Posts tagged industrialisation

Wild Applause: How the Twentieth Century Tamed the Audience.

Medium, audience, applause, communication, performance, industrialisation, C20, Matt Locke

In the last century in particular, applause has been tamed — abstracted by the technologies of mass media, and constricted by the etiquette of high culture. Learning how to clap appropriately is an essential part of being a good citizen, whether you are applauding the speech of a dictator, or not applauding between the movements of a classical performance.

But we rarely think about why we clap in the way that we do. Applause serves multiple purposes — it gives the crowd a voice of approval (or, in its absence, rejection), it gives artists a feedback loop that they can work with or against in their performance, and it gives those in power — whether cultural entrepreneurs or machiavellian politicians — a tool they can use to turn public opinion in their favour.

In order to tell the story of how applause has been tamed, we first have to notice how it works in our culture at the moment. Because we tend to think of applause as a natural response, the best way to notice it is by looking at what happens when applause goes wrong.


via https://medium.com/s/a-brief-history-of-attention/wild-applause-how-the-twentieth-century-tamed-the-audience-b796e18b01b1

A Plea for Culinary Modernism

food, cooking, history, local, slow food, fast food, ethics, globalism, industrialisation, labour

Culinary Luddites are right, though, about two important things. We need to know how to prepare good food, and we need a culinary ethos. As far as good food goes, they’ve done us all a service by teaching us to how to use the bounty delivered to us (ironically) by the global economy. Their culinary ethos, though, is another matter. Were we able to turn back the clock, as they urge, most of us would be toiling all day in the fields or the kitchen; many of us would be starving. Nostalgia is not what we need. What we need is an ethos that comes to terms with contemporary, industrialized food, not one that dismisses it, an ethos that opens choices for everyone, not one that closes them for many so that a few may enjoy their labor, and an ethos that does not prejudge, but decides case by case when natural is preferable to processed, fresh to preserved, old to new, slow to fast, artisanal to industrial.

https://www.jacobinmag.com/2015/05/slow-food-artisanal-natural-preservatives/