Category Archives: freedom

Free from Freelance

For my Happiness Anniversary, this year, I got myself a brand new job.

Ok, it was two days late and a job isn’t really a gift. But it’s the thought that counts.

We’ll see how things go, but the position (Learning Technology Advisor) is right in line with things I already enjoy doing. Such as enabling technological appropriation in learning contexts. And holding thoughtful group discussions on interesting issues. And trying out new tools. And discussing learning objects and learning objectives. All things I’d probably do, regardless of my employment status.

So the work itself is likely to be very satisfying.

It’s been a while since I’ve had a fulltime dayjob. Years. Not that I haven’t been employed fulltime during that period. I did cumulate quite a few hours of work, most years. But they were part of different jobs, contracts, contexts. Which means that very significant a part of my “bandwidth” had to do with professional development. It also meant that my status tended to fluctuate. Teaching part-time was a large part of it, but a major distinction between part-time workers and fulltime ones relates to identity, status, recognition. For instance, sharing an office with a few colleagues is quite different from having your own.

I start my new job Tuesday, so I’ll know more by then (such as the office situation). But I’m already getting different interactions with people, such as this one teacher who says that we now have good reasons to be even better friends.

What’s funny is that the onset of my 2008 Happiness Phase coincided with my shift to freelancing. Had been doing several different things before that, mostly revolving around teaching and learning. But, from that point on, I allowed myself to take on contracts as a freelancer. I was no longer a Ph.D. candidate trying to squeeze in some work opportunity in view of an academic job. I was in control of my professional life, despite all the difficulties associated with freelancing.

It was a nice run. Ebbs and flows. Had the opportunity to try out many different things, sometimes within the same period of time. Landed a part-time position at a startup/community organization where the fit wasn’t great. Struggled to find a balance between acting as my own self and looking for new opportunities at every occasion. Had slow periods which made me question things. Coped with health issues in ways which would have been impossible while working fulltime. Invested time and money in all sorts of things to improve my life as a self-employed individual…

Overall, I learnt a lot. Much of it will be useful in fulltime work.

Though the job is fulltime, it’s based on a renewable contract. When, during the job interview, the HR advisor asked me for my thoughts on this situation, my whole freelance experience was behind me. No, it’s not an issue. I’ll manage even if it’s not renewed. But I’m starting a new life.

Something else about this new life connects to 2008. It’s in a Cegep.

Cegeps are Quebec public colleges for both vocational and pre-university education. I care deeply enough about the Cegep system to defend it. More than once. It’s occasionally under attack by politicians who try to stir things up. But it’s a part of post-secondary education in Quebec which makes it unique. Having taught in diverse places, I find that it makes a significant improvement in university life here. It also enables the kinds of training and learning that  people really need, as “adulteens” (very young adults who are also “teen-aged”). In the past week, even before settling down in my new position, I got to see some impressive things happening in Cegeps. I sincerely think that cegeps are an example to follow, not an anomaly. Similar systems exist elsewhere (from “gymnasium” and “international baccalaureate” to “prep schools” and “community colleges”). But Quebec’s Cegep network is its own very specific thing, fully adapted to its own cultural and social context.

Surely, I’ll have a lot more to say about Cegeps as I work in one.

The connection to 2008 is much more personal. At the time, I was going through a difficult transition in my life. Questioning all sorts of things. Growing dissatisfied with the model for university careers (especially tenure-track professorships and what they entail). Thinking of “what I could do with my life”…

…when it suddenly hit me: I could work in a Cegep.

Can still remember the overwhelming feeling of comfort I experienced when that thought hit me. It was so obvious! So fitting! Sure, there’d be some difficulties, but nothing impossible. I was ready, then, to embark in a Cegep career.

It’s not what happened, right away. I came back to Quebec from Texas and applied to a few things in Cegeps. Was getting other contracts, including teaching contracts at Concordia (where I started teaching in 2006). Never abandoned the idea of working in a Cegep but “life had other plans”, at the time.

I did do several things which got me closer to the Cegep system. Including participations in every MoodleDay event at Dawson. And workshops with Cegep institutions. I even participated in a living lab on educational innovation with the very organization which just hired me (lab summary in French). Without really noticing it, I was preparing myself to join the Cegep World.

One obvious possibility was to add Cegep courses to my part-time teaching load or eventually becoming fulltime as a Cegep teacher. Cegep teaching has clear advantages over university teaching. Simply put, Cegep teachers are allowed to care about learning. University professors who care about pedagogical issues bump into lots of hurdles. Since I care a whole lot about teaching (and I can still do actual research without a tenured position), it sounded like the right place for me. Friends and acquaintances who work in Cegeps kept telling me things which made the fit even more obvious. Though grades do matter in Cegeps, the obsession with grades is much less of an issue in Cegeps than in universities. I care enough about this that I co-organized a public conversation on grades, back in November 2013. Of course, the Cegep population is quite different (and often younger) than the university population. Having taught in the US where people enter university or college directly from high school, I didn’t think it’d be an issue.

But teaching Cegep students directly wasn’t the only option. Having accumulated some expertise on post-secondary learning through 15 years of teaching experience, I was starting to think about being a learning advisor of some sort. This is finally happening, officially.

I’ve often acted as an informal advisor for people. Even during my M.Sc., I would discuss a Ph.D. student’s research in pretty much the way an advisor would. Not the advisor who focuses on logistics and rules and citation impact. But the person who challenges you to rethink a research question or brings you to think of your whole project in a completely new way. Since then, I’ve done the same thing numerous times without ever having an official title to go with it. I’d occasionally get a bit of (informal) credit for it, but I wasn’t aiming for that. I just enjoy helping people in this way.

I also became something of a mentor to some people. For instance, in  view of a pilot project at Concordia, I was able to mentor two teaching assistants who were holding classes in parallel with me. The mentoring included tips and tricks about classroom management along with deeper things on the meaning of university learning. It was still a limited scope, but it was in line with things I wanted to do.

What was even more fitting, given my new position, is that I became the “go-to person” for several things having to do with technology in learning and teaching. This all started in 2007 when, through the Spirit of Inquiry conference, I started collaborating with Concordia’s Centre for Teaching and Learning Services. Created workshops, did screencasts, experimented with some solutions, answered informal questions… Without being employed directly by CTLS, I think it’s fair to say (as several people have been saying) that I was playing a key role in terms of learning technology at Concordia.

There’s a pattern, here. From diverse activities as a freelancer, I now get to merge things to be Learning Technology Advisor at Vitrine technologie-éducation.

Good times!

Twenty Years Online

This month marks the 20th anniversary of my first Internet account. I don’t remember the exact date but I know it was in late summer 1993, right before what became known as “Eternal September”. The Internet wasn’t new, but it still wasn’t on most people’s proverbial “radars”.

