Looks like it could help me catch up on my rapidly decreasing scientific knowledge...
Feynman • Leighton • Sands
Caltech and The Feynman Lectures Website are pleased to present this online edition of The Feynman Lectures on Physics. Now, anyone with internet access and a web browser can enjoy reading a high quality up-to-date copy of Feynman's legendary lectures.
However, we want to be clear that this edition is only free to read online, and this posting does not transfer any right to download all or any portion of The Feynman Lectures on Physics for any purpose.
This edition has been designed for ease of reading on devices of any size or shape; text, figures and equations can all be zoomed without degradation.1
For comments or questions about this edition please contact Michael Gottlieb.
Richard Feynman talking with a teaching assistant after the lecture on The Dependence of Amplitudes on Time, Robert Leighton and Matthew Sands in background, April 29, 1963.
Photograph by Tom Harvey. Copyright © California Institute of Technology.
Contributions from many parties have enabled and benefitted the creation of the HTML edition of The Feynman Lectures on Physics. We wish to thank
Carver Mead, for his warm encouragement and generous financial support, without which this edition would have been impossible,
Thomas Kelleher and Basic Books, for their open-mindedness in allowing this edition to be published free of charge,
Adam Cochran, for tying up the many slippery loose ends that needed to come together in order for this edition to be realized,
Alan Rice for his steadfast enthusiasm for this project, and for rallying the support of Caltech's Division of Physics Math and Astronomy ,
Michael Hartl and Evan Dorn, for their contributions to converting the FLP LaTeX manuscript into HTML.
I have always been insanely proud to work at UCL. My first job was as an assistant lecturer. The famous pharmacologist, Heinz Otto Schild gave me that job in 1964, and apart from nine years, I have been there ever since. That’s 50 years. I love its godless tradition. I love its multi-faculty nature. And I love its relatively democratic ways (with rare exceptions).
From the start, the intellectual heart of UCL has been the staff Common Room. As I so often say, failing to waste time drinking coffee with people who are cleverer than yourself can seriously damage your career (and your happiness). And there’s no better place for that than the Housman room.
It is there that I met the great statistician Alan Hawkes, without whom much of my research would never have happened. It was there that Hyman Kestelman (among others) gave me informal tutorials on matrix algebra over lunch. It was there where I have met John Sutherland (English), Mary Fulbrook (German), many historians and people from the Slade school of Art. And it was there where, yesterday, I had an illuminating conversation with Steve Jones about the problems of twin studies for measuring heritability.
I was astonished when I arrived at UCL to discover that the Housman room was male only. I’d just come from Edinburgh which still had separate men’s and women’s student unions and some men-only bars. But Edinburgh also had a wonderful staff club, open to all. It’s true that UCL had also a women-only common room and a mixed common room, the Haldane room (which is where I went usually). But the biggest and most impressive room, the Housman room, was for men only. I found this very odd in the 1960s, the age of sexual liberation. Reform was in the air in the 1960s.
A lot of other people, not all female, thought it odd too. Direct action was called for (I was in CND at the time). So we’d go into the Housman room with a woman and join the queue for coffee. It never took long before some pompous prat would tap the woman on the shoulder and eject her. I can’t remember now the names of any of the feisty women who braved the lions’ den (perhaps this blog will remind someone).
I had any ally in Brian Woledge. He was Fielden Professor of French at UCL from 1939 (when I was 3) to 1971 so he was on the brink of retirement. I was a young lecturer, but our thinking on segregation was much the same. His obituary in the Guardian says “Of robustly secular beliefs and Fabian views, in important respects he was an heir to the ideals of the Enlightenment”. It’s no wonder we got on well.
In 1967 we proposed a motion at the Housman AGM to desegregate all common rooms. It was defeated. The next year we did it again, and were defeated again.. But at the third attempt, in 1969, we succeeded. I was very happy to have had a small role in upholding UCL’s liberal traditions.
It is now quite impossible to imagine that UCL was segregated. After all, UCL was the first English university to admit women on equal terms to men, in 1878 (the Scots were a bit ahead) And UCL was home to Kathleen Lonsdale (1903 -1971), one of the first two female fellows of the Royal Society, and the first female professor at UCL.
Nevertheless, in the mid-1960s, women were very far from being regarded as equal, even at UCL. At the time, segregation was more common than people now remember.
