• A Working Theory of Love

    Scott Hutchins

    As a character in the book asks, “What is love?” He proceeds to provide at least three alternatives to his own question – a biochemical emergent property of evolution? A social construct? Or just acquisition and deal making involving assets two people have?

    In ‘A Working Theory of Love’, Scott Hutchins takes a stab at it through its characters in ways real and artificial. At the centre of it all is Neill Bassett, a resident of San Francisco in his mid-thirties, working at Amiante Systems with two others to build an artificial intelligence that will pass the Turing test. He is not a programmer/technologist – his essential connection with the project is that the machine’s “character” has been built using his father’s personality as manifested through the journals he (the father) had kept. He serves as the interlocutor for the machine as its creators try to make it a sentient, ‘lifelike’ phenomenon.  (more…)

  • Cafe Max

    I realised that though we had visited the place, I’d never written about it! And that a lot of the newer set in Bangalore don’t know of the place. I have to admit that it’s pretty well hidden in broad daylight, so that’s not surprising. The last time I was there for lunch, from work, I realised that the ambiance would actually be great for a dinner setting! And that’s how we made a visit on D’s birthday!

    The muted lighting, the tree canopy and an excellent playlist confirmed my cosy dinner spot hypothesis! We decided to start with Sangria – champagne for D and red for self. I have to say, I liked mine much more, for a change. Lots of fruits, and exactly the right amount of wine for a wholesome combination.

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  • DOODALL (Dhoni, OODA Loop & Life)

    I don’t watch cricket anymore, but did catch the video of Dhoni’s very colourful exchange with Manish Pandey in the 2nd T20 vs South Africa earlier this year. Interesting as it was, what really caught my attention was how Dhoni calmly hit a six in the very next ball! Think about it – you’re annoyed about something but able to quickly not just get over it, but do a spectacular job in the next few seconds! This not a one off incident, because this is essentially how the man earned the “Captain Cool” moniker.

    I related it to this fantastic long read at Farnam Street about how fighter pilots technique quick and accurate decisions. It’s called the OODA loop and the letters stand for Observe, Orient, Decide, Act. Daniel Kahneman’s Thinking, Fast & Slow is one of the most insightful books I have read, but I wished there would be an application guide on how to practice it in daily life. I think the OODA loop is the best practitioner’s guide I have seen. (more…)

  • Dark Matter

    Blake Crouch

    (only broad level spoilers)
    Of all the known and unknown phenomena in science, the multiverse theory is probably one that lends itself most easily to fiction. And yet, this is the first time I am encountering it. Largely, a pleasant experience.
    From a science perspective, I like how the author connects it to the brain and consciousness. Seems to lend it more credibility and therefore make it more believable. It isn’t really elaborated on, but I found it good enough for the purpose of the book. A 100 pages away from the end, I wondered how the author could possibly finish it without sacrificing logic. But he did find a way, even if it leaves things a little open ended.
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  • Maravanthe

    Though Oota, Riverside, and Marigold offer some coastal dishes, Whitefield doesn’t really have any specialised coastal cuisine outlet. And that’s what took us to Maravanthe in Indiranagar. We had really liked Pulimunchi, in the same vicinity, and hoped for some equally excellent fare here as well. Maravanthe is diagonally opposite Meghana Foods on CMH Road, and surprisingly has valet parking! A flight of stairs takes you to a regular, old school, coastal restaurant ambiance complete with a fish tank in the middle. The seating is no frills but comfortable.

    We began with a bunch of disappointments. The meals were unavailable (understandable, they are universally a lunch phenomenon) but we were also told that Sol Kadhi and Pundi had been sold out! Thankfully the other staple was around – Ghee Roast. We tried both Chicken and Squid versions. The first was really good – just beyond a moderate level of spice. The second wasn’t bad but clearly not in the same league. The buttermilk was good too – not the high tart and hyper spicy Kerala fare we’re used to, but a milder version.

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