Had heard one of my professors, Kevin Tuite, talk about the Internet as a system through which people from all over the World were communicating. Among the examples Tuite gave of possibilities offered by the ‘Net were conversations among people from former Soviet Republics, during this period of broad transitions. As a specialist of Svaneti, in present-day Georgia, Kevin was particularly interested in these conversations.

During that fated Summer of ‘93, I was getting ready to begin the last year of my B.Sc. in anthropology, specializing in linguistic anthropology and ethnomusicology. As I had done during previous summers, I was working BOH at a French restaurant. But, in my free time, I was exploring a brand new world.

In retrospect, it might not be a complete coincidence that my then-girlfriend of four years left me during that Fall 1993 semester.

It started with a local BBS, WAJU (“We Are Joining You”). I’m not exactly sure when I got started, but I remember being on WAJU in July. Had first been lent a 300 baud modem but I quickly switched to a 2400 baud one. My current ISP plan is 15Mbps, literally 50,000 times faster than my original connection.

By August 1993, thanks to the aforementioned Kevin Tuite, I was able to get an account on UdeM’s ERE network, meant for teaching and research (it stood for «Environnement de recherche et d’enseignement»). That network was running on SGI machines which weren’t really meant to handle large numbers of external connections. But it worked for my purpose of processing email (through Pine), Usenet newsgroups, FTP downloads (sometimes through Archie), IRC sessions, individual chats (though Talk), Gopher sites, and other things via Telnet. As much as possible, I did all of these things from campus, through one of the computer rooms, which offered amazingly fast connections (especially compared to my 2.4kbps modem). I spent enough time in those computer rooms that I still remember a distinct smell from them.

However, at some point during that period, I was able to hack a PPP connection going through my ERE account. In fact, I ended up helping some other people (including a few professors) do the same. It then meant we could use native applications to access the ’Net from home and, eventually, browse the Web graphically.

But I’m getting ahead of myself.

By the time I got online, NCSA Mosaic hadn’t been released. In fact, it took a little while before I even heard of the “World Wide Web”. I seem to remember that I only started browsing the Web in 1994. At the same time, I’m pretty sure one of my most online-savvy friends (likely Alex Burton or Martin Dupras) had told me about the Web as soon as version 1.0 of Mosaic was out, or even before.

The Web was a huge improvement, to be sure. But it was neither the beginning nor the end of the ‘Net, for those of us who had been there a little while. Yes, even a few months. Keep in mind that, at the time, there weren’t that many sites, on the Web. Sure, most universities had a Web presence and many people with accounts on university networks had opportunities to create homepages. But there’s a reason there could be Web directories (strongly associated with Yahoo!, now, but quite common at the time). Pages were “static” and there wasn’t much which was “social” on the Web, at the time.

But the ’Net as a whole was very social. At least, for the budding ethnographer that I was, the rest of the ‘Net was a much more interesting context for observation than the Web. Especially newsgroups and mailinglists.

Especially since the ‘Net was going through one of its first demographic explosions. Some AOLers were flooding the ‘Net. Perhaps more importantly, newbie bashing was peaking and comments against AOL or other inexperienced “Netizens” were frequently heard. I personally heard a lot more from people complaining about AOL than from anyone accessing the ’Net through AOL.

Something about the influx which was clear, though, is that the “democratization” was being accompanied by commercialization. A culture of open sharing was being replaced by corporate culture. Free culture was being preempted by a culture of advertising. The first .com domains were almost a novelty, in a ‘Net full of country-specific domains along with lots of .edu, .net, .org, .gov, and even .mil servers.

The ‘Net wasn’t yet about “paying for content”. That would come a few years later, when media properties pushed “user-generated content” into its own category (instead of representing most of what was available online). The ‘Net of the mid-1990s was about gaining as much attention as possible. We’re still in that mode, of course. But the contrast was striking. Casual conversations were in danger of getting drowned by megaphones. The billboard overtook the café. With the shift, a strong sense of antagonism emerged. The sense of belonging to a community of early adopters increased with the sense of being attacked by old “media types”. People less interested in sharing knowledge and more interested in conveying their own corporate messages. Not that individuals had been agenda-free until that point. But there was a big difference between geeks arguing about strongly-held opinions and “brands” being pushed onto the scene.

Early on, the thing I thought the Internet would most likely disrupt was journalism. I had a problem with journalism so, when I saw how the ‘Net could provide increased access to information, I was sure it’d imply a reappropriation of news by people themselves, with everything this means in the spread of critical thinking skills. Some of this has happened, to an extent. But media consolidation had probably a more critical role to play in journalism’s current crisis than online communication. Although, I like to think of these things as complex systems of interrelated trends and tendencies instead of straightforward causal scenarios.

In such a situation, the ‘Net becoming more like a set of conventional mass media channels was bad news. More specifically, the logic of “getting your corporate message across” was quite offputting to a crowd used to more casual (though often heated and loud) conversations. What comes to mind is a large agora with thousands of people having thousands of separate conversations being taken over by a massive PA system. Regardless of the content of the message being broadcast by this PA system, the effect is beyond annoying.

Through all of this, I distinctly remember mid-April, 1994. At that time, the Internet changed.  One might say it never recovered.

At that time, two unscrupulous lawyers sent the first commercial spam on Usenet newsgroups. They apparently made a rather large sum of money from their action but, more importantly, they ended the “Netiquette” era. From this point on, a conflict has emerged between those who use and those who abuse the ‘Net. Yes, strong words. But I sincerely think they’re fitting. Spammers are like Internet’s cancer. They may “serve a function” and may inspire awe. Mostly, though, they’re “cells gone rogue”. Not that I’m saying the ‘Net was free of disease before this “Green Card lottery” moment. For one thing, it’s possible (though unlikely) that flamewars were somewhat more virulent then than they are now. It’s just that the list of known online woes expanded quickly with the addition of cancer-like diseases. From annoying Usenet spam, we went rather rapidly to all sorts of malevolent large-scale actions. Whatever we end up doing online, we carry the shadow of such actions.

Despite how it may sound, my stance isn’t primarily moral. It’s really about a shift from a “conversational” mode to a “mass media” one. Spammers exploited Usenet by using it as a “mass media” channel, at a time when most people online were using it as a large set of “many-to-many” channels.

The distinction between Usenet spam and legitimate advertising may be extremely important, to a very large number of people. But the gates spammers opened were the same ones advertisers have been using ever since.

My nostalgia of the early Internet has a lot to do with this shift. I know we gained a lot, in the meantime. I enjoy many benefits from the “democratization” of the ‘Net. I wouldn’t trade the current online services and tools for those I was using in August, 1993. But I do long for a cancer-free Internet.

What Not to Tweet

Here’s a list I tweeted earlier.

