[時事英文] Alzheimer’s Prediction May Be Found in Writing Tests

沒想到英文寫作可以用來預測阿爾茨海默症。

受試者當中應該沒有第二語言學習者吧。

音檔: https://bit.ly/3lcBTxr

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Alzheimer’s Prediction May Be Found in Writing Tests
阿爾茨海默症可以預測嗎？寫作測試也許提供了答案

Is it possible to predict who will develop Alzheimer’s disease simply by looking at writing patterns years before there are symptoms? According to a new study by IBM researchers, the answer is yes. And, they and others say that Alzheimer’s is just the beginning. People with a wide variety of neurological illnesses have distinctive language patterns that, investigators suspect, may serve as early warning signs of their diseases.

• Alzheimer’s disease 阿爾茨海默症
• symptoms 癥狀、症狀
• according to a new study 根據一個新研究
• a wide variety of 多種～的
• neurological illnesses 神經系統疾病
• distinctive language patterns 獨特的語言模式
• an early warning sign of ～的早期預警訊號

有沒有可能在出現癥狀之前的幾年裡，僅僅通過觀察書寫模式來預測誰會患上阿爾茨海默症？ 根據IBM研究人員的一項新研究，答案是肯定的。而且，他們和其他一些研究人員表示，阿爾茨海默症的預測只是開始。研究人員懷疑，患有多種神經系統疾病的人都有著獨特的語言模式，可能是他們疾病的早期預警信號。

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The researchers examined the subjects’ word usage with an artificial intelligence program that looked for subtle differences in language. It identified one group of subjects who were more repetitive in their word usage at that earlier time when all of them were cognitively normal. These subjects also made errors, such as spelling words wrongly or inappropriately capitalizing them, and they used telegraphic language, meaning language that has a simple grammatical structure and is missing subjects and words like “the,” “is” and “are.”

• word usage 詞彙使用情況
• subtle differences 細微差別
• artificial intelligence 人工智慧
• repetitive 重複的
• telegraphic language* 電報式語言
• simple grammatical structure 簡單的語法結構

研究人員利用一個人工智慧程序，檢查受試者的詞彙使用情況，尋找語言上的細微差別。他們鑒定出一組受試者，在早期所有人的認知能力都正常的情況下，他們的用詞重複情況更為嚴重。這些測試對象還會犯一些錯誤，比如拼寫錯誤或者大寫使用不當，而且會使用電報式語言——語法結構簡單，漏掉主語以及「the」、「is」和「are」這樣的詞。

*telegraphic language is speech during the two-word stage of language acquisition in children, which is laconic and efficient but lack of function words, tense and plural endings on nouns.

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The members of that group turned out to be the people who developed Alzheimer’s disease. The A.I. program predicted, with 75 percent accuracy, who would get Alzheimer’s disease, according to results published recently in The Lancet journal EClinicalMedicine. “We had no prior assumption that word usage would show anything,” said Ajay Royyuru, vice president of health care and life sciences research at IBM Thomas J. Watson Research Center in Yorktown Heights, N.Y., where the A.I. analysis was done.

• develop a disease 患上疾病
• with % accuracy 準確率達～％
• no prior assumption 沒有先想到、先假設到
• usage （詞語或語言的）用法
• A.I. analysis 人工智慧分析

這群人後來都患上了阿爾茨海默症。根據《柳葉刀》(The Lancet)子刊《臨床醫學》(EClinicalMedicine)最近發表的研究結果，該人工智慧能夠預測誰將患上阿爾茨海默症，準確率達75%。「我們之前沒有想到用詞情況還有這個用途，」紐約州約克敦高地的IBM托馬斯·沃森研究中心(IBM Thomas J. Watson Research Center)醫療保健和生命科學研究副總裁阿賈伊·羅伊尤魯(Ajay Royyuru)說。人工智慧分析就是在該中心進行的。

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文章來自《紐約時報》: https://nyti.ms/3pXsI5l

圖片來源: http://bit.ly/3qsX3sb

新的郵務貼成員之一是台灣黑熊～ 傳說中的V領熊熊。很難想像小小台灣的深山裡其實有這種夢幻的熊類生物存在。

台灣黑熊在野外環境目前面對的困境之一就是捕獸夾了，目前在台灣販賣、製造、陳列或輸出輸入捕獸夾都是違法的哦！

如果爬山時看到捕獸夾可以立刻拍照存證後，打給動保處檢舉。平常在拍賣網站上要是看到有人販賣捕獸夾、吊山豬等捕獸器具，也可以先截圖存證後去電給你所在地的動保處或打1999檢舉。

