Eavesdropping Is the Act of Secretly Listening to the Private Conversation of Others Without

Eavesdropping

Eavesdropping is the act of secretly listening to the private conversation of others without their consent.This is commonly thought to be unethical and there is an old adage that eavesdroppers seldom hear anything good of themselves...eavesdroppers always try to listen to matters that concern them.

Ancient Anglo-Saxon law punished eavesdroppers, who skulked in the eavesdrop of another's home, with a fine; the eavesdropper was also sometimes called the eavesdrop. Eavesdrop also means a small low visibility hole near the entrance to a building (generally under the eaves) which would allow the occupants to listen in on the conversation of people awaiting admission to the house. Typically this would allow the occupant to be prepared for unfriendly visitors.

Early telephone systems shared party lines which would allow the sharing subscribers to listen to each others conversations. This was a common practice in rural America which resulted in many incidents and feuds.[2]

"Belly-buster" hand-audio listening devices. After assembly, the base of the drill was held firmly against the stomach while the handle was cranked manually. This kit came with several drill bits and accessories.

Eavesdropping can also be done over telephone lines (wiretapping), email, instant messaging, and other methods of communication considered private (If a message is publicly broadcast, witnessing it does not count as eavesdropping.). VoIP communications software is also vulnerable to electronic eavesdropping by via malware infections such as Trojan.

Hampton Court Palace outside London was the palace of King Henry VIII of England. In the eaves of its Great Hall, small faces are carved into the oak beams which lean at an angle of 45 degrees to the ground. These are known as 'Eaves Droppers'. Henry was known to be a strong ruler and often put spies in crowds of people to listen in to conversations. He wanted his staff (who slept in the Great Hall between banquets and would lie on straw looking up at the eaves) to know that he or his people would be listening at all times.

As long as people have engaged in private conversations, eavesdroppers have tried to listen in. When important matters were discussed in parlors, people slipped in under the eaves—literally within the “eavesdrop”—to hear what was being said. When conversations moved to telephones, the wires were tapped. And now that so much human activity takes place in cyberspace, spies have infiltrated that realm as well.

Unlike earlier, physical frontiers, cyberspace is a human construct. The rules, designs and investments we make in cyberspace will shape the ways espionage, privacy and security will interact. Today there is a clear movement to give intelligence activities a privileged position, building in the capacity of authorities to intercept cyberspace communications. The advantages of this trend for fighting crime and terrorism are obvious.

Noma (restaurant)

Noma
Restaurant information
Established / 2004
Current owner(s) / René Redzepi and Claus Meyer
Head chef / René Redzepi
Food type / New Nordic Cuisine influenced by molecular gastronomy
Dress code / None
Rating / Michelin Guide
Street address / Strandgade 93
City / Copenhagen
Country / Denmark
Website / Official web site

Noma is a two Michelin star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is an acronym of the two Danish words "nordisk" (Nordic) and "mad" (food)[1], and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In 2010, it was ranked as the Best Restaurant in the World by Restaurant.[2]

The restaurant is located in an old warehouse on the waterfront in the Christianshavn neighbourhood of central Copenhagen.

The building is situated by the Greenlandic Trading Square (Danish: Grønlandske Handels Plads), which for 200 years was a centre for trade to and from the Faroe Islands, Finnmark, Iceland, and in particular, Greenland. Dry fish, salted herring, whale oil and skins are among the goods that were stored in and around the warehouse before being sold off to European markets.[3]

In 2004 the warehouse was turned into North Atlantic House, a centre for the art and culture of the North Atlantic region. Noma was opened at the same time by Redzepi and Meyer. The restaurant's Interior design is by Signe Bindslev-Henriksen.

The cuisine of Noma is Nordic/Scandinavian; the restaurant's founders René Redzepi and Claus Meyer have attempted to redefine this Nordic cuisine. The cuisine of Noma can be considered more an interpretation of Nordic food than classical Nordic food itself, according to Meyer in the book Noma - Nordic Cuisine. Famous dishes include 'radishes in edible soil'.

René Redzepi has formerly worked at the restaurants such as The French Laundry, El Bulli, Kong Hans' Kælder and Jardin des Sens. The sommelier is SwedePontus Elofsson.

