Category Archives: taste

academics, advocacy, amateurs, arrogance, blog comments, bloggers, Blogging, blogosphere, blogs, books, Clueing, comment-fishing, creativity, Empowerment, enthusiasm, experience, experimentation, expertise, freedom, geek culture, geeks, informal learning, informality, innovation, intellectuals, journalism, language ideology, linkfest, Malcolm Gladwell, Medici effect, musings, new media, nostalgia, online publishing, open-source, opinions, Placeholders, prestige, professionals, Radio Open Source, ramblings, readership, shameless plug, snobbery, social publishing, specialists, specialization, standardization, stereotypes, taste, U.S. media, voice, writing, writing style

Blogging and Literary Standards

Leave a comment

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 →

bloggers, café, Café Myriade, cafés, Canadian Barista Championship, Coffee, coffee scenes, comment-fishing, Concordia University, culinary, espresso, experience, Food, hedonism, linkfest, Montreal, Montreal Espresso Scene, pleasure, reviews, shameless plug, taste, tasting

First Myriade Session

5 Comments

Today’s main coffee event is the anxiously awaited Grand Opening of Café Myriade (1432 Mackay, Montreal, right by Concordia University’s Sir George William campus). I just did my first of certainly a good many coffee-savouring sessions, there.

As a disclaimer of sorts, I think of Anthony Benda as one of the main actors in Montreal’s coffee renaissance. Anthony’s the co-owner of Café Myriade. He also happens to be an espresso blogger. Chris Capell, Myriade’s manager and “espresso producer,” has become a good friend of mine, thanks in part to the Eastern Regional competition of the Canadian Barista Championship, back in June. Despite being friendly with some of the core members in the Myriade team, I still think I can judge Myriade drinks fairly and justly. I do want the café to succeed and there’s a slight bias involved, but I think my perspective on that café and its drinks is relatively unbiased.

So, a few notes on this first session at Myriade.

On Anthony’s recommendation, I started with the allongé.

The allongé was a thing of beauty. Myriade managed to craft a drink in continuity with the ristretto-to-double-espresso flavour axis. (Twitter)

What I mean is that this allongé (or “lungo“) was nothing like a watered down espresso. It wasn’t typical of Montréal’s allongés either. But that’s really not an issue. Those who would order an allongé at Brûlerie Saint-Denis, Aux Deux Marie, or even Café Dépôt (where I’ve been surprised to have flavourful allongés in the past) will enjoy Myriade’s allongé. At least, if they keep an open mind.

To my taste, Myriade’s allongé is pretty much what you would get if you “extrapolated” (in the mathematical sense) the curve from ristretto to a regular espresso (single or double). The difference in flavours and aromas between ristretto and regular espresso is not strictly linear. Some flavours are muted as some others become stronger. It also depends on a number of factors from the blend and the grind to the way it was pulled. The same could be said about this allongé from Myriade, compared to a regular espresso.

I then tried the sipping chocolate.

Myriade’s sipping chocolate is delicious as a dessert drink. Must work really well with pastry. (Tweet)

To be honest, it was on the sweet side, for me. Maybe my tastebuds weren’t ready for this but I’m used to bitter chocolate and this one was decidedly on the sweet side. In fact, I wouldn’t have called it bittersweet because the bitterness was really muted. My mention of this seemed to be surprising to Myriade’s other co-owner, Scott Rao. But I maintain that this was a sweet chocolate.

My favourite sipping chocolate in Montreal so far (and possibly my favourite chocolate drink ever) was from Juliette & Chocolat (1615 Saint-Denis). The last time I went to J&C was probably two years ago so they may have changed in the meantime. There are two types of chocolate drinks at J&C. IIRC, the “à l’ancienne” one is unsweetened and milkless. I distinctly remember having some very tasty sipping chocolate there and the taste I remember isn’t sweet, by any stretch of the imagination. Of course, I might be wrong. But I’m usually pretty accurate about these things. Myriade’s sipping chocolate wasn’t as sweet as mainstream hot chocolate, but it was definitely much sweeter than what I’ve had at Juliette & Chocolat.

