Facial hair trends:1842 – 1976

  • Terrific find on facial hair trends over the 20th century
  • The introduction of the safety razor and world wars have had neglible impact on trends

Source Paper: robinson1976a_facialhairtrends

Source: http://flowingdata.com/2014/01/08/facial-hair-trends-over-time/

Facial hair trends over time

JANUARY 8, 2014  |  STATISTICAL VISUALIZATION

Facial hair trends

In 1976, Dwight E. Robinson, an economist at the University of Washington, studied facial hair of the men who appeared in the Illustrated London News from 1842 to 1972 [pdf].

The remarkable regularity of our wavelike fluctuations suggests a large measure of independence from outside historical events. The innovation of the safety razor and the wars which occurred during the period studied appear to have had negligible effects on the time series. King C. Gillette’s patented safety razor began its meteoric sales rise in 1905. But by that year beardlessness had already been on the rise for more than 30 years, and its rate of expansion seems not to have augmented appreciably afterward.

Someone has to update this to the present. I’m pretty sure we’re headed towards a bearded peak, if we’re not at the top already.

 

BUT THEN THIS FROM THE ATLANTIC:

http://www.theatlantic.com/health/archive/2014/01/the-rise-and-fall-and-rise-of-facial-hair/282951/

The Rise and Fall—and Rise—of Facial Hair

There was a time when the best option was to wear both sideburns and a mustache.
 Library Company of Philadelphia/flickr

In 1940, the anthropologists Jane Richardson and Alfred Kroeber examined pictures of catalogues, magazines, and drawings dating back to the 1600s in an attempt to find trends in the cuts and styles of women’s dresses. What they produced were fascinating graphs of evolving social mores, with periods of plunging necklines quickly succeeded by buttoned-up decades of modesty, and vice-versa. One particularly entertaining chart shows generally Amish-length skirts throughout history — save for a racy, rapid shortening during the libidinous 1920s.

Skirt lengths by decade, from 1600 to 1940. (Richardson and Kroeber)

In 1976, University of Washington economist Dwight E. Robinson sought to apply the same technique to fashion trends in the opposite sex—specifically, in men’s “facial barbering.”

For the study, published in the American Journal of Sociology, he examined the period between 1842 and 1972, the years of continuous weekly publication of the Illustrated London News. Since this was the “world’s most venerable pictorial news magazine,” it would serve as his sole source.

With the acknowledgement that the “gentlemen of the News” were largely limited to prominent members of society, he set about counting the frequency with which five different facial hair styles appeared: sideburns alone, sideburns and mustache, a beard (“any amount of whiskers centering on the chin,” in case you were confused), mustache alone, and clean-shaven. He excluded pictures of royalty, models, and non-Europeans, and gathered about 100 images for each year.

Here are the bristly results:

American Journal of Sociology

Beards and sideburns began losing their luster in the mid-late 1800s, while mustaches hit their apex in the early 20th century and have been increasingly less popular ever since. The number of brave souls who sported both sideburns and mustaches peaked in 1877, though the study did not address their later resurgence in modern-day Bushwick.

Few were clean-shaven in the late 1800s, but by the 1970s, nearly everyone was:

American Journal of Sociology

What’s more, the great “beard wave” of 1844 to 1955 corresponded to a similar heydey, for whatever reason, of extra-wide skirts in the Richardson-Kroeber study:

American Journal of Sociology 

Robinson’s theory as to why fashion—both sartorial and hirsute—seems to come in waves is this: Young people tend to eschew the tastes of their elders, but old trends seem new again after a sufficient amount of time has passed. So while long skirts may fall out of favor for one generation, their grandchildren will think they’re the cat’s pajamas.

1890s and 1950s dresses (Herbert Art Gallery & Museum, Coventry/Bess Georgette/flickr)

And most men might have been anti-beard between the 1940s and 1976, but a spin around the nearest artisanal cheese shop today will show that’s no longer the case.

Baby cry analytics

Unearthing powerful meaning from something as tedious and mind-numbing as a baby’s cry… nifty!