2010: Best Restaurant in the World, 2010 Restaurant magazine Top 50[4]

2009: 3rd Best Restaurant in the World and "Chefs' Choice", 2009 Restaurant magazine Top 50

2008-2009: Michelin Guide, two stars

2008: René Redzepi named International Chef of the Year at the Lo Mejor de la Gastronomia conference in San Sebastian, Spain[5]

2008: The users of the international website TripAdvisor with 25 million users a month rated Noma as the best restaurant in the world.[6]

2008: 10th Best Restaurant in the World, 2008 Restaurant magazine Top 50

2007: 15th Best Restaurant in the World, 2007 Restaurant magazine Top 50

There is no firm agreement among neurologists as to the number of senses because of differing definitions of what constitutes a sense. One definition states that an exteroceptive sense is a faculty by which outside stimuli are perceived. The human olfactory system contains about 10,000,000 olfactory receptors.[1] The traditional five senses are sight, hearing, touch, smell and taste, a classification attributed to Aristotle.[2] Humans are considered to have at least five additional senses that include: nociception (pain); equilibrioception (balance); proprioception and kinaesthesia (joint motion and acceleration); sense of time; thermoception (temperature differences); and possibly an additional weak magnetoception (direction)[3], and six more if interoceptive senses (see other internal senses below) are also considered.

Sight or vision is the ability of the eye(s) to focus and detect images of visible light on the retina in each eye, and determine varying colors, hues, and brightness detected by each retinal receptor. There is some disagreement as to whether this constitutes one, two or three senses. Neuroanatomists generally regard it as two senses, given that different receptors are responsible for the perception of color and brightness. Some arguethat stereopsis, the perception of depth using both eyes, also constitutes a sense, but it is generally regarded as a cognitive (that is, post-sensory) function of the visual cortex of the brain where patterns and objects in images are recognized and interpreted based on previously learned information. The inability to see is called blindness.

Hearing or audition is the sense of sound perception. Since sound is vibrations propagating through a medium such as air, the detection of these vibrations, that is the sense of the hearing, is a mechanical sense because these vibrations are mechanically conducted from the eardrum through a series of tiny bones to hair-like fibers in the inner ear which detect mechanical motion of the fibers within a range of about 20 to 20,000hertz, with substantial variation between individuals. Hearing at high frequencies declines with age. Sound can also be detected as vibrations conducted through the body by tactition. Lower frequencies than that can be heard are detected this way. The inability to hear is called deafness.

Taste or gustation is one of the two main "chemical" senses. There are at least four types of tastes. that "buds" (receptors) on the tongue detect, and hence there are anatomists who argue that these constitute five or more different senses, given that each receptor conveys information to a slightly different region of the brain. The inability to taste is called ageusia.

Smell or olfaction is the other "chemical" sense. Unlike taste, there are hundreds of olfactory receptors, each binding to a particular molecular feature. Odor molecules possess a variety of features and thus excite specific receptors more or less strongly. This combination of excitatory signals from different receptors makes up what we perceive as the molecule's smell. In the brain, olfaction is processed by the olfactory system. Olfactory receptor neurons in the nose differ from most other neurons in that they die and regenerate on a regular basis. The inability to smell is called anosmia. Some neurons in the nose are specialized to detect pheromones.

Touch, also called tactition or mechanoreception, is a perception resulting from activation of neural receptors, generally in the skin including hair follicles, but also in the tongue, throat, and mucosa. A variety of pressure receptors respond to variations in pressure (firm, brushing, sustained, etc.). The touch sense of itching caused by insect bites or allergies involves special itch-specific neurons in the skin and spinal cord.[9] The loss or impairment of the ability to feel anything touched is called tactile anesthesia. Paresthesia is a sensation of tingling, pricking, or numbness of the skin that may result from nerve damage and may be permanent or temporary.

Balance, equilibrioception, or vestibular sense is the sense which allows an organism to sense body movement, direction, and acceleration, and to attain and maintain postural equilibrium and balance. The organ of equilibrioception is the vestibular labyrinthine system found in both of the inner ears. Technically this organ is responsible for two senses of angular momentum acceleration and linear acceleration (which also senses gravity), but they are known together as equilibrioception.

The vestibular nerve conducts information from sensory receptors in three ampulla that sense motion of fluid in three semicircular canals caused by three-dimensional rotation of the head. The vestibular nerve also conducts information from the utricle and the saccule which contain hair-like sensory receptors that bend under the weight of otoliths (which are small crystals of calcium carbonate) that provide the inertia needed to detect head rotation, linear acceleration, and the direction of gravitational force.

Thermoception is the sense of heat and the absence of heat (cold) by the skin and including internal skin passages, or rather, the heat flux (the rate of heat flow) in these areas. There are specialized receptors for cold (declining temperature) and to heat. The cold receptors play an important part in the dog's sense of smell, telling wind direction. The heat receptors are sensitive to infrared radiation and can occur in specialized organs for instance in pit vipers. The thermoceptors in the skin are quite different from the homeostatic thermoceptors in the brain (hypothalamus) which provide feedback on internal body temperature.

Proprioception, the kinesthetic sense, provides the parietal cortex of the brain with information on the relative positions of the parts of the body. Neurologists test this sense by telling patients to close their eyes and touch their own nose with the tip of a finger. Assuming proper proprioceptive function, at no time will the person lose awareness of where the hand actually is, even though it is not being detected by any of the other senses. Proprioception and touch are related in subtle ways, and their impairment results in surprising and deep deficits in perception and action.

