Love is Above the Clouds (爱呢? 在白云之上) Audio Drama Ending Theme: English Subtitles Available
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It's not an AI Control Problem, it's an AI Control Solution!
Women's higher education in London dates from the late 1840s, with the foundation of Bedford College by the Unitarian benefactor, Elisabeth Jesser Reid. Bedford was initially a teaching institution independent of the University of London, which was itself an examining institution, established in 1836. Over the next three decades, London University examinations were available only to male students.
Demands for women to sit examinations (and receive degrees) increased in the 1860s. After initial resistance a compromise was reached.
In August 1868 the University announced that female students aged 17 or over would be admitted to the University to sit a new kind of assessment: the 'General Examination for Women'.
Sexism in science: 7 women whose trailblazing work shattered stereotypes. Yeah, we note that this was over 100 years since the ladies sitting the University of London exams, and passing.
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A couple of recent contributions from Campop about employment issues in the past:
Who was self-employed in the past?:
It is often assumed that industrial Britain, with its large factories and mines employing thousands of people, left little space for individuals running their own businesses. But not everyone was employed as a worker for others. Some exercised a level of agency operating on their own as business proprietors, even if they were also often very constrained.
Over most of the second half of the 19th century as industrialisation accelerated, the self-employed remained a significant proportion of the population – about 15 percent of the total economically active. It was only in the mid-20th century that the proportion plummeted to around eight percent.
Home Duties in the 1921 Census:
What women in ‘home duties’ were precisely engaged in still remains a mystery, reflecting the regular obstruction of women’s everyday activity from the record across history. For some, surely ‘home duties’ reflected hard physical labour (particularly in washing), as well as hours of childcare exceeding the length of the factory day. For others, particularly the aspirational bourgeois, the activities of “home duties” involved little actual housework. 5.1 percent of wives in home duties had servants to assist them, a rate which doubled for clerks’ wives to 11.7 percent. For them, household “work” involved little physical action. Though this may have given some of these women the opportunity to spend their hours in cultural activities or socialising, for others it possibly reflected crushing boredom.
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And on informal contributions, Beyond Formal and Informal: Giving Back Political Agency to Female Diplomats in Early Nineteenth Century Europe:
[H]istorians such as Jeroen Duindam show that there were never explicitly separate spheres for men and women when working for the state in the early nineteenth-century. Drawing a line separating ‘formal’ and ‘informal’ diplomats in the early nineteenth-century, simply based on their gender alone, does not do these women justice.
And I am very happy to see this receiving recognition, though how far has something which got reprinted after 30 years be considered languishing in obscurity, huh? as opposed to having created a persistent fanbase: A Matter of Oaths – Helen Wright.
Although it was recently awarded a Michelin Bib Gourmand, L’Osteria della Trippa still remains under the radar of most tourists toting their lists of usual suspects. At the helm of this cozy tripe-centric spot deep in Trastevere with wooden tables and mustard-hued walls, is feisty chef-owner, signora Alessandra Ruggeri. Here she urges her customers to try, say, a fruity red Cesanese from Lazio along with a daily special of snails stewed with tomato, chiles, and sage.
A self-taught cook who left another profession to open her restaurant in 2019, Ruggeri draws on the flavors she grew up with in Lazio’s Viterbo region north of the capital. “Not only tripe!” she’s the first to insist, but also such cucina povera regional staples as zuppa di pane, a hearty, soupy first course of curly chicory cooked until tender with bread and potatoes, then garnished with grated hard boiled egg.
The quinto quarto selection here is almost encyclopedic, ranging from several tripe preparations— crisp-fried, stewed alla romana, slow-cooked with beans and guanciale—to fried brains, to a stew of pajata (suckling calves intestines) to sauce rigatoni. Ruggeri cooks offal with such a light touch and finesse, even the squeamish will love the surprisingly elegant carpaccio of beef heart marinated in salt, sugar, and spices, and presented in an aromatic puddle of olive oil. Or what might be the city’s best coratella—that’s lamb heart, lungs, and spleen, folks—here cut into dainty cubes and stewed Viterbo style with sweet-tangy red peppers to cut through the richness.
Unlike the round puffy-edged Neapolitan pies baked in domed wood burning ovens the pizza native to Rome is pizza al taglio: lengthy rectangles or oblongs baked in an iron teglia (pan) in a gas oven, whacked into sections, weighed, and brusquely shoved across worn bakery counters. Under a glistening sheen of tomato sauce or a layer of thin-sliced potatoes? Nice. But just as good is bianca (no topping).
One can find excellent versions at classic spots like Forno Roscioli (good luck getting in) as well as at dozens of neighborhood bakeries. In 2003 visionary pizzaiolo Gabriele Bonci sparked a whole new artisanal pizza al taglio movement at his Pizzarium in the district of Prati, reinventing the genre with sourdough crust, esoteric flours, and cheffy toppings.
One current star among the capital’s new wave pizzerie al taglio is Fratelli Trecca near Circo Massimo, where ancient Romans once raced their chariots. It’s the newest project of Manuel and Nicolo Trecastelli, the talented brothers behind Trattoria Trecca in Ostiense and Pantera Pizza Rustica in Garbatella.
Behind the counter of their cheery new pizzeria with marble tables and soccer-intensive décor are pans of freshly baked rectangles sporting a crust that Manuel Trecastelli has described as “extremely technical.” In fact, it’s downright miraculous: thin and crisp in that Roman scrocchiarella (crackly) tradition, yet sturdy enough to support the weight of the toppings. These come in some two dozen varieties arranged in three categories.
The classiche include bright-red marinara, rosemary-scented potatoes, and seasonal treats like puntarelle with anchovies. Among the ripieni (filled pies) try those with porchetta or slowly braised greens. The speciali meanwhile pay homage to Rome’s quinto quarto tradition: headcheese with artichokes, tongue with puckery salsa verde, or tomatoey tripe.
To drink there are natural wines and craft beers. Still hungry? Try the piatti di giorno like a stew of chicken gizzards with wild mushrooms and onions, plus classic fritti like suppli and fried bacala.