Tag Archives: Anglo-American

Omnivoring Conspiracies

Yup, I occasionally like to jump on bandwagons. Especially when they’re full of food and is being mentioned in a video presenting a cool local event in which I happen to take part. Alejna put the final nail in that coffin with her own use of that list.

From the Very Good Taste blog:

Very Good Taste » blog » The Omnivore’s Hundred.

So, here goes. A list of food items used as a “meme.”

The rules:

1) Copy this list into your blog or journal, including these instructions.

2) Bold all the items you’ve eaten.

3) Cross out any items that you would never consider eating.

4) Optional extra: Post a comment here at http://www.verygoodtaste.co.uk linking to your results.

1. Venison (I like game)

2. Nettle tea (also nettle wine)

3. Huevos rancheros (but I prefer migas)

4. Steak tartare (especially horse tartare)

5. Crocodile (not yet)

6. Black pudding (not that I really like it but I did have some)

7. Cheese fondue (several different types, including Fribourg’s moitié-moitié, “tarragon fondue” served on potatoes, and the three cheese classic)

8. Carp (fished by hand)

9. Borscht (only once or twice in restaurants)

10. Baba ghanoush (pretty common)

11. Calamari (I prefer fried over stuffed)

12. Pho (in my list of comfort foods, with bánh mỳ)

13. PB&J sandwich (not that frequently)

14. Aloo gobi (had some this afternoon, as a matter of fact)

15. Hot dog from a street cart (although Montreal has rules against them)

16. Epoisses (not sure I did; does it taste a bit like cancoillotte? I do remember having that…)

17. Black truffle (not by itself, though)

18. Fruit wine made from something other than grapes (especially if apfelwein counts, but I’ve tasted other fruit wines)

19. Steamed pork buns (why would you have dim sum and avoid those?)

20. Pistachio ice cream (one that I had recently was especially yummy)

21. Heirloom tomatoes (I tend to be rather picky about tomatoes and I should have heirloom ones more frequently)

22. Fresh wild berries (oh, yes! I’m not a big fan of strawberries but wild strawberries are very nice. And the raspberries! Oh, the raspberries! Throughout Quebec, wild berries are really very common.)

23. Foie gras (though not on a poutine)

24. Rice and beans (for a while, it became my mainstay dish)

25. Brawn, or head cheese (and I’ve helped make some)

26. Raw Scotch Bonnet pepper (not raw but I’ve had a fair bit cooked)

27. Dulce de leche (only discovered it a few years ago but it does go in the comfort food list)

28. Oysters (though I tend to prefer them au gratin than raw)

29. Baklava (I especially like the pistacchio ones but they’re always good anyway)

30. Bagna cauda (Nope! Sounds interesting, though.)

31. Wasabi peas (what I like about these is that the spiciness is just a short little tinge and it leaves your tastebuds able to taste other things)

32. Clam chowder in a sourdough bowl (the first time may have been at Tufts)

33. Salted lassi (I like those kinds of tastes, almost reminds me of Tibetan tea)

34. Sauerkraut (just tonight, in fact!)

35. Root beer float (and tried other float experiments)

36. Cognac with a fat cigar (I don’t smoke but I did visit some distilleries in the Cognac region)

37. Clotted cream tea (only clotted cream on scones, to accompany tea)

38. Vodka jelly/Jell-O (only a few times: not my kind of thing)

39. Gumbo (I especially like it in Malian tô but I had some Indian gumbo this afternoon)

40. Oxtail (Swiss style)

41. Curried goat (not sure, actually; I’ve had goat, I’ve had curried meats, not sure about curried goat)

42. Whole insects (I’m not against it but I haven’t seeked that out as a culinary experience)

43. Phaal (I don’t think I did but I do like some South Indian dishes like that)

44. Goat’s milk (I’ve had yoghurt, ice cream, and cheese made of goat’s milk but not goat’s milk by itself)

45. Malt whisky from a bottle worth £60/$120 or more (I’m guessing the cask strength Oban was worth something like that. If not, some of our tasting sessions in Scotland may have including something like this.)