 

Source: http://www.springwise.com/early-health-diagnoses-single-baby-cry/

Early health diagnoses from a single baby cry

Brown University scientists have developed a baby crying analysis system that can help diagnose illnesses from the acoustic quality of the cry alone.alttext

United States 19th December 2013 in Health & Wellbeing.
When a baby cries, it’s usually because they need something — whether that’s breast-feeding, changing, burping or simply attention. But according to researchers at Brown University, babies cries also contain extra information that indicates the state of their health. The scientists have now developed a baby crying analysis system that can help diagnose illnesses from the acoustic quality of the cry alone.A collaboration between the university and the Women & Infants Hospital in Rhode Island, the research showed that a range of different conditions manifest themselves acoustically in the cry of babies, although the difference is imperceptible to human ears. Its digital platform takes recordings of cries, splits them into small 12.5-millisecond clips before analyzing them for any of 80 flags that may indicate anything from neurological problems or developmental disorders. The flags in each clip are then averaged out over the duration of a single cry to determine which ones are most pertinent. Harvey Silverman, professor of engineering and director of Brown’s Laboratory for Engineering Man/Machine Systems: “It’s a comprehensive tool for getting as much important stuff out of a baby cry that we can.” The idea is that the system could detect early signs of disorders such as autism, which typically aren’t apparent until the child is older.

Although the researchers don’t currently have a plan in mind to bring the system to market, it’s easy to see how an app could be developed. Could other kinds of health information be gleaned from unusual sources such as this?

Website: www.brown.edu
Contact: kevin_stacey@brown.edu

Spotted by Murtaza Patel, written by Springwise

Frozen peas may retain vitamins better than fresh stored

A potential food processing ally… worth considering alongside broccoli farmers.

Freezing is nature’s pause button.

Frozen produce may retain vitamins better than fresh stored: study

By Maggie Hennessy, 25-Nov-2013

Related topics: Fruit, vegetable, nut ingredients, R&D, Markets

Frozen produce is statistically equal to fresh when it comes to vitamin and mineral content, and retains vitamins equally so or better than produce stored in the refrigerator for a few days, according to a recent study from the University of Georgia in Athens.

“Consumers tend to have the impression that fresh is generally superior to frozen, but that assumption is misplaced,” Ronald Pegg, study co-author and associate professor at The University of Georgia College of Agricultural & Environmental Sciences, told FoodNavigator-USA.

For the study, titled “Nutritional comparison of fresh, fresh stored and frozen fruits and vegetables: Vitamin C, Vitamin A, Folate and Minerals,” fresh and private-label frozen blueberries, strawberries, broccoli, green beans, corn, spinach, cauliflower, and green peas were purchased from six local supermarkets over a two-year period. A composite sample of each fruit or vegetable was prepared with equal quantities of the produce from each supermarket. Fresh produce was analyzed for nutrients on the purchase day and again after five days of storage in a kitchen refrigerator, to mimic consumers’ typical purchasing and storage habits of fresh produce.

Vitamins C, A, and folate proved to be susceptible to degradation by enzymatic and oxidative mechanisms in the fresh-stored versions, whereas minerals did not. And in most cases, the frozen produce was not statistically different from its fresh counterpart in terms of vitamin content.

If you put fresh produce in the fridge, it degrades over time and loses nutrients

Dr. Pegg said he wasn’t surprised by the study’s results, as he’s “always had the point of view that frozen was going to be similar to fresh,” though he was intrigued by the nutritional degradation of fresh-stored produce noted in each instance.

“What we did see, and this was interesting, that the vitamin content of samples stored in fridge for a little time, in every single case, always decreased from their fresh counterparts.

“And in many cases, the frozen version was superior to fresh-stored: be it in vitamin A, folate or vitamin C levels,” he said.

“If you put fresh produce into the refrigerator, this vegetable or fruit is a living material—it respires, there’s oxidation and enzymes operating. It degrades over time and loses nutrients. That’s normal and to be expected.

“Freezing in essence is nature’s pause button. It maintains freshness in what we call fresh foods, slows down enzymatic reactions, increases the time it takes for anything to degrade.”

Freezing is nature’s pause button

There were some small variations (e.g., vitamin C levels in fresh-stored and blanched, frozen spinach was significantly less than fresh; frozen green peas had significantly higher vitamin A levels than means of fresh and fresh-stored; and mean folate levels for blueberries, corn and green peas were significantly greater than their fresh-stored counterparts).

