I’ll Make It Myself!: The Blanton’s Cake (Apple Bourbon Bundt Cake)
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Travel, ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan, and The JET Alumni Culinary Group in LinkedIn.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
The set-up for this cake: Blanton’s Bourbon, of Kentucky, is actually sold in Japan but some varieties are only sold in international markets: Black, Silver, Gold, Special Reserve, Straight from the Barrel; Original Single Barrel are sold in the US and abroad.
NYTimes: I.B.M. working on n.Fluent translation project
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Apparently I.B.M. is making progress on a fairly revolutionary translation project called n.Fluent. They’re taking advantage of their international employee base to “teach” a system that has the capacity to learn. See the article in the New York Times:
A Translator Tool with a Human Touch: http://www.nytimes.com/2009/11/23/technology/23link.html?th&emc=th
Any translators out there have an opinion or perspective to share? How does this compare to Google’s Rosy Etta (see previous JetWit post on Rosy Etta)?