I enjoyed Myriade’s sipping chocolate about as much as the one I’ve raved about, from Chocolats Privilège (7070 Henri-Julien). In Myriade’s case, it’s less about cost than about the diversity of experiences we can have at the same place.

Speaking of which, here’s my first tweet from Myriade, today:

Enjoying Myriade’s impressive array of high quality drinks: 1432 Mackay. (Tweet)

When I first heard about Anthony’s plans for a café, I was mostly thinking about espresso. Anthony Benda is a true espresso artist, and the fact that he was a finalist in the Canadian Barista Championship (for which I’ve been a judge) is a testament to Anthony’s passion for espresso.

But Myriade isn’t exclusively about espresso. In fact, it’s probably the place in town which has the widest variety of coffee options. IIRC, they do all the espresso drinks, from single shot to allongé, caffè latte to cappuccino. But they also do pour-over drip, French press, siphon, and Eva Solo Café Solo.

Speaking of the Eva Solo, it’s the one drink with which I’ve spent the longest time, today. It was the first time I had coffee brewed through this method. It’s similar to French press but still different. I’d have a hard time describing all the differences (having to do with the “bloom” as well as with the body and the size of solids floating in the cup) but I did enjoy this coffee very much.

My tweets about this cup. The coffee was made with single origin Cup of Excellence beans: Lot #24 from Miralvalle farm.

Miralvalle as Eva. Berries to lemon, bright and sweet, some cocoa, bit of raw almond, faint roasted hazelnut. (Tweet)

As it cools, this Eva Solo of Salvadorian Cup of Excellence Miralvalle tastes more like candied lemon zest. With some cocoa butter. (Tweet)

These descriptions are my own impressions, at this moment in time. I fully realize that they may not match other people’s experiences. I wasn’t carefully cupping this coffee nor was I trying to calibrate my descriptors with what would be expected. I was pulling a Gary V: I was simply saying what I got from the drink in front of me, with as few preset expectations as possible. It’s all part of my attitude toward hedonistic tasting (e.g. in my tasting notes about Cuvée Coffee Roasters’ Sumatra beans as Brikka).

Which wraps it up for my tweets about Myriade. Through Twitter’s search, I notice that James Golick also went to Myriade today. I don’t know Golick but I notice that he has also blogged his Myriade experience, along with Daniel Haran. Haven’t read their posts (actually, a single post forked on two blogs) but glancing at the text, it sounds like the three of us have a fair bit in common.

I should also say that Myriade has an impressive selection of high-quality teas and that I really enjoyed their Sencha when I’ve had the opportunity to try it (in a private tasting) a few days ago. I kept thinking about those very tasty baby clams that my then-wife had brought back from New Brunswick, a few years ago. The tea was still subtle and I’m assuming other people would not pick up this flavour nearly as strongly as I did (if at all). But I enjoyed those clams so much (and for such a long time) that my experience of that tea was enhanced through my prior sensory experiences.

Keeping with my RERO resolution, this is probably as long as I should make this post.

Beer, Beverages, brewing, Canadian Barista Championship, Coffee, comment-fishing, craft beer, culinary, espresso, expertise, Food, food and culture, food and society, Montreal, Placeholders, taste

Taste and Judgement (Draft)

4 Comments

This post isn’t ready to be written. So this is just a placeholder. But, given my RERO mantra, I guess I should still publish it as a “placeholder” of sorts.

I recently served as judge in the Canadian Barista Championship (CBC), here in Montreal. That championship is the national competition pitting against one another baristas (espresso artists) from regional competitions. Rules and regulations (PDF) for this championship closely follow those set by the World Barista Championship (WBC).

Participating in this event, I got to think about taste, evaluation, (inter)subjectivity, coffee, Montreal’s culinary scene, and food culture generally.

Some videos from the event are available, through the event organizer’s uStream channel.

The event was blogged by Anthony Benda. Despite being busy preparing for his café’s grand opening, Anthony managed to give an excellent performance during the championship, especially on the first day. I wasn’t on the panel of judge for his performance but I have reason to believe that Anthony’s performance was really quite good.