I was spurred to write this post when Melissa Terras, UCL’s professor of digital humanities, retweeted a reminder that it was in 1967 that a woman first ran in a an official marathon, and suffered physical attack from a male organiser for her temerity.
I was urged to record this history by both Terras and by Lisa Jardine, Director of UCL’s Centre for Interdisciplinary Research in the Humanities. So I have done it.
I was very aware of Kathy Switzer at the time, and I’ve no doubt she is part of the reason why I felt strongly about segregation. You can read about the 1967 Boston marathon in her own words. I thought it was a wonderful story, though I wasn’t yet into distance running myself (I was still sailing and boxing).
One of the great thing about marathons is that women and men run in the same race. That means that almost all men have had to get used to being overtaken by very many women. That has been wonderfully good for deflating male egos. When I was training for marathons in the 1980s, my training partner, Annie Briggs was on the elite start -a good hour faster than I could manage.
Now we are accustomed to watching Paula Radcliffe run marathons faster than any but the very best men. She’s the world record holder with the spectacular time of 2 hours 15 min in the 2003 London Marathon (my best is 3 hr 57 min). That’s only a bit over 26 consecutive 5 minute miles. And that’s faster than I could run a single mile at my peak.[Picture from Wikipedia: NYC marathon 2008 2:23:56]
It’s now utterly beyond belief that in the 1960s men were saying that women were too feeble to run 26 miles. It was sheer blind arrogance. After Switzer, progress was fast. In 1972 women were allowed to run in Boston, and within 10 years, the women’s record time had fallen by a full hour. Physiology hadn’t changed, but confidence had.
Of course it wasn’t until the 2012 Olympics that women gained total equality in sport. Everyone who said that women were incapable of competing in combat sports should see Rosi Sexton in action.
She’s the ultimate high-achiever. She’s an accomplished musician (grade 7 cello, ALCM piano) and she played at the Albert Hall with the Reading Youth Orchestra. She went on to get a first in maths (Cambridge, Trinity College), where her tutor was Tim Gowers. Then she did a PhD in theoretical computer science from Manchester (read her thesis). And she’s had a distinguished career as professional athlete, competing at the highest level in MMA. Why? “The other things I did, the music, the maths, just weren’t quite hard enough“.
Not many athletes have a paper in the Journal of Pure and Applied Algebra. I’d be very happy if I could do any one of these things as well as she does.
It could not be more appropriate than to be writng this in the week when the Fields medal was won by a woman, Maryam Mirzakhani, for the first time since it started, in 1936. Genetics hasn’t changed since 1936. Confidence has.
UCL mathematician, Helen Wilson, points out the encouragement this will give to female mathematicians.
As in marathons, confidence, role models and zeitgeist matter as much as genetics.
It’s examples like these that have made me profoundly suspicious of generalisations about what particular groups of people can and cannot do. Whether it is working class boys. black boys, or women, such generalisations can be shattered over a decade or two, once the zeitgeist changes.
That’s one reason that I am so unsympathetic to the IQ enthusiasts. Great harm has stemmed from the belief that it’s possible to sum up human achievements in a single number. What’s more, it’s a number that measures your resemblance to white male psychologists. It is because politicians believed the over-hyped claims of psychologists in the 1930s, that three-quarters of the population was written off. Much the same thing has happened with women, and with skin colour.
Don’t believe it.
And the job of desegregation may not be entirely finished. In fact now it is harder to combat, since it’s unspoken. Once again, I’m reminded of Peter Lawrence’s essay, The Mismeasurement of Science. Speaking of the perverse incentives and over-competitiveness that has invaded academia, he says
“Gentle people of both sexes vote with their feet and leave a profession that they, correctly, perceive to discriminate against them . Not only do we lose many original researchers, I think science would flourish more in an understanding and empathetic workplace.”
The perverse incentives that make academic life hard for women (and for many men too) are administered by HR departments (with the collusion of mostly elderly male academics). They are the very same people who write fine-sounding diversity documents and lecture you about work-life balance.
It’s time they woke up.
Note. The minutes of Housman AGMs from the 1960s are missing at the moment. If they come to light, this post will be modified accordingly.
