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In the Depression-era days of Gypsy Rose Lee, burlesque dancing was about as naughty, and as nude, as it got in public. The emphasis was on the tease more than the strip, until Playboy and harder-core pornography came along in the 1950s.Now burlesque is back with festivals and club performances, from Amsterdam to Alabama. It s seen as a chance for some bawdy fun and, some would say, even a little empowerment for the performers who are often amateurs with other day jobs.But its growing visibility, in mainstream clubs and theaters, is also sparking a debate, and some confusion about what it is and whether it s appropriate in those settings.Is it performance art, as some contend Or is it, as others say, just a very thinly veiled excuse to strip in public, even if most performers end a routine in pasties and G-strings The performers are interested in being sexy, but not being pornographic, says Rachel Shteir, a DePaul University professor who s written books about burlesque. They re trying to strike this middle ground. But that s very difficult to do in our culture. A few recent cases highlight that point.Earlier this year in New York, burlesque performer Tara Lee Heffn stanley cup er filed a lawsuit stanley kubek against the Learning Annex for referring to her as a porn star in an online ad for classes she was teaching. She claimed the label damaged her reputation.This summer in London, one club owner also shut down long-sta stanley cup nding burlesque shows after being told he d have to purchase an ad Aojp U.S. For Probe Into Bangladesh Mutineers Deaths
Beer may be as old as civilization itself, but modern molecular biology could teach craft brewers some new tricks. Troels Prahl, a brewer and microbiologist with White Labs, is currently analyzing the full DNA sequences of yeast from 2500 batches of beer in hopes of finding the yeast genes that explain why a lager becomes a lager or an ale an ale. W stanley becher ithout yeast, all beer would taste pretty much t stanley cup he same: cloyingly sweet liquid boiled from grain, also known as wort. It only when yeast ferments that the flavors and, of course, alcohol we know and love finally emerge. The same brew fermented with different yeast might end up cloudy with hints of banana and clove, or crisp and clear and ale-like. The yeast in the beer is truly what makes it, says Prahl. Budweiser famously keeps its yeast under armed security. Perhaps surprisingly, the genomes of the yeast that create drastically different beers are nearly identical. It wasn ;t until recently that DNA sequencing botella stanley became easy or cheap enough to justify studying beer yeast, meaning we could soon understand the genetic basis of, say, a lager versus an ale. That our number one goal, says Prahl, how the genetic code is responsible for the flavor profile of the final beer. Prahl works out of White Labs, a Californian distributor of yeast for beer and wine. His father worked in a wine yeast laboratory, so he of course had to get into beer instead. Another lab in Belgiu