Australian Writers have been Envisioning AI for a Century. Here are Five Stories to Read as We Grapple with Rapid Change

Australians are nervous about AI. Efforts are underway to put their minds at ease: advisory committees, consultations and regulations. By Leah Henrickson, The University of Queensland; Catriona Mills, The University of Queensland; David Tang, The University of Queensland, and Maggie Nolan, The University of Queensland.

How did Taylor Swift Get So Popular? She Never Goes Out of Style

Last week, USA Today/Gannett posted a job ad for a Taylor Swift reporter, seeking an experienced journalist and content creator to “capture the music and cultural impact of Taylor Swift”. By Kate Pattison, RMIT University.

How Spanish Conquistadors and a Tiny Cactus-Dwelling Insect Gave the World the Colour Red

When you think about a red object, you might picture a red carpet, or the massive ruby in the Queen’s crown. Indeed, Western monarchies and marketing from brands such as Christian Louboutin have cemented our association of the colour red with power and wealth. By Panizza Allmark, Edith Cowan University.

A World Through the Eyes of Botanical Artist Marianne North at Kew Gardens

Have you ever entered a gallery, cathedral or grand old ballroom and drawn breath with surprise? Usually, it is opulence, vastness or one stunning painting or sculpture that evokes this response — think Michelangelo’s David, or Chartres Cathedral or the hall of mirrors at Versailles. By Mary Voice, The University of Melbourne.

How Social Media is Breathing New Life into Bhutan’s Unwritten Local Languages

Dechen, 40, grew up in Thimphu, the capital city of Bhutan. Her native language was Mangdip, also known as Nyenkha, as her parents are originally from central Bhutan. She went to schools in the city, where the curriculum was predominantly taught in Dzongkha, the national language, and English. By Tashi Dema, University of New England.

Champagne is Deeply French ~ but the English Invented the Bubbles

In 1889, the Syndicat du Commerce des Vins de Champagne produced a pamphlet promoting champagne at the Exposition Universelle in Paris, claiming that Dom Pérignon, procurator of the Benedictine Abbey of Hautvillers from 1668, was the “inventor”, “creator” or discoverer" of sparkling champagne. By Garritt C Van Dyk, University of Newcastle.

The Strange History of Ice Cream Flavours – from Brown Bread to Parmesan and Paté

English Heritage is now selling what it calls “the best thing since sliced bread” at 13 of its sites ~ brown bread ice cream, inspired by a Georgian recipe. The announcement of the flavour mentions several more outlandish Georgian flavours trialled by English Heritage before it landed on brown bread, such as Parmesan and cucumber. By Lindsay Middleton, University of Glasgow.

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