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...Japanese legend, Kaguya was a beautiful princess who came from the moon and was born inside a bamboo stalk. Today, at the Tokyo University of Agriculture, Kaguya's namesake is a 14-month-old mouse whose conception is every bit as fantastic: she was created by scientists using two eggs and no sperm. As reported in the journal Nature last week, that makes Kaguya the first mouse born by parthenogenesis (from the Greek for virgin birth), a reproductive method seen in insects and reptiles but never before in mammals...

Author: /time Magazine | Title: Kaguya Has Two Moms | 5/3/2004 | See Source »

...Indonesian cast and orchestra. A recent workshop performance at the Bali Purnati Center for the Arts, situated in a jungle ravine amid terraced paddy fields, showcased Wilson's stage legerdemain at work. Flimsy sets produced majestic effects: a great seagoing ship was created with a few artfully twisted bamboo culms; a parade of animals sprang to life from bits of cloth, paper and string. The birth of the title character was represented by winding and unwinding the mother from a series of gorgeous sarongs?a simple, graceful illusion that matched the solemnity of the event...

Author: /time Magazine | Title: Puttin' on the Myths | 3/8/2004 | See Source »

...variety of 20 kinds of insects (depending on the size of the bunch and who's selling it), from fried beetles to waterbugs. But the Big Mac of bugs has to be grasshoppers, which taste a bit like shrimp. Would you like fries with that? Or perhaps bamboo worms? The yellow wrigglers, known as "express trains" (rot duan) because of their cylindrical shape, are easily mistaken for fried potatoes. But they taste more like worms...

Author: /time Magazine | Title: Tastes Like Chicken. Really | 3/8/2004 | See Source »

What do they cook? Asian specialties—things that involve currants and bamboo shoots. Maybe some sort of bamboo-currant stew...

Author: By Matthew J. A. amato, CRIMSON STAFF WRITER | Title: Kitchen Dialogue | 3/4/2004 | See Source »

...made in a cylindrical wooden pot with polished brass banding (the tongba, from which the drink gets its name). This is filled with fermented millet seeds. Your host then adds hot water in a ritual reminiscent of a Japanese tea ceremony. Drinkers suck the alcoholic mixture through a bamboo straw with tiny filters to keep the seeds out, and it's a never-ending affair. You sit around the fire with a thermos flask topping up the pot for hours, and snack on spiced cucumber and mutton pieces known as sekura or sukuli. The locals will assure you that tongba...

Author: /time Magazine | Title: Mountain High | 3/1/2004 | See Source »

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