29 August 2014
As I’d hoped, this post elicited the name of one of the women who braved the rules and went into the Housman room when it was still men-only. I had an email from Lynn Bindman, and she told me that one of them was Gertrude Falk (1925 – 2008), who had worked in Bernard Katz’s Biophysics Department since 1961.
Gertrude Falk at 76
(Camden New Journal)
"Her indifference to conventions is well illustrated by the occasion when, drinking coffee in the men’s staff common room, at that time still segregated, she responded calmly to the Beadle summoned to escort her out, “well, I am certainly going to finish my coffee first”, and did so at her leisure."
I have another story about Gertrude’s feistiness. Every year the Royal Society has a soirée for fellows and guests. It’s a sort of private view for the Summer Science exhibition. Men are required to dress like penguins despite the heat, and the invitation says "decorations will be worn". The food is good though it’s all a bit pompous for my taste. Some years ago I met Gertrude at a soirée and I saw she was wearing a medal round her neck. I said "have they made you a Dame of the British Empire?". She held up the medal and I saw it said "Erasmus High School Economics Prize". She is why I usually go to the soirée wearing my London Marathon medal.
Beau comme un beau ballon
Here is an illustration I did for Poppermag 7 “girlfirend” issue.
Special dedicace a Flol
Don’t write alone
Copy and send this draft link to anyone you want feedback from. They’ll be able to leave you notes before you publish.
For something a bit out of the ordinary...
Breadcrumbs sweet potatoes dish. Photo by Wangeci Wandere. Used with permission.
Food is life. It unites us all. Here at Global Voices, we love food, so we bring you eight yummy food blogs from Sub-Saharan Africa.
Scrumptious South Africa is a food blog run by Jane-Anne Hobbs Rayner, who is a cook, food writer, recipe developer and professional freelance journalist:
My site Scrumptious, which pioneered recipe blogging in South Africa almost seven years ago, is an independent food blog all about careful, patient home cooking, and about how to prepare excellent food for family and friends.
The recipes on this blog are, with a few early exceptions, my original work: I have devised, developed and thoroughly tested them myself. Of course, there are very few recipes these days that can be called truly original: every recipe builds on the work and patient testing of many generations of talented cooks, chefs and alchemists. Where I've adapted an existing recipe, or drawn on the work of other cookery writers, or found inspiration in someone else's recipe, I always say so.
The logo of Scrumptious South Africa blog. Used with permission.
This is a Nigerian food blog by Nigerian blogger Dobby:
I'm dobby, a culinary enthusiast with a flair for Local Cuisines in Nigeria and around the globe. Welcome to my online recipe diary where I explore and showcase dishes from my Nigerian kitchen to inspire meals in yours. Let me confess, i'm not a professional chef…..Yeah! i'm not. But Cooking is one of my major hobbies and i do it well. Whenever i'm not cooking, i do illustrations/graphic designs too as shown on the blog. So, Stick around and explore Nigerian food from my own point of view.
Dobby's signature is a Nigerian Food Blog focused on Showcasing Nigerian dishes, Exploring Traditional food recipes and Flavors with strong emphasis on Photography, Diversity, Vibrant colors and Health benefits… Just the way Mama makes it ;)
Oumou Bah from Guinea shares her passion for food on her blog. The blog also uses YouTube videos:
I love the fact that in Africa, mealtimes are moments of great gatherings for big families. In most African countries such as Mali, Somalia, through Guinea, Nigeria and Eritrea, people use their fingers instead of a spoon, fork and knife to eat which make the meals more special and taste so unique.
The dishes are mostly made of meat, chicken, fish and vegetables all usually accompanied by the staple such as rice,FouFou, Tô, ugali and many more . Peppers and spices are widely used, which gives the taste especially African cuisine. Also without forgetting the vegetable leaves such as sweet potatoes leaves, Ukazi, bitter leaves and so on . Yams, corn, okra, and tomatoes and many other vegetables are also heavily used varies according to the region.
The YouTube video below from Kadi African Recipes show how to make Attiéké, the main dish of the Ivory Cost:
After sharing recipes online on various sites since 2004, Miriam Rose Kinunda now runs the Taste of Tanzania blog:
Tanzania is located in East Africa (Indian Ocean is on the East). Since Persians visited the coast of East Africa dated as early as 17th century, they introduced many things including spices and some recipes; example, Pilau, Haluwa, samosa, Bagia, etc. Our diet is a mainly African, and a little bit of Indian and Arabic. I hope you will enjoy these simple recipes from Tanzania and a few of my favorate from other countries.