Twenty Things You Should Never, Ever Tweet for Fear of Retaliation from the Tweet Police

  1. Lists. Too difficult to follow.
  2. Do’s and don’ts. Who died and made you bandleader?
  3. Personal thoughts. Nobody cares what anyone else thinks, anyway.
  4. Anything in a foreign language. It confuses everyone.
  5. Personal opinions. You may offend someone.
  6. Jokes. Same reason as #5.
  7. Links. Too dangerous, since some could be malicious.
  8. Anything in “the second degree.” The bareness of context prevents careful reading.
  9. Anything insightful. Who do you think you are?
  10. Personal replies. Can’t you get a room?
  11. -20: What @oatmeal said you shouldn’t tweet. If it’s funny, it must be true.

In case it wasn’t clear… Yes, I mean this as sarcasm. One of my pet peeves is to hear people tell others what to do or not to do, without appropriate context. It’s often perceived to be funny or useful but, to be honest, it just rubs me the wrong way. Sure, they’re allowed to do it. I won’t prevent them. I don’t even think they should stop, that’s really not for me to decide. It’s just that, being honest with myself, I realize how negative of an effect it has on me. It actually reaches waaaaay down into something I don’t care to visit very often.

The Oatmeal can be quite funny. Reading a few of these comics, recently, I literally LOLed. And this one probably pleased a lot of people, because it described some of their own pet peeves. Besides, it’s an old comic, probably coming from a time when tweets were really considered to be answers to the original Twitter prompt: “What are you doing?” (i.e., before the change to the somewhat more open “What’s happening?”). But I’ve heard enough expressions of what people should or shouldn’t do with a specific social media system that I felt the need to vent. So, that was the equivalent of a rant (and this post is closer to an actual rant).

I mean, there’s a huge difference between saying “these are the kinds of uses for which I think Twitter is the appropriate tool” and the flat-out dismissal of what others have done. While Twitter is old news, as social media go, it’s still unfolding and much of its strength comes from the fact that we don’t actually have a rigid notion of what it should be.

Not that there aren’t uses of Twitter I dislike. In fact, for much of 2009, I felt it was becoming too commercial for my taste. I felt there was too much promotion of commercial entities and products, and that it was relatively difficult to avoid such promotional tweets if one were to follow the reciprocation principle (“I really should make sure I follow those who follow me, even if a large proportion of them are just trying to increase their follower counts”). But none of this means that “Twitter isn’t for commercial promotion.” Structurally, Twitter almost seems to be made for such uses. Conceptually, it comes from the same “broadcast” view of communication, shared by many marketers, advertisers, PR experts, and movie producers. As social media tools go, Twitter is among the most appropriate ones to use to broadly distribute focused messages without having to build social relationships. So, no matter how annoyed I may get at these tweets and at commercial Twitterers, it’d be inaccurate to say that “Twitter isn’t for that.” Besides, “Twitter, Inc.” has adopted commercial promotion as a major part of its “business model.” No matter what one feels about this (say, that it’s not very creative or that it will help distinguish between commercial tweets and the rest of Twitter traffic), it seems to imply that Twitter is indeed about commercial promotion as much as it is about “shar[ing] and discover[ing] what’s happening now.”

The same couldn’t be said about other forms of tweeting that others may dislike. It’d be much harder to make a case for, say, conference liveblogging as being an essential part of what Twitter is about. In fact, some well-known and quite vocal people have made pronouncements about how inappropriate, in their minds, such a practice was. To me, much of it sounds like attempts at rationalizing a matter of individual preference. Some may dislike it but Twitter does make a very interesting platform for liveblogging conferences. Sure, we’ve heard about the negative consequences of the Twitter backchannel at some high-profile events. And there are some technical dimensions of Twitter which make liveblogging potentially more annoying, to some users, than if it were on another platform. But claiming that Twitter isn’t for liveblogging  reveals a rather rigid perspective of what social media can be. Again, one of the major strengths in Twitter is its flexibility. From “mentions” and “hashtags” to “retweets” and metadata, the platform has been developing over time based on usage patterns.

For one thing, it’s now much more conversational than it was in 2007, and some Twitter advocates are quite proud of that. So one might think that Twitter is for conversation. But, at least in my experience, Twitter isn’t that effective a tool for two-way communication let alone for conversations involving more than two people. So, if we’re to use conversation to evaluate Twitter (as its development may suggest we should do), it seems not to be that successful.

In this blog version of my list, I added a header with a mention of the “Tweet Police.” I mean it in the way that people talk about the “Fashion Police,” wish immediately makes me think about “fashion victims,” the beauty myth, the objectification of the human body, the social pressure to conform to some almost-arbitrary canons, the power struggles between those who decide what’s fashionable and those who need to dress fashionably to be accepted in some social contexts, etc. Basically, it leads to rather unpleasant thoughts. In a way, my mention of the “Tweet Police” is a strategy to “fight this demon” by showing how absurd it may become. Sure, it’d be a very tricky strategy if it were about getting everyone to just “get the message.” But, in this case, it’s about doing something which feels good. It’s my birthday, so I allow myself to do this.

Jazz and Identity: Comment on Lydon's Iyer Interview

Radio Open Source » Blog Archive » Vijay Iyer’s Life in Music: “Striving is the Back Story…”.

Sounds like it will be a while before the United States becomes a truly post-racial society.

Iyer can define himself as American and he can even one-up other US citizens in Americanness, but he’s still defined by his having “a Brahmin Indian name and heritage, and a Yale degree in physics.”

Something by which I was taken aback, at IU Bloomington ten years ago, is the fact that those who were considered to be “of color” (as if colour were the factor!) were expected to mostly talk about their “race” whereas those who were considered “white” were expected to remain silent when notions of “race” and ethnicity came up for discussion. Granted, ethnicity and “race” were frequently discussed, so it was possible to hear the voices of those “of color” on a semi-regular basis. Still, part of my culture shock while living in the MidWest was the conspicuous silence of students with brilliant ideas who happened to be considered African-American.

Something similar happened with gender, on occasion, in that women were strongly encouraged to speak out…when a gender angle was needed. Thankfully, some of these women (at least, among those whose “racial” identity was perceived as neutral) did speak up, regardless of topic. But there was still an expectation that when they did, their perspective was intimately gendered.

Of course, some gender lines were blurred: the gender ratio among faculty members was relatively balanced (probably more women than men), the chair of the department was a woman for a time, and one department secretary was a man. But women’s behaviours were frequently interpreted in a gender-specific way, while men were often treated as almost genderless. Male privilege manifested itself in the fact that it was apparently difficult for women not to be gender-conscious.

Those of us who were “international students” had the possibility to decide when our identities were germane to the discussion. At least, I was able to push my «différence» when I so pleased, often by becoming the token Francophone in discussions about Francophone scholars, yet being able not to play the “Frenchie card” when I didn’t find it necessary. At the same time, my behaviour may have been deemed brash and a fellow student teased me by calling me “Mr. Snottyhead.” As an instructor later told me, “it’s just that, since you’re Canadian, we didn’t expect you to be so different.” (My response: “I know some Canadians who would despise that comment. But since I’m Québécois, it doesn’t matter.”) This was in reference to a seminar with twenty students, including seven “internationals”: one Zimbabwean, one Swiss-German, two Koreans, one Japanese, one Kenyan, and one “Québécois of Swiss heritage.” In this same graduate seminar, the instructor expected everyone to know of Johnny Appleseed and of John Denver.

