Latest news with #Penicillin
Time of India
2 days ago
- Politics
- Time of India
That's a steal!
Credit is laughably easy to filch in a post-truth world In the interest of world peace, it would be prudent to nod politely, smile blandly and let POTUS take the credit for preventing a nuclear holocaust in the nick of time, halting a thousand-year conflict or whatever else he may wish to claim. Such an accommodative attitude is smart management. Let's face it, in the praise-starved world we live in, almost everyone covets credit, preferably deservedly but all kinds are welcome. There are some who decide to wait their turn, hoping that when the bouquets do come, they are doubled because the intended recipient has been patient and gracious. But Trump has no time for such fripperies. He knows from long experience that good guys finish last, and the meek are not even in the running. Credit is laughably easy to filch in our post-truth world. You just need to look authoritative, and act busy, for virtually any accomplishment in the vicinity to be ascribed to you. That's why this battle between those who do all the work and those who take the credit has been raging in many quarters. It sows dissension at the workplace as it divides offices and factories into hierarchical camps, pitting the junior staff (who do the work) against bosses who inscribe their initials at the bottom of the sheet, and walk away with the credit. The 'creative' professions are even more vulnerable. Authors and artists go through sleepless nights, fearing their carefully wrought masterpiece will appear in someone else's name. As for science, history is awash with experts kicking themselves for being lax when they ought to have rushed to the patent office and got their submissions in order. Most of the major discoveries and inventions of science are actually of uncertain parentage. Graham Bell's phone, Edison's light bulb, Fleming's Penicillin and even Einstein's Theory of Relativity have enough drama behind the scenes to become the subject of whodunits. The names with which we commonly associate landmark achievements belong to those who did a fastest-finger-first and staked their claim early. Perhaps, that's all POTUS attempted to do. In light of this, does it matter if he adds a truce in Asia to his other long list of 'accomplishments', including rebuilding an economy wrecked by Biden, winning for US the 2026 FIFA World Cup, and bringing about peace in Gaza? History has seen worse. Facebook Twitter Linkedin Email Disclaimer Views expressed above are the author's own.
Sydney Morning Herald
25-05-2025
- Entertainment
- Sydney Morning Herald
‘We cherish everything': How the Japanese make perfect drinks
'The young generation here start drinking creative cocktails,' Ohtake says, 'but then they graduate from that into more simple, classic cocktails. The reason for that is Japanese people like really simple things, like sushi, tempura, where the procedure is so important.' Think of sushi: just a few ingredients, rice, vinegar, fish, but treated with such skill and dedication that a thing of alchemical beauty emerges. And now consider, say, a negroni, which is just gin, vermouth and Campari, but here at Royal Bar and indeed at many high-end cocktail bars across Tokyo and the rest of Japan, these simple ingredients are used to create something amazing. Cocktail culture is huge in Japan. Though, you will rarely find a packed nightclub full of partygoers standing shoulder-to-shoulder at a bar, yelling orders for espresso martinis. Instead what you will discover is intimate spaces like Royal Bar, where jazz tinkles over hidden speakers, drinkers perch on leather-bound stools, and suited bartenders take their time mixing perfect drinks. 'Cocktail culture in Japan started in Yokohama because they have the harbour, the port,' Ohtake explains. 'And specifically, the culture of Japanese cocktails began [in the late 19th century] at the Yokohama Grand Hotel, where they have a signature cocktail called the Bamboo, a very Japanese cocktail. After World War II, this culture became very popular.' Royal Bar has played its own vital part in Tokyo's cocktail scene. Back in the 1960s, the original iteration of this bar, at the original Palace Hotel site, was run by Kiyoshi Imai, a legendary bartender who was known as Mr Martini, such was his dedication to one of the world's greatest cocktails. Imai's legacy spread throughout Tokyo, where areas such as Ginzo, Omotesando, Ebisu and Shinjuku are strewn with tiny bars turning out expertly created, classic cocktails in refined surrounds. His legacy has even more directly been passed to Ohtake, himself an award-winning bartender intent on perfection. Loading And so I try Ohtake's whisky sour, where every ingredient is in harmony, presented in a short glass with a large and perfectly clear ice cube. Ohtake also recommends his take on the negroni, where he replaces the gin with shochu, a Japanese spirit that the bartender says is drastically underrated on the world scene. I also sample his version of the Penicillin, another classic cocktail, this time with apple juice added to acknowledge the autumn season. It's perfection, of course, draped with a thin slice of apple that Ohtake has patiently, slowly been dehydrating for the past few days.