I also got to think about my own involvement in such events.

Being a judge at barista championships is still somewhat new to me. I judged during the Eastern regional championship, back in June, and this was my first national championship. I still think that the “barista judge” label fits and I did mention it on occasion, with lots of disclaimers. Most judges at that event were coffee professionals of one type or the other (from equipment distributors to barista champions). My impression is that, despite my limited experience and my somewhat indirect connections to the coffee industry, I was accepted as a peer by other judges.

More importantly, I sincerely think that the judging at this competition was exceedingly fair. My strong perception is that we achieved a high degree of consistency in our judging, both at an individual level and through the group. A large part of what I perceive to be a resounding success comes from the work of WBC’s Brent Fortune, who trained and calibrated the judging team.

One thing I kept thinking about was how different barista judging is from judging homebrewed beer. I haven’t acted as a homebrew judge myself but many of my friends have and I proctored an exam for the Beer Judge Certification Program (BJCP). Put simply, homebrew competitions are stricter than barista championships. And I mean this to imply that BJCP competitions are in some ways less reasonable than barista championships, though the WBC could learn a thing or two from the BJCP.

Barista championships are based on fairness and impartiality. Though it’s mentioned on occasion, “objectivity” isn’t the core principle in judging. Not emphasizing “objectivity” allows for a sensible approach to tasting since, after all, tasting is as subjective as any other form of sensory perception. In other words, acknowledging the subjective nature of tasting brings realism to WBC-style competitions.

The reason I emphasize the “subjectivity” issue is that homebrewing competitions seem to exist in a radically different world, a world in which “objectivity” is an absolute goal. Though the BJCP style guidelines may allow for some room for variation in judging beer aroma, appearance, flavour, and mouthfeel, the main approach is object-based and a direct connection between a judge’s experience and precise measurements of the beer’s characteristics is assumed. Several homebrew judges do use the term “objective” fairly frequently and “subjectivity” is a “bad word” in many of the homebrew circles which give a lot of weight to those homebrew competitions.

One thing I find fascinating about this distinction between WBC and BJCP competitions is that, to some extent, the coffee professionals are less, well, “anal” than the homebrewers. The level of technical expertise may be as high in both domains. The drinks themselves are comparable on many levels, including in terms of chemical complexity. But the approaches taken to evaluate those drinks are radically different.

I also got to think about the connections (actual and potential) between Montreal’s strong beer scene and its renascent coffee scene. It certainly was fun to have beers at Benelux with a number of participants in the Canadian Barista Championship, including coffee writer Felipe Gonzalez. Myriade’s grand opening, on Monday, will likely serve as an opportunity for me to discuss Montreal’s coffee scene in more depth.

Of course, any of this could be the start of a long monologue on my part. But it’s probably better if I leave this post as it is, to serve as a placeholder for further discussion of taste, evaluation, subjectivity, coffee scenes

aesthetics, arrogance, Austin, Beverages, Coffee, comment-fishing, consumerism, consumption, cuisine, culinary, cultural awareness, culture, diversity, Food, food and culture, food and society, food philosophy, foodies, globalisation, hedonism, marketing, memes, Orientalism, pleasure, ramblings, rants, restaurants, sophistication, standardization, stereotypes, surveys, tagging, tags, taste, tasting

Omnivoring Conspiracies

1 Comment

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 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.

blog comments, comment-fishing, communitas, Communities, community-building, consumerism, cult of personality, cultural awareness, cultural capital, cultural diversity, ethnocentrism, Ethnography, Facebook, friendship, geek culture, globalization, groupthink, linkfest, mass media, networking, online communities, openness, popular culture, ramblings, rants, readership, sandboxes, snobbery, social butterflies, social butterfly effect, social capital, social dynamics, social networks, social support systems, socialisation, sociocentrism, sophistication, taste, trendiness, trust, U.S. exceptionalism, U.S. media

Manufacturing Taste

2 Comments

In a comment to my rant on naysaying, Carl Dyke posted the following link (to a Josh Ellis piece from 2003):

Mindjack – Taste Tribes

The piece itself is rather unremarkable. Although, it does contain comments about a few things which became important topics in the meantime such as recommendation systems and the importance of music listeners for individual artists. I’m not too concerned about the piece and I realize it’s “nothing new.” It mostly made me think about a number of things about which I’ve been meaning to blog.

