Reading makes you a smarter, better leader. But if you've been following the latest science, you'll also know that studies have shown regularly picking up a book might increase your empathy (共鸣) and protect you from feeling lonely, hopeless or suffering from dementia (痴呆) in later life. But obviously, that's not the end of the list. New research has discovered yet another benefit of being a reader who focuses one's mind on reading.

    After following those surveyed based on more than 3,500 adults over age 50 for 12 years, the team from Yale University behind the research found that those who read books for 3.5 hours a week were 23 percent less likely to die. Reading for less than 3.5 hours a week lowered participants' (参加者) risk of death by 17 percent. Put another way, picking up an interesting book could earn you about an extra two years.

    It's worth noticing that the researchers were looking exactly at time spent in reading books, rather than newspapers, magazines, or online media, and that this difference is important for the observed advantages of reading. “We found that reading books provided a greater advantage than reading newspapers or magazines,” said Avni Bavishi of the Yale School of Public Health. “This effect is likely because books attract the readers' mind more — providing more cognitive (认知的) advantages, and therefore increasing the lifespan (寿命). In short, deep slow reading rather than reading quickly and carelessly is best.”

    So how long should you be reading for, and what sort of titles should you pick up? While more reading seems to be better, the researchers suggest that anything more than

    30 minutes a day will be likely to do good to you. As for what exactly to read, the researchers can't yet offer much advice beyond making time for actual books, though they pointed out this was a promising way to future research.

    As soon as a person dies, decomposition(分解) begins. And the first visitors arrive. “Within 5 to 15 minutes of death, flies or other insects begin to colonize the body.” says Rabi Musah, an organic chemist at the University at Albany.

    She says different species turn up at different stages of decomposition. “So because of that, depending upon what entomological(昆虫学的) evidence you find, you can learn something about when the person died in terms of the timing of the death.”

    Flies don't tend to stick around when disturbed by detectives. But they do leave behind eggs. The eggs are hard to tell apart by appearance alone, so specialists raise them until they hatch, a few weeks later—and they get a species ID and, with a little guesswork, a person's time of death.   But Musah has come up with a more time-saving approach: chemical analysis of the eggs. She and her team investigated that method by first harvesting flies with pig-liver traps hidden throughout New York City. They collected the trapped flies and then chemically analyzed their eggs. And it turns out each species of fly egg has a unique chemical fingerprint—enough to tell the eggs apart without raising the eggs to maturity. The study is in the journal Analytical Chemistry.

    Musah and her colleague Jennifer Rosati are now testing the method on a real case. “And once we do that we will be publishing some case studies to illustrate(阐明) that this is a method that can be used, and hopefully eventually it's something that will stand up in court, and something that could speed up detective work—or help deal with a cold case.”

    Chinese people are, quite rightly, proud of their food. However, when foreigners like Britons and Americans think of Chinese food, their impression of it is different to what you might think.

    Growing up in the UK, the Chinese food I was used to eating was food I now recognize as being from Guangdong. For example, a typical dish I would order would be pork in sweet and sour sauce, probably with some rice and spring rolls on the side. This is the type of food we generally eat because most Chinese immigrants(移民) to the UK have come from Guangdong. You can tell, because when most British people try to copy the sound of Chinese, they actually copy the sound of Guangdong people—hearing the real Putonghua is sometimes a shock to British people who have grown up thinking it sounds completely different!

    British attitudes to Chinese food may be changing, though. Chinese-American chef Ken Hom has been on British TV for 30 years, and he told BBC Food: "Chinese food at the beginning of the 80s (in the UK) was sweet and sour pork, mainly. Most Brits had the unchangeable view of Chinese food… Now you are seeing more local Chinese food from Sichuan, Hunan and other areas of China. It is no longer just Guangdong food." Similarly, to most Americans, Chinese food doesn't go too far past orange chicken and fortune cookies, but more Chinese local dishes are becoming successful, especially in big cities like New York.

    Attitudes have not quite changed completely, though. Many foreigners who live in China will be familiar with this question from a relative back at home: "Have they given you dog yet?" Yes, perhaps because people still know too little about Chinese culture, many people believe that Chinese people love to eat dog meat. And of course, some people do eat dogs, which to Americans is like "eating a member of one's family" according to Vision Times. Also, Chinese people eat many other things people in the West do not—chicken claws, duck heads and some animals' organs.

    But what do foreigners think when they come to China and taste real Chinese food? You'll be glad to know that in my experience, the impressions have been very good.

    Stephen Hawking was born in Oxford, England on 8th January, 1942. He went to school in St Allbans, a small city near London. Although he did well, he was never top of his class.

    After leaving school. Hawking went first to Oxford University where he studied physics and then went to Cambridge University where he studied cosmology(宇宙学）. As he himself admits, he didn't work hard. He was a very lazy student, and did very little work. However, he still got high marks.

    It was at the age of 20 that Hawking first noticed something was wrong with him. He started to bump into things. When he visited his family at Christmas time, his mother was so worried that she made him see a doctor. Hawking was sent to hospital for tests. Finally, the result came back. Hawking had motor neuron disease (运动神经元病）, an incurable illness which would make him unable to speak, breathe or move without the help of a machine. Doctors said they had no way to help him. He would die before 23.

    At first, Hawking became very depressed. After a while, though, he began to see his life in a different way. As he later wrote, "Before my illness was diagnosed(诊断), I had been very bored with life. There had not seemed to be anything worth doing. But shortly after I came out of hospital, I suddenly realised that there were a lot of worthwhile (值得做的）things I could do." Then Hawking got married and found a job at Cambridge University as a professor, He strongly believes that his story shows that nobody, how bad their situation is, should lose hope. "Life is not fair." He once said. "You just have to do the best you can in your own situation."

    Shop with Your Doc is part of a broader and still growing movement in US medicine to shift the focus away from simply treating disease toward caring for the whole person. It is meant to help people make educated, healthy choices one grocery cart at a time. Across the country, hospitals are setting up food banks and medical schools are putting cooking classes on the curriculum. Nonprofits are connecting medical centers with community resources to ensure that low-income Americans have access to fresh fruits and vegetables.

    For centuries, Western medicine's mission was to cure disease. But over the past generation, two generation, two significant trends are of concern to the medical community, says Timothy Harlan, executive director of Goldring Center for Culinary Medicine at Tulane University in New Orleans. Healthcare costs began to soar (激增), and relatively inexpensive, poor-quality food became more common. "There's a very straightforward link between people improving their diets and improving the condition that they have," Dr. Harlan says.

    The connection drove the medical and nonprofit communities to rethink their approach to health. What emerged was the concept of the "social determinants of health"—the notion of taking into account the biological, physical, and socioeconomic circumstances surrounding a patient. A healthy person isn't just someone who is free from disease, the theory goes; he or she also enjoys "a state of complete mental, physical and social well-being."

    The question the medical community now faces is how to get patients—especially low-income families—to recognize these determinants and make it possible for them to eat and live healthier. In Boston, medical experts responded by creating an on-site pantry (食品室) at Boston Medical Center. Since its founding in 2002, the pantry has evolved into a kind of nutrition center where primary care providers at BMC send patients for food. Today the pantry, which gets 95 percent of its stock from the Greater Boston Food bank, hosts free cooking classes and serves about 7,000 people a month. The Greater Boston Food Bank has also launched its own initiatives, striking partnerships with four community health centers across the state to offer free mobile produce markets. The organization also helped develop toolkits (软件包) that map local pantries, markets that accept government food vouchers, and other resources.

    At Tulane in New Orleans, Harlan is leading the development of a curriculum that combines medicine with the art of food preparation. His philosophy: Doctors who know their way around a kitchen are better at helping their patients. And empowering patients to take charge of their own diets is one way to help them deal with the incredible costs of health care, Harlan says. The curriculum has since been adopted at 35 medical schools around the United States. Chipping away at bad habits is a good place to start getting patients to think about the choices they make for themselves and their families, say Dr Maureen Villasenor, the Orange County pediatrician (儿科医生).

    Last year, on report card day, my son and a bunch of his 13-year-old friends piled into the back seat of my car, ready for the last-day-of-school party at McDonald's. "Jack got a laptop for getting straight A's, and Laurie got a cell phone," one boy said. "Oh, yeah, and Sarah got an iPod Nano, and she's only in third grade," said another. "And how about Brian? He got $10 for each A."

    I suddenly became concerned. These payoffs might get parents through grammar school, but what about high school and beyond? What would be left after the electric guitar, the cell phone, and the portable laptop?

    I saw the road ahead: As the homework load increased, my income would decrease. I saw my comfortable lifestyle vanish before my eyes — no more of those $5 bags of already-peeled organic carrots. No more organic anything!

    I started to feel surprised and nervous. Would every goal attained by my two children fetch a reward? A high grade point average? A good class ranking? Would sports achievements be included in this reward system: soccer goals, touchdowns(橄榄球触地得分(, runs-batted-in(棒球打点得分(? What about orchestra(管弦乐团(? Would first chair pay more than second? I'd be penniless by eighth-grade graduation.

"We never paid anything for good grades," said my neighbor across the street, whose son was recently accepted at MIT. "He just did it on his own. Maybe once in a while we went out for pizza, but that's about it."

    Don't you just hate that? We're all running around looking for the latest electronic products, and she's spending a few dollars on pizza. She gets motivation; we get negotiation.