Archive for the ‘Culture’ Category

Is the farmer busy or pretty?

November 25, 2023

An old One Big Happy strip, one in a long series in which Ruthie or her brother Joe is confronted with some type of test question (rather than an information-seeking question):


Ruthie is laboring at a workbook — a culture object that subjects a student to test questions, in this case a question requiring the student to demonstrate their understanding of the culturally appropriate grounds for publicly assessing the characteristics of other people: industriousness is an appropriate ground for assessing a farmer (because it’s relevant to his doing his job), while a conventionally attractive appearance is not

Even though she’s filling in questions in a workbook, Ruthie falls back on treating busy-or-pretty? as a question about her opinions, rather than her knowledge of cultural appropriateness. In fact, for all we can tell from the workbook picture, Farmer Brown might not be at all busy; he might be sitting upright in a stationary tractor, daydreaming about what’s for supper. But he could perfectly well be busy, while even if was drawn to look like a handsome film star, his looks would be culturally irrelevant to his job. (Subtle point: they would, however, be culturally relevant in general, since men judged to be conventionally good-looking have a social edge over other men in various contexts.)

Here, Ruthie personalizes her response by giving her opinions. In other OBH test-question strips she looks situations from her point of view or takes her own experiences as background for answering questions. But test questions demand a depersonalized stance — and then regularly plumb very fine points of sociocultural awareness. Fine points that for the most part aren’t treated in the workbooks, aren’t explicitly taught in schools. I’ll give one further example from an earlier posting of mine below.

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Lisztomania enters the 21st century

November 13, 2023

As a follow-up to my posting yesterday, “Anti-Ode to Liszt” (slamming his piano transcription of the Ode to Joy section of Beethoven’s 9th symphony), an amazing New Yorker piece by Alex Ross, in print in the 9/11 issue (under a version of the title above), on-line on 9/4 under the title “The Greatest Show on Earth: Liszt defined musical glamour. But pianists now see substance behind the spectacle”.

I was pointed to the Ross piece by Lise Menn in e-mail. Apparently, I saw a thumbnail announcement of it in my New Yorker feed but missed it in scanning through the issue when it came out (I lose days, sometimes more, of attention to the media through medical or personal crises, so these reminders are genuinely helpful to me).

Now, a section from Ross’s synoptic view of Liszt — his life, his career, and his music. From here on, it’s all Ross:

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Bowls of gumbo

March 12, 2023

In the mail from bon appétit magazine this morning (Daylight Saving Day in the US), this hymn to the gumbo restaurants of New Orleans:


(#1) Artwork for the story, “The 8 Best Bowls of Gumbo in New Orleans: Pretty much everyone in this city has strong opinions about gumbo. Writer and New Orleans native Megan Braden-Perry shares her picks for the eight best versions you can find”, by Braden-Perry on 3/5/23

As it happens, I am a gumboiste, a gumbophile, known in years long ago at academic conferences in New Orleans for indulging in 7 or 8 different gumbos in a single day. As I wrote in my 8/17/22 posting “Knuckle macaroni”, about elbow macaroni, and then “knuckle dumplings”, that is, gnocchi:

for me gnocchi are like gumbo: there are a zillion variants, hugely different in their ingredients and preparations, some of them transcendent, some of them delightfully weird, some of them pedestrian, but all of them good, each in its own way.

So bon appétits celebration of New Orleans gumbos derailed my intended posting for the day.  Now, from Braden-Perry’s main text, plus her notes on two of the eight restaurants, with photos.

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Contamination by association

August 13, 2019

(Regularly skirting or confronting sexual matters, so perhaps not to everyone’s taste.)

Yesterday’s Wayno/Piraro Bizarro takes us back to the Garden of Eden:


(#1) (If you’re puzzled by the odd symbols in the cartoon — Dan Piraro says there are 4 in this strip — see this Page.)

The bit of formulaic language for this situation is a catchphrase, a slogan with near-proverbial status (YDK, for short):

YOU DON’T KNOW WHERE IT’S BEEN

The leaves are conventionally associated with modesty, through their having been used to cover the nakedness of Adam and Eve in the Garden — a use that then associates the leaves with the genitals, from which the psychological contamination spreads to the entire plant, including the fruits. You don’t know where that fig has been.

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Avocado Chronicles: 4 avotoast

July 15, 2019

Although, or perhaps because, I live in one of the world’s avocado toast hot spots, I’d hoped to avoid posting on the silly fad for avotoast, but then this Mother Goose and Grimm cartoon — with its pun on toast — appeared in my comics feed:


(#1) Up off the counter and onto the table

Three things: avocados, toast, and avocado toast.