Miriam Rose Kinunda started to post Tanzanian recipes just for fun in June 2004 with the domain name miriammalaquias.com; In 2006 I changed to mirecipe.com and started to blog, In July 2009, I decided to give this site a name that fits, A taste of Tanzania
5. Chef Afrik
Adhis, the owner of Chef Afrik, plans on “cooking my way through Africa one country at a time”:
First started in November 2011, Chef Afrik is my African food and travel lovechild. The site's motto, “Cooking my way through Africa one country at a time”, indicates my pursuit as a Kenyan diasporan to discover the continent of Africa through its food. As well as showcasing food from all over the continent “In the Kitchen”, I also enjoy interviewing people who work with African food, whether as food writers, bloggers or chefs in my “Get to know” series.
Wangeci Wandere believes that anyone can cook no matter where they live. She started her food blog in a Kakuma refugee camp in Kenya:
Thanx for stopping by Foodie in the desert, my online home for recipes I try out and my culinary journeys from all around the place. Here, I share recipes that I have tried and loved anything from a simple stew to a complicated dessert, a few kitchen disasters and I will give you a few tips and tricks here and There.
I am a big believer that ANYBODY can cook whether you live in a bedsitter (studio apartment) or a lavish duplex, whether your a bachelor who just moved out of home or a wife with 4 kids. I started this blog in Kakuma refugee Camp, I live in a tiny studio apartment and I barely get any supplies so if I can do it so can you. So join me in discovering how to spice up your meals using supplies that you can find in your local supermarkets.
This is a blog written by Brandi Phiri, a graduate student in Botswana, who despised cooking until recently:
Madombi (dumplings), a local cuisine in Botswana, in chicken stew. Photo by Brandi Phiri. Used with permission.
I’ve never really been a fan of the kitchen or any chores involving it. Until very recently I despised the Kitchen, I mostly especially despised cooking, anyone in my family will attest to that!
But after finally moving into a campus flat equipped with a kitchen I realised I didn’t want to eat boring food. If I was forced to feed myself everyday it would be with good food!
Traditional African cooking (at least in southern Africa) doesn’t allow for much experimenting or variety. We don’t play fast and loose with spices like the west Africans or Indians, our baking is mostly limited to plain cakes,breads and buns, our staple food is nsima/pap/sadza/ugali/posho/fufu/bugari/phaletshe and we tend to favour meat stews. Of course there is slight variation from country to country. There’s absolutely nothing wrong with traditional African food, nothing at all however I yearn for something different at times, something to surprise my taste buds and that is how my culinary adventures began.
South African blogger Thuli started Mzansi Style Cuisine in 2011 to encourage young people to cook and provide them with an online platform to access traditional and indigenous dishes:
Indigenous dishes are not widely documented reason being that the knowledge was passed down from generation to generation by training young women. Nowadays things have changed, young women move to the city to get education and jobs before they could have that entire food heritage passed down to them by the older generation. Well, I hope to bridge that gap through this blog. In addition to that, I urge young people, both women and men, to spend more time with the older generation. By that I mean our grandparents, parents, uncles and aunts. Let us embrace them, listen and learn from their experiences. Knowing where one comes from makes for a grounded individual and there is nothing cooler than that.
There are many more African food blogs than those listed above. Do you have a favorite African food blog? Please share it in the comments section below.
Bonus : le tweet officiel de Pornhub peu après.
If you’re a young creative, you’re not going to be Don Draper or Peggy Olson or even Stan Rizzo. You’re definitely not going to be Alex Bogusky.
You have no new truly original ideas in your portfolio. You’re lucky if you have even one mildly interesting idea amongst all the hackneyed, derivative dogshit. I know this: I’ve seen your portfolio. 100 fucking times.
Ad students have been sending me their portfolios—nearly daily, unsolicited—for 8 years, asking for advice. I never write them back.
This is my mass response.