“The way the study was designed, we tried to reduce variability in that we prepared composite samples, went to six supermarkets, and purchased certain quantities of each,” Dr. Pegg said.

“But there is always some inherent variability. When a significant difference existed, such as frozen was superior to fresh-stored, that difference was not of huge magnitude. We’re not talking about a difference of 100 times. But it does bring back the message that frozen fruits and vegetables are not inherently different from their fresh counterparts.”

Steve Blank – Lean LaunchPad class in Life Science

Steve Blank’s Lean LaunchPad start up class covering life sciences, digital health, diagnostics and medical devices.

Ties in to lean start up approach.

http://steveblank.com/category/life-sciences/

Discovered via this MedGadget interview:  http://www.medgadget.com/2013/12/leaning-out-the-life-sciences-interview-with-steve-blank.html

Blank’s HBR article: HBR_LeanStartUp

Business Model Canvas care of Business Model Generation: business_model_canvas_poster

BizModelCanvas

Industry walks away from regulation…

The food industry play book in action in Scotland…

Scotland abandons responsible food marketing standard

By Caroline Scott-Thomas+, 11-Dec-2013

Related topics: Food safety and labelling, Legislation, Sugar, salt and fat reduction, Marketing

The Scottish government has shelved a standard for responsible food and drink marketing intended to tackle Scotland’s obesity problem, after food industry participants withdrew from discussions.

The government said in April that it would develop a third party certified publically available specification (PAS 2500) on responsible food and drink marketing in partnership with the British Standards Institute (BSI). A Steering Group was set up, consisting mainly of food industry and marketing associations “to give the process credibility and to ensure engagement and industry buy-in.”

However, in a letter addressed to Steering Group members seen by FoodNavigator, the BSI said that although there seemed to be agreement that the project should be attempted, “it was apparent that there was considerable scepticism in respect of the validity of the objectives for the PAS, amongst some sections of the stakeholder community”.

The industry ‘supports balance’

The standard was intended to provide a benchmark for the responsible marketing of food and drink to cut consumption of food high in fat, salt and sugar, but industry trade body, the Food and Drink Federation (FDF), says that it did not recognise that current approaches to food promotion already encourage balanced diets.

“By changing product recipes, creating new healthier options, investing in consumer education, providing clear labelling and promoting a wide range of products, the industry supports individuals to find the right balance,”said FDF director of communication Terry Jones.

“The PAS process did not recognise this context. It would restrict the information available to consumers and risk undermining one of Scotland’s most important industries and putting up prices for hard pressed consumers.”

No one from the FDF responded prior to publication to a query about which information would be restricted.

Government ‘could not continue without industry involvement’

The Scottish government said that it was now considering industry responses to draft proposals on other voluntary measures to encourage healthy choices, and aims to publish strategies for marketing and reformulation in April next year.

Referring to the shelved specification, a government spokesperson told this publication: “Unfortunately it could not continue without the food industry’s involvement. However, we welcome the assurance from all parties that they remain committed to constructive engagement on the issue of marketing of HFSS foods.”

Consumer watchdog organisation Which? urged the Scottish government to set out how it is now going to ensure action on more responsible marketing.

“People tell us that responsible marketing is one of the main areas they think Government should address to make it easier for people to eat healthily so it’s disappointing that talks have ended because of the withdrawal of the main industry groups,” a spokesperson said.

RAND: Top 5 Obesity Myths

  •  Obesity is not genetic
  • Obesity is not due to lack of self-control
  • Lack of fresh fruit and veg is not responsible
  • We are not too sedentary – we simply eat too much
  • Education about diet and nutrition will not conquer obesity
  • What’s really needed is regulation – for example, limits on marketing that caters to our addiction to sugar and fat — OH DEAR

The top five obesity myths

Published: December 29, 2013 – 1:01PM

The obesity epidemic is among the most critical health issues facing countries like the US and Australia. Although it has generated a lot of attention and calls for solutions, it also has served up a super-sized portion of myths and misunderstandings.

