Arts & Culture

Author Interviews
7:07 am
Sat October 26, 2013

Divide By D'oh! The 'Mathematical Secrets' Of The Simpsons

Originally published on Sat October 26, 2013 10:19 am

Most people watch The Simpsons to laugh. And, perhaps, feel a little superior to the animated family who are Springfield's best known, if often most dysfunctional citizens.

But Simon Singh, the Cambridge-trained physicist and best-selling author, watches the show not just for laughs, but also for the ... math? In his new book, The Simpsons and Their Mathematical Secrets, he argues that the writers and producers have woven a lot of math into The Simpsons — and into a highly honored show from the same team, Futurama.

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Author Interviews
7:07 am
Sat October 26, 2013

Play It Sam: Moments That Made The Movies

Originally published on Sat October 26, 2013 10:19 am

Transcript

SCOTT SIMON, HOST:

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Music Interviews
7:07 am
Sat October 26, 2013

Katy Perry, Through A 'Prism'

Perry, perhaps the biggest pop star in the world, joins host Scott Simon (on her birthday, no less) to talk about her new album.

Music Interviews
7:07 am
Sat October 26, 2013

Los Campesinos! Lighten Up With 'No Blues'

The new Los Campesinos! album, No Blues, comes out Oct. 29.
Kirsten McTernan Courtesy of the artist

Originally published on Sat October 26, 2013 10:19 am

The Welsh sextet Los Campesinos! has put out five albums since 2006, many of them with titles that don't seem destined to soar to the top of pop's generally lighthearted charts; We Are Beautiful, We Are Doomed and Hello Sadness are just a couple of the band's record names. Lead singer Gareth David says the tone of the band's new album, No Blues, reflects a step in a more optimistic direction.

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The Salt
4:25 am
Sat October 26, 2013

Fish Sauce: An Ancient Roman Condiment Rises Again

Ava Gene's, a Roman-inspired restaurant in Portland, Ore., incorporates colatura, a modern descendant of ancient Roman fish sauce, into several of its dishes.
Deena Prichep NPR

Originally published on Sat October 26, 2013 10:19 am

Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has a long history on another continent: Europe. And it goes all the way back to the Roman Empire.

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