Posts Tagged ‘humboldt’

Meet Map Practical, a new carto blog

Tuesday, February 9th, 2010

Kevin McManigal (also of Adventure Cycling) is teaching intro to cartography in Montana and has a new blog focused on getting into mapping. First posts focus on Google My Maps, Vector versus Raster, and Purpose and Audience.

Welcome to Map Practical, where the cartography gets done. These are the cartographic trenches, the domain of greasy hands, busted knuckles, and sore mouse fingers. This is the home of techniques, tutorials, and tricks of all things map. Here’s how we do it; your job is to make it look good!

Are you a cartographer or studying to be one? How many tricks have you found that slipped your memory and had to be re-learned? How many hours have you spent on Google looking for that long lost tutorial? Thinking back on my first mapping class, there were so many things that I figured out by trial and error, blindly groping for the right keywords in “Help.” There has to be a better way!

So, here I am teaching cartography now and thought, “What if all those tips could be in one convenient place?” Well here it is, Map Practical! This will be an ongoing process; a tip a week, a link here, a comment there, and a video tutorial when I find the time. After a semester or two it should be a good resource.

Please contribute, and it will only get better.

Thanks, Kevin

Check out Map Practical . . .

Humboldt’s Gift (Economist)

Wednesday, June 24th, 2009

greenview[Editor's note: My alma mater and home county in California (others) are named after the famous German naturalist, apt for a school with strong Geography program.]

Republished from the Economist.

Alexander von Humboldt pioneered the science now used to study climate change

AMID this year’s flurry of scientific jubilees, one seems to have passed largely unnoticed. On May 6th admirers celebrated the 150th anniversary of the death of Alexander von Humboldt, a Prussian naturalist and geographer. He may no longer be as famous as some of his contemporaries, yet Humboldt’s work sheds a clear light on the great challenges the world faces today from climate change.

Humboldt cut a remarkable figure. He traveled widely, making scientific notes of his many geographical, zoological and botanical discoveries, and formulating theories to explain the relationships he observed. Humboldt noticed, for example, that volcanoes form in chains and speculated that these might coincide with subterranean fissures, more than a century before plate tectonics became widely accepted. Broadly educated, cosmopolitan and a polyglot, he championed the study of how living things were related to their physical surroundings. Charles Darwin described him as “the greatest traveling scientist who ever lived” and later added, “I have always admired him; now I worship him.”

Continue reading at the Economist . . .

Marinated in the Morning, Grilled at Night: The Charms of Peru’s Fusion Cuisine (Wash Post)

Friday, May 1st, 2009

perufood1 perufood2

[Editor's note: Food is one of the perfect intersections of physical and cultural geography. This article from The Washington Post last month highlights how Peru's location and cultural heritage intertwine to bring us a special cuisine enjoyable when traveling afar or at your local cheap eat.]

Republished from The Washington Post.

By Jane Black Wednesday, April 1, 2009; Page F01.

LIMA, Peru — It’s usually the sneakers that give Americans away when they travel abroad. But here, it’s what you eat — and when you eat it. Only tourists would think of ordering ceviche after 2 p.m. If the fish, which is “cooked” in a marinade of lime juice, onion and chili peppers, has been out of the water for more than 12 hours, most Peruvians turn up their noses. It simply isn’t fresh enough.

It’s easy for Peruvians to be particular about their seafood. Fed by the icy, nutrient-rich Humboldt Current, the waters off the Peruvian coast are the most bountiful fishing grounds in the world. Which is why, seven days a week, starting at 4 a.m., fishermen at the Villa Maria market in Lima hawk Dover sole for ceviche, plus red snapper, tuna, scallops, squid and octopus just hours out of the sea.

Eating ceviche, the South American country’s best-known dish, is a must in Lima. But there’s so much more: tiraditos, a Peruvian take on sashimi; Chinese stir-fries spiked with Peruvian chili peppers; and sushi rolls filled with scallop and Parmesan cheese, a favorite combination in Lima.

“Right now, people want to discover new flavors,” says Peru’s most famous chef, Gaston Acurio, who owns 29 restaurants around the world. If the Japanese could persuade the world to embrace raw fish and seaweed, he reasons, “why can’t we dream of doing the same with Peruvian food?”

Peru’s campaign is well underway. In 2006, Acurio, 41, reportedly wowed the crowd at the prestigious Madrid Fusion culinary conference, which anointed Lima “the gastronomic capital of Latin America.” More recently, chefs such as Todd English and food magazines have declared it the next big thing, praising the diverse ingredients and creative combinations of flavors. (Indeed, Peruvian cuisine might finally be the thing to redeem “fusion,” which has been a dirty word in culinary circles ever since the 1990s brought us sesame-crusted everything.)

Hundreds of years of immigration have created a natural fusion of Spanish, Italian, Chinese and Japanese influences. A wave of Chinese arrived in the 1850s to help build the railroads, bringing with them ingredients such as soy sauce and wok-cooking techniques. The Japanese came in the early 20th century to work on sugar and cotton plantations, and, according to the indispensable food guide “Eat Smart in Peru” (Ginkgo Press, 2006), they were instrumental in transforming ceviche from home cooking to restaurant fare. Asian influences are especially pronounced in Lima.

On the southern coast, where the Spanish brought African slaves, popular dishes include carapulcra, a stew of pork, dried potatoes and peanuts. In the Andes, the pre-colonial cuisine showcases such meats as alpaca and guinea pig, as well as potatoes, which originated in the area more than 7,000 years ago.

At the heart of all Peruvian cooking are its chili peppers, or ajis (ah-HEES). There are dozens, if not hundreds, of ajis from the western slopes of the Andes and the jungle. The three most popular are aji amarillo, a delicate but piquant pepper that is a must in ceviche; aji panca, an earthy dried chili; and aji rocoto, a fiery chili that is commonly stuffed with meat and cheese for a dish called rocoto relleno, or added to spice up soups and sauces.

Continue readin at The Washington Post . . .