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  • On a quiet, verdant street, housed in what was originally a 1950s bungalow, is chef Enrique Olvera’s acclaimed restaurant, Pujol. To match his painstaking attention to detail within food to the aesthetic sensibilities of the space, Olvera collaborated with architectural firm, JSa Studio, and interior designer Micaela de Bernardi. Together, they’ve created an elevated visual concept to enhance the modern Mexican flavours that are served here, taking the patrons on a multisensory journey influenced not just by taste, but also by light, symmetry, and subtle textures.

    JSa studio went to great lengths to preserve the architectural integrity of the local neighbourhood – Polanco in Mexico City – as well as its Midcentury Modern essence. To imbue the dining experience with a sense of nature, a vibrant garden wraps around the entrance and into the restaurant. De Bernardi stays true to this theme; wooden materials abound within both the interior and exterior, accented by poured concrete floors and soft white and grey paint.

    Contemporary culture and tradition come together on the plate to create an immersive experience of modern Mexican cuisine at Pujol. The six-course tasting menu comprises fresh ingredients shipped in from Oaxaca, herbs plucked from a backyard garden, and vegetables grown at a nearby farm. Earthy aromas emanating from smoked elotitos coated in a spicy coffee mayonnaise, powdered with chicatana (Oaxacan flying ants), alludes to both convention and innovation, producing a distinct palette that is unique to Olvera.
  • Listening to K-pop through digital media is no longer enough for many K-pop fans, as they are now demanding contact, either direct or indirect, with the stars in real life. Catering to those needs, major Korean agencies have been establishing multimedia complexes where fans can indulge in K-pop in ways other than music.

    G-Dragon appears on a promotion video of Jeju Shinhwa Wolrd (Jeju Shinhwa World) At the forefront of this new K-pop business is YG Entertainment, which is preparing to launch a theme park called YG Town, in the Jeju Shinhwa World resort on Jeju Island, which opened Saturday.

    YG Town is scheduled to open in November, and includes a coffee shop and a bowling alley that Big Bang frontman G Dragon helped plan and design. Aiming to lure K-pop fans of all ages and nationalities, the YG cultural area will also include a space where DJ parties can be held, an outdoor theater and a building designed to resemble a keyboard with trendy shops.

    The high-end resort, which spans approximately 2.5 square kilometers, will continue to open other facilities, including a movie theme park, a casino and a water park by 2019.

    FNC Entertainment, home to artists such as FT Island and CN Blue, recently opened a celebrity-themed space called FNC WOW in Myeong-dong, a downtown Seoul shopping district popular with tourists. Designed to reflect celebrities’ backstage areas in the 70s and 80s, the retro entertainment space also has a bakery and coffee shop where visitors can enjoy drinks and desserts while checking out content related to FNC artists. Fans can order desserts that are named after the agency’s musicians, such as CN Blue Berry cake, at the coffee shop. An official of the agency told media that FNC WOW was one of the agency’s attempts to expand its channels for fans, and that they are planning to increase the content in the space in the future. FNC WOW operates from 10 a.m. to 10:30 p.m. throughout the year.
  • 미국 존스홉킨스대 응용물리학연구소의 잭 윌슨 박사후연구원은 2002∼2009년에 마스 오디세이 탐사선이 수집한 자료를 다시 분석한 결과 적도 부근에서 물의 존재 가능성에 대한 증거를 발견했다고 발표했다. 지금까지는 물이 있을 수 없다고 생각했던 지역이었다. 적도 근처에 물이 있다면 앞으로 있을 화성 유인 탐사에 도움이 된다. 사람에게 필요한 물을 현지에서 구할 수도 있고 수소 연료를 만드는 원료로 쓸 수도 있다.

