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Photos of Fascinating Fungi

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When you're used to seeing only buttons and portabella mushrooms, the fungi family may start to seem rather boring—though still delicious. This great Oddee article shows that in the wild though, mushrooms and other fungi grow in all shapes and sizes. Just look at the bioluminescent Mycena chlorophos. These mushrooms, native to forests in Japan and Brazil, make the average forest floor look like a scene from Avatar. Even the spores glow, so leaves, dirt and tree trunks have all been known to take on an otherworldly glow.

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Stones, Bones, and Wrecks
Archaeologists Are Recreating Recipes from 17th-Century Ships
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Arthur Tanner/Getty Images

If ships’ logs and sailors' diaries are to be believed, the gastronomic situation during early voyages across the Atlantic was dire.

“Lady Sea will not tolerate or conserve meat or fish that is not dressed in her salt,” wrote Spanish explorer Eugenio de Salazar in his complaint-filled 1573 letter that’s now dubbed “The Landlubber’s Lament.” He griped that water is rationed “by the ounce, as in a pharmacy,” and he described wooden plates “filled with stringy beef joints, dressed with some partly cooked tendons.” Other food, Salazar said, is so “rotten and stinking” that you’d be better off losing your sense of taste and smell just to get it all down.

Most chefs would be happy to leave this grim slice of food history behind. But a group of archaeologists in Texas has just begun an unusual experiment to faithfully recreate the menu onboard a typical transatlantic sailing ship. By doing so, they hope to learn more about sailor nutrition.

“We use modern standards to extrapolate health from the past,” project leader Grace Tsai, a doctoral student in Texas A&M University’s nautical archaeology program, tells Mental Floss. “But you won’t know [the food’s] nutritional value until you actually make it with a historical recipe and get that tested in a lab.”

Over the last few months, Tsai and her colleagues have been perfecting 17th-century recipes for provisions like ship’s biscuit (a long-lasting dry cracker) and salted meat. On August 19, they loaded their canvas sacks and heavy barrels into the hold of a 19th-century tall ship named Elissa that’s moored in Galveston. They’ll perform nutritional and microbial analysis on the food every 10 days over the next three months.

A barrel used to store the research team's salted beef
Erika Davila

Without canning or refrigeration, salting was indeed the most popular way to preserve food for long journeys. And when sailors would reach new lands, they preserved whatever animals they could hunt. Richard Wilk, an anthropologist at Indiana University who is not affiliated with the project, said there are some accounts of hungry sailors in the Southern Hemisphere stuffing casks with salted penguins. “Basically, if it was meat and they could salt it and dry it, then they could carry it around with them,” Wilk tells Mental Floss.

Nearly every account from European vessels between the 16th and 18th centuries lists salted beef, which is similar to corned beef, among the provisions, Tsai said. So her team butchered a steer and a hog to make salted beef and salted pork. They based their cuts of meat on the bones that were found at the shipwreck of the Warwick, an English galleon carrying supplies to Jamestown, Virginia, that sank in 1619 off the coast of Bermuda during a hurricane. They followed a recipe from a 1682 English text on salting food, ordered salt from France, and consulted local environmental officials in Texas to find the purest river water to make their brine.

Though it was probably warm and flat, beer could make or break a voyage, too. Useful as a social lubricant, beer was also often cleaner than drinking water, and it provided some calories, nutrients, and probiotics, Tsai noted. One bit of American lore that suds enthusiasts love to cite is that beer might have played a role in the lost Mayflower pilgrims’ decision to settle down at Plymouth, Massachusetts. “We could not now take time for further search or consideration, our victuals being much spent, especially our Beere,” Governor William Bradford explained in his diary.

Tsai plans to add casks of 17th-century-style English beer to the Elissa in November. To make their own brew even closer to the original, the Texas team is trying to secure a yeast culture from 220-year-old bottles of beer found at a British shipwreck in Australia. (Tsai said a sponsor of the project, Texas's Karbach Brewing Company, will eventually make a commercial version of their historical beer.)