I could react to the use of the term “tribe.” And there are obvious things to say in terms of social groups (family resemblance, community of experience, community of practice, communitas, homogamy, in-group knowledge, social network analysis, etc.).

But I guess my take is at the same time more personal and more cultural.

Contrary to what my Facebook profile may lead some people to believe, I am not a fan of anything or anyone. I’m not saying that I don’t like things or people. I do. In fact, I pretty much like everyone. But fandom isn’t my thing. Neither is fanboyism. So I don’t relate so well to Ellis’s description of networks based on appreciation of a band. Sure, in the past, I’ve participated in similar groups, such as online discussions about one of my favorite tv shows (which still has a fairly active online fanbase). And I did join several Facebook groups about things or people I like. But my personal attitude makes me react rather negatively to fanclubs and the kind of “taste-based community” Ellis so regrettably called “taste tribes.”

Nobody’s fault but my own. I just feel these groups tend to be too restrictive, too inward-looking and, well, too opinion-based.

I’m too much of a social butterfly to spend much time in any one of these groups. My engagement to a group of people can run deeply and my allegiance and faithfulness are sometimes rather strong. But I don’t like to restrict myself to certain groups.

Maybe I’m an “alpha socialiser” after all.

The cultural dimension also seems quite important to me, but it’s harder to explain without giving off the wrong signals. Not only do I react to what I perceive to be abuses of “pop culture references” (in part because I find them exclusionary), but I perceive a kind of culturally significant attachment to individual “cultural items” (“media,” as Ellis seems to call them) in “English-speaking North American popular culture.” I’m not saying that this tendency doesn’t exist in any other context. In fact, it’s likely a dimension of any “popular culture.” But this tendency is quite foreign to me. The fact that I conceive of myself as an outside observer to popular culture makes me associate the tendency with the common habits shared by a group I’m not a member of.

I’m sure I’ll post again about this. But my guess is that somewhat shorter blog entries encourage more discussion. Given the increasing number of comments I’m getting, it might be cool to tap my readership’s insight a bit more. One thing I’ve often noticed is that my more knee-jerk posts are often more effective.

So here goes.

books, cuisine, Food, humor, movies, ramblings, rants, taste

Dismissive Naysayers (Rant)

16 Comments

Ok, I must really be in a ranting spree… 😉

Feels kind of good. 🙂

Don’t worry, it won’t last. 😎

So… Why is it that people occasionally seem forced to be dismissive with people who like something that they themselves happen not to like? You know, in culinary articles, movie reports, political rallies, book reviews… Quite frequently, a negative description of a cultural item will read like “if you like this, you must be an idiot.” Instead of the more useful: “I don’t like this and I think it’s flawed in some ways but if you’re in the mood for this kind of book/meal/movie/experience, you might enjoy it. I respect your tastes, I just don’t share them.”

Now. Some people who know e might think I’m talking about them. I’m not. Really, I’m not talking about anyone in particular. Not even about a category of people. I’m just describing a behavior. At least, I’m trying to.

Even though this is (yet another) rant, I don’t think I’m even really complaining about this kind of behavior. I’m just talking about it. Venting, yes, ok. But not really whining/complaining/dismissing. I know it sounds like something else, but I’m pretty sure I know how I feel about the whole thing. No, I don’t particularly enjoy this behavior. But I can deal with it. I’m fine. I don’t want to eradicate the behavior. I just elucidate.

I’m mostly talking about my puzzlement at this behavior. IMHO, if you don’t like something, there’s really no use in ruining it for other people. I mean, is it supposed to be funny, or something? Is it a way to brag about having a sophisticated palate, about being well-read, about having attained a high degree of media literacy?