1. If you’re obese, you can blame your genes

As obesity rates have soared, some researchers have focused on individuals’ genetic predisposition for gaining weight. Yet, between 1980 and 2000, the number of Americans who are obese has doubled – too quickly for genetic factors to be responsible.

So why do we eat more than we need? The simple answer: Because we can. At home and at restaurants, a dollar puts more calories on our plates than ever before. Before World War II, the average US family spent as much as 25 per centof its total income on food – in 2011, it was 9.8 per cent. And people eat out now more than in the past. In 1966, the average US family spent 31 per cent of its food budget dining from home – in 2011, it was 49 percent. Because restaurant meals usually have more calories than what we prepare at home, people who eat out more frequently have higher rates of obesity than those who eat out less. Meanwhile, the food industry has developed tens of thousands of products with more calories per bite, as well as new, effective marketing strategies to encourage us to buy and consume more than necessary. We should blame these business practices, which are modifiable, for obesity rather than our genes, which are not.

2. If you’re obese, you lack self-control

According to a 2006 study, “research on restrained eating has proven that in most circumstances dieting is not a feasible strategy”. In other words: People won’t lose weight by trying to eat less because they can’t easily control themselves. Unfortunately, this puritanical view of personal resolve plays down how our surroundings and mental state determine what we eat.

Research shows that if we are overwhelmed with too much information or preoccupied, we have a tendency to surrender to poor dietary choices. In one study, for example, people asked to choose a snack after memorising a seven-digit number were 50 per cent more likely to choose chocolate cake over fruit salad than those who had to memorise a two-digit number. When adults in another study were asked to sample a variety of foods after watching a television show with junk-food commercials, they ate more and spent a longer time eating than a similar group watching the same show without the junk-food ads. In the same study, children ate more goldfish crackers when watching junk-food commercials than those who saw non-food commercials.

Our world has become so rich in temptation that we can be led to consume too much in ways we can’t understand. Even the most vigilant may not be up to the task of controlling their impulses.

3. Lack of access to fresh fruits and vegetables is responsible for the obesity epidemic

The US Department of Agriculture estimates that fewer than 5 per cent of Americans live in low-income communities without access to fresh food, but about 65 percent of the nation’s population is overweight or obese. For most of us, obesity is not related to access to more nutritious foods, but rather to the choices we make in convenience stores and supermarkets where junk-food marketing dominates. Since we are buying more calories than we need, eating healthily could be made more affordable by eliminating unnecessary cheaper low nutrient foods and substituting higher quality foods that may be slightly more expensive.

Obesity is usually the consequence of eating too much junk food and consuming portions that are too large. People may head to the produce section of their grocery store with the best intentions, only to be confronted by candy at the cash register and chips and soda at the end of aisles. Approximately 30 per cent of all supermarket sales are from such end-of-aisle locations. Food retailers’ impulse-marketing strategies contribute significantly to obesity across the population, not just for those who do not live near a green grocer or can’t afford sometimes pricier healthful choices.

4. The problem is not that we eat too much, but that we are too sedentary

According to the US Centers for Disease Control and Prevention, there was no significant decrease in physical activity levels as obesity rates climbed in the 1980s and 1990s. In fact, although a drop in work-related physical activity may account for up to 100 fewer calories burned, leisure physical activity appears to have increased, and Americans keep tipping the scales.

There is compelling evidence that the increase in calories consumed explains the rise in obesity. The National Health and Nutrition Examination found that people consume, on average, more than 500 more calories per day now than they did in the late 1970s, before obesity rates accelerated. That’s like having a Christmas dinner twice a week or more. It wouldn’t be a problem if we stuffed ourselves only once a year, but all-you-can-eat feasts are now available all the time. It’s nearly impossible for most of us to exercise enough to burn off these excess calories.

5. We can conquer obesity through better education about diet and nutrition

According to a physicians’ health study, 44 per cent of male doctors in the US are overweight. A study by the University of Maryland School of Nursing found that 55 per cent of nurses surveyed were overweight or obese. If people who provide health care cannot control their weight, why would nutrition education alone make a difference for others?

