(No one else can resist a good clickbait heading – why should I?)
You’ve heard about “activated charcoal”, right? It’s fantastic stuff, that apparently absorbs all the rubbish toxins from your gut/liver/blood/spleen while delivering an excellent Instagram opportunity (image swiped from Eater):
There was a short “film” (or ‘single channel video art piece’, as defined by Wikipedia) produced in 1973 by Richard Serra and Carlota Fay Schoolman calledTelevision Delivers Peoplewhich made the then-provocative argument that commercial television essentially functioned to deliver people to advertisers, meaning the product of TV is you, rather than whatever slapstick show you happened to be watching:
So post Batali et al scandals, some of the “big” news in the food media world is that France has decided to ban the use of “meat-like terms for vegetarian food“, meaning you can’t call a vegan/vegetarian thing posing as a sausage or burger a “sausage” or a “burger”. Milk, too, will only be called by its name when it comes from a cow (or, presumably some other animal whose milk some of us humans favour, like a goat or a …?), rather than that from an almond, oat, or bloody soya bean, hipsters be damned.
I recently had a short exchange with whomever manages the Twitter account of the acclaimed Noma restaurant in Copenhagen, Denmark (city of my birth, incidentally and completely irrelevantly). It was based on an article I recently read in Eater, which I found to be refreshingly critical of the restaurant that’s been everyone’s darling in the food media world since it nabbed the title of the “World’s Best” in 2010 – and retained it for several years thereafter, unseating the likes of Ferran Adrià and Heston Blumenthal, but that’s cool, because the emperor does need a new set of clothes every once in a while. Continue reading “Noma 2.0 and what it means to be “cutting edge””
Aeon recently published an essay about Theodor Adorno, in which the author (who has written a book about him too) claims that the “simple” reading of Adorno’s 1944 critique of the “culture industry” – the Marxist (or Marx-ish) proposition that popular culture is evil because it makes everyone “victims” of “the media” – is misguided. Instead of seeing Adorno as some “snob” who favours “high culture”, the author claims, we should understand his position as protective of the “bad art” that “stands in the way of true freedom”. He goes on to suggest some (to his mind) striking parallels between the culture Adorno despaired about and our own, more than half a century later.
I won’t disavow that as a student some twenty years ago I was taken with the ideas of the Frankfurt School, including the likes of Walter Benjamin, who penned the unfinished The Arcades Project as an homage to the charms of Paris before electric street lights destroyed the charms of being able to wander through the gas-lit arcades of the 19th century. Benjamin was (rightfully) beguiled by the idea of Baudelaire’s flâneur – the figure (generally a man, because those were the creatures who could do so in those days) who had the leisure to wander around a city with no agenda, and just let himself be guided by the whims of a city architecture not designed to compel anyone this way or that (unlike, for example, modern malls or high streets, which “drive” you towards the food court, or the cinema, or the fucken shoe shop by their wily walkways which basically force you to eat at Dros when all you’re trying to do is buy a bag of salad at Pick ‘n Pay on the way home from a delightful weekend in the country). Continue reading “The “culture industry”, then and now”
So there’s a “study” making the rounds claiming to have found evidence of a link between consuming “ultra-processed foods” and developing cancer. It’s not the first time we’ve heard that processed stuff like bacon and pastrami leads to cancer, but this one expands the range of “processed” to the more scary “ultra-processed” to include the following (handily summarised by the BBC):
Leaving aside what exactly even are “foods made mostly or entirely from sugar, oils and fats”, it’s an excellent example of the kind of rubbish headlines that lead to the worst outcomes of social media, and of the resulting issue of people being rightly confused about what, or what not, to eat, because it’s so beautifully tweetable, but mostly bullshit (scientifically speaking):
I’ve recently confessed my confusion about how to make sense of the case of the homophobic baker who refused to bake a wedding cake for a gay couple (because it’s obviously wrong. Unless it’s not, because one could grudgingly respect an asshole who’s willing to forego money for the sake of sticking to his (wrong) beliefs?). Apart from the philosophical conundrum it presents, I was intrigued by the legal implications of the case, which seemed to rely on whether the (non-existent) cake in question could be considered a work of art, in which case it would magically be protected by the rights to freedom of speech. Or not baking. Whatever floats your homophobic boat. Continue reading “Snail porridge not by Heston: homage or plagiarism?”
Cake has been getting attention lately, not because it’s delicious and should be enjoyed by all (which it is, and should be), but because it’s the subject of a controversial hearing about free speech. Specifically, whether it’s OK or not for a homophobic baker to refuse to bake a wedding cake for a gay couple. The baker in question, the Washington Post informs us, also refuses to make Halloween cakes for religious reasons:
To be compelled to do so would, he says, violate his constitutional right to speak freely. This, he says, includes the right not to be compelled to contribute his expressive cake artistry to a ceremony or occasion celebrating ideas or practices he does not condone. Well.
The First Amendment speaks of speech; its presence in a political document establishes its core purpose as the protection of speech intended for public persuasion. The amendment has, however, been rightly construed broadly to protect many expressive activities . Many, but there must be limits.
We’ve all experienced that annoying beginning to an email (or some variation thereof – “I trust you’re well” is particularly egregious – why bring trust into it?). It is, I think, mostly an email convention, for reasons that escape me – why can’t emails be more like Whatsapps, of Facebook DMs, or another other mode of modern communication, where you just get straight to the “Yo wassup, drinks later?”. Maybe (and I’m conjecturing on the fly here) emails are stuck in some grey zone between the “old” and “new”, where the excitement of immediacy took precedence over common sense.
I mean, yes, there were faxes before emails in the whole “immediacy” game, but imagine standing over a fax machine watching it laboriously pixelate a message that begins with “I trust this fax finds you well”, and not kind of freaking out thinking of what’s coming next while you wait for the rest of the thing to materialise: why wouldn’t I be? Shouldn’t I be? We didn’t even have Dr. Google to address panic attacks back in those days. (It’s nothing, calm down.) Continue reading ““I hope this email finds you well””
I recently had the opportunity to watch the documentary Jeremiah Tower: The Last Magnificent, a film by Zero Point Zero, the production company responsible for the excellent Parts Unknown (featuring Anthony Bourdain) and The Mind of Chef (narrated by Bourdain).
Tower, for those who haven’t heard of him (which is apparently a lot of people, including myself before hearing about this film), worked at Alice Waters’ iconic Chez Panisse restaurant back in the days (meaning the 70s), and apparently helped to turn a little hippie venture into one of the most sought-after restaurants in the area. From Wikipedia:
After his grandfather died, Tower, who was used to being taken care of and supported, found himself out of money and in need of employment.
Inspired by a berry tart he had eaten at the then-unknown Chez Panisse restaurant in Berkeley, California, he applied for a job there in 1972. Alice Waters and her partners hired him for his demonstrable skills and brazenness when it came to recreating great French traditional food. Within a year, he became an equal partner with Waters and the others. He was in full charge of the kitchen, the writing of the menus, and the promotion of the restaurant.
‘Being taken care of and supported’, we learn in the film, meant being a child of wealthy parents who took him with them on trips around the world in first-class passage, where he was pretty much left to his own devices by a father he describes as an asshole and a mother as a raging alcoholic whose dignity he had to protect by stepping in to poach, skin and decorate the salmon at dinner parties once he noticed that she was too tanked on martinis to finish the job herself. Continue reading “Jeremiah Tower: The Last Magnificent”