Changes in temperature and humidity, and the rocking of the waves, could have affected the food on early transatlantic voyages, too. That’s why the researchers are storing their supplies in the Elissa instead of a lab. They expect to find not just colonies of microbes, but insects, too. “The ship’s biscuit would almost always grow weevils,” Tsai said. And English sailors, sticklers for tradition, didn’t use an airtight container for the crackers, but a canvas bag. Exposed to sea air and humidity, the biscuits often became moldy and mushy over time.

Salted beef made with an 18th-century recipe
The team made this salted beef using a 17th-century recipe.
Grace Tsai

In some ways, the project in Texas isn’t a totally new idea. In recent years, brewers have attempted to resurrect Egyptian ales and Iron Age meads. Experimental archaeologists have tried to recreate Stone Age barbecues and butchering techniques. Food historian Ken Albala of the University of the Pacific pointed out that sites like Hampton Court Palace in London, Colonial Williamsburg, and Plimoth Plantation serve historical meals regularly, though those institutions tend to be less adventurous about preserving and curing. “Modern people are indeed very frightened about food poisoning, so things like this that can go wrong are usually beyond their comfort zone,” Albala, who is not involved in the Texas project, tells Mental Floss.

Tsai saw those limitations firsthand while doing research at Colonial Williamsburg. Dressed like a colonial boy (the adult clothes were too big for her), she went behind the scenes at the living history museum for two weeks to learn more about handling the watertight oak barrels she’ll be using for the project. She noticed that the cooks at Colonial Williamsburg were using a brine recipe for salted beef that called for 35 pounds of salt to 8 gallons of water, but her 17th-century recipes say the brine is ready when it floats an egg. “That’s actually a lot less salt,” Tsai said. While historical reenactors may alter recipes for public safety reasons, the Texas team is aiming for authenticity.

When the team opens the barrels, they’ll look for caloric content, water content, sodium, vitamins, and minerals. Tsai is particularly interested in what kinds of bacteria she’ll find growing on the food—not just the disease-causing bugs, but probiotics, too.

“We barely ever eat anything that has probiotics anymore, and even when we do it’s a strict genre,” Tsai said. She suspects that sailors ingested a more diverse group of microbes than we do today, and investigating these organisms could shed light on changes in the human gut microbiome as modern diets have become bound to better hygiene standards.

A barrel full of salted beef is loaded into a tall ship
A barrel of salted beef is hoisted into the Elissa.
Grace Tsai

“If they do it correctly, the food should still be palatable, but whether it’s going to stand up to modern scientific standards of 'ok to eat,' I can’t really guess,” Albala said. “Of course, on many ships in the past, the food did indeed go bad. Sometimes they ate it anyway because they had no choice. It would have been a luxury to toss it.”

Because of safety concerns (and institutional review board restrictions), Tsai and her colleagues won’t get to eat the meat they’re storing on board the Elissa. But she has an idea of how the salted beef might taste after preparing some she got from Colonial Williamsburg. “You know that metallic taste you get when you have a bloody nose? It tasted like that.”

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Hulton Archive/Getty Images
17 Little-Known Facts About Max Planck
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Hulton Archive/Getty Images

These days, Max Planck’s name comes up most by way of the prestigious scientific institutes named after him. (The Max Planck Society runs 83 throughout Germany and the world.) But who was the real Max Planck, and why would there be so many research centers in his name? Here are 17 facts about the theoretical physicist.


There are two theories that modern physics uses to explain the universe. There is relativity—Einstein’s work—and there is quantum theory, invented by Planck. In the late 1890s, he began his work studying thermal radiation and found a formula for black-body radiation, one that eventually became Planck’s Law. To explain why his formula worked, he introduced the idea of packets of energy he called “quanta,” giving rise to the branch of quantum physics.

He himself was surprised at the radical nature of his own discoveries, writing, “My futile attempts to put the elementary quantum of action into the classical theory continued for a number of years and they cost me a great deal of effort.”

