[13][14][15] The same compound is responsible for the pungency of horseradish and mustard.
The unique flavor of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides into glucose and methylthioalkyl isothiocyanates:[13][14][16]
  • 6-methylthiohexyl isothiocyanate
  • 7-methylthioheptyl isothiocyanate
  • 8-methylthiooctyl isothiocyanate
Research has shown that such isothiocyanates inhibit microbe growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth.[17]
Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed. Inhaling or sniffing wasabi vapor has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm for the deaf. One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapor sprayed into his sleeping chamber.[18] The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency.