Don’t know why we make such a fuss over Dry January, it’s not as if there’s a problem, right?
From mother’s ruin to modern tipple: how the UK rediscovered gin
There are 315 distilleries in Britain – more than double the number operating five years ago. According to figures collected by HM Revenue & Customs, which hands out licences to produce spirits, nearly 50 opened last year, while just a handful shut up shop. Demand for interesting gins, made by small scale craft and artisan producers has driven a near-20% rise in the total amount of the juniper-flavoured spirit sold.
Not content to just drink it, there is now “the UK’s first gin spa, where visitors can indulge in a juniper foot soak and a gin tasting menu.”
But anything that’s good enough for Orwell is good enough for me.
The place of gin in Orwell’s 1984
One of the few permitted vices in Nineteen Eighty-Four is Victory Gin, which oils the outer party and offers suggestions of Englishness and party power: it’s always served with clove bitters, implying that Oceania’s boots are on the ground in Asia. Chemistry professor Shirley Lin wrote an interesting post about gin’s place in Orwell’s dystopia.
Oily gin: a chemist’s perspective on 1984
Can one shed tears of gin? Orwell describes one of Winston’s childhood memories involving an old man who “reeked of gin” to such a degree that one could imagine “[tears] welling from his eyes were pure gin” (page 33). In the last paragraph of the book, Winston’s tears at the end of the book are also “gin-scented” (page 297). While I was unable to find any studies examining the presence of alcohol in human tears, ethanol in the sweat of continuous drinkers has been detected and quantified.
Roll on February. I think.
What’s better than data and loads of graphs? Data and loads of graphs about food and drink, of course!
Britain’s diet in data
The British diet has undergone a transformation in the last half-century. Traditional staples such as eggs, potatoes and butter have gradually given way to more exotic or convenient foods such as aubergines, olive oil and stir-fry packs. Explore the changes across four decades and hundreds of food and drink categories in this interactive visualisation, featuring data from the Department for Environment, Food and Rural Affairs (Defra).
Whilst I’m not surprised to see the fall of lard and the rise of olive oil over the last 40 years, why is nobody buying marmalade anymore? Goodness me.
Much obliged to Christopher Hallas, over on Linked In, who pointed me in the direction of this pdf from the British Dyslexia Association, full of great advice for clear, accessible documents production.
Dyslexia Style Guide (pdf)
The aim is to ensure that written material takes into account the visual stress experienced by some dyslexic people, and to facilitate ease of reading. Adopting best practice for dyslexic readers has the advantage of making documents easier on the eye for everyone.
Couldn’t agree more. And here’s another take on recreating the exasperation of reading with dyslexia.
This font shows you what it feels like to be dyslexic
“What this typeface does is break down the reading time of a non-dyslexic down to the speed of a dyslexic. I wanted to make non-dyslexic people understand what it is like to read with the condition and to recreate the frustration and embarrassment of reading everyday text and then in turn to create a better understanding of the condition”.