Nociception (physiological pain) signals near-damage or damage to tissue. The three types of pain receptors are cutaneous (skin), somatic (joints and bones) and visceral (body organs). It was previously believed that pain was simply the overloading of pressure receptors, but research in the first half of the 20th century indicated that pain is a distinct phenomenon that intertwines with all of the other senses, including touch. Pain was once considered an entirely subjective experience, but recent studies show that pain is registered in the anterior cingulate gyrus of the brain. The main function of pain is to warn us about dangers. For example, humans avoid touching a sharp needle or hot object or extending an arm beyond a safe limit because it hurts, and thus is dangerous. Without pain, people could do many dangerous things without realizing it.

Ethology (from Greek: ἦθος, ethos, "character"; and -λογία, -logia, "the study of") is the scientific study of animal behavior, and a sub-topic of zoology.

Although many naturalists have studied aspects of animal behavior throughout history, the modern discipline of ethology is generally considered to have begun during the 1930s with the work of Dutch biologist Nikolaas Tinbergen and Austrian biologists Konrad Lorenz and Karl von Frisch, joint winners of the 1973 Nobel Prize in Physiology or Medicine.[1] Ethology is a combination of laboratory and field science, with a strong relation to certain other disciplines — e.g., neuroanatomy, ecology, evolution. Ethologists are typically interested in a behavioral process rather than in a particular animal group and often study one type of behavior (e.g. aggression) in a number of unrelated animals.

The desire to understand animals has made ethology a rapidly growing topic, and since the turn of the 21st century, many prior understandings related to diverse fields such as animal communication, personal symbolic name use, animal emotions, animal culture, learning, and even sexual conduct long thought to be well understood, have been modified, as have new fields such as neuroethology.

The Merriam-Webster dictionary defines instinct as a largely inheritable and unalterable tendency of an organism to make a complex and specific response to environmental stimuli without involving reason. For ethologists, instinct means a series of predictable behaviors for fixed action patterns. Such schemes are only acted when a precise stimulating signal is present. When such signals act as communication among members of the same species, they are known as releasers. Notable examples of releasers are, in many bird species, the beak movements by the newborns, which stimulates the mother's regurgitating process to feed her offspring. Another well known case is the classic experiments by Tinbergen on the Graylag Goose. Like similar waterfowl, it will roll a displaced egg near its nest back to the others with its beak. The sight of the displaced egg triggers this mechanism. If the egg is taken away, the animal continues with the behaviour, pulling its head back as if an imaginary egg is still being maneuvered by the underside of its beak.[2] However, it will also attempt to move other egg shaped objects, such as a giant plaster egg, door knob, or even a volleyball back into the nest. Such objects, when they exaggerate the releasers found in natural objects, can elicit a stronger version of the behavior than the natural object, so that the goose will ignore its own displaced egg in favor of the giant dummy egg. These exaggerated releasers for instincts were termed supernormal stimuli by Tinbergen).[3] Tinbergen found he could produce supernormal stimuli for most instincts in animals, such as cardboard butterflies which male butterflies preferred to mate with if their stripes were darker than a real female or dummy fish which a territorial male stickleback fish would fight more violently than a real invading male if the dummy had a brighter colored underside. Harvard psychologist Deirdre Barrett has done research pointing out how easily humans also respond to supernormal stimuli for sexual, nurturing, feeding, and social instincts.[4] However, a behaviour only made of fixed action patterns would be particularly rigid and inefficient, reducing the probabilities of survival and reproduction, so the learning process has great importance, as the ability to change the individual's responses based on its experience. It can be said[by whom?] that the more the brain is complex and the life of the individual long, the more its behaviour will be "intelligent" (in the sense of guided by experience rather than stereotyped FAPs).

Learning occurs in many ways, one of the most elementary being habituation. This process consists in ignoring persistent or useless stimuli. An example of learning by habituation is the one observed in squirrels: when one of them feels threatened, the others hear its signal and go to the nearest refuge. However, if the signal comes from an individual who has caused many false alarms, its signal will be ignored.

FOODS OF THE CHINESE

The Chinese eat many foods that are unfamiliar to North Americans. Shark fins, seaweed, frogs, snakes, and even dog and cat meat are eaten. However, the Chinese follow the spiritual teaching of balance signified by yin ("cool") and yang ("hot"). This philosophy encourages the Chinese to find a balance in their lives, including in the foods they eat. While preparing meals, the Chinese may strive to balance the color, texture, or types of food they choose to eat.

Rice is China's staple food. The Chinese word for rice is "fan" which also means "meal." Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and gingerroot are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too.