March 14th...giornata della matematica, Pi Greco day. Perchè non utilizzare le cifre di π per costruire una spirale, la spirale di Archimede, da appendere in classe o nel corridoio? Se appesa sopra un termosifone o un'altra fonte di calore, diventa una divertente attività ed esperimento con cui scoprire alcune caratteristiche dell'aria: la spirale ruota e si muove perchè spostata dall'aria calda. L’aria calda è più leggera dell’aria fredda perché meno densa e sale verso l’alto. https://maestramonica.it/pi-greco-day-la-spirale-di-archimede-matematica/

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Motorboat - Både sælges, Beneteau Antares 7.80, 2013 DKK 340.000 Scanboat https://www.scanboat.com/en/boat-market/boats/motorboat-beneteau-antares-780-17515393

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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