Word: eurekas
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Dates: during 2000-2009
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...That was a searing epiphany," Honoré concludes. "I didn't like what I saw." He now writes and lectures about the many fruits of slowing down, citing research that suggests the brain in its relaxed state is more creative, makes more nuanced connections and is ripe for eureka moments. "With children," he argues, "they need that space not to be entertained or distracted. What boredom does is take away the noise ... and leave them with space to think deeply, invent their own game, create their own distraction. It's a useful trampoline for children to learn...
...design committee behind the new study area. “We didn’t have a space set aside for our majors where they could maybe make a little bit more noise.”“I expect to hear lots of ‘eureka!’s and off-the-wall comments about angular momentum and the Schrodinger equation and such,” wrote associate head tutor David Morin in an e-mail statement. “You know, the usual things that come up when physics students get together...
...that night, after taking baclofen for two weeks, he found himself sipping soda water instead, engrossed in conversation. "I realized I wasn't having that nagging feeling in my head, 'I should really get a drink,'" says Bob. "It never appeared during the dinner either so that was the eureka moment." He continues to take baclofen and now drinks about two or three times per week, no more than a beer or two at a time. (Read about the many faces of addiction...
...Wanted: Eureka Moments The key to the government's grand plans is fostering innovation. Though its companies and research centers have been adept in past decades at advancing manufacturing systems and paying catch-up with the West, they haven't proven as capable of breaking new ground. To remain competitive, Taiwan has to develop its own technology, not just manufacture technology products...
...Barry Callebaut is keeping the tasty details of Vulcano's ingredients and manufacturing method under wraps. The company will only reveal that the chocolate was invented accidentally, while food engineers were working on another hush-hush project. "When we realized what we had stumbled upon, it was a real 'Eureka!' moment," Tschofen says. "We knew immediately that a chocolate that doesn't melt, is low in calories, but is still 100% natural would have a great market potential, especially in warmer climates or places with no adequate cooling systems...