    윌슨 박사팀은 중성자분광계라는 장비로 수집한 자료를 이용했다. 중성자를 측정하면 수소가 얼마나 있는지 알 수 있는데, 수소가 있다면 물 또는 수소를 함유한 물질이 있다는 뜻이다. 지난 2002년에는 같은 자료로 화성 고위도 지역에 수소가 풍부하다는 사실이 드러났다. 2008년에 화성에 착륙한 피닉스는 그 수소가 얼음을 이루고 있음을 확인했다. 그러나 저위도 지역에서는 얼음이 열역학적으로 안정을 유지할 수 없다. 그래서 저위도 지역에 있는 수소의 흔적은 수화된 광물 때문이라고 여겼다.

    윌슨 박사팀은 이미지 재처리 기술로 흐린 부분을 줄이고 잡신호를 제거했다. 이미지를 더욱 선명하게 만들자 적도 부근에서 예상치 못했던 많은 양의 수소를 발견할 수 있었다. 이곳에 어떻게 얼음이 있는지는 아직 수수께끼다. 유력한 이론은 화성의 자전축이 지금보다 더 기울어져 있을 때 극지방에서 나온 얼음과 먼지 혼합물이 대기 중에서 순환했다는 것이다. 그러나 그건 수십만∼수백만 년 전의 일이었고, 지금쯤은 모두 사라지고 없어야 했다. 윌슨 박사는 "지금으로서는 앞으로 계속 연구해 봐야 할 수수께끼"라며 "화성은 계속 우리를 놀라게 한다"고 밝혔다.
  • On a quiet, verdant street, housed in what was originally a 1950s bungalow, is chef Enrique Olvera’s acclaimed restaurant, Pujol. To match his painstaking attention to detail within food to the aesthetic sensibilities of the space, Olvera collaborated with architectural firm, JSa Studio, and interior designer Micaela de Bernardi. Together, they’ve created an elevated visual concept to enhance the modern Mexican flavours that are served here, taking the patrons on a multisensory journey influenced not just by taste, but also by light, symmetry, and subtle textures.

    JSa studio went to great lengths to preserve the architectural integrity of the local neighbourhood – Polanco in Mexico City – as well as its Midcentury Modern essence. To imbue the dining experience with a sense of nature, a vibrant garden wraps around the entrance and into the restaurant. De Bernardi stays true to this theme; wooden materials abound within both the interior and exterior, accented by poured concrete floors and soft white and grey paint.

    Contemporary culture and tradition come together on the plate to create an immersive experience of modern Mexican cuisine at Pujol. The six-course tasting menu comprises fresh ingredients shipped in from Oaxaca, herbs plucked from a backyard garden, and vegetables grown at a nearby farm. Earthy aromas emanating from smoked elotitos coated in a spicy coffee mayonnaise, powdered with chicatana (Oaxacan flying ants), alludes to both convention and innovation, producing a distinct palette that is unique to Olvera.
  • On a quiet, verdant street, housed in what was originally a 1950s bungalow, is chef Enrique Olvera’s acclaimed restaurant, Pujol. To match his painstaking attention to detail within food to the aesthetic sensibilities of the space, Olvera collaborated with architectural firm, JSa Studio, and interior designer Micaela de Bernardi. Together, they’ve created an elevated visual concept to enhance the modern Mexican flavours that are served here, taking the patrons on a multisensory journey influenced not just by taste, but also by light, symmetry, and subtle textures.

    JSa studio went to great lengths to preserve the architectural integrity of the local neighbourhood – Polanco in Mexico City – as well as its Midcentury Modern essence. To imbue the dining experience with a sense of nature, a vibrant garden wraps around the entrance and into the restaurant. De Bernardi stays true to this theme; wooden materials abound within both the interior and exterior, accented by poured concrete floors and soft white and grey paint.

    Contemporary culture and tradition come together on the plate to create an immersive experience of modern Mexican cuisine at Pujol. The six-course tasting menu comprises fresh ingredients shipped in from Oaxaca, herbs plucked from a backyard garden, and vegetables grown at a nearby farm. Earthy aromas emanating from smoked elotitos coated in a spicy coffee mayonnaise, powdered with chicatana (Oaxacan flying ants), alludes to both convention and innovation, producing a distinct palette that is unique to Olvera.