By the time he died, though, Planck was a legend in the scientific world. “Max Planck was one of the intellectual giants of the 20th century and one of the outstanding intellects of all time,” The New York Times wrote upon his death in October 1947, ranking “with the immortals of science, such as Archimedes, Galileo, Newton, and Einstein.”


Planck helped popularize the term “theory” to describe Einstein’s relativity work. In a 1906 talk, he referred to the model of physics put forth by Einstein as “Relativtheorie,” which became “Relativitätstheorie,” or “relativity theory.” Einstein himself referred to it as the “relativity principle,” but Planck’s terminology caught on.


Planck was a highly respected academic in his lifetime. As science writer Barbara Lovett Cline explains, “In Germany at this time only princes and barons were accorded more respect than professors,” and Planck was no exception. He racked up a multitude of awards in his academic career before finally winning the Nobel Prize in Physics at the age of 60. He received more nominations for the Nobel from a wider range of physicists than any other candidate at the time. He finally received the prize for 1918 “in recognition of [his] epoch-making investigations into the quantum theory,” as the president of the Royal Swedish Academy of Sciences said upon presenting the award.


Planck recognized the importance of Einstein’s work on relativity early, and was one of the first important boosters of his theories. “Einstein may be considered Planck’s second great discovery in physics,” J.L. Heilbron writes in his book The Dilemmas of an Upright Man: Max Planck as a Spokesman for German Science, “and his support, in Einstein’s judgment, was instrumental in securing the swift acceptance of new ideas among physicists.” At the time, Einstein didn’t have a Ph.D. or work at a university, and the support of an established, famous scientist like Planck helped usher him into the mainstream. Though he would remain skeptical of aspects of the younger scientist’s work—like his 1915 research on “light quanta,” or photons—the two remained friends and close colleagues for much of their lives. According to Planck’s obituary in The New York Times, “When the Physical Society of Berlin conferred on him a special medal, he handed a duplicate of it to his friend, Einstein.”


Planck was a gifted pianist and almost dedicated his career to music instead of physics. He hosted musical salons at his home, inviting other physicists and academics as well as professional musicians. Albert Einstein attended [PDF], sometimes picking up the violin to play in quartets or trios with Planck. According to Heilbron, “Planck’s sense of pitch was so perfect that he could scarcely enjoy a concert,” lest it be ruined by an off-key note.


Not long after the 16-year-old Planck got to the University of Munich in 1874, physics professor Philipp von Jolly tried to dissuade the young student from going into theoretical physics. Jolly argued that other scientists had basically figured out all there was to know. “In this field, almost everything is already discovered, and all that remains is to fill a few holes,” he told Planck. Luckily, the budding scientist ignored his advice.


Though he was described as a bit dry in front of a classroom, Planck’s students loved him. English chemist James Partington said he was “the best lecturer [he] ever heard,” describing Planck’s lectures as crowded, popular affairs. “There were always many standing around the room,” according to Partington. “As the lecture-room was well heated and rather close, some of the listeners would from time to time drop to the floor, but this did not disturb the lecture.”


In The Dilemmas of an Upright Man, Heilbron describes Planck as an “exact economist with his time.” He ate breakfast precisely at 8 a.m then worked in a flurry until noon every day. In the evenings and during university breaks, though, he relaxed and entertained friends. His routine involved “a rigid schedule during term—writing and lecturing in the morning, lunch, rest, piano, walk, correspondence—and equally unrelenting recreation—mountain climbing without stopping or talking and Alpine accommodation without comfort or privacy,” according to Heilbron.


Planck stayed active throughout his life, hiking and mountain climbing well into old age. In his 80s, he still regularly climbed Alpine peaks reaching more than 9800 feet in height.


“Planck loved merry, relaxed company and his home was the center of such conviviality,” famed nuclear physicist Lise Meitner described in 1958 (as quoted by the Max Planck Society). “When the invitations happened to be during the summer term, there would be energetic games in the garden afterwards in which Planck participated with downright childish glee and great adeptness. It was almost impossible not to be tagged by him. And how visibly pleased he was when he had caught someone!"


