The "Artificial Mathematician" Objection: Exploring the (Im)possibility of Automating Mathematical Understanding

Reuben Hersh confided to us that, about forty years ago, the late Paul Cohen predicted to him that at some unspecified point in the future, mathematicians would be replaced by computers. Rather than focus on computers replacing mathematicians, however, our aim is to consider the (im)possibility of human mathematicians being joined by “artificial mathematicians” in the proving practice—not just as a method of inquiry but as a fellow inquirer

Do carrots really have to travel 700 kilometres?

The transport question was a starting point for local food activities in Kauhajoki, in western Finland. Questioning this led to further activities in the area. In the Suupohja region there has been a whole series of projects to develop ordering systems, marketing, etc. All have had a common goal of promoting the use of local food

Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We then highlight the distinction between molecular gastronomy and science-based cooking, and we discuss both the similarities and the distinctions between science and cooking. In particular, we highlight the fact that the kitchen serves as an ideal place to foster interactions between scientists and chefs that lead to benefits for the general public in the form of novel and high-quality foods. On the one hand, it can facilitate the implementation of new ideas and recipes in restaurants. On the other hand, it challenges scientists to apply their fundamental scientific understanding to the complexities of cooking, and it challenges them to expand the scientific understanding of many chemical and physical mechanisms beyond the common mass-produced food products. In addition, molecular gastronomy forms an ideal base to educate the general public about the basic principles of science and cooking and how they can be utilized to improve the awareness of the role of food and nutrition for the quality of life

Handmade films and artist-run labs. The chemical sites of film’s counterculture

This article addresses handmade films and especially artist-run labs as sites of hands-on film culture that reactivate moments and materials from media history. Drawing on existing research, discourses and discussions with contemporary experimental filmmakers affiliated with labs or practicing their work in relation to film lab infrastructure, we focus on these sites of creation, preservation and circulation of technical knowledge about analog film. But instead of reinforcing the binary of analog vs. digital, we argue that the various material practices from self-made apparatuses to photochemistry and film emulsions are ways of understanding the multiple materials and layered histories that define post-digital culture of film. This focus links our discussion with some themes in media archaeology (experimental media archaeology as a practice) and to current discussions about labs as arts and humanities infrastructure for collective project and practice-based methods

Using Narratives, Humor, and Social Navigation: An Inspection of two systems

PERSON