46. Fugu (nope, but I’ve been intrigued)

47. Chicken tikka masala (all the Indian chicken dishes I like)

48. Eel (mostly in sushi)

49. Krispy Kreme original glazed doughnut (overrated)

50. Sea urchin (mostly in a paste with sake: delicious)

51. Prickly pear (I’m pretty sure I did and I know I’ve had it in juice)

52. Umeboshi (sounds good, though! I’m pretty much a drupe-lover)

53. Abalone (I like most molluscs so I’m guessing I’d like it)

54. Paneer (made some: fun and tasty)

55. McDonald’s Big Mac Meal (way back when…)

56. Spaetzle (very common in Switzerland)

57. Dirty gin martini (I probably prefer it without the olive juice, though I like a dry martini with olives)

58. Beer above 8% ABV (I’ve made some)

59. Poutine (Quebec cuisine FTW!)

60. Carob chips (these were trendy at some point)

61. S’mores (a friend made an espresso drink based on those)

62. Sweetbreads (not among my favourite but we’ve done ris de veau at a restaurant where I used to work)

63. Kaolin (clay??)

64. Currywurst (I like pretty much all sausage dishes, though)

65. Durian (heard about it, intrigued about the smell)

66. Frogs’ legs (though most French-Canadians have never eaten them, it’s still the reason we’re called frogs)

67. Beignets, churros, elephant ears or funnel cake (and queue de castor)

68. Haggis (nope, but intriguing)

69. Fried plantain (we even did a whole “fried food” event and fried plantain was a big success)

70. Chitterlings, or andouillette (not among my favourites)

71. Gazpacho (our family version is chunky but I’ve had other versions)

72. Caviar and blini (thanks to French housemates)

73. Louche absinthe (as well as straight)

74. Gjetost, or brunost (sounds interesting)

75. Roadkill (although, it depends how it’s prepared)

76. Baijiu (I’m pretty sure I did but it might have been another liquor)

77. Hostess Fruit Pie (sometimes, convenience store food just makes sense)

78. Snail (especially in garlic butter)

79. Lapsang souchong (among my favourite teas, along with genmaicha)

80. Bellini (I remember the taste so I guess I’ve had it, but I’m not positive)

81. Tom yum (I tend to be picky about it but I do enjoy it)

82. Eggs Benedict (and all sorts of variations on the theme)

83. Pocky (had similar chocolate coate cookies but I’m not sure they taste the same)

84. Tasting menu at a three-Michelin-star restaurant. (If only…)

85. Kobe beef (I’m trying to remember… I’ve had tasty Japanese beef but it probably wasn’t ever kobe)

86. Hare (and my ex-wife used to hunt them, as a kid)

87. Goulash (one that I remember was at Les Assassins, in Paris, but it had more to do with the settings)

88. Flowers (not whole fresh ones, though)

89. Horse (among my favourite meats)

90. Criollo chocolate (I probably did but it wasn’t pointed out)

91. Spam (I don’t dislike it but it’s not really my thing)

92. Soft shell crab (I did fish for soft shell crab but we didn’t eat them)

93. Rose harissa (didn’t know about that one but I love harissa)

94. Catfish (one of the first times was as a sandwich at the bus station in Gary, IN and I really liked it)

95. Mole poblano (and if I were still in Austin, I’d be having it regularly)

96. Bagel and lox (especially with real Montreal-style bagels, which I much prefer to New York style ones)

97. Lobster Thermidor (I prefer lobster with garlic butter)

98. Polenta (both as part of savoury dishes and with jam)

99. Jamaican Blue Mountain coffee (as overrated as overrated can get)

100. Snake (but I imagine I’d like it)

My impression of the list is that it’s somewhat typical of “foodie culture” among Anglo-Americans. Many of these items are quite common in different parts of the world yet they represent “novelty items” in the UK/US. A few items have to do with actual rarity (the rose harissa is a good example) and I perceive foodie culture to be typically oriented toward “making sure you’ve tasted all the rarest items at least once.”

Of course, the list includes a number of items which are supposed to gross out people. In fact, that’s probably a big part of “the whole thing,” the concept behind the “meme.” Though any food culture has a distinction between edible and inedible items, this emphasis on “grossing out” is, I find, very typical of Anglo-American attitudes toward food. In a way, food is compartmentalized by what is perceived as its very nature and little attention is paid to the joy of eating as a social process. In fact, this list places food smack in the middle of consumption culture and takes it away from the culture of experience.

