Catch up on Coal
In the second part of our series Coal: beyond burning, Nicky Phillips presents your responses to last week´s piece on alternative uses for coal. We also hear from Len Humphries, CEO of Ignite Energy and George Domazetis from La Trobe University about their ideas for
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the future.
Multisensory dining and driving
Professor Charles Spence from the Department of Experimental Psychology in Oxford explains why we should stimulate all the senses to maximise our dining experience (what colour should snail porridge be?). He´s been working with Heston Blumenthal at the Fat Duck in Berkshire on his molecular gastronomy menu. He also believes we should use multisensory stimulation to help direct our attention when driving to avoid accidents.
Studying Top End biodiversity
Australian flora and fauna is poorly understood, partly because of the huge distances involved in studying them, especially up in the Top End. Drs Danielle Warfe and Erica Garcia from Charles Darwin University are studying river ecosystems and food webs there to try and understand the interactions between species a bit better.
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