If you want a “cool” ad agency creative department job, it’s there, waiting for you (at least at the big mega-merged bloated shops) if you happen to be one of those few young creatives with one (better, two) of those mildly interesting ideas in your portfolio. Because agencies these days are as desperate as a virgin male 2nd semester college senior.
If you work at an ad agency, worked at an ad agency, or especially, if you're planning on working at an ad agency: read it. It is well worth your time.
Meanwhile, as Mutlu says:
"Agencies...are happy to keep trying to live in a world which is ceasing to exist. Clinging onto the same ideas, tools, and ways of working with CEOs who are either oblivious to the current mindset or too frightened to instigate change. It's the perfect storm of increasing entrepreneurialism, decreasing loyalty and an industry reveling in mediocrity."
Of course, all the creative directors at all of ad agencies of all sizes will still use the "C" (creative) and "I" (innovative) words in your interview. If you're a "hotshot" who they're hot to hire and you've got a good feeling about the place, tell them you'd like to freelance for a couple of months first. Facades are easy to erect.
Unless you have inside info, it’s hard to tell how “creative” an ad agency’s work environment is. One clue is to look at is the agency’s own self-promo stuff.
I've gathered together some recent agency self-promo and recruitment ads/videos/staff press photos—instances where ad agencies try to show the world just how fucking cool they really are.
Take a look, and see if these seem like the kind of places you'd like to spend working 10, 12 (or more, depending on the shop) hours a day.
The Ungar Group: "No Regrets"
Chicago's Ungar Group aired this spot, locally, during an April episode of last season's Mad Men.
Copy: "If you're looking for an advertising agency and don't meet with The Ungar Group. you will regret it for the rest of your lives."
SapientNitro "Idea Engineers"
SapientNitro has 37 offices worldwide, and is considered a "hot" "edgy" digital ad agency. What happened here with this auto-tuned "rap" song, I'm educatedly guessing, is one of the upper management guys desperately wanted to show off his guitar "skills".
"We're thinking not sinking..." Idea Engineers...
Planet Earth deserves to be destroyed by the Volgons because of this video.
This is the shop where every young "digital" creative wants to work. Their logo is a unicorn.
From the press note about the ad:
"...we're firm believers in practicing what we preach. And what we preach is that creating content that intrigues, engages and even entertains is a much better way of getting noticed than slavishly manufacturing marketing messages. We also believe in being brave (how quaint) and giving new things a try...Inheritance isn't about who we are, what we do or even what we think about the world. It is however meant to be so very us (what?)."
I'm disappointed they didn't slip "storytelling" in there somewhere.
Do you want your two minutes back? Write them, and ask them to get their magical fucking unicorn to make it happen.
How bout some print promo ads.
"JWT Brazil. 76 years (old), so what?"
WHERE IDEAS ARE BORN. SEE, BECAUSE, A "LIGHT BULB" IS THE UNIVERSAL SYMBOL FOR "IDEA". Bloody brilliant.
Now, some staff press photos (click for closer looks).
Press photos from two firms considered "hot" and "creative". L—El Segundo's David & Goliath. GET IT? R—NYC's Sagmeister & Walsh. They're wearing space helmets because they're "explorers". They're naked because they're morons.
Both Philadelphia's Red Tettemer & Partners (L) and BBH NYC (R) go the hadouken route. WHO HAD IT FIRST?
In conclusion: stop sending me your portfolios, and drop out of ad school.
Two Danes lie in the back of a pickup truck on the Turkish-Syrian border waiting for a call. They're with a young British jihadi and a group of ultra-conservative Syrian Salafi Islamists. Soon they'll be smuggled into Syria to join the fight against the Assad regime.Continue reading...
In 2011, Dublin-based physics student David Whyte began a Tumblr called Bees & Bombs where he posted humorous images and quirky GIFs of his own creation, borrowing heavily from videos and pop culture icons. One day he decided to start playing with Processing, a popular open source programming language designed to help create images, animation, and various computer interactions. His background in mathematics and physics greatly enhanced his understanding of motion and geometry and it wasn’t long before he was churning out some of the most popular animations shared on Tumblr.
Whyte’s minimalistic use of shapes and color places an increased emphasis on motion, and leaves one somewhat dumbstruck at how he conceives of each image. In a somewhat rare move he happens to be quite open about his methods and frequently posts source code and tips to help other artists. See much more of his work on Bees & Bombs.