Recently there was a video on the YouTube channel Numberphile that caught my eye for the rather nice way it visualised a number line with arcs between consecutive terms.
I thought it was particularly nice, and so had a go and turning it into a visualisation. My solution is here on Code Sandbox: https://codesandbox.io/s/wwrkyv9wjl . Below is a 1920 x 1080 PNG of the image it generates
It’d be interesting to see what other number sequences look nice using this technique. My feeling is: not many.
I’ve been playing with generating flowers from some simple mathematical rules, partly for fun, partly as a project that will finally tie up the 3D engine I’ve been writing, and partly as something that I can use as a base for teaching myself AngularJS (originally it was going to be Backbone, but the wind seems to be blowing in a more Angular fashion these days). As you can see from the image below, the method I’ve been using for the solely 2d case is based on concentric circles.
As it happened a friend of mine has a travelling art show, and asked if I had something I could submit to it for it’s newest exhibition. Previously I’d painted an image of a Bethnal Green tower block, but this time I thought I’d let the computer do the hard work.
The above images are now on display in ‘The Library of Obscure Wonders’, showing at the Hundred Years Gallery, Hoxton. Be sure to pop down- there’s nothing else computer-generated, I promise.
In order to register an Oyster Card, you have to print out an actual physical document and present it at a tube station. I don’t have a printer in my house, so when I was Getting Things Done on Saturday I decided to drop by the office and use the one there.
Once inside, I noticed this:
Waitrose Hereford beef mince (typically less than 10% fat). 400 grams, at £10.98 a kilo- or any three packs for £10, for a saving of £3.17. This was taken on August the 4th, and you’ll notice that the ‘display until’ date is the July the 26th- although typically it’s displayed in the fridge.
‘Adding the spiced butter to the chilli just before you serve it will make it rich and unctuous. If you like it a bit hotter, add a little more butter at the table when you add the grated cheese and sour cream. The lime juice and zest will finish it off with acidity and freshness.” Heston
Mr Blumenthal is known for very experimental cooking, so I had a look to make sure this wasn’t part of the recipe- before then taking it down to reception and asking them to put it in the incinerator.