The Age
24-05-2025
- Entertainment
- The Age
‘We cherish everything': How the Japanese make perfect drinks
'The young generation here start drinking creative cocktails,' Ohtake says, 'but then they graduate from that into more simple, classic cocktails. The reason for that is Japanese people like really simple things, like sushi, tempura, where the procedure is so important.' Think of sushi: just a few ingredients, rice, vinegar, fish, but treated with such skill and dedication that a thing of alchemical beauty emerges. And now consider, say, a negroni, which is just gin, vermouth and Campari, but here at Royal Bar and indeed at many high-end cocktail bars across Tokyo and the rest of Japan, these simple ingredients are used to create something amazing. Cocktail culture is huge in Japan. Though, you will rarely find a packed nightclub full of partygoers standing shoulder-to-shoulder at a bar, yelling orders for espresso martinis. Instead what you will discover is intimate spaces like Royal Bar, where jazz tinkles over hidden speakers, drinkers perch on leather-bound stools, and suited bartenders take their time mixing perfect drinks. 'Cocktail culture in Japan started in Yokohama because they have the harbour, the port,' Ohtake explains. 'And specifically, the culture of Japanese cocktails began [in the late 19th century] at the Yokohama Grand Hotel, where they have a signature cocktail called the Bamboo, a very Japanese cocktail. After World War II, this culture became very popular.' Royal Bar has played its own vital part in Tokyo's cocktail scene. Back in the 1960s, the original iteration of this bar, at the original Palace Hotel site, was run by Kiyoshi Imai, a legendary bartender who was known as Mr Martini, such was his dedication to one of the world's greatest cocktails. Imai's legacy spread throughout Tokyo, where areas such as Ginzo, Omotesando, Ebisu and Shinjuku are strewn with tiny bars turning out expertly created, classic cocktails in refined surrounds. His legacy has even more directly been passed to Ohtake, himself an award-winning bartender intent on perfection. Loading And so I try Ohtake's whisky sour, where every ingredient is in harmony, presented in a short glass with a large and perfectly clear ice cube. Ohtake also recommends his take on the negroni, where he replaces the gin with shochu, a Japanese spirit that the bartender says is drastically underrated on the world scene. I also sample his version of the Penicillin, another classic cocktail, this time with apple juice added to acknowledge the autumn season. It's perfection, of course, draped with a thin slice of apple that Ohtake has patiently, slowly been dehydrating for the past few days.
Indianapolis Star
23-05-2025
- Politics
- Indianapolis Star
Mike Braun justifies IU board takeover by claiming Purdue is better. Huh?
Research universities are inherently messy. Research is unpredictable. No one knew that Gregor Mendel's research on peas would lead to the green revolution. No one realized research in the field of space quantization would lead to the development of lasers or quantum computing. Penicillin was discovered by accident. Studies on gambling have helped to explain the behavior of stock markets and outbreaks of viral diseases. Cognitive scientists and education researchers have found that experiencing failure is an essential part of learning. No one predicted that research on DNA would lead to advances in genetics and biotechnology. There are risks for any individual or group believing they can pick winners and losers when it comes to research. Opinion: I was running for IU Board of Trustees — until Mike Braun took it over The path of the Indiana General Assembly should concern any of us who have benefitted from a research breakthrough. The legislature is dictating how faculty governance should work at Indiana University, becoming increasingly prescriptive regarding tenure and long-term employment. Is the next step dictating what should be counted as acceptable research? Gov. Mike Braun has suggested that Purdue University does a better job of preparing Hoosiers for careers than IU. Over 80% of all graduates of Indiana University Bloomington live and work in the state, compared to 60% of Purdue graduates. Which university directly benefits Indiana? Braun has suggested that changes in the composition of the board of trustees, with the governor choosing all members, will lead to a smoother governance process. A large body of research indicates that prioritizing a smooth decision-making process risks stifling innovation and creativity, poor risk management, ethical oversight and cultural openness. This threatens long-term resilience and success. Academic governance enhances an institution's overall research output and impact. Trustees should not be involved in the details of all disagreements. However, it is hard to imagine that a board overseeing any complex organization would not disagree sometimes. It should not always be a smooth process. Indiana University's governance should be open and transparent, even when disagreements arise. If the only rationale the governor can point to for changes in how trustees are appointed is an inaccurate statement about which university prepares Hoosiers for jobs in the state of Indiana, then we have a problem. We should be equally concerned that IU President Pamela Whitten has not spoken out about these issues.
The Age
22-05-2025
- Entertainment
- The Age
Another thing Japan does perfectly: Cocktails
'The young generation here start drinking creative cocktails,' Ohtake says, 'but then they graduate from that into more simple, classic cocktails. The reason for that is Japanese people like really simple things, like sushi, tempura, where the procedure is so important.' Think of sushi: just a few ingredients, rice, vinegar, fish, but treated with such skill and dedication that a thing of alchemical beauty emerges. And now consider, say, a negroni, which is just gin, vermouth and Campari, but here at Royal Bar and indeed at many high-end cocktail bars across Tokyo and the rest of Japan, these simple ingredients are used to create something amazing. Cocktail culture is huge in Japan. Though, you will rarely find a packed nightclub full of partygoers standing shoulder-to-shoulder at a bar, yelling orders for espresso martinis. Instead what you will discover is intimate spaces like Royal Bar, where jazz tinkles over hidden speakers, drinkers perch on leather-bound stools, and suited bartenders take their time mixing perfect drinks. 'Cocktail culture in Japan started in Yokohama because they have the harbour, the port,' Ohtake explains. 'And specifically, the culture of Japanese cocktails began [in the late 19th century] at the Yokohama Grand Hotel, where they have a signature cocktail called the Bamboo, a very Japanese cocktail. After World War II, this culture became very popular.' Royal Bar has played its own vital part in Tokyo's cocktail scene. Back in the 1960s, the original iteration of this bar, at the original Palace Hotel site, was run by Kiyoshi Imai, a legendary bartender who was known as Mr Martini, such was his dedication to one of the world's greatest cocktails. Imai's legacy spread throughout Tokyo, where areas such as Ginzo, Omotesando, Ebisu and Shinjuku are strewn with tiny bars turning out expertly created, classic cocktails in refined surrounds. His legacy has even more directly been passed to Ohtake, himself an award-winning bartender intent on perfection. And so I try Ohtake's whisky sour, where every ingredient is in harmony, presented in a short glass with a large and perfectly clear ice cube. Ohtake also recommends his take on the negroni, where he replaces the gin with shochu, a Japanese spirit that the bartender says is drastically underrated on the world scene. I also sample his version of the Penicillin, another classic cocktail, this time with apple juice added to acknowledge the autumn season. It's perfection, of course, draped with a thin slice of apple that Ohtake has patiently, slowly been dehydrating for the past few days. The sort of technique any sushi master would be proud of.
