Every individual aims to excel in their chosen field and if university is the next step for you, but fear that you lack the skills for the sciences, then consider reading this book, ‘Studying Science at University‘ by Clare Rhoden and Robyn Starkey. It contains top tips that will develop your scientific writing skills, how…
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If you choose to study in the Sciences for university, then it is likely that you have encountered some new words and concepts but have to speed through content much quicker than when you did in high school. Based on my experiences, here are a few strategies to help you understand scientific reading more efficiently.…
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Most science students, and especially in our early years, learn great chunks of information by rote. Rote learning is the process of memorizing specific new items as they are encountered. This can be useful for lists, items in a particular order, some formula and equations, vocabulary, and structural models. For rote learning, using mnemonics, melodies,…
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also known as lugaw in the Philippines, congee in China or okayu お粥 in Japan. This dish is very common within Asian households and is customarily consumed when an individual is sick (with fever, vomiting, diarrhea, or food poisoning), and is ready to begin ingesting food. When recovering from illness, there are specific foods to…
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In most Asian practises, if you are invited over for food then it is customary to accept the food prepared and served on the table. Of course, allergens should be mentioned beforehand, but it is best to keep personal preferences to yourself. After a recent dining experience trying monjayaki (prepared with fish eggs, cheese and…
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A memoir by neurosurgeon, Paul Kalanithi, who writes When Breath Becomes Air into three parts – before and after the diagnosis, and the wife, Lucy’s epilogue, for life after Kalanithi passes away in March 2015. Kalanithi vividly illustrates his upbringings as a young boy in New York then moving to Arizona and how his love…
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When living in Japan, miso soup is a household staple and many variations to the ingredients list exists. At its most basic, miso is a fermented paste made by inoculating a mixture of soybeans with a mold called koji (the common name for Aspergillus oryzae) that’s been cultivated from rice, barley, or soybeans. This soup…
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If you are fascinated by Asian cuisine then grab your wok and strengthen your forearms because I’ve got a Japanese family recipe for you. All this recipe requires is lotus root. Lotus root is traditionally known as kamal kakdi and has high abouts of dietary fiber to boost digestion and aid constipation. Due to the…
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Artist & Academic 