都要先留圖存證就對了，另外捕獸夾檢舉是有獎金的哦。

PS:上一篇郵務貼紙被網友指出”請勿凹折”其實是錯誤的用法，請勿拗折才是正確的寫法。沒想到我凹了一年多啊～ 也提供這個錯誤給各位長個知識。

Another do not bend sticker with a Taiwan black bear on it.

It’s most distinctive feature is a white V shape across its collar.

This stylish bear wishes you a wonderful weekend ✌🏼
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[Paris pastry / 巴黎甜點] Nicolas Paciello 主廚（Fouquet’s）的聖誕節蛋糕創作 / Yule log 2019 of Nicolas Paciello for Fouquet’s (for English, please click “see more”)

前兩天應邀參加 Hôtel Barrière Le Fouquet's Paris 的下午茶體驗，今年九月剛剛離開 Hotel Prince de Galles 加入 Fouquet’s 的甜點主廚 Nicolas Paciello 向我們介紹他過去兩個月幾乎沒日沒夜辛勤工作的成果—— Retaurant Le Joy 的全新下午茶套餐以及今年的聖誕節蛋糕。

1899 年由 Louis Fouquet 創立的 Restaurant Fouquet's Paris 位於巴黎香榭麗謝與喬治五世大道交口，原本是一個酒館、餐廳。採用創始人 Fouquet 的家族姓氏，後面再加上「’s」的英美式用法，賦予它不少時髦意味。今年適逢 120 周年慶的 Fouquet’s 在巴黎是非常知名且歷史悠久的餐廳，每年被譽為「法國奧斯卡」的凱薩獎頒獎典禮餐會都是在這裡舉行，1990 年，Fouquet’s 餐廳也被列為法國歷史遺跡。1998 年，法國賭場與酒店集團 Barrier 買下 Fouquet’s 餐廳與旁邊六棟建築物、創立 Hôtel Barrier Le Fouquet’s Paris，從此 Fouquet’s 變成為一個包含豪華旅館與餐廳、酒吧的品牌，能和周遭林立的豪華酒店如 Four Seasons Hotel George V、Prince de Galles 等比肩。今年三月，位於路口的 Fouquet’s 餐廳因為黃背心運動被大肆破壞，不得不關門整修，直到七月十四日法國國慶日才重新開幕。旅館內的其他餐廳、酒吧如 Le Joy、Le Marta Paris 等也一併經過重新整修。

從隔壁 Prince de Galles 飯店轉職過來的甜點主廚 Nicolas Paciello 為 Fouquet’s 的 Le Joy 餐廳設計了「two courses」的下午茶套餐（48€ /人，含一杯熱飲，另有含一杯香檳的版本€58 / 人）：第一道是包含三明治等鹹點與 scones、cookies（美式餅乾果然很紅吧！）、法式小點心 petit fours 的三層架，第二道則是三樣主廚精選甜點的迷你版，包含開心果閃電泡芙、檸檬塔、巴黎・布列斯特泡芙。

當天 Nicolas Paciello 主廚並為我們介紹了他今年的力作——「La Bûche de Noël de Louis Bouquet」（Louis Fouquet 的聖誕節蛋糕）。他與歷史學家Marion Godfroy-Tayart de Borms 合作設計，參考了 120 年前的流行風格和 Louis Fouquet 本人的喜好，是一款外觀看來非常神秘的蛋糕。放在巧克力雕塑製成的展示高台上的蛋糕，是由濕潤的烘烤杏仁海綿蛋糕（biscuit moelleux à l’amande torréfiée）加上黑巧克力慕斯（mousse de chocolat intense）與糖漬香檸檬（confit de bergamote）組成，隱藏在一層薄薄的杏仁膏之下，鮮紅色的外觀呼應 Fouquet’s 的招牌遮雨檐。我之前也提過，法國現在也在流行減糖，許多甜點都早已顛覆以前法式甜點給人的甜膩印象。而這個蛋糕大概是我過去數年來在法國吃過「最不甜」的蛋糕，主廚 Nicolas 也是刻意如此設計，突出香檸檬的酸味、並用杏仁的香氣和圓潤去中和，讓人在豐盛的聖誕大餐後，仍然能毫無負擔地享用、成為完美的結尾。不過，如果是在平時下午茶品嚐，酸度卻有些過於強烈了。

