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According to Tim Antoniuk, an Associate Professor of Design Studies at the University of Alberta, we can all intuitively sense what good design is and isn't. "Quite often, this relates to ergonomics and the usability or functionality of the products and services and systems," he told Bored Panda in one interview. For Antoniuk, good design is "intuitive, [...] deeply sympathetic and empathetic to the user at all levels, and at some level, it is emotional." So as much as we at Bored Panda like to make fun of crappy design, this time we decided to compile a different kind of...

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In recent days, dozens of maths professors and teachers wrote an open letter airing concerns about a new draft national maths curriculum. Their concerns include dropping “mastery” of times tables and a “faddish” emphasis on student-led learning. A proposed curriculum for foundation to year 10 Australian students was released for consultation at the end of April. For maths, it is actually an improvement on the one we have and demands more of students. Read more: A 'crowded curriculum'? Sure, it may be complex, but so is the world kids must engage with If applied in the proposed form, the new...

Captivatingly sticky, earthy in flavor, and filled with gut-friendly fiber and plant protein, nattō isn’t always discovered by those just getting into Japanese cuisine, but it should be. This traditional dish is made from fermenting soybeans, which creates its distinctively stretchy, tender texture; if you’ve tried it, you’ll know exactly what we mean. The beans cling to one another with a cheese pull-like texture that makes playing with your food feel (almost) socially acceptable. Nattō’s unique appearance will reel you in, but its nutty, mild, roasted coffee-like flavor is what will keep you coming back for more. Though this food...