Academic literature on the topic 'Random musings'

This article contains personal and professional musings on becoming and being an old woman. Becoming and being an old woman (I had no choice) and being a “gerontologist” (I had a choice), results in experiencing at least two realities, that of subject and that of researcher (an interesting word in itself). We daily face the leap across the chasm between science and personal experiences; between swimming in the subject pool and being a life guard or researcher into the life of guarded subjects. How permeable are the boundaries between subject and objectivity? Do gerontological data inform our experiences of becoming old? Are they providing us with norms for aging? Dear Virginia, there are age and sex norms and Enforcers enforce them. And, dear Virginia, there is more to life than research.

The MUSINT II project was created to publicize and promote the Minoan glyptic, a little-known archaeological heritage. Its contents were designed to involve both specialists and a general public (adults and children).The project focuses on the 3D digitalization of seventeen very small (about 15mm diameter) seals, stored in the archives of the National Archaeological Museum of Florence.The digitalization of these artifacts required a high-quality resolution technique capable of capturing their morphology and decorative motives and, at the same time, appeal to the educational targets.For this reason, the Structure from Motion (SfM) Photogrammetry was chosen. This technology makes it possible to obtain three-dimensional reproductions from random photographs made by non-dedicated devices, but the tiny-object survey required specific instruments and skills.A macrophotography technique was applied together with a specific workflow to obtain high quality photogrammetric models and to save time in acquiring and processing images. With this methodology, 3D models of high metric precision mesh and maximum color fidelity textures were obtained. This process delivers results of high level detail for low capital costs and minimal acquisition and processing time.

Spontaneous motion synchrony between interaction partners benefits the interaction. Here we probed how musical rhythms, which are highly temporally organized, modulate this process. We video-taped conversations held in silence or with an auditory background that was metrical and regular (one measure looped), metrical and irregular (different measures in random order), non-metrical and regular, or non-metrical and irregular. Motion time-series derived from the videos entered a cross-wavelet coherence analysis showing that more musical rhythms amplified rhythm-relevant motion frequencies at the level of the individual and facilitated social synchronizing at the level of the dyad. Yet, we also observed rhythm-specific motion interference effects and reduced conversation pleasantness when compared with silence. These results indicate that musical rhythms, perhaps by imposing a temporally rigid mode of synchronizing, hinder rather than further ongoing social processes. Silence or sounds with little temporal organization and predictability seem preferable as a backdrop for interactional exchange.

Presently, great accomplishment on speech-recognition, computer-vision and natural-language processing has been achieved by deep-neural networks. To tackle the major trouble in synergetic or collaborative -filtering on the idea of hidden feedback; in this task we concentrated intensively on the techniques based on neural networks. Although a few latest researches have employed deep learning, they mostly used it to sculpt auxiliary facts, along with textual metaphors of objects and acoustic capabilities of music’s. When it involves the major aspect in synergetic filtering; the communication between customer and object capabilities, still resorted to matrix factorization and implemented a core product on the hidden capabilities of customers and objects. We present a popular framework named Artificial Neural Synergetic Filtering (ANSF) to substitute the core makeup with a neural design which could be very efficient to analyze a data with a random feature. ANSF is ordinary and might specific; popularize matrix-factorization beneath its frame work. To improvise ANSF modeling with non-linearity’s we propose to leverage a multi-layer perceptron to investigate customer–object communication function. In-depth experiments on actual-global databases display big improvisation of our proposed ANSF over the latest techniques. Investigational results manifest that the application of core layers of artificial neural networks gives improvised overall performance

