Portside Culture

Posted by Portside on August 21, 2017
Cook's Science
In his new book, Einstein’s Beets: An Examination of Food Phobias, the distinguished writer and scholar, Alexander Theroux, discusses some of the current scientific and psychological research into food preferences and aversions
Posted by Portside on August 20, 2017
The Atlantic
The aftermath of Charlottesville has brought up important questions about who should be speaking, and who should be listening.
Posted by Portside on August 18, 2017
Portside
Forget Colbert, Stewart, Woody Allen. Check out Berkeley, California's Jack Foley. Then do something.
Posted by Portside on August 17, 2017
Boston Review
The University of Virginia has long been a bastion of white supremacy and its validating scholarship. The book’s author identifies how such antidemocratic sentiment has long gestated in academia generally, encapsulated in neoclassical economics and its validation of alleged rational economic behaviors -- theories that originated in opposition to the New Deal and the Civil Rights movement and predominate in today's conservative and far-right movements today.
Posted by Portside on August 16, 2017
Los Angeles Review of Books
This little book has become an unlikely political best-seller in these unlikely political times.
Posted by Portside on August 15, 2017
Vox
After Trump's election, An Inconvenient Sequel: Truth to Power feels like an elegy for a bygone era.
Posted by Portside on August 14, 2017
Cook's Science
3D printing has started to make its way into the culinary world and a handful of chefs are experimenting with printing beautiful, edible designs, but are we ready for this technology? Is 3D printing poised to revolutionize the way we eat?

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