接下來請大家點開照片一一欣賞主廚的作品，更多當天的影音請參考我的 Instagram 精選動態「Fouquet’s」：https://tinyurl.com/w7kvq2w

🔖 延伸閱讀：

2019 年巴黎聖誕節蛋糕精選：https://tinyurl.com/y6pq87rz

認識更多法國甜點主廚與意見領袖：https://tinyurl.com/y49mhpl3

你不可不知的法式甜點關鍵詞：https://tinyurl.com/y5c99dd8

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I got invited to Hôtel Barrière Le Fouquet’s Paris earlier this week for tasting their tea time at Restaurant Le Joy and the yule log creation. Nicolas Paciello, head pastry chef (former head pastry chef at Hôtel Prince de Galles) of the hotel who just arrived two months ago gave us a warm welcome.

Situated on the intersection of Avenue des Champs-Élyées and Avenue George V, the brasserie-restaurant Fouquet’s was founded by Louis Fouquet in 1899. Louis Fouquet named the restaurant after his family name but added the “’s” to give it a trendy style. Celebrating its 120 anniversaire this year, Fouquet’s is a legendary restaurant in Paris. It holds the gala dinner for Cézar Awards, the French equivalent of Academy awards, each year and was frequented by many celebrities. The main room of Fouquet’s was listed as an "Inventaire des Monuments Historiques” (French historical monument) in 1990. In 1998, Group Barrière, a French casino and luxury hotel group, bought the restaurant and further acquired 6 buildings around it to create Hôtel Barrière Le Fouquet Paris. Fouquet’s has since then become a brand that includes a luxury hotel, symbolic restaurants and bars. Fouquet’s was severely damaged during the Gillet Jaune movement this march and was thus closed for renovation for several months. It re-opened in July on the Bastille Day this year and the restaurants and bars in the hotel also underwent a make-over.

Fouquet’s new head pastry chef Nicolas Paciello created a new tea time menu for Restaurant Le Joy that is composed of two courses: served on a 3-tiered stand, a sweet and savoury selection including scones, cookies, finger sandwiches, and petit fours comes first, followed by 3 chef’s signature pastries in mini form: pistachio éclairs, lemon tart, and Paris-Brest.

The chef also presented us his Christmas cake creation in tribute to the founder of Fouquet's, “La Bûche de Noël de Louis Fouquet”. In collaboration with the historian Marion Godfroy-Tayart de Borms, this yule log pays great attention to the fashion back to 120 years ago as well as the preference of Louis Fouquet himself. This mysterious-looking cake sits on a high stand made of chocolate and is covered by a thin layer of almond paste, whose vivid color clearly refers to the brasserie’s distinctive red awnings on Charmps-Élysées. The cake itself is made of a moist roasted almond sponge cake, a dark chocolate mousse as well as a bergamot confit. Now that a “less-sugar” trend seems to sweep the French pastry industry, many pastries and desserts here in Paris are much less sweet and filling compared to before. With a rather strong acidity of the bergamot orange rounded by almonds biscuit and chocolate cream, the cake is probably the least sweet cake I’ve ever tasted in recent years. The chef Nicolas has made it on purpose so that it’s light enough to be enjoyed at the end of a Christmas feast. However, if you taste it during tea time in normal days, you might find yourself crave more sweetness.

Click on the photos and have a closer look to the divine pastries and wonderful work of the chef. More videos and experiences in live could be found in my featured stories “Fouquet’s” on Instagram: https://tinyurl.com/w7kvq2w

🔖 You might also be interested:

2019 Paris Christmas cakes: https://tinyurl.com/y6pq87rz

Getting to know more French pastry chefs and influencers: https://tinyurl.com/y49mhpl3

French pastry keywords that you have to know: https://tinyurl.com/y5c99dd8

#yingspastryguide #fouquets #nicolaspaciello #bûchedenoël2019 #buchedenoel2019 #yingc