Now, I’m sure I’ve done exactly the same thing on occasion. If I don’t enjoy it too much from other people, I hate it coming from my own sorry self. It just doesn’t correspond to my way of thinking about basically anything. If I’ve done it, I guess it might have come from a weird dynamic in which I entered by mistake. Not that it’s an excuse. I don’t need an excuse for something which is not inherently bad. But I do want to understand what’s going on.

I keep wondering how people would react when they are told something like “you’re an idiot for loving a person like this.” That, I’m pretty sure I never said to anyone. If I ever did, something really strange must have happened. But it does happen occasionally. And I wonder how people feel because it might be a path to awareness. Not that an appreciation of “a thing” is in any way similar to an attachment to a human being. But the dismissive sentiment seems to me relatively similar in both cases.

Maybe I’m wrong. About the whole thing. Maybe I just don’t get it and some people just have “superior taste” about everything than anybody else and when they say “it’s bad,” it really means that there’s no way to ever appreciate this thing in any context if you’re a worthy human being. Sure, it’s possible.

I just prefer being an hedonist. 🙂

And I prefer venting occasionally. Not on a regular basis. 😉

Africa, Coffee, communitas, diversity, espresso, gender, Montreal, Montreal Espresso Scene, music, music scenes, performance, personal, personal life, play, praises, ramblings, sandboxes, social butterflies, taste, tributes

Whaddaday!

Leave a comment

Started out the usual way, with emails and blogs. But then moved into very diverse and unique activities.

Went to a workshop on the game Guitar Hero, organised by GameCode and Ludiciné. Stimulating conversations on music, games, gender, sandboxes, playfulness, musicking, performance, competition, etc.

Then went on to the Ethnographic Film Festival. Was only able to watch a short excerpt of a short film from the Wapikoni Mobile project and a good part of a movie about food production in Europe (Malthus was wrong! 😉 ). Unfortunately, there were technical problems with the Wapikoni short, but it seemed fascinating. Glad to know there’s a Wapikoni Mobile podcast, but contrary to the Off-Courts podcast, it doesn’t include video content.

Then moved to a coffee jam at Caffè ArtJava. Had an excellent time and tasted some of the best espresso in my life. CAJ is set to participate in the growth of Montreal’s espresso scene.

From CAJ, went directly to Kola Note to pay tribute to Boubacar Diabaté‘s life and influence on Montreal’s (very dynamic, yet IMHO underrated) African music scene. Many of the players in that scene appeared on stage (in different bands) and the general ambiance was that of a strong community. Reminded me of the Francis Bebey tribute at Alizé, a few years ago, but last night’s event was more free-form, organic, cooperative… African. Got a chance to spend some time with fascinating people (like my good friends Guy Langué and David Mobio) who make Montreal’s African music community what it is.

Some seem to disagree on my observations but I feel this community is quite unique in that musicians cross any line to play and feel together. Appropriate tribute to Diabaté who was a «rassembleur» (bringing people together). In fact, Diabaté was the first person with whom I worked for my master’s degree research. Through this work, I eventually met with Madou Diarra who became more than a friend for me.

Anthropology, Coffee, Ethnography, food and culture, taste

Coffee in Norway

13 Comments

Nice! An elaborate description of coffee-drinking habits in Norway, within a forum thread on Turkish-style coffee brewing:

CoffeeGeek – Articles: How-To Article Feedback, Brewing Turkish Coffee

coffee is very much a national drink in Norway, and that would have travelled with Norwegians immigrants going to Minnesota, North Dakota, Washinton state in the US and Manitoba and Alberta in Canada.  Until Norway discovered oil in the late 70’ies, Norway was in fact a very poor country and the weak coffee was more a result of economics than of taste.  However, maybe the weak coffee instead inspired higher consumption?  All I know is that my Norwegian family are all big coffee drinkers and Norwegians seem to be awfully fond of coffee.  These days boiled traditional cofee is giving way to stronger imported types though, and Costa (Starbucks copy) is already established in Norway, so are other similar chains.

