Morris Villarroel | |
---|---|
![]() Villaroel in 2024 | |
Born | 1978or1979(age 44–45) |
Nationality | Spain |
Occupation | Professor of animal psychology |
Known for | Lifelogging |
Morris Villarroel (born 1978or1979 [1] ) is a Spanish academic who is professor of animal psychology at the Technical University of Madrid. [1] [2] He is also a lifelogger who, since 2010, has been writing what he is currently doing, his location, the food he has eaten, the time he wakes up and his ideas on paper notebooks at 15 to 30 minute intervals every day.
Since February 2010, Villarroel has been lifelogging. He does this by writing what he is currently doing and where he is located in a notebook, at intervals from about 15 to 30 minutes. [1] He also logs the times he wakes up, the food he eats, and his ideas. [1] [3] He also records his movements with a fitness tracker. An example of a log entry he wrote is "I woke up at 05:45 in a hotel in Sweden. My hind leg muscles were hurting a bit." [2] Once the notebooks fill up, he indexes them in a spreadsheet, [1] with categories and keywords. [2] In 2019 he estimated that he spends about an hour a day writing in his notebook. [1]
He originally planned to do it for 10 years, as an experiment, but once 10 years was over, he decided to continue. He started logging his life with the idea that it could improve his memory and time management skills, [1] and give him a clearer record of what he had done in his life. [2] He has said that it makes him feel like he has lived a longer life, and says that it improves his emotional regulation. As of December 2019 [update] he had filled up 307 notebooks. [1]
In April 2014 Villaroel started wearing a camera on his chest that automatically took photographs every 30 seconds, totalling about 1,200 per day. [2] [4] He wore it for most of the day, but took it off in private moments such as in the bedroom. Some examples of memories he has captured includes when his father died, and when his son was born. [2] He said that while some people could be uncomfortable around the camera, most were supportive of it. [4] He stopped using it after a few years due to difficulty keeping track of the amount of photos it took. [1]
Both of Villarroel's parents are psychologists. [3] Villarroel is married, and has five children, from three different women. [4] [3]
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.
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Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper, and fruits such as mango or pineapple.
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Pastirma or Pasterma, also called pastarma, pastırma, pastourma, basdirma, basterma, basturma, or aboukh is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Romania, Bulgaria, Egypt, Greece, Cyprus, Iraq, the Levant, North Macedonia, Azerbaijan, and Turkey.
Buddhist vegetarianism is the practice of vegetarianism by significant portions of Mahayana Buddhist monastics and laypersons as well as some Buddhists of other sects. In Buddhism, the views on vegetarianism vary between different schools of thought. The Mahayana schools generally recommend a vegetarian diet, claiming that Gautama Buddha set forth in some of the sutras that his followers must not eat the flesh of any sentient being.
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Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package.
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Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. Dendeng is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy. It is also stable for several weeks at room temperature.
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The psychology of eating meat is an area of study seeking to illuminate the confluence of morality, emotions, cognition, and personality characteristics in the phenomenon of the consumption of meat. Research into the psychological and cultural factors of meat-eating suggests correlations with masculinity, support for hierarchical values, and reduced openness to experience. Because meat eating is widely practiced but is sometimes associated with ambivalence, it has been used as a case study in moral psychology to illustrate theories of cognitive dissonance and moral disengagement. Research into the consumer psychology of meat is relevant to meat industry marketing, as well as for advocates of reduced meat consumption.
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Lynnette Robin Ferguson is a New Zealand academic, and as of 2021 is an emeritus professor at the University of Auckland. Ferguson has been a Fellow of the Royal Society Te Apārangi since 2016.
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