Again, a culture shock. Especially for someone coming from a context in which the ethnic identity of the majority is frequently discussed and in which cultural identity is often “achieved” instead of being ascribed. This isn’t to say that Quebec society is devoid of similar issues. Everybody knows, Quebec has more than its fair share of identity-based problems. The fact of the matter is, Quebec society is entangled in all sorts of complex identity issues, and for many of those, Quebec may appear underprepared. The point is precisely that, in Quebec, identity politics is a matter for everyone. Nobody has the luxury to treat their identity as “neutral.”

Going back to Iyer… It’s remarkable that his thoughtful comments on Jazz end up associated more with his background than with his overall approach. As if what he had to say were of a different kind than those from Roy Hayes or Robin Kelley. As if Iyer had more in common with Koo Nimo than with, say, Sonny Rollins. Given Lydon’s journalistic background, it’s probably significant that the Iyer conversation carried the “Life in Music” name of  the show’s music biography series yet got “filed under” the show’s “Year of India” series. I kid you not.

And this is what we hear at the end of each episode’s intro:

This is Open Source, from the Watson Institute at Brown University. An American conversation with Global attitude, we call it.

Guess the “American” part was taken by Jazz itself, so Iyer was assigned the “Global” one. Kind of wishing the roles were reversed, though Iyer had rehearsed his part.

But enough symbolic interactionism. For now.

During Lydon’s interview with Iyer, I kept being reminded of a conversation (in Brookline)  with fellow Canadian-ethnomusicologist-and-Jazz-musician Tanya Kalmanovitch. Kalmanovitch had fantastic insight to share on identity politics at play through the international (yet not post-national) Jazz scene. In fact, methinks she’d make a great Open Source guest. She lives in Brooklyn but works as assistant chair of contemporary improv at NEC, in B-Town, so Lydon could probably meet her locally.

Anyhoo…

In some ways, Jazz is more racialized and ethnicized now than it was when Howie Becker published Outsiders. (hey, I did hint symbolic interactionism’d be back!). It’s also very national, gendered, compartmentalized… In a word: modern. Of course, Jazz (or something like it) shall play a role in postmodernity. But only if it sheds itself of its modernist trappings. We should hear out Kevin Mahogany’s (swung) comments about a popular misconception:

Some cats work from nine to five
Change their life for line of jive
Never had foresight to see
Where the changes had to be
Thought that they had heard the word
Thought it all died after Bird
But we’re still swingin’

The following anecdote seems à propos.

Branford Marsalis quartet on stage outside at the Indy Jazz Fest 1999. Some dude in the audience starts heckling the band: “Play something we know!” Marsalis, not losing his cool, engaged the heckler in a conversation on Jazz history, pushing the envelope, playing the way you want to play, and expected behaviour during shows. Though the audience sounded divided when Marsalis advised the heckler to go to Chaka Khan‘s show on the next stage over, if that was more to the heckler’s liking, there wasn’t a major shift in the crowd and, hopefully, most people understood how respectful Marsalis’s comments really were. What was especially precious is when Marsalis asked the heckler: “We’re cool, man?”

It’s nothing personal.

War of the Bugs: Playing with Life in the Brewery

Kept brewing and thinking about brewing, after that last post. Been meaning to discuss my approach to “brewing bugs”: the yeast and bacteria strains which are involved in some of my beers. So, it’s a kind of follow-up.

Perhaps more than a reason for me to brew, getting to have fun with these living organisms is something of an achievement. It took a while before it started paying off, but it now does.

Now, I’m no biochemist. In fact, I’m fairly far to “wet sciences” in general. What I do with these organisms is based on a very limited understanding of what goes on during fermentation. But as long as I’m having fun, that should be ok.

This blogpost is about yeast in brewing. My focus is on homebrewing but many things also apply to craft brewing or even to macrobreweries.

There’s supposed to be a saying that “brewers make wort, yeast makes beer.” Whether or not it’s an actual saying, it’s quite accurate.

“Wort” is unfermented beer. It’s a liquid containing fermentable sugars and all sorts of other compounds which will make their way into the final beer after the yeast has had its fun in it. It’s a sweet liquid which tastes pretty much like Malta (e.g. Vitamalt).

Yeast is a single-cell organism which can do a number of neat things including the fine act of converting simple sugars into alcohol and CO2. Yeast cells also do a number of other neat (and not so neat) things with the wort, including the creation of a large array of flavour compounds which can radically change the character of the beer. Among the four main ingredients in beer (water, grain, hops, and yeast), I’d say that yeast often makes the largest contribution to the finished beer’s flavour and aroma profile.

The importance of yeast in brewing has been acknowledged to different degrees in history. The well-known Reinheitsgebot “purity law” of 1516, which specifies permissible ingredients in beer, made no mention of yeast. As the story goes, it took Pasteur (and probably others) to discover the role of yeast in brewing. After this “discovery,” Pasteur and others have been active at isolating diverse yeast strains to be used in brewing. Before that time, it seems that yeast was just occurring naturally in the brewing process.

As may be apparent in my tone, I’m somewhat skeptical of the “discovery” narrative. Yeast may not have been understood very clearly before Pasteur came on the scene, but there’s some evidence showing that yeast’s contribution to brewing had been known in different places at previous points in history. It also seems likely that multiple people had the same basic insight as LP did but may not have had the evidence to support this insight. This narrative is part of the (home)brewing “shared knowledge.”

But I’m getting ahead of myself.

There’s a lot to be said about yeast biochemistry. In fact, the most casual of brewers who spends any significant amount of time with online brewing resources has some understanding, albeit fragmentary, of diverse dimensions of biochemistry through the action of yeast. But this blogpost isn’t about yeast biochemistry.

I’m no expert and biochemistry is a field for experts. What tends to interest me more than the hard science on yeast is the kind of “folk science” brewers create around yeast. Even the most scientific of brewers occasionally talks about yeast in a way which sounds more like folk beliefs than like hard science. In ethnographic disciplines, there’s a field of “ethnoscience” which deals with this kind of “folk knowledge.” My characterization of “folk yeast science” will probably sound overly simplistic and I’m not saying that it accurately represents a common approach to yeast among brewers. It’s more in line with the tone of Horace Miner’s classic text about the Nacirema than with anything else. A caricature, maybe, but one which can provide some insight.

In this case, because it’s a post on my personal blog, it probably provides more insight about yours truly than about anybody else. So be it.

I’m probably more naïve than most. Or, at least, I try to maintain a sense of wonder, as I play with yeast. I’ve done just enough reading about biochemistry to be dangerous. Again, “the brewery is an adult’s chemistry set.”