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Word geographies

October 2, 2014

Some good words here about Asya Pereltsvaig’s explorations in word geography, from the etymology section of her Languages of the World site, which has some cool maps. In no particular order (some postings have come by more than once, in different versions):

The Geography of ‘Book’ (link)

The Geography of the “Onion” Vocabulary (link)

What will you have: tea or chai? (link)

Say “Cheese”! (link)

The Geography of “Cucumber” (link)

The ‘cheese’ map:

 

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Annals of identity

August 8, 2013

From several friends on Facebook, links to stories about merman Eric Ducharme, for instance an International Business Times story of 4/4/13 by JR Tungol that begins:

Some people enjoy reading, while some others prefer cooking. But one man’s hobby is impersonating mermaids, or for him, mermen.

Eric Ducharme, 22, of Florida, eats, sleeps and breathes these mystical sea creatures, known for their human torsos and fin lower-halves.

“It’s a lifestyle. It’s a path in life that I have chosen,” said Ducharme, who appeared on Wednesday night’s episode of TLC’s “My Crazy Obsession,” a reality show that follows people with unique — rather odd – fascinations.

and includes the TLC  video about him.

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Origin myths

February 24, 2011

From my back files, in a story in the April 19, 2010 New Yorker (“The Memory Kitchen: A chef recovers the foods that Turkey forgot” by Elif Batuman, about Istanbul chef Musa Dağdevireyn):

“Our people are ashamed of themselves,” he remarks, alluding to Turkish chefs’ penchant for Western cuisine. “They have a complex. Go to Iran — you’ll find characteristic Iranian regional cooking. Here you open a book called ‘Modern Turkish Cooking,’ and the first recipe is for risotto.”

The other side of this shame, he continues, is false pride, which recently gave rise to an “Ottomania” fad, with restaurants claiming to serve the dishes of Sultan Suleyman’s court. There are, he says, no surviving recipes from Suleyman’s court: “People just want to think that they’re the descendants of kings.” Musa is particularly outraged by people who claim that their ancestors invented various foods. His latest historical work debunks the origin myth of döner kebab, the rotating roasted meat that forms the cornerstone of Turkish street food: a chef called Iskender is supposed to have invented it in Bursa, in the eighteen-sixties. Once, at a symbosium, Musa met a descendant of Iskender. “He was talking about how his ancestor, who was born in 1948, invented döner kebab,” Musa told me. “He had no sources. He was just going around saying this.” Combing libraries, used bookstores, and flea markets, Musa found döner represented in an 1850 engraving and an 1855 photograph. “I wanted to ask that guy, ‘So your grandpa invented döner when he was two years old?’ “

(The article is pretty much guaranteed to make you feel hungry.) Origin myths abound in the world of food, as they do in the world of word and phrase origins, and in fact amateur scholar Barry Popik has managed to do serious research in the intersection of these two worlds, for instance on the origin of the name hot dog.

It’s easy to tell (and pass on) plausible stories about origins, especially stories that are colorful, full of specific details, and favor people you admire or revere. [Note multiple-level coordination, which I didn’t notice until I was proofreading.] But it can take grinding work to check out these stories, and then many of them, especially the best ones, turn out to be false, as Musa discovered when he investigated the döner story.


Multiple-level coordination

February 22, 2011

A few days ago I started writing up a note about Chinese stereotypes of Westerners, especially Western men, from my experiences teaching at Beijing Language Institute (as it was then) in 1985. The story I told began with this Chinese characterization of Western men:

(1) They are hairy, smelly, and have big noses.

(I once had a wonderful cartoon illustrating the stereotype, but I can’t at the moment locate it) — at which point I realized that (1), which was entirely natural for me, exhibited what many people take to be a failure of parallelism that results in ungrammaticality: the three apparent conjuncts (hairy, smelly, and have big noses) are flagrantly not of the same category. (Not that this is always a disastrous thing; see my posting here.)

Neal Whitman is the great student of this type of coordination, which he calls multiple-level coordination (MLC), because the conjuncts are structurally at different levels: in (1) the first two conjuncts, hairy and smelly, are structurally lower (they are complements of are) than the third conjunct, have big noses, which is structurally at the same level as are.

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Chinese lazy susan

February 17, 2011

In the Bay Area section of the NYT on February 11, Bernice Yeung’s “Lost for Years, a Trove of Chinatown Art Is Tracked Down”:

It’s a modern detective story, set in San Francisco’s atmospheric Chinatown.

It took an out-of-the-blue e-mail and some old-fashioned legwork, but Sue Lee of San Francisco’s Chinese Historical Society of America has solved a mystery that had stumped scholars of Chinese-American art for decades: the case of the missing Jake Lee paintings [depicting Chinese-Americans in a variety of activities].

… The paintings [originally displayed in Kan’s Restaurant, founded by Johnny Kan in 1972] are the focal point of Ms. Lee’s exhibit [on the gallery space at the historical society]. But the show is also an homage to Mr. Kan, who is credited with introducing Cantonese fine dining to Americans, and inventing the restaurant-sized lazy susan.

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