I mentioned that I find Blue Mountain coffee and Krispy Kreme donuts to be overrated. The fact that they’re part of the list seems significant, in my mind. I perceive Krispy Kreme to be a “mass-marketed fad,” even though the donuts are decent. Blue Mountain coffee beans are a bigger issue. Those who don’t know coffee seem to associate certain broad coffee varietals with quality coffee and expensive coffee beans with a guarantee of quality. There are diverse problems with that. Between the quality of the varietal and the taste of the cup are a large number of factors including the specific estate, the specific crop, the picking method, the washing method, the roasting process, the freshness of the beans, and the whole brewing process (including grinding, water, manipulation, and device).

I’ve had coffee made with very expensive beans (more expensive than Blue Mountain) that was really very good and I’ve had much less expensive coffee which produced a wonderful cup. Blue Mountain coffee I’ve had tended to fall below my threshold for quality coffee. Same thing with most Kona beans. And though I’ve never had kopi luwak, I don’t necessarily want to try it just because it’s a novelty item.

One thing about my own list… There are several things which I’m unsure about. It may look like I’m not paying attention or that I’m pretending that I’ve had “the real thing.” But I tend to pay a lot of attention to experience, not to brands or novelty. For instance, I’m quite convinced I’ve had chocolate made from criollo varieties of beans. The criollo varieties might even have been mentioned when I was eating (or drinking) that chocolate. I certainly remember hearing about criollo varieties. But I care more about the taste of a specific chocolate at a given time, in a given context than about making sure I’ve had what’s considered the most “refined” version.

I’m more one to seek out a slightly better muffin. Or, more accurately, I’m one to try out muffins at different places and keep in mind something nice about all the pleasant muffin experiences I’ve had. I have in mind a generic “muffinness” and there are times when I feel like having a specific kind of muffin. But I’m never claiming that one muffin is intrinsically better than the other. Even when I say something is “good” or “better,” I never really have standards in mind, absolute or relative.

One thing I do like about this Omnivore list is that it pushed me to think about different food items. I quite enjoy thinking about food. And the list does include items which are fairly diverse (though they’re all available in semi-mainstream Anglo-American locations). There are patterns (in terms of Indian and Japanese cuisines, for instance), but it’s still a bit more open-minded than the typical stripmall. About the same level of openness to the world’s culinary diversity as a Whole Foods location.

Come to think of it, what if this list had been planted as a way to assess interest for items to be sold by a supermarket chain?

It’s all a conspiracy.


Why Is PRI’s The World Having Social Media Issues?

Some raw notes on why PRI’S The World (especially “The World Tech Podcast” or WTP) is having issues with social media. It may sound bad, for many reasons. But I won’t adapt the tone.

No offense intended.

Thing is, I don’t really care about WTP, The World, or even the major media outlets behind them (PRI, BBC, Discovery).

Reason for those notes: WTP host Clark Boyd mentioned that their social media strategy wasn’t working as well as they expected. Seemed like a nice opportunity to think about social media failures from mainstream media outlets.

My list of reasons is not exhaustive and it’s not really in order of importance.

Social media works best when people contribute widely. In other words, a podcaster (or blogger, etc.) who contributes to somebody else’s podcast (blog, etc.) is likely to attract the kind of mindshare afforded social media outlets. Case in point, I learnt about WTP through Erik Hersman because Afrigadget was able to post WTP content. A more efficient strategy is to actually go and contribute to other people’s social media.

The easiest way to do it is to link to other people, especially other blogs. Embedding a YouTube video can have some effects but a good ol’ trackback is so much more effective. In terms of attention economy, the currency is, well, attention: you need to pay attention to others!

Clark Boyd says WTP isn’t opposed to interacting with listeners. Nice… Yet, there hasn’t been any significant move toward interaction with listeners. Not even “letters to the editor” which could be read on the radio programme. No button to leave audio feedback. Listeners who feel they’re recognized as being interesting are likely to go the social media route.

While it’s a technology podcast, WTP is formatted as a straightforward radio news bulletin. “Stories” are strung together in a seamless fashion, most reports follow a very standard BBC format, there are very few “conversations” with non-journalists (interviews don’t count as conversations)… Such shows tend not to attract the same crowd as typical social media formats do. So WTP probably attracts a radio crowd and radio crowds aren’t necessarily that engaged in social media. Unless there’s a compelling reason to engage, but that’s not the issue I want to address.

What’s probably the saddest part is that The World ostensibly has a sort of global mission. Of course, they’re limited by language. But their coverage is even more Anglo-American than it needs to be. A far cry from Global Voices (and even GV tends to be somewhat Anglophone-centric).

