professor sybol cook anderson, @ st. mary's college maryland
professor angela davis, educated in brandeis and frankfurt (germany)
But what we're seeing now in robotics is that finally the machines are ... being driven by advances in areas like visual perception. You now have got robots that can see in three-dimension and that's getting much better and also becoming much less expensive. So you're beginning to see machines that are starting to have the kind of perception and dexterity that begins to approach what human beings can do. A lot more jobs are becoming susceptible to this and that's something that's going to continue to accelerate, and more and more of those jobs are going to disappear and factories are just going to relentlessly approach full-automation where there really aren't going to be many people at all.for example, machines can now fully produce very, very high quality hamburgers ... about 350 to 400 per hour; they come out fully configured on a conveyor belt ready to serve to the customer. ... it's all fresh vegetables and freshly ground meat and so forth; it's not frozen patties like you might find at a fast food joint. These are actually much higher quality hamburgers than you'd find at a typical fast food restaurant.
Look: Look at the shade of color and opacity. How does it compare to other wines of the same varietal? Is it darker? More intense? Harder to see through? Take a mental snapshot for later, these hints will show how bold, rich and viscous the wine is.scroll down and check the video of the young female somm discussing primitivo. she is really cool. we've discussed this in class, basically the more you discriminate taste the better you're able to taste.
Smell: Time to pay attention. Identifying smells beforehand makes tasting flavors in wine easier. Start by swirling the glass to aerate the wine and release its aromas. To swirl a glass, place it flat on a table and move your hand as though you are drawing tiny circles with the base. Now stick your nose in there and take a big sniff. What do you smell?
Taste: Who doesn’t love this step? Take a mouthwash size sip and briefly swish it around your mouth to make sure it coats your entire tongue before you swallow. Think about the flavors, textures and body of the wine. Is it sharp? Does it make your tongue feel dry? Do the flavors match the smells from earlier? Can you name a fruit, mineral or spice? Does it have an alcohol burn?
Swallow/Spit: Oh my. Have you ever rationalized swallowing because you’d hate to waste wine? There are some good reasons to spit. Maybe the wine doesn’t suit your taste or you want to save yourself for better wine. Maybe you need to drive. Or better yet, maybe you want to be sober enough to actually taste all the wines at a tasting. As long as you’re safe, we won’t judge you either way.
Think: Too many guides focus on the superficial nuances of wine tasting. Wine tasting is a head game. Confidence and bold assertion can often make someone look like a pro who actually knows nothing. Don’t be afraid to pipe up and offer your suggestions! There are no wrong answers. Although, if every wine smells like burnt toast you might want to see a doctor.
Regardless, even if you are a student completely unfamiliar with Philosophical concepts, there is nothing that can prevent the evolution of a thought or the blooming of a brilliant idea. And the beauty of it lies in the fact that it can happen anywhere, anytime.don't wait any longer to join this group of intrepid thinkers!