Introduction The academic area known as food studies—incorporating elements from disciplines including anthropology, folklore, history, sociology, gastronomy, and cultural studies as well as a range of multi-disciplinary approaches—asserts that cooking and eating practices are less a matter of nutrition (maintaining life by absorbing nutrients from food) and more a personal or group expression of various social and/or cultural actions, values or positions. The French philosopher, Michel de Certeau agrees, arguing, moreover, that there is an urgency to name and unpick (what he identifies as) the “minor” practices, the “multifarious and silent reserve of procedures” of everyday life. Such practices are of crucial importance to all of us, as although seemingly ordinary, and even banal, they have the ability to “organise” our lives (48). Within such a context, the following aims to consider the influence and significance of an important (although largely unstudied) professional figure in rural and regional economic life: the country food preparer variously known as the local chef or cook. Such an approach is obviously framed by the concept of “cultural economy”. This term recognises the convergence, and interdependence, of the spheres of the cultural and the economic (see Scott 335, for an influential discussion on how “the cultural geography of space and the economic geography of production are intertwined”). Utilising this concept in relation to chefs and cooks seeks to highlight how the ways these figures organise (to use de Certeau’s term) the social and cultural lives of those in their communities are embedded in economic practices and also how, in turn, their economic contributions are dependent upon social and cultural practices. This initial mapping of the influence and significance of the rural and regional chef in one rural and regional area, therefore, although necessarily different in approach and content, continues the application of such converged conceptualisations of the cultural and economic as Teema Tairu’s discussion of the social, recreational and spiritual importance of food preparation and consumption by the unemployed in Finland, Guy Redden’s exploration of how supermarket products reflect shared values, and a series of analyses of the cultural significance of individual food products, such as Richard White’s study of vegemite. While Australians, both urban and rural, currently enjoy access to an internationally renowned food culture, it is remarkable to consider that it has only been during the years following the Second World War that these sophisticated and now much emulated ways of eating and cooking have developed. It is, indeed, only during the last half century that Australian eating habits have shifted from largely Anglo-Saxon influenced foods and meals that were prepared and eaten in the home, to the consumption of a wider range of more international and sophisticated foods and meals that are, increasingly, prepared by others and eaten outside the consumer’s residence. While a range of commonly cited influences has prompted this relatively recent revolution in culinary practice—including post-war migration, increasing levels of prosperity, widespread international travel, and the forces of globalisation—some of this change owes a debt to a series of influential individual figures. These tastemakers have included food writers and celebrity chefs; with early exponents including Margaret Fulton, Graham Kerr and Charmaine Solomon (see Brien). The findings of this study suggests that many restaurant chefs, and other cooks, have similarly played, and continue to take, a key role in the lives of not only the, necessarily, limited numbers of individuals who dine in a particular eatery or the other chefs and/or cooks trained in that establishment (Ruhlman, Reach), but also the communities in which they work on a much broader scale. Considering Chefs In his groundbreaking study, A History of Cooks and Cooking, Australian food historian Michael Symons proposes that those who prepare food are worthy of serious consideration because “if ‘we are what we eat’, cooks have not just made our meals, but have also made us. They have shaped our social networks, our technologies, arts and religions” (xi). Writing that cooks “deserve to have their stories told often and well,” and that, moreover, there is a “need to invent ways to think about them, and to revise our views about ourselves in their light” (xi), Symons’s is a clarion call to investigate the role and influence of cooks. Charles-Allen Baker-Clark has explicitly begun to address this lacunae in his Profiles from the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food (2006), positing not only how these figures have shaped our relationships with food and eating, but also how these relationships impact on identities, culture and a range of social issues including those of social justice, spirituality and environmental sustainability. With the growing public interest in celebrities, it is perhaps not surprising that, while such research on chefs and/or cooks is still in its infancy, most of the existing detailed studies on individuals focus on famed international figures such as Marie-Antoine Carême (Bernier; Kelly), Escoffier (James; Rachleff; Sanger), and Alexis Soyer (Brandon; Morris; Ray). Despite an increasing number of tabloid “tell-all” surveys of contemporary celebrity chefs, which are largely based on mass media sources and which display little concern for historical or biographical accuracy (Bowyer; Hildred and Ewbank; Simpson; Smith), there have been to date only a handful of “serious” researched biographies of contemporary international chefs such as Julia Child, Alice Waters (Reardon; Riley), and Bernard Loiseux (Chelminski)—the last perhaps precipitated by an increased interest in this chef following his suicide after his restaurant lost one of its Michelin stars. Despite a handful of collective biographical studies of Australian chefs from the later-1980s on (Jenkins; O’Donnell and Knox; Brien), there are even fewer sustained biographical studies of Australian chefs or cooks (Clifford-Smith’s 2004 study of “the supermarket chef,” Bernard King, is a notable exception). Throughout such investigations, as well as in other popular food writing in magazines and cookbooks, there is some recognition that influential chefs and cooks have worked, and continue to work, outside such renowned urban culinary centres as Paris, London, New York, and Sydney. The Michelin starred restaurants of rural France, the so-called “gastropubs” of rural Britain and