The fact that WTP is part of The World (which is itself produced/supported by PRI, BBC, and Discovery) is an issue, in terms of social media. Especially given the fact that WTP-specific information is difficult to find. WTP is probably the one part of The World which is savvy to social media so the difficulty of finding WTP is made even more noticeable by the lack of a dedicated website.

WTP does have its own blog. But here’s how it shows up:

Discovery News: Etherized.

The main URL given for this blog? <tinyurl.com/wtpblog> Slightly better than <http://tinyurl.com/6g3me9&gt; (which also points to the same place). But very forgettable. No branding, no notion of an autonomous entity, little personality.

Speaking of personality, the main show’s name sounds problematic: The World. Not the most unique name in the world! 😉 On WTP, correspondents and host often use “the world” to refer to their main show. Not only is it confusing but it tends to sound extremely pretentious. And pretention is among the trickiest attitudes in social media.

A strange dimension of WTP’s online presence is that it isn’t integrated. For instance, their main blog doesn’t seem to have direct links to its Twitter and Facebook profiles. As we say in geek circles: FAIL!

To make matters worse, WTP is considering pulling off its Facebook page. As Facebook pages require zero maintenance and may bring help listeners associate themselves with the show, I have no idea why they would do such a thing. I’m actually having a very hard time finding that page, which might explain why it has had zero growth in the recent past. (Those who found it originally probably had friends who were adding it. Viral marketing works in bursts.) WTP host Clark Boyd doesn’t seem to have a public profile on Facebook. Facebook searches for WTP and “The World Tech Podcast” don’t return obvious results. Oh! There you go. I found the link to that Facebook page: <http://www.new.facebook.com/home.php#/group.php?gid=2411818715&ref=ts&gt;. Yes, the link they give is directly to the new version of Facebook. Yes, it has extra characters. No, it’s not linked in an obvious fashion.

That link was hidden in the August 22 post on WTP’s blog. But because every post has a link with “Share on Facebook” text, searching the page for “Facebook” returns all blogposts on the same page (not to mention the “Facebook” category for posts, in the right-hand sidebar). C’mon, folks! How about a Facebook badge? It’s free and it works!

Oh, wait! It’s not even a Facebook page! It’s a Facebook group! The difference between group and page seems quite small to the naked eye but ever since Fb came out with pages (a year or so ago), most people have switched from groups to pages. That might be yet another reason why WTP isn’t getting its “social media cred.” Not to mention that maintaining a Facebook group implies just a bit of time and doesn’t tend to provide direct results. Facebook groups may work well with preestablished groups but they’re not at all effective at bringing together disparate people to discuss diverse issues. Unless you regularly send messages to group members which is the best way to annoy people and generate actual animosity against the represented entity.

On that group, I eventually learn that WTP host Clark Boyd has his own WTP-themed blog. In terms of social media, the fact that I only found that blog after several steps indicates a broader problem, IMHO.

And speaking of Clark Boyd… He’s most likely a great person and an adept journalist. But is WTP his own personal podcast with segments from his parent entity or is WTP, like the unfortunately defunct Search Engine, a work of collaboration? If the latter is true, why is Boyd alone between segments in the podcast, why is his picture the only one of the WTP blog, and why is his name the domain for the WTP-themed blog on WordPress.com?

Again, no offence. But I just don’t grok WTP.

There’s one trap I’m glad WTP can avoid. I won’t describe it too much for fear that it will represent the main change in strategy. Not because I get the impression I may have an impact. But, in attention economy, “the squeaky wheel gets the grease.”

Oops! I said too much… 😦

I said I don’t care about WTP. It’s still accurate. But I do care about some of the topics covered by WTP. I wish there were more social media with a modicum of cultural awareness. In this sense, WTP is a notch above Radio Open Source and a few notches below Global Voices. But the podcast for Global Voices may have podfaded and Open Source sounds increasingly U.S.-centric.

Ah, well…


Euro-American?

Rex, over at anthro blog Savage Minds, was questioning (or just asking about) people’s use of “Euro-American” as a label for different groups of people. He was concerned about ethnic and/or “racial” connotations.

Savage Minds: Notes and Queries in Anthropology — A Group Blog » No but seriously: Euro-American?

Looks like I did use “Euro-American” here. On purpose, no less. 

So… What do I mean by “Euro-American,” you ask? Well, it depends on context. And as I like to talk about context and terminological precision, I wrote a lengthy comments on Rex’s blogpost. Here’s an edited version. (The original version is on Savage Minds.)

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