A broad distinction in the brewer’s approach to yeast is between “pure” and “wild” yeast. Pure yeast usually comes to the brewer from a manufacturer but it originated in a well-known brewery. Wild yeast comes from the environment and should be avoided at all costs. Wild yeast infects and spoils the wort. Pure yeast is a brewer’s best friend as it’s the one which transforms sweet wort into tasty, alcoholic beer. Brewers do everything to “keep the yeast happy.” Though yeast happiness sounds like exaggeration on my part, this kind of anthropomorphic concept is clearly visible in discussions among brewers. (Certainly, “yeast health” is a common concept. It’s not anthropomorphic by itself, but it takes part in the brewer’s approach to yeast as life.) Wild yeast is the reason brewers use sanitizing agents. Pure yeast is carefully handled, preserved, “cultured.” In this context, “wild yeast” is unwanted yeast. “Pure yeast” is the desirable portion of microflora.

It wouldn’t be too much of an exaggeration to say that many brewers are obsessed with the careful handling of pure yeast and the complete avoidance of wild yeast. The homebrewer’s motto, following Charlie Papazian, may be “Relax, Don’t Worry, Have a Homebrew,” when brewers do worry, they often worry about keeping their yeast as pure as possible or keeping their wort as devoid of wild yeast as possible.

In the context of brewers’ folk taxonomy, wild yeast is functionally a “pest,” its impact is largely seen as negative. Pure yeast is beneficial. Terms like “bugs” or “beasties” are applied to both but, with wild yeast, their connotations and associations are negative (“nasty bugs”) while the terms are applied to pure yeast in a more playful, almost endeared tone. “Yeasties” is almost a pet name for pure yeast.

I’ve mentioned “folk taxonomy.” Here, I’m mostly thinking about cognitive anthropology. Taxonomies have been the hallmark of cognitive anthropology, as they reveal a lot about the ways people conceive of diverse parts of reality and are relatively easy to study. Eliciting categories in a folk taxonomy is a relatively simple exercise which can even lead to other interesting things in terms of ethnographic research (including, for instance, establishing rapport with local experts or providing a useful basis to understanding subtleties in the local language). I use terms like “folk” and “local” in a rather vague way. The distinction is often with “Western” or even “scientific.” Given the fact that brewing in North America has some strong underpinnings in science, it’s quite fun to think about North American homebrewers through a model which involves an opposition to “Western/scientific.” Brewers, including a large proportion of homebrewers, tend to be almost stereotypically Western and to work through (and sometimes labour under) an almost-reductionist scientific mindframe. In other words, my talking about “folk taxonomy” is almost a way to tease brewers. But it also relates to my academic interest in cultural diversity, language, worldviews, and humanism.

“Folk taxonomies” can be somewhat fluid but the concept applies mostly to classification systems which are tree-like, with “branches” coming of broader categories. The term “folksonomy” has some currency, these days, to refer to a classification structure which has some relation to folk taxonomy but which doesn’t tend to work through a very clear arborescence. In many contexts, “folksonomy” simply means “tagging,” with the notion that it’s a free-form classification, not amenable to treatment in the usual “hierarchical database” format. Examples of folksonomies often have to do with the way people classify books or other sources of information. A folksonomy is then the opposite of the classification system used in libraries or in Web directories such as the original Yahoo! site. Tags assigned to this blogpost (“Tagged: Belgian artist…”) are part of my own folksonomy for blogposts. Categories on WordPress blogs such as this ones are supposed to create more of a (folk) taxonomy. For several reasons (including the fact that tags weren’t originally available to me for this blog), I tend to use categories as more of a folksonomy, but with a bit more structure. Categories are more stable than tags. For a while, now, I’ve refrained from adding new categories (to my already overly-long list). But I do add lots of new tags.

Anyhoo…

Going back to brewers’ folk taxonomy of yeast strains…

Technically, if I’m not mistaken, the term “pure” should probably refer to the yeast culture, not to the yeast itself. But the overall concept does seem to apply to types of yeast, even if other terms are used. The terms “wild” and “pure” aren’t inappropriate. “Wild” yeast is undomesticated. “Pure” yeast strains were those strains which were selected from wild yeast strains and were isolated in laboratories.

Typically, pure yeast strains come from one of two species of the genus Saccharomyces. One species includes the “top-fermenting” yeast strains used in ales while the other species includes the “bottom-fermenting” yeast strains used in lagers. The distinction between ale and lager is relatively recent, in terms of brewing history, but it’s one which is well-known among brewers. The “ale” species is called cerevisiae (with all sorts of common misspellings) and the “lager” species has been called different names through history, to the extent that the most appropriate name (pastorianus) seems to be the object of specialized, not of common knowledge.

“Wild yeast” can be any yeast strain. In fact, the two species of pure yeast used in brewing exist as wild yeast and brewers’ “folk classification” of microorganisms often lumps bacteria in the “wild yeast” category. The distinction between bacteria and yeast appears relatively unimportant in relation to brewing.

As can be expected from my emphasis on “typically,” above, not all pure yeast strains belong to the “ale” and “lager” species. And as is often the case in research, the exceptions are where things get interesting.

One category of yeast which is indeed pure but which doesn’t belong to one of the two species is wine yeast. While brewers do occasionally use strains of wild yeast when making other beverages besides beer, wine yeast strains mostly don’t appear on the beer brewer’s radar as being important or interesting. Unlike wild yeast, it shouldn’t be avoided at all costs. Unlike pure yeast, it shouldn’t be cherished. In this sense, it could almost serve as «degré zéro» or “null” in the brewer’s yeast taxonomy.

Then, there are yeast strains which are usually considered in a negative way but which are treated as pure strains. I’m mostly thinking about two of the main species in the Brettanomyces genus, commonly referred to as “Brett.” These are winemakers’ pests, especially in the case of oak aging. Oak casks are expensive and they can be ruined by Brett infections. In beer, while Brett strains are usually classified as wild yeast, some breweries have been using Brett in fermentation to effects which are considered by some people to be rather positive while others find these flavours and aromas quite displeasing. It’s part of the brewing discourse to use “barnyard” and “horse blanket” as descriptors for some of the aroma and flavour characteristics given by Brett.

Brewers who consciously involve Brett in the fermentation process are rather uncommon. There are a few breweries in Belgium which make use of Brett, mostly in lambic beers which are fermented “spontaneously” (without the use of controlled innoculation). And there’s a (slightly) growing trend among North American home- and craft brewers toward using Brett and other bugs in brewing.

Because of these North American brewers, Brett strains are now available commercially, as “pure” strains.

Which makes for something quite interesting. Brett is now part of the “pure yeast” category, at least for some brewers. They then use Brett as they would other pure strains, taking precautions to make sure it’s not contaminated. At the same time, Brett is often used in conjunction with other yeast strains and, contrary to the large majority of beer fermentation methods, what brewers use is a complex yeast culture which includes both Saccharomyces and Brett. It may not seem that significant but it brings fermentation out of the strict “mono-yeast” model. Talking about “miscegenation” in social terms would be abusive. But it’s interesting to notice which brewers use Brett in this way. In some sense, it’s an attitude which has dimensions from both the “Belgian Artist” and “German Engineer” poles in my brewing attitude continuum.

