not_clear · HackerTrans

As mentioned in the link above, Assembly Lines is still in print as a paper book (maybe it's print on demand, but it's a hardcover).

I just noticed that Understanding the Apple IIe also got a re-issue from Call-A.P.P.L.E. in 2024 (print edition from Lulu) - https://www.callapple.org/books-3/understanding-the-apple-ii... .

not_clear

9 mesi fadiscuss

I could be wrong, but I think that Stymie is a closer match for the body than Rockwell, particularly due to the serif on the middle arm of capital E (and F). I think that Stymie also matches other details as outlined in the comparison page on Identifont (http://www.identifont.com/differences?first=stymie&second=ro...)

not_clear

13 anni fadiscuss

Interesting - the metafilter referenced elsewhere on the thread had a pointer to a paper about D-glutamate vs L-glutamate. Apparently, bacterial fermentation generates a fair amount of D-glutamate, but this is true of "naturally occurring" fermentation (such as in cheese) too.

The abstract claims foods to which MSG is added directly contained lower amounts of D-glutamate than foods where the MSG comes from fermented foods. I wonder why? Maybe due to better optimization / control for L-glutamate production in the bacteria?

http://onlinelibrary.wiley.com/doi/10.1002/chir.530060410/ab...

not_clear

13 anni fadiscuss

When I had first heard about this, it was the only anti-MSG argument that sounded even remotely plausible, but it seems that nowadays commercial MSG is made by bacterial fermentation, which means that they would also have the preference for L-oriented amino acids.

Wikipedia confirms this

    http://en.wikipedia.org/wiki/Monosodium_glutamate#Production

The referenced papers on the process (from 1957!) indicates that they were reporting L-glutamate producing bacteria specifically:

    https://www.jstage.jst.go.jp/article/jgam1955/3/3/3_3_193/_article

Here is an overall history of MSG production, including chemical synthesis (now obsolete). Even when they were doing this, they screened out the D-glutamate and re-synthesized it to maximize L-glutamate production (might not have been 100% effective, as apparently it involved doing optical screening of the crystals)

    http://ajcn.nutrition.org/content/90/3/728S.full

Disclaimer - I am Japanese American, so grew up with Ajinomoto MSG, dashi, tomato sauce, parmesan, Doritos, etc. as part of my diet, so am biased toward skepticism on this topic.

not_clear

15 anni fadiscuss

Way back in the early nineties, when I was in college, I went to go visit my friend at his school. He had class, so I went to the library to kill a few hours. I dug through the (rather ancient) CS section, and pulled some books to read. Two have stuck with me:

One was __The Mythical Man-Month__ (the old one, not any of the reissues). That put into words so many things that I felt about computer programming, if nothing else the humanness of programming as a pursuit.

The second was __Software Tools__. Even then, whichever version I encountered was ancient (I was learning C in school). It didn't impact me quite as much as TMMM (which I think i read most of in the library), but it was enough for me to remember and pick up a used copy a few years back.

I still haven't read it, so I'm glad you reminded me about it.

As far as a modern book, the one that seems closest to me is __The Practice of Programming__.

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