Thank you, evolution, for making me good at Super Hexagon

A paean to pattern recognition and twitch gaming.

Our inherent ability for pattern recognition gets a bad rap these days. It makes us see faces where there are none, think we've cracked the secret to winning the lottery, and lose at games of poker. When it helps us, it's usually perceived as obvious. "Well of course that 'danger: meltdown imminent' warning light stands out; it's the only one that's turned on!"

The subtler moments when pattern recognition helps are rare these days. We don't frequently worry anymore that a patch of long grass rustling in a different way to the rest of the savannah might be hiding a lion. And, well, I don't drive. So that benefit goes out the window.

But, joy! Finally a use for my innate ability to unconsciously recognise repetition and adjust my expectations accordingly: it makes Super Hexagon really fun.

Super Hexagon is a minimalist game for iOS, Android and PC/Mac which involves moving a small triangle around a hexagon, avoiding the beams of light coming towards it. It is, as with so many of the best mobile games, as simple as it is addictive. It is also nearly impossible.

High scores are measured in seconds. My highest on the most difficult level I've unlocked — the fifth of six — is just over seven seconds. Watch a video of the game, which cycles from the easiest to hardest level and, if you've never played it before, everything will appear to move faster than anyone could possibly respond to:

But here's the thing: the game is based on patterns. Each playthrough is different — there's no rote memorisation of waves of motion, like there are in many "twitch" games — but gradually you will learn that certain effects are linked. You will learn this subconsciously, because the game is far too fast-paced for your conscious brain to have much to do with anything, and the result will be time slowing down. What seemed impossibly fast when you first saw it appears to move at a sluggish pace, and you'll find yourself screaming at the tiny triangle — which once moved with so twitchy a response that you would overshoot targets — to get a move on.

It's my own very mild superpower. I might not save me from being eaten alive, but it nudges my high score up by a couple of seconds.

Deep in the savannah, a hexagon stalks its prey. Photograph: Getty Images

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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Ukrainian cooking shakes off the old Soviet fur coat

Forget the stereotype: Ukranian cuisine is about more than just borscht, as a new cookbook shows.

“Potatoes,” Olia Hercules fumes. “Everyone thinks I’ve written a book about bloody potatoes.” It must be said that there is the odd spud in Mamushka (Mitchell Beazley), her surprisingly colourful celebration of Ukrainian food (after all, how could you have an eastern European cookbook without borscht?), but potatoes are far from the only thing to thrive in the country’s famously fertile black soil.

In fact, Hercules – young, slightly built and rarely seen without a slick of dangerously red lipstick – bears as much resemblance to the archetypal babushka as her homeland does to the bleak, grey landscape of the popular imagination. Born close to the Crimean border, she spent many holidays at the beach by the Sea of Azov, “the shallowest in the world”, where the kids ran around smothered in kefir to soothe their sunburn and everyone feasted on mountains of home-made apricot doughnuts.

Southern Ukraine, it turns out, is a land of plenty – during its long, hot summers anyway. There are prickly cucumbers picked straight from the vine, “aromatic and warm from the blistering sun”, sour cherries that “just drop off trees in the streets in June”, and the best watermelons you’ve ever tasted: “huge, firm, stripy beasts”, Hercules says.

What isn’t eaten straight from the garden will be preserved carefully to see the household through the region’s mild winters. The conserves include some rather intriguing fizzy fermented tomatoes that promise to blow your mind and your taste buds. In Ukraine, she says, “Tomatoes are king!” Fresh curd cheese and barbecued catfish, warm, flaky pumpkin bread and saffron-spiked rice all sound a blessedly long way from that old Soviet favourite, herring in a fur coat.

Nevertheless, this sunny childhood was still spent under the rule of Moscow, with its power cuts and queues, and Hercules retains to this day a nostalgic fondness for margarine, a legacy, she says, of the USSR’s “perpetual credit crunch”. A family favourite of slow-cooked goose brings back memories of bribes her surgeon uncle received to grease the creaking wheels of an ageing Soviet health system, while the home-made silky egg noodles underneath were a necessity, at a time when the local shop stocked only the occasional packet of grey macaroni.

The Soviet Union can also take some credit for the diversity of Hercules’s family, and hence the food on which she grew up. When you have a Siberian grandmother, aunts from Armenia, an Uzbek father and relatives in Azerbaijan, impossibly exotic asides such as “My grandmother picked this recipe up when she lived in Tashkent” just come naturally.

In answer to my geographic puzzling, Hercules snorts that “Ukraine basically is eastern Europe”, but the country’s culinary horizons stretch far further – there’s even a significant Korean population in the south, which, in the absence of Chinese cabbage for kimchi, has contributed a pickled carrot dish to her book.

For most of us, thanks to long memories for those tales of endless queues and dismal canteen cooking, the curtain is yet to rise on the culinary delights of the former Soviet bloc. The television producer Pat Llewellyn, the woman who discovered Jamie Oliver and was
food judge for the 2015 André Simon Awards, described it as “a much-underrated food culture” when praising the shortlisted Mamushka (the author’s childhood nickname for her mother, which has come to signify, she says, “strong women in general”).

It’s anyone’s guess whether that means we’ll get to see Hercules, resplendent in one of her signature knotted headscarves, showing off her Moldovan giant cheese twists on screen any time soon. But we’ll be seeing a lot more of her beloved “mamushka cooking”, one way or another. Just don’t mention the P word.

Next week: Richard Mabey on nature

Felicity Cloake write the food column for the New Statesman. She also writes for the Guardian and is the author of  Perfect: 68 Essential Recipes for Every Cook's Repertoire (Fig Tree, 2011) and Perfect Host: 162 easy recipes for feeding people & having fun (Fig Tree, 2013). She is on Twitter as @FelicityCloake.

This article first appeared in the 11 February 2016 issue of the New Statesman, The legacy of Europe's worst battle