Other brewers use Brett in a more carefree way. Since Brett-brewing is based on a complex culture, one can go all the way and mix other bugs. Because Brett has been mostly associated with lambic brewing, since the onset of “pure yeast” brewing, the complex cultures used in lambic breweries serve as the main model. In those breweries, little control can be applied to the balance between yeast strains and the concept of “pure yeast” seems quite foreign. I’ve never visited a lambic brewery (worse yet, I’ve yet to set foot in Belgium), but I get to hear and read a lot about lambic brewing. My perception might be inaccurate, but it also reflects “common knowledge” among North American brewers.

As you might guess, by now, I take part in the trend to brew carefreely. Even carelessly. Which makes me more of a MadMan than the majority of brewers.

Among both winemakers and beer brewers, Brett has the reputation to be “resilient.” Once Brett takes hold of your winery or brewery, it’s hard to get rid of it. Common knowledge about Brett includes different things about its behaviour in the fermentation process (it eats some sugars that Saccharomyces doesn’t, it takes a while to do its work…). But Brett also has a kind of “character,” in an almost-psychological sense.

Which reminds me of a comment by a pro brewer about a well-known strain of lager yeast being “wimpy,” especially in comparison with some well-known British ale yeast strains such as Ringwood. To do their work properly, lager strains tend to require more care than ale strains, for several reasons. Ringwood and some other strains are fast fermenters and tend to “take over,” leaving little room for other bugs.

Come to think of it, I should try brewing with a blend of Ringwood and Brett. It’d be interesting to see “who wins.”

Which brings me to “war.”

Now, I’m as much of a pacifist as one can be. Not only do I not tend to be bellicose and do I cherish peace, I frequently try to avoid conflict and I even believe that there’s a peaceful resolution to most situations.

Yet, one thing I enjoy about brewing is to play with conflicting yeast strains. Pitting one strain against another is my way to “wage wars.” And it’s not very violent.

I also tend to enjoy some games which involve a bit of conflict, including Diplomacy and Civilization. But I tend to play these games as peacefully as possible. Even Spymaster, which rapidly became focused on aggressions, I’ve been playing as a peace-loving, happy-go-lucky character.

But, in the brewery, I kinda like the fact that yeast cells from different strains are “fighting” one another. I don’t picture yeast cells like warriors (with tiny helmets), but I do have fun imagining the “Battle of the Yeast.”

Of course, this has more to do with competition than with conflict. But both are related, in my mind. I’m also not that much into competition and I don’t like to pit people against one another, even in friendly competition. But this is darwinian competition. True “survival of the fittest,” with everything which is implied in terms of being contextually appropriate.

So I’m playing with life, in my brewery. I’m not acting as a Creator over the yeast population, but there’s something about letting yeast cells “having at it” while exercising some level of control that could be compared to some spiritual figures.

Thinking about this also makes me think about the Life game. There are some similarities between what goes on in my wort and what Conway’s game implies. But there are also several differences, including the type of control which can be applied in either case and the fact that the interaction between yeast cells is difficult to visualize. Not to mention that yeast cells are actual, living organisms while the cellular automaton is pure simulation.

The fun I have playing with yeast cells is part of the reason I like to use Brett in my beers. The main reason, though, is that I like the taste of Brett in beer. In fact, I even like it in wine, by transfer from my taste for Brett in beer.

And then, there’s carefree brewing.

As I described above, brewers are very careful to avoid wild yeast and other unwanted bugs in their beers. Sanitizing agents are an important part of the brewer’s arsenal. Which goes well with the “German engineer” dimension of brewing. There’s an extreme position in brewing, even in homebrewing. The “full-sanitization brewery.” Apart from pure yeast, nothing should live in the wort. Actually, nothing else should live in the brewery. If it weren’t for the need to use yeast in the fermentation process, brewing could be done in a completely sterile environment. The reference for this type of brewery is the “wet science” lab. As much as possible, wort shouldn’t come in contact with air (oxidization is another reason behind this; the obsession with bugs and the distaste for oxidization often go together). It’s all about control.

There’s an obvious reason behind this. Wort is exactly the kind of thing wild yeast and other bugs really like. Apparently, slants used to culture microorganisms in labs may contain a malt-based gelatin which is fairly similar to wort. I don’t think it contains hops, but hops are an agent of preservation and could have a positive effect in such a slant.

I keep talking about “wild yeast and other bugs” and I mentioned that, in the brewer’s folk taxonomy, bacteria are equivalent to wild yeast. The distinction between yeast and bacteria matters much less in the brewery than in relation to life sciences. In the conceptual system behind brewing, bacteria is functionally equivalent to wild yeast.

Fear of bacteria and microbes is widespread, in North America. Obviously, there are many excellent medical reasons to fear a number of microorganisms. Bacteria can in fact be deadly, in the right context. Not that the mere presence of bacteria is directly linked with human death. But there’s a clear association, in a number of North American minds, between bacteria and disease.

As a North American, despite my European background, I tended to perceive bacteria in a very negative way. Even today, I react “viscerally” at the mention of bacteria. Though I know that bacteria may in fact be beneficial to human health and that the human body contains a large number of bacterial cells, I have this kind of ingrained fear of bacteria. I love cheese and yogurt, including those which are made with very complex bacterial culture. But even the mere mention of bacteria in this context requires that I think about the distinction between beneficial and dangerous bacteria. In other words, I can admit that I have an irrational fear of bacteria. I can go beyond it, but my conception of microflora is skewed.

For two years in Indiana, I was living with a doctoral student in biochemistry. Though we haven’t spent that much time talking about microorganisms, I was probably influenced by his attitude toward sanitization. What’s funny, though, is that our house wasn’t among the cleanest in which I’ve lived. In terms of “sanitary conditions,” I’ve had much better and a bit worse. (I’ve lived in a house where we received an eviction notice from the county based on safety hazards in that place. Lots of problems with flooding, mould, etc.)

Like most other North American brewers, I used to obsess about sanitization, at every step in the process. I was doing an average job at sanitization and didn’t seem to get any obvious infection. I did get “gushers” (beers which gush out of the bottle when I open it) and a few “bottle bombs” (beer bottles which actually explode). But there were other explanations behind those occurrences than contamination.

The practise of sanitizing everything in the brewery had some significance in other parts of my life. For instance, I tend to think about dishes and dishwashing in a way which has more to do with caution over potential contamination than with dishes appearing clean and/or shiny. I also think about what should be put in the refrigerator and what can be left out, based on my limited understanding of biochemistry. And I think about food safety in a specific way.