Even with more information about food, extra-large portions and sophisticated marketing messages undermine our ability to limit how much we consume. Consider Americans’ alcohol consumption: Only licensed establishments can sell spirits to people older than 21, and no alcohol can be sold in vending machines. Yet there are very few standards or regulations to protect Americans from overeating.

In the 19th century, when there were no controls on the quality of drinking water, infectious disease was a major cause of death. Once standards were established, the number of these fatalities plummeted. Similarly, if Americans did not live in a world filled with buffets, cheap fast food, soft drinks with corn syrup, and too many foods with excess fat, salt and sugar, the incidence of obesity, heart disease, high blood pressure and diabetes probably would plummet. Education can help, but what’s really needed is regulation – for example, limits on marketing that caters to our addiction to sugar and fat.

The Washington Post

This story was found at: http://www.smh.com.au/lifestyle/diet-and-fitness/the-top-five-obesity-myths-20131229-301ch.html

Gittins: Properly pitching the Darwinian tent

  • Darwinian economics needs to be applied in a nuanced way to firms because of the Darwinian dynamics which play out internally
  • Darwinian selection at the level of groups implies that the interests of group members are weaker or synonymous with the interests of the group as a whole. In the real world, they are not.
  • The key to improving the performance of firms, we’re told, is not to strike some inefficient compromise between the interests of individuals and their group but to work with the grain of human nature to bring individual and group interests into alignment. If you know what you’re doing, this can be achieved relatively easily and at low cost.

Darwinian model of economics flawed for firms

Ross Gittins
Published: December 28, 2013 – 3:00AM

What can the theory of evolution tell us about how the economy works? A lot. But probably not what you think it does.

Famous economists such as Joseph Schumpeter (author of the notion of ”creative destruction”) and Milton Friedman, and the contemporary economic historian Niall Ferguson, have viewed economies as Darwinian arenas: competition among firms reflects the ruthless logic of natural selection. Firms struggle with each other, with successful firms surviving and unsuccessful ones dying.

Thus evolution seems to support three pillars of the conventional, neoclassical model of the economy. First, that ”economic actors” are self-interested, second, that self-interest works to the good of the public (propelling Adam Smith’s ”invisible hand”) and, third, that together these lead the market to deliver the community ideal outcomes (”optimisation”).

But there’s a basic fault in this contention, as Dominic Johnson, of Oxford University, Michael Price, of Britain’s Brunel University, and Mark van Vugt, of Amsterdam’s VU University, point out in their paper, Darwin’s Invisible Hand.

In conventional economics, ”economic actors” can be either individuals or firms, although the theory tends to treat firms as though they were individuals. In reality, however, firms are groups of individuals – in the case of big national and multinational companies, thousands of them in one firm.

So if Darwinian selection applies to competitive markets, this implies that selection pressure acts on groups, not individuals. And group selection, as opposed to conventional Darwinian selection at the individual level, leads to the emergence of traits that act against self-interest.

With group selection, ”we should expect the suppression of self-interest among individuals, not its flourishing”, the authors say.

”Firms with less self-interested workers will compete more effectively and spread at the expense of firms with more self-interested workers, which will compete less effectively and decline. In other words, the model predicts nasty firms but nice people.

”Firms vie for market share and profits, group selection would predict, while individuals within those firms sacrifice their own interests for the good of the group. They will work long hours, accept low status and low salaries, co-operate with each other, share resources, accept hierarchy, obey their bosses, volunteer for extra duties and never help – or move to – rival firms.”

Does that sound realistic to you? No, me neither.

”In reality,” the authors say, ”firms are made up of individual human beings, with various goals and motives but, most importantly, considerable self-interest.

”Darwinian selection at the level of groups implies that the interests of group members are weaker or synonymous with the interests of the group as a whole. In the real world, they are not. There is often some overlap, of course: the boss will want his workers to perform well; the workers will want the firm to survive. But we also have strong personal desires for salary, status, rank, reputation, free time and better jobs.

”In short, any evolutionary model must account for two opposing processes that operate simultaneously: competition between firms and competition between the individuals within them.”

So the authors are adherents to a relatively new school of thought holding that selection occurs at both levels: ”multi-level selection theory”. And this leads them to conclude that taking account of the role of evolutionary selection doesn’t really bolster the conclusions of the neoclassical model.

