Tourism studies
Where Does Tourists’ Money Go? Tourism Leakage
Why does so little of what tourists spend reach local fishermen and neighborhood restaurants? This piece explains tourism leakage: how tourism revenue reaches the local economy, im
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Film & media
When Shape Carries Across the Cut: The Match Cut
A bone becomes a satellite, a match becomes a desert sun—what is that edit? This article explains the match cut: how it differs from a jump cut, graphic, action, and auditory types
Journalism & communication
A Neighbor’s Word Over the Newspaper: The Two-Step Flow of Communication
Why does a friend’s recommendation often sway us more than an ad? This article explains Lazarsfeld’s two-step flow theory—how media messages reach opinion leaders first and then sp
Physics
The Secret of Walking on Water: Surface Tension
Why can a full glass of water bulge above the rim without spilling, and how do water striders walk on ponds? This article explains how surface tension arises, why water's is unusua
Film & media
A Gaze That Tilts the World: The Dutch Angle
Why does a slightly tilted frame make us uneasy? This article covers what the Dutch angle is, its roots in German Expressionism and the origin of its name, how film and TV have use
Food & nutrition
The Secret of Deep Flavor: Umami
What is the deep, savory taste that is neither salty nor sweet? This article covers umami from Kikunae Ikeda's discovery to glutamate, inosinate and guanylate, the synergy effect,
Chemistry
Water That Doesn't Freeze When It Should: Supercooling
Why does water sometimes stay liquid below freezing? This article explains what supercooling is and how it works, everyday examples such as clouds, freezing rain, and hand warmers,
Film & media
The Power of Scenes That Run Without a Cut: The Long Take
What effects does a long take, filming one scene at length without editing, create? This article covers what a long take is, Bazin's ideas, realism and tension, examples such as Ro
Food & nutrition
The Science of Delicious Browning: The Maillard Reaction
Why do bread crusts and grilled meat turn brown and taste so savory? This article explains what the Maillard reaction is and how it works, conditions such as temperature, moisture,
Chemistry
Holding Steady When Shaken: Buffer Solutions
A few drops of lemon juice make water sour, so why does the pH of blood stay the same? This article explains buffer solutions, whose pH barely changes even when acid or base is add
Film & media
Editing That Skips Through Time: The Jump Cut
What is a jump cut, the kind of edit in which time seems to leap forward within the same shot? This article explains its relationship to the 30-degree rule, Godard's Breathless, ho
Chemistry
Same Element, Different Faces: Allotropes
How can pencil lead and a diamond ring be made of exactly the same carbon? This article explains allotropes: what they are and how they arise, the many faces of carbon, examples fr