In the brewery, however, I moved more and more toward another approach to microflora. Again, a more carefree approach to brewing. And I’m getting results that I enjoy while having a lot of fun. This approach is also based on my pseudo-biochemistry.

One thing is that, in brewing, we usually boil the wort for an hour or more before inoculation with pure yeast. As boiling kills most bugs, there’s something to be said about sanitization being mostly need for equipment which touches the wort after the boil. Part of the equipment is sanitized during the boiling process and what bugs other pieces of equipment may transfer to the wort before boiling are unlikely to have negative effects on the finished beer. With this idea in mind, I became increasingly careless with some pieces of my brewing equipment. Starting with the immersion chiller and kettle, going all the way to the mashtun.

Then, there’s the fact that I use wild yeast in some fermentations. In both brewing and baking, actually. Though my results with completely “wild” fermentations have been mixed to unsatisfactory, some of my results with “partially-wild” fermentations have been quite good.

Common knowledge among brewers is that “no known pathogen can survive in beer.” From a food safety standpoint, beer is “safe” for four main reasons: boiling, alcohol, low pH, and hops. At least, that’s what is shared among brewers, with narratives about diverse historical figures who saved whole populations through beer, making water sanitary. Depending on people’s attitudes toward alcohol, these stories about beer may have different connotations. But it does seem historically accurate to say that beer played an important part in making water drinkable.

So, even wild fermentation is considered safe. People may still get anxious but, apart from off-flavours, the notion is that contaminated beer can do no more harm than other beers.

The most harmful products of fermentation about which brewers may talk are fusel alcohols. These, brewers say, may cause headaches if you get too much of them. Fusels can cause some unwanted consequences, but they’re not living organisms and won’t spread as a disease. In brewer common knowledge, “fusels” mostly have to do with beers with high degrees of alcohol which have been fermented at a high temperature. My personal sense is that fusels aren’t more likely to occur in wild fermentation than with pure fermentation, especially given the fact that most wild fermentation happens with beer with a low degree of alcohol.

Most of the “risks” associated with wild fermentation have to do with flavours and aromas which may be displeasing. Many of these have to do with souring, as some bugs transform different compounds (alcohol especially, if I’m not mistaken) into different types of acids. While Brett and other strains of wild yeast can cause some souring, the acids in questions mostly have to do with bacteria. For instance, lactobacillus creates lactic acid, acetobacter creates acetic acid, etc.

Not only do I like that flavour and aroma characteristics associated with some wild yeast strains (Brett, especially), I also like sour beers. It may sound strange given the fact that I suffer from GERD. But I don’t overindulge in sour beers. I rarely drink large quantities of beer and sour beers would be the last thing I’d drink large quantities of. Besides, there’s a lot to be said about balance in pH. I may be off but I get the impression that there are times in which sour things are either beneficial to me or at least harmless. Part of brewer common knowledge in fact has a whole thing about alkalinity and pH. I’m not exactly clear on how it affects my body based on ingestion of diverse substances, but I’m probably affected by my background as a homebrewer.

Despite my taste for sour beers, I don’t necessarily have the same reaction to all souring agents. For instance, I have a fairly clear threshold in terms of acetic acid in beer. I enjoy it when a sour beer has some acetic character. But I prefer to limit the “aceticness” of my beers. Two batches I’ve fermented with wild bugs were way too acetic for me and I’m now concerned that other beers may develop the same character. In fact, if there’s a way to prevent acetobacter from getting in my wort while still getting the other bugs working, I could be even more carefree as a brewer than I currently am.

Which is a fair deal. These days, I really am brewing carefreely. Partly because of my “discovery” of lactobacillus.

As brewer common knowledge has it, lactobacillus is just about everywhere. It’s certainly found on grain and it’s present in human saliva. It’s involved in some dairy fermentation and it’s probably the main source of bacterial fear among dairy farmers.

Apart from lambic beers (which all come from a specific region in Belgium), the main sour beer that is part of brewer knowledge is Berliner Weisse. Though I have little data on how Berliner Weisse is fermented, I’ve known for a while that some people create a beer akin to Berliner Weisse through what brewers call a “sour mash” (and which may or may not be related to sour mash in American whiskey production). After thinking about it for years, I’ve done my first sour mash last year. I wasn’t very careful in doing it but I got satisfying results. One advantage of the sour mash is that it happens before boiling, which means that the production of acid can be controlled, to a certain degree. While I did boil my wort coming from sour mash, it’s clear that I still had some lactobacillus in my fermenters. It’s possible that my boil (which was much shorter than the usual) wasn’t enough to kill all the bugs. But, come to think of it, I may have been a bit careless with sanitization of some pieces of equipment which had touched the sour wort before boiling. Whatever the cause, I ended up with some souring bugs in my fermentation. And these worked really well for what I wanted. So much so that I’ve consciously reused that culture in some of my most recent brewing experiments.

So, in my case, lactobacillus is in the “desirable” category of yeast taxonomy. With Brett and diverse Saccharomyces strains, lactobacillus is part of my fermentation apparatus.

As a mad brewer, I can use what I want to use. I may not create life, but I create beer out of this increasingly complex microflora which has been taking over my brewery.

And I’m a happy brewer.

Privilege: Library Edition

When I came out against privilege, over a month ago, I wasn’t thinking about libraries. But, last week, while running some errands at three local libraries (within an hour), I got to think about library privileges.

During that day, I first started thinking about library privileges because I was renewing my CREPUQ card at Concordia. With that card, graduate students and faculty members at a university in Quebec are able to get library privileges at other universities, a nice “perk” that we have. While renewing my card, I was told (or, more probably, reminded) that the card now gives me borrowing privileges at any university library in Canada through CURBA (Canadian University Reciprocal Borrowing Agreement).

My gut reaction: “Aw-sum!” (I was having a fun day).

It got me thinking about what it means to be an academic in Canada. Because I’ve also spent part of my still short academic career in the United States, I tend to compare the Canadian academe to US academic contexts. And while there are some impressive academic consortia in the US, I don’t think that any of them may offer as wide a set of library privileges as this one. If my count is accurate, there are 77 institutions involved in CURBA. University systems and consortia in the US typically include somewhere between ten and thirty institutions, usually within the same state or region. Even if members of both the “UC System” and “CalState” have similar borrowing privileges, it would only mean 33 institutions, less than half of CURBA (though the population of California is about 20% more than that of Canada as a whole). Some important university consortia through which I’ve had some privileges were the CIC (Committee on Institutional Cooperation), a group of twelve Midwestern universities, and the BLC (Boston Library Consortium), a group of twenty university in New England. Even with full borrowing privileges in all three groups of university libraries, an academic would only have access to library material from 65 institutions.

Of course, the number of institutions isn’t that relevant if the libraries themselves have few books. But my guess is that the average size of a Canadian university’s library collection is quite comparable to its US equivalents, including in such well-endowed institutions as those in the aforementioned consortia and university systems. What’s more, I would guess that there might be a broader range of references across Canadian universities than in any region of the US. Not to mention that BANQ (Quebec’s national library and archives) are part of CURBA and that their collections overlap very little with a typical university library.