Economic actors are self-interested only sometimes. Self-interest promotes the public good only sometimes. And these things mean markets produce optimal results only sometimes.

Great. But where does that get us? The authors argue that being more realistic by integrating the factors at work at group level with those at work at the individual level allows us to make better predictions on which interests – individual or group – will dominate in particular circumstances.

”At one extreme, if selection among groups is frequent and severe, we may expect an increased alignment of individual and group interests resulting in successful firms with hard-working, groupish, highly committed employees,” they say.

”At the other extreme, if selection among groups is rare and weak, we may expect increased conflicts of interest resulting in inefficient firms and lazy, self-interested workers.”

By group selection they mean cultural selection – some ideas and practices beat others – not biological selection. And, because ideas can spread so quickly, not needing to wait for genetic evolution to occur generation by generation, cultural evolution is much faster and more powerful.

The authors say competition between firms may be a quintessential example of cultural selection.

A weakness of the neoclassical model is that it exalts competition between economic agents while ignoring the co-operation within firms that is such an important part of real-world competition in markets.

The evolutionary approach, however, does much to illuminate the role of co-operation.

”Individuals are adapted to co-operate in groups but do so in individually adaptive ways,” they say. ”That is, we are co-operative, but only so long as our own individual costs and benefits are taken into account.”

People want to be rewarded for their contribution but also to see that their reward doesn’t compare badly with the rewards fellow workers are getting relative to their contribution.

But whereas the conventional economic model focuses on only monetary rewards and punishments, the evolutionary approach predicts that individuals will be powerfully motivated to strive for social status and prestige within their firm, even at the expense of material rewards or the risk of punishment.

The evolutionary approach also offers a better explanation of why individuals would want to take on stressful and time-consuming leadership positions, which are not always compensated by higher salaries: higher social status rewards.

The key to improving the performance of firms, we’re told, is not to strike some inefficient compromise between the interests of individuals and their group but to work with the grain of human nature to bring individual and group interests into alignment. If you know what you’re doing, this can be achieved relatively easily and at low cost.

Ross Gittins is the economics editor.

This story was found at: http://www.smh.com.au/business/darwinian-model-of-economics-flawed-for-firms-20131227-2zzns.html

Kingdom of Women

  • A beautiful documentary on the one of the last matriarchal societies in the world -the Mosuo people of South West China.
  • Women are the head of the household
  • Children are raised in their mother’s homes
  • Uncles play father
  • Walking Marriage – a woman can take as many lovers as she likes and the man visits his lover’s house at night, arriving after dark and leaving before dawn. The relationship is only made public once children come along. But even then, couples never live together. Adult men and women remain living in their mother’s home, while children and property always remain with the mother.
  • It was a hot day and I was driving up to Dave Evan’s airbnb house in Newport with Floppy while this was on air
  • There’s a beautiful, slightly melancholic song played during the documentary – excerpt here:

Source: http://www.abc.net.au/radionational/programs/360/kingdom-of-women/5151924

Kingdom of Women

Sunday 22 December 2013 10:05AM

Imagine if your brother raised your children and your husband visited a few times a week.
This is the ancient cultural practice of the Mosuo people – one of the last surviving matriarchal societies in the world.

In Mosuo society, women are head of the household. Children are raised in the mother’s home and uncles play father to their sisters’ children. In the Mosuo’s dialect there is no word for husband or father.

 

 

They also practise ‘walking marriage’, a woman can take as many lovers as she likes and the man visits his lover’s house at night, arriving after dark and leaving before dawn. The relationship is only made public once children come along. But even then, couples never live together. Adult men and women remain living in their mother’s home, while children and property always remain with the mother.

 

In this program, journalist Erin O’Dwyer takes us into a Mosuo village, in a remote and mountainous region of China’s Yunnan province. We meet the young Mosuo men and women who still practise walking marriage, and the elderly grandmother-matriarchs who guard and protect the Mosuos’ ancient way of life.

Translations by Hanmei Li and Ana Zhao.

Credits

Producer
Erin O’Dwyer
Sound Engineer
Timothy Nicastri
Actor
Anthony Wong