Due to his outspoken support of Jewish physicists like Einstein, Planck was labeled by the nationalist Aryan Physics faction of academics as being part of a grand Jewish conspiracy to keep German scientists from appointments in university physics departments Along with other physicists in Einstein’s circle, he was called a “bacteria carrier” and a “white Jew” in the official SS newspaper, Das Schwarze Korps, and his ancestry was investigated by the Gestapo.


Though Planck didn’t always support his Jewish colleagues against the Nazis—he chastised Einstein for not returning to Germany after Hitler came to power and eventually dismissed Jewish members of the Kaiser Wilhelm Society (later the Max Planck Society) due to pressure from the Third Reich [PDF]—he did make several stands against Nazi policies. He fought against the inclusion of Nazi party members in the Prussian Academy and, as president of the Kaiser Wilhelm Society, met with Hitler and appealed to the Führer to let certain Jewish scientists keep their jobs.

It didn't work. In 1935, one in five German scientists had been dismissed from their posts (as many as one in four in the field of physics) and supporting Jewish scientists became increasingly risky. Still, in 1935, Planck convened a commemorative meeting of the Kaiser Wilhelm Society to honor the late Jewish chemist Fritz Haber despite an explicit government ban on attending the event. His prominent support of Jewish scientists like Haber and Einstein and refusal to join the Nazi Party eventually resulted in the government forcing him out of his position at the Prussian Academy of Sciences and blocking him from receiving certain professional awards.


He was one of many apolitical civil servants in German academia who hoped that the worst effects of anti-Semitic nationalism would eventually pass, and who wanted to maintain Germany’s importance on the world scientific stage as much as possible in the meantime. When Hitler began demanding that speeches open with “Heil Hitler,” Planck begrudgingly complied. As physicist Paul Ewald described of his address at the opening of the Kaiser Wilhelm Institute of Metals in the 1930s, “… we were all staring at Planck, waiting to see what he would do at the opening, because at that time it was prescribed officially that you had to open such addresses with ‘Heil Hitler.’ Well, Planck stood on the rostrum and lifted his hand half high, and let it sink again. He did it a second time. Then finally the hand came up and he said ‘Heil Hitler.’ … Looking back, it was the only thing you could do if you didn’t want to jeopardize the whole [Kaiser Wilhelm Society].” As science writer Philip Ball describes, for Planck, the rise of Hitler and Nazi Germany was a “catastrophe that had engulfed him, and which in the end destroyed him.”


Erwin Planck was a high-ranking government official before the Nazis came to power, and although he resigned from political life in 1933, he secretly helped craft a constitution for a post-Nazi government. In 1944, he was arrested and accused of taking part in Claus Stauffenberg’s assassination attempt on Adolf Hitler, in which the Nazi leader was wounded by an exploding briefcase. While it seems that Erwin didn’t directly take part in the bombing plot, he did recruit supporters for the conspirators, and he was sentenced to death for treason. Trying to save his favorite son’s life, the 87-year-old Max Planck wrote personal letters begging for clemency to both Hitler and the head of the SS, Heinrich Himmler. Erwin was executed in 1945.


After World War I, Planck encouraged his fellow scientists to ignore the turbulence of politics to focus on the greater importance of their scientific achievements. “Persevere and continue working” was his slogan.


In his autobiography, Planck described why he chose to pursue physics. “The outside world is something independent from man, something absolute, and the quest for the laws which apply to this absolute appeared to me as the most sublime scientific pursuit in life,” he wrote.


Several discoveries by Planck were eventually named after him, including Planck’s law, Planck’s constant (h, or 6.62607004 × 10^-34 joule-seconds), and Planck units. There is the Planck era (the first stage of the Big Bang), the Planck particle (a tiny black hole), the lunar crater Planck, and the European Space Agency spacecraft Planck, among others. Not to mention the Max Planck Society and its 83 Max Planck Institutes.


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