MacDailyNews will present the MacWorld 2006 keynote here, beginning at 9:00AM PST on January 10th.
Dan Lyke’s Flutterby! has an interesting article on cooking with sugar. I haven’t looked into this as closely as Dan apparently has, but I am aware that the addition of some corn syrup into sugar recipes can prevent crystallization as you heat sugar mixtures. I recently had some fun making my first real caramel for an apple tarte tatin that I made for Christmas dinner, but there is lots to this whole science of sucrose manipulation: check out this cool recipe for lollipops from the Exploratorium.
I’m a bit of a nut about ancient writing (probably as an outgrowth of my interest in codes and cryptography) and one of my interests have always been with the Maya (after all, astronomers and writers, okay, the human sacrifice thing was not so good, but still…). Scientific American has just published this link about recent work that pushes the dates of the Mayan writing systems back to about 200 to 300 B.C. Interesting stuff.