I grew up in Sweden and remember well coming to my father’s work when I was kid.  On the coffee machine on his floor, they had a board with names where the employees would make a tick at their name for every coffee they’d take.  At the end of the month, they would charge the employess their monthly consumption at approx 5 cents a cup.  My father was without comparation light years ahead of his colleagues.  The only challenger he would have to win the “coffee league” was another Norwegian employee!!!  He never beat my dad though.

I also remember going with my grandparents during my summer holidays to visit aunts and uncles in the family.  Often these visits would take place very late – you’d arrive at 10PM and leave at 1 or 2AM.  You have to understand that this far north, the sun never drops below the horizon during summer – the land of midnight sun.  Going on family visits like this was and is still called in our tounge: going for coffees.  And that’s what you’d do.  You’d talk, drink numerous cups of coffee and eat cakes, like lefsa and chocolate cakes.

Mind you, I was never allowed to taste coffee until 14 years old.  I know it used to be tradition to give coffee mixed with water or milk to kids in the old days, but so was giving them a rag soaked in vodka to suck on.  In the end, having kinds myself, I believe the latter is more realistic than the former: why would you want to give your little terrorists a kick?  Let’s sedate is probably or more logical but equally desparate reaction.  But I do have friends who started drinking coffee before they were 10.

As a coffee-drinker, I’d surely love to do coffee ethnography in Norway…

advocacy, aesthetics, Alcohol, art, Beer, cluetrain, Cluetrain Manifesto, community-building, consumerism, consumption, craft beer, craft beer culture, creativity, cuisine, cultural capital, cultural diversity, democracy, development strategies, economics, ethnocentrism, Ethnography, experience, expertise, food and society, foodies, globalization, glocal, grassroots, groupthink, hegemony, individualism, joie de vivre, leapfrog effect, location-specific, market economy, marketing, mass media, moral enterpreneurs, musings, nationalism, nostalgie, playfulness, pleasure, podcasts, product and process, productivity, Radio Open Source, rants, responsible drinking, snobbery, social capital, social change, social dynamics, social networks, standardization, statistics, success in life, taste, tasting, trendiness, trusting people, United States, universalism, writing

Individualism, Freedom, and Food

5 Comments

A surprisingly superficial podcast episode on what could have been a very deep subject.

Open Source » Blog Archive » The End of Free Will?

start a conversation about manipulation, persuasion and freedom from choice

To summarize the main issue of that episode: is marketing and "upselling" by restaurant chains undermining the individual freedom to choose quality food? Apparently simple a question, but billed as much more than that.

Maybe they refrained from delving deeper into any of those issues because philosophical discussions, perhaps aesthetic ones especially, are off limits in "polite company" in U.S. media. Too bad.

Actually, I’m genuinely disappointed. Not necessarily because restaurant chains are very important an issue for me (in Montreal, they don’t seem to have the exact same type of impact and I love to cook). But because the show’s participants all came very close to saying very important things about individualism, food, and freedom. The first two are too rarely discussed, IMHO, and the third could have been the "hook" to discuss the other two.

Ah, well…

If you want to know more about my thoughts on this podcast episode, check out some of the tags below.

cuisine, culinary, Food, food and culture, globalisation, globalization, taste

Culinary Exploration

Leave a comment

Just saw most of a documentary about Mark Brownstein, a former landscaper from the United States now living in Hong Kong. Brownstein started a business based on culinary exploration throughout East and Southeast Asia.

foodhunter by alongmekong productions

It would be rather easy to criticize both documentary and subject. The film itself pays lip-service to issues such as the possible exploitative nature of Brownstein’s business without delving very deeply into it. Is Brownstein the Ry Cooder of Southeast Asian cuisine?

Yet there are interesting issues which go beyond the movie, especially for those interested in food and culture.

As another blogger has it, the film itself is visually pleasing. And it does help us understand the amazing complexity of a few of Asia’s diverse foodways. And it does address issues related to food and globalization.

Will have to see this film again and explore Brownstein’s work a bit more carefully.