So, I was thinking about access to an extremely wide range of references given to graduate students and faculty members throughout Canada. We get this very nice perk, this impressive privilege, and we pretty much take it for granted.

Which eventually got me to think about my problem with privilege. Privilege implies a type of hierarchy with which I tend to be uneasy. Even (or especially) when I benefit from a top position. “That’s all great for us but what about other people?”

In this case, there are obvious “Others” like undergraduate students at Canadian institutions,  Canadian non-academics, and scholars at non-Canadian institutions. These are very disparate groups but they are all denied something.

Canadian undergrads are the most direct “victims”: they participate in Canada’s academe, like graduate students and faculty members, yet their access to resources is severely limited by comparison to those of us with CURBA privileges. Something about this strikes me as rather unfair. Don’t undegrads need access as much as we do? Is there really such a wide gap between someone working on an honour’s thesis at the end of a bachelor’s degree and someone starting work on a master’s thesis that the latter requires much wider access than the former? Of course, the main rationale behind this discrepancy in access to library material probably has to do with sheer numbers: there are many undergraduate students “fighting for the same resources” and there are relatively few graduate students and faculty members who need access to the same resources. Or something like that. It makes sense but it’s still a point of tension, as any matter of privilege.

The second set of “victims” includes Canadians who happen to not be affiliated directly with an academic institution. While it may seem that their need for academic resources are more limited than those of students, many people in this category have a more unquenchable “thirst for knowledge” than many an academic. In fact, there are people in this category who could probably do a lot of academically-relevant work “if only they had access.” I mostly mean people who have an academic background of some sort but who are currently unaffiliated with formal institutions. But the “broader public” counts, especially when a specific topic becomes relevant to them. These are people who take advantage of public libraries but, as mentioned in the BANQ case, public and university libraries don’t tend to overlap much. For instance, it’s quite unlikely that someone without academic library privileges would have been able to borrow Visual Information Processing (Chase, William 1973), a proceedings book that I used as a source for a recent blogpost on expertise. Of course, “the public” is usually allowed to browse books in most university libraries in North America (apart from Harvard). But, depending on other practical factors, borrowing books can be much more efficient than browsing them in a library. I tend to hear from diverse people who would enjoy some kind of academic status for this very reason: library privileges matter.

A third category of “victims” of CURBA privileges are non-Canadian academics. Since most of them may only contribute indirectly to Canadian society, why should they have access to Canadian resources? As any social context, the national academe defines insiders and outsiders. While academics are typically inclusive, this type of restriction seems to make sense. Yet many academics outside of Canada could benefit from access to resources broadly available to Canadian academics. In some cases, there are special agreements to allow outside scholars to get temporary access to local, regional, or national resources. Rather frequently, these agreements come with special funding, the outside academic being a special visitor, sometimes with even better access than some local academics.  I have very limited knowledge of these agreements (apart from infrequent discussions with colleagues who benefitted from them) but my sense is that they are costly, cumbersome, and restrictive. Access to local resources is even more exclusive a privilege in this case than in the CURBA case.

Which brings me to my main point about the issue: we all need open access.

When I originally thought about how impressive CURBA privileges were, I was thinking through the logic of the physical library. In a physical library, resources are scarce, access to resources need to be controlled, and library privileges have a high value. In fact, it costs an impressive amount of money to run a physical library. The money universities invest in their libraries is relatively “inelastic” and must figure quite prominently in their budgets. The “return” on that investment seems to me a bit hard to measure: is it a competitive advantage, does a better-endowed library make a university more cost-effective, do university libraries ever “recoup” any portion of the amounts spent?

Contrast all of this with a “virtual” library. My guess is that an online collection of texts costs less to maintain than a physical library by any possible measure. Because digital data may be copied at will, the notion of “scarcity” makes little sense online. Distributing millions of copies of a digital text doesn’t make the original text unavailable to anyone. As long as the distribution system is designed properly, the “transaction costs” in distributing a text of any length are probably much less than those associated with borrowing a book.  And the differences between “browsing” and “borrowing,” which do appear significant with physical books, seem irrelevant with digital texts.

These are all well-known points about online distribution. And they all seem to lead to the same conclusion: “information wants to be free.” Not “free as in beer.” Maybe not even “free as in speech.” But “free as in unchained.”

Open access to academic resources is still a hot topic. Though I do consider myself an advocate of “OA” (the “Open Access movement”), what I mean here isn’t so much about OA as opposed to TA (“toll-access”) in the case of academic journals. Physical copies of periodicals may usually not be borrowed, regardless of library privileges, and online resources are typically excluded from borrowing agreements between institutions. The connection between OA and my perspective on library privileges is that I think the same solution could solve both issues.

I’ve been thinking about a “global library” for a while. Like others, the Library of Alexandria serves as a model but texts would be online. It sounds utopian but my main notion, there, is that “library privileges” would be granted to anyone. Not only senior scholars at accredited academic institutions. Anyone. Of course, the burden of maintaining that global library would also be shared by anyone.

There are many related models, apart from the Library of Alexandria: French «Encyclopédistes» through the Englightenment, public libraries, national libraries (including the Library of Congress), Tim Berners-Lee’s original “World Wide Web” concept, Brewster Kahle’s Internet Archive, Google Books, etc. Though these models differ, they all point to the same basic idea: a “universal” collection with the potential for “universal” access. In historical perspective, this core notion of a “universal library” seems relatively stable.

Of course, there are many obstacles to a “global” or “universal” library. Including issues having to do with conflicts between social groups across the Globe or the current state of so-called “intellectual property.” These are all very tricky and I don’t think they can be solved in any number of blogposts. The main thing I’ve been thinking about, in this case, is the implications of a global library in terms of privileges.

Come to think of it, it’s possible that much of the resistance to a global library have to do with privilege: unlike me, some people enjoy privilege.

Blogging and Literary Standards

I wrote the following comment in response to a conversation between novelist Rick Moody and podcasting pioneer Chris Lydon:

Open Source » Blog Archive » In the Obama Moment: Rick Moody.

In keeping with the RERO principle I describe in that comment, the version on the Open Source site is quite raw. As is my habit, these days, I pushed the “submit” button without rereading what I had written. This version is edited, partly because I noticed some glaring mistakes and partly because I wanted to add some links. (Blog comments are often tagged for moderation if they contain too many links.) As I started editing that comment, I changed a few things, some of which have consequences to the meaning of my comment. There’s this process, in both writing and editing, which “generates new thoughts.” Yet another argument for the RERO principle.

I can already think of an addendum to this post, revolving on my personal position on writing styles (informed by my own blogwriting experience) along with my relative lack of sensitivity for Anglo writing. But I’m still blogging this comment on a standalone basis.

Read on, please… Continue reading Blogging and Literary Standards