First encountered the notion of the Medici effect through this interview with Frans Johansson in Ubiquity, a journal frequently mentioned on the Humanist Discussion Group.
A recent article about important changes coming from simple ideas made me post a short blog entry about changes from simple ideas. Interestingly enough, Johansson himself posted a comment to that entry.
This is in fact a frequent stream of thought, for me. In both business and academia, we tend to live through ideas. Specific ideas. Especially those which can generate money or research projects. An important dimension of the “Medici Effect” seems to be that simple ideas can lead to great accomplishments. Another important dimension is that ideas are both generated in and implemented by groups. Some social contexts seem especially conducive to new ideas. This perspective is well-known enough that even Denys Arcand’s Invasions Barbares had something to say about it.
There’s a lot of directions one could take to talk about innovation from that point. Among the possible threads: artistic creativity, personal innovation, sense of discovery, the economies of ideas, ideas come from the people, “intellectual property,” fluid/organic innovation, boundless ideas, innovation through links between ideas, Lavoisier on ideas (nothing is created or lost, everything is transformed, including ideas), and so on and so forth.
My personal feeling is that the very concept of innovation has become something of a “core value” for a number of people, especially in industrialized society. The type of “newer is better” view of “progress” in both society and technology.
In my mind, the best thing to do is simply to bring ideas together, a “shock of ideas” («le choc des idées»). Hence the long list of tags… 😉
Category Archives: interdisciplinarity
Baptism By Warm Fudge
Last Thursday, June 8, was my first direct encounter with the academic study of food and culture, thanks to the joint conference of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food, and Human Values Society (AFHVS). Was presenting a paper on craft beer and cultural identity that day, before getting a real feel of the conference. Came back psyched, hyped, pleased, happy, energized.
These two academic societies form a very interesting crowd. Been trying to find descriptive terms for that crowd, none is ideal. Welcoming, charitable, nurturing, friendly, warm, thoughtful, insightful, thought-provoking, interested, passionate…
Not only was my positive feeling of the conference strong but it was apparently shared by many attendees. A few hypotheses about this.
- It's a very interdisciplinary context. As such, people can't assume that you have read so-and-so's work and will in fact help you to find relevant sources for your work.
- Surprisingly enough, it's a relatively new field, this study of food and society. In fact, many attendees hadn't attended that many conferences. Less bagage than older fields.
- People come to it from the sidelines. In fact, it's my case, coming as I do as a linguistic anthropologist and ethnomusicologist.
- Food is associated with passions and it's quite ok to be passionate about food when you work on food and society.
- Food has an intimate quality that goes well with a nurturing attitude.
- Perhaps because of prevailing (though semi-hidden) gender roles, a good proportion of conference participants were women, some of them coming with kids in tow or in womb (there were four fregnant women out of 350 participants).
- The selection of papers for presentation is quite democratic and students are certainly encouraged to present.
- The conference is happening at a time of year when faculty members and students aren't too caught up in their work.
- The location, Boston University, was relatively quiet during the conference.
- Food and society scholars are likely to eat together, which generates a lot of fascinating discussion.
- Food is a good ice-breaker.
- Food is universal and particular, like so many other things we study in anthropology.
- Work on food isn't necessarily part of the primary academic identity of those involved.
- Though small and growing, food and society has a rather cohesive body of literature.
These may all just be factors in making this food and society conference such a pleasant and powerful experience.
A Department Is Like…
Alex Golub on Academic Departments as Factory, lab, guild, studioAn interesting heuristic model. Not too dissimilar from Eric Raymond’s well-known The Cathedral and the Bazaar. More specific to academic departments but some of the same ideas. Continue reading A Department Is Like…