For space geeks, it’s an awesome time to be alive. From the Great American eclipse to Cassini’s swan song, 2017 was a big year for space stuff. And with new, weird exoplanets popping up all the time and propulsion innovations bringing us closer to Mars, the future’s looking equally far out. So for all the stargazers on your list, we’ve assembled a constellation of space-inspired gifts to make the holidays merry and bright as Alpha Canis Majoris.
Leave it to the French to make physics seem…romantic. Artist Philippe Bouveret truly marries science and poetry in our Beating Heart in a Bottle Sculpture: two halves of a heart joining together again and again in a rhythm much like the beating of our own hearts. Thanks to the power of capillary action, the piece is almost like a living work of art.
Never lacking in inventiveness and always eager to experiment, Philippe spent years (from the ages 13-18) building a real, 6m long boat. Eventually, after getting a technical degree, he traded his plans of becoming a naval architect for more artistic endeavors: assisting in the construction of Jean Tinguely’s Cyclops, an enormous moving sculpture tucked away deep in the forest, creating massive pendulums and fountains, and crafting “hidden tableaus“ that reveal unexpected objects simply by placing an aspirin tablet in a provided slot. Much of the work Philippe has created, either on his own or in collaboration with other artists, engages the viewer in a game of sorts. Now, you can find him continuing to follow his playful sensibilities, working in his “laboratory-studio,” as he calls it, “accidentally making little discoveries that arouse [his] curiosity.”
Acclaimed art collector and museum director Pontus Hultén describes Philippe’s work as containing “an intriguing element, like a happy secret, an awareness of something that leads on much further, towards infinity.” We’re pleased to share the happy secret of the Beating Heart in a Bottle with you–it’s one of our very first international products that’s exclusive in the USA to only our customers.
Another (not-so) happy secret? Few of us here speak French. And so communicating with Philippe necessitated a bit of extra je ne sais quoi. See? I don’t even think I used that right. Fortunately, Philippe’s son Grimaud stepped in to help with an interview and ensured that nothing got too lost in translation. (Merci beaucoup, Grimaud!) Read on to learn more about Philippe’s inspirations and obsessions, as well as what he hopes for everyone who receives a Beating Heart in a Bottle.
The labels “geek” and “nerd” are insults no more. In fact, they’re badges of honor. These days, “You are such a nerd,” is a compliment to math lovers who spend hours on calculations and science fans who’d rather spend a night stargazing than doing almost anything else. As proud nerds ourselves, we are extra excited to present this round-up of great gift ideas for folks who aren’t afraid to let their geek flags fly.
If you got just one thing from your elementary school science class, it’s the fact that matter comes in three states—solid, liquid, and gas. And maybe you retained the fact that all matter will change states under the right conditions. Water, for example, takes three forms in your kitchen alone: liquid water, ice, and water vapor (steam). Nothing uncommon so far. Class dismissed.
But wait—what about glass? Solid, right? Windowpanes, drinking glasses, and tiny unicorns are all solid stuff that doesn’t go with the flow. But you may have heard that glass is actually a “super-cooled liquid.” A solid theory? Not quite. Glass is, in fact, an intermediate state of matter that your chemistry teacher probably glossed over—an amorphous solid. Informally, the term “super-cooled liquid” could describe the variable states of any kind of matter (like saying that ice is “super-cooled” water). But glass is special, stuck somewhere between liquid and solid. To us, it appears solid in every way, but on the molecular level, it’s not as clearly organized as crystals like table salt or diamond. Kind of like those people who appear to have it all together, but really, they’re in dire need of the Marie Kondo treatment.
Got a minute? Would you believe that a “jiffy” refers to an actual unit of time? Originating in the late 18th century as slang for lightning, the word was co-opted by physical chemist Gilbert Norton Lewis to describe the amount of time it takes for light to travel one centimeter in a vacuum. Needless to say, it’s faster than the blink of an eye, at about 33.3564 picoseconds. Given that lightning’s visible radiation travels at the speed of light, jiffy’s leap from nickname to nanosecond-splitting speed is a natural one. Not coincidentally, Dr. Lewis also created the now-familiar word photon to describe a unit of light—be it particle or wave. Now, if it took you more than the minute requested to read this post, you might want to work on increasing your reading speed…by a jiffy or two.
Periodic Table Clock | $45
Many of us in the west grew up believing that our sense of taste had four dimensions: sweet, salty, sour, and bitter. You may recall a day in high school with a diagram of a tongue (probably on an overhead projector) showing a “map” of taste receptor regions (since debunked). Everything we ate was described by some combination of those four dimensions. Culinary case closed, right? Well, chew on this: there’s a fifth distinct taste, called umami in Japanese, long suspected by chefs but only recently confirmed by scientists. Best translated as “deliciousness” or the savory taste, it’s abundant in cured meats, cheeses, mushrooms, and certain vegetables like asparagus. Umami was identified in 1908 by Tokyo University chemist Kikunae Ikeda, who isolated the key chemical, glutamate, from the kelp used in Japanese cooking. Glutamate has since gotten a bad rap thanks to being part of the compound monosodium glutamate (MSG), a flavor-enhancer used in a lot of westernized Asian food. But as western cooks and foodies are embracing umami as the key to a culinary experience that’s more than the sum of its parts, the chemistry of glutamate is key. Glutamate is an amino acid that’s released in food through slow cooking or curing, and scientists think they know why we crave it: evolutionarily, such processes are desirable because they make potentially toxic food safer to eat. And not coincidentally, human milk has the highest concentration of glutamate in the animal kingdom, introducing many babies to the umami taste long before they can appreciate a well-aged Parmesan.
Molecular Gastronomy Kit – Cuisine | $49-65
Unfortunately, no. Blonde lions don’t have much fun at all. For a long time, biologists were stumped about the subtle nuances in a lion’s mane. They knew they could factor in to mating, but other than vanity, what message did they send? Turns out the color and length of a lion’s mane can alter dramatically in a short time, depending on nourishment, habitat, and testosterone levels. When a male lion is going through a rough patch, his mane will be lighter. This sends a message to potential mates that now might not be the best time. To see how this manifested itself, researchers set up lion dummies in a habitat, each outfitted with a different mane—from the healthy and long darker manes to short and light. They then blasted the sounds of hyenas at a kill to act as a dinner bell to the lions. Nine times out of ten, the female lions gathered around the long, dark-maned lion. Yet another win for tall, dark, and handsome.
Lion Booties | $25
If you said “cold,” you’re actually getting colder. Unlike any other compound known to science, water has an irregular depression curve, which means that it becomes a solid—ice—more readily at a warmer temperature than at a few degrees colder. First noticed by Aristotle in the 4th century BCE, and also pointed out later by Francis Bacon and René Descartes, this quirky property is now known as the Mpemba Effect, named for the Tanzanian student who studied its influence on ice cream freezing in 1963. Since then, researchers have found that the phenomenon is due to a complex interplay between the covalent bonds that hold one oxygen and two hydrogen atoms together (forming water), and the weaker hydrogen bonds that hold water molecules together. This counterintuitive “sweet spot” for freezing water means that you should use warm water (not hot) in your ice cube trays if you’re in a hurry. It’s also part of the reason why hockey rink Zambonis use warm water to resurface the ice in between periods. So if you’re still waiting for that cold water to solidify, water you waiting for?
Cocktail Ice Mold Set | $20