Nowadays, there's a resort to suit every style, from history buff to gastronaut.
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Here and there, however, are a few Mid-Atlantic talking points and signs of a gastronaut trying to assert himself.
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If you really love the idea of a pantry filled with ice cream, the highest level of contribution is $300 for 60 Gastronaut bars.
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He is Hollywood's cosmic cowboy: a raw food gastronaut, cannabis connoisseur and eco-warrior who seems intent to peer at life through kaleidoscope goggles.
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Well, Robert Collignon wants to change all that and he's hoping to do so one bar of freeze-dried ice cream at a time with his new company, Gastronaut Ice Cream.
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And there really is a lodge to suit every style, from history buff (the restored ghost town that is Dunton Hot Springs) to gastronaut (the Michelin-starred Echaurren in the Spanish ski town of Ezcaray).
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Determined to find out just what makes Gastronaut so special and why a man would be willing to throw everything away for a product that has all but disappeared in recent years, MUNCHIES recently sat down with Collignon to get the scoop.
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"A Preliminary Survey of Rhinotillexomania in an Adolescent Sample." J Clin Psychiatry 62: 426–431. Stefan Gates in his book Gastronaut discusses eating dried nasal mucus, and says that 44% of people he questioned said they had eaten their own dried nasal mucus in adulthood and said they liked it.Stefan Gates, Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave, 2006, (paperback), "Boogers", pp.
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Since 2015 Gates has operated the YouTube channel Gastronaut TV. The channel has over 50 videos and over 3,000 subscribers. Videos include recipes, science, things to try at home, and clips from his TV series.
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Gates presents a children's TV series, based on his Gastronaut concept, called gastronauts. produced by Objective Productions. The series was nominated for the 2009 Guild of Food Writers Broadcast of the Year award. He wrote and presented Feasts, broadcast on BBC Four in 2009 – it consists of three episodes filmed in Japan, Mexico and India.
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In addition to offering print content to buy, Houstonia also publishes a collection of weekly blogs and articles, some featured in the magazine, others website-only. These include Gastronaut, a food and dining blog; On the Town, a continuation of stories featured in the magazine's arts & entertainment section; Shop Talk, which covers everything from beauty and fashion to style and fitness; and Wanderlust, the magazine's travel blog.
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Technology has made social dining a sharable experience through real-time updates, uploaded images and check-ins (at someone's place or at restaurant). Conversations about meals happen between people present and then are shared with those who are connected to them afar. Websites such as Twitter, Facebook, FourSquare and Gastronaut all encourage people to discuss their dining activities in a virtual, social space. Apps can be downloaded to a user's smartphone to share updates.
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Stefan Gates in his book Gastronaut discusses eating dried nasal mucus, and says that 44% of people he questioned said they had eaten their own dried nasal mucus in adulthood and said they liked it. As mucus filters airborne contaminants, eating it could be thought to be unhealthy; Gates comments that "our body has been built to consume snot", because the nasal mucus is normally swallowed after being moved inside by the motion of the cilia. Friedrich Bischinger, a lung specialist at Privatklinik Hochrum in Innsbruck, says that nose-picking and eating could actually be beneficial for the immune system.
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The blending of multiple word forms is a dominant force for new word creation in language; these new words are commonly called "blends" or "portmanteau words" (after Lewis Carroll). Tony Veale has developed a system called ZeitGeist that harvests neological headwords from Wikipedia and interprets them relative to their local context in Wikipedia and relative to specific word senses in WordNet. ZeitGeist has been extended to generate neologisms of its own; the approach combines elements from an inventory of word parts that are harvested from WordNet, and simultaneously determines likely glosses for these new words (e.g., "food traveller" for "gastronaut" and "time traveller" for "chrononaut").
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