Boulets à la Liégeoise balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called "sauce lapin" (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, née Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège. A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called "boulets-frites"), mayonnaise, and
What Is it Like to Be a Bat? What Is it Like to Be a Bat? "What is it like to be a bat?" is a paper by American philosopher Thomas Nagel, first published in "The Philosophical Review" in October 1974, and later in Nagel's "Mortal Questions" (1979). In it, Nagel argues that materialist theories of mind omit the essential component of consciousness, namely that there is something that it is (or feels) like to be a particular, conscious thing. He argues that an organism has conscious mental states, "if and only if there is something that it is like to be that organism—something it is like "for"