Modelling the cosmos and imagining a future without meat: Books in brief
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Modelling the cosmos and imagining a future without meat: Books in brief
"AI systems "lack true comprehension and depend heavily on human input and material resources", she writes in her stimulating analysis of the many paradoxes that are raised by the development of AI tools. She argues that governments must scrutinize technology companies as rigorously as they do pharmaceutical ones."
""The sun and the stars and the edge of the Universe are inaccessible, but no more so than the interior lives of other people," writes astrophysicist Andrew Jaffe in his intriguing book about epistemology, probability and cosmology. We can observe the Universe in detail with scientific instruments - but without devising plausible models of how it works, such as the theory of relativity, quantum mechanics and even the interpretation of our Universe as one component of a 'multiverse', we cannot understand it."
"Global meat consumption has been rising for decades. Today, humans eat more than 500 million tonnes of meat and seafood each year, damaging both people's health and the environment. But an alternative is on the way, argues Bruce Friedrich, who founded the Good Food Institute in Washington DC in 2016. The institute supports the development of plant-based and cultivated meat that closely replicates animal meat but contains less saturated fat and cholesterol and more fibre."
Virginia Dignum argues that AI systems lack true comprehension and depend heavily on human input and resources, proposing governments regulate technology companies as rigorously as pharmaceutical firms. Andrew Jaffe explores how scientific models like relativity and quantum mechanics enable understanding of inaccessible phenomena including the universe and other people's inner lives. Bruce Friedrich advocates for plant-based and cultivated meat alternatives to address rising global meat consumption of over 500 million tonnes annually, highlighting health and environmental benefits including reduced saturated fat and cholesterol with increased fiber content.
Read at Nature
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