An experimental film in which we where curious about the forms and shapes food makes when you flatten them.
After that we composited different parts of the video and each gave them a separate time span so we could edit on the music.
Visuals : Hugo de Kok & Kay van Vree
Music : Ivo van Dijk & Sophie Ansems
If you don’t have your copy of the LGF Cookbook yet, you’re missing out on some tasty and inventive lizardoid culinary delights…
An evolution-based understanding of Hot Peppers - Why Are They Hot?
Back in 1960s, Dan Johnson had an interesting proposal he dubbed “directed deterrence” which suggested that some plants may make choices as to exactly which herbivores to attract and which to deter. Hot peppers are prime candidates for such a phenomenon. What is hot in peppers is capsaicin, a chemical that elicits a sensation of pain when it bind the vanilloid receptors in the nerve endings (usually inside the mouth) of the trigeminal nerve. As it happens, all mammals have capsaicin receptors, but it was found, relatively recently, that birds do not.
To test that hypothesis, Josh Tewksbury used two variants of hot peppers - one very hot (Capsicum annuum) and the other with a mutation that made it not hot at all (Capsicum chacoense) - and offered both as meals to rodents (packrats and cactus mice) and to birds (curve-billed thrashers).
Several LGF readers have pooled their resources and immense knowledge of the culinary arts, to produce the long-awaited, much-anticipated LGF Cookbook, and it’s now available.