category_outlined / Science

WIRED August 2016

The Wired mission is to tell the world something they've never heard before in a way they've never seen before. It's about turning new ideas into everyday reality. It's about seeding our community of influencers with the ideas that will shape and transform our collective future. Wired readers want to know how technology is changing the world, and they're interested in big, relevant ideas, even if those ideas challenge their assumptions—or blow their minds.

United States
Conde Nast US
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11,34 $(TVA Incluse)
28,38 $(TVA Incluse)
12 Numéros


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behind the scenes of this issue’s food package

OTS OF WIRED FOLKS like to cook, but when it comes to recipe development, we’re no Alison Roman. The Brooklynbased food writer and former editor at Bon Appétit is working on a book, Dining In, which aims to get our takeout-obsessed nation back into the kitchen. And for this issue’s “What to Eat Today” package, we asked her to create recipes using ingredients that won’t drain California’s reservoirs or that address specific nutritional goals. Those rules didn’t phase her: “Sometimes when you’re developing recipes, not having limitations can be more challenging than having some structure,” she says. Make one of her creations yourself from the recipes on page 68 and 74. THE WIRED KITCHEN, BY THE NUMBERS (ANNUAL CONSUMPTION): 37,000 CUPS OF COFFEE // 18,000 EGGS // 60 GALLONS OF EXTRA…

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our food issue(s)

SOME OF MY FAVORITE MEMORIES revolve around food. Black-tie New Year’s Eve potluck, happyhour snacks and drinks with treasured coworkers, hot dogs and peanuts at Giants ball games, birthday cake with extra frosting, summer barbecues with plenty of Nibbi’s pimento cheese to start. The impressions of flavor, love, and pleasure are so intertwined for me that I knit them together synesthetically in my recollections, one indistinguishable from the other. Even when we were anything but flush, my family celebrated good grades and professional accomplishments with a luxury (at least for us): a steak dinner, beef carefully grilled over oak charcoal on a Weber in the backyard. Steak is still my favorite meal. And the giddy feelings of my incipient crush on my now-wife create a salty-sweet taste in my mouth,…

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code break

SO YOU DON’T KNOW JAVA FROM PYTHON. Who cares! The end of code is near, argues editor at large Jason Tanz in his June cover essay. The rise of deep neural networks—massively distributed computational systems that mimic the connections of the human brain—means that machines can learn on their own, without constant programming by humans. Consider the artificial intelligence AlphaGo, which senior writer Cade Metz explored in the same issue. It beat one of the world’s best Go players in four out of five games—ouch. But don’t weep for humanity. Losing to the AI made the player, Lee Sedol, better at the game. We teach machines, and then they teach us. Re: “The End of Code” “THE MAIN BENEFIT OF THIS A.I. CRAZE MAY BE REAL RESEARCH INTO THE HUMAN MIND.” trisul on…

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olympics everywhere disperse the games all across the globe

THE 2016 OLYMPICS in Rio de Janeiro will (probably) not be a disaster. Construction crews will finish the $43 million velodrome in the nick of time. There won’t be an epidemic of Zika among athletes. Police crackdowns will prevent civil unrest from seriously disrupting the celebration. NBC’s cameras will capture astounding beach views and triumphant competitors, and memories of the months of panic leading up to the games will melt away. But avoiding catastrophe isn’t the same as achieving success: Contrary to the bold claims about economic development that accompany any mega-event, hosting the Olympics is almost always a financial disaster for cities in the long term, and Rio won’t be the exception. ¶ Indeed, economists are uncommonly unanimous that hosting the Olympics is a bad bet. “The math just…

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ice cream machine how drumsticks come together

THE ONLY THING standing between delectable ice cream and a sloppy, sticky mess is a few degrees. Luckily, Nestlé’s facility in Bakersfield, California, runs nonstop at a low temperature to produce more ice cream than any other factory in the world—and that includes about 3.5 million Drumsticks a week—all while battling the hot Central Valley sun. We talked to plant manager Buttons Coleman to see how those nutty cones get made. 1. Churn Every day, tankers haul in 67,000 pounds of dairy just for Drumsticks. Mixers combine it with whey for stability and smoothness, sweet eners, flavoring, and vegetable shorten ing for creaminess. The “dairy dessert” (it has a lower fat content and more air than ice cream) is then churned and chilled to 23 degrees Fahrenheit, making it firm but pliable. 2.…

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real or fake spot the phony corporate vc effort

General Mills Because there’s no limit to a mill this general, the maker of Cheerios has turned to the health food space, investing in kale chips, broccoli bites, and bottled gazpacho. OR Trader Joe’s The grocery chain’s VC arm, Trader Kimo’s, is constantly searching for new products to repackage under the TJ name. Recent targets include triple IPAs and nori strips. Roots The Canadian clothing retailer thinks you’re tired of traditional wearables, so it has dropped $7 million in the past year alone on startups specializing in smart textiles, with sensors built right in. OR 7-Eleven 7-Ventures is throwing venture capital at consumer-facing innovations that could revolutionize convenience— and potentially turn storefronts into automated checkout stands. NBA It makes sense for the league to invest in tech that makes its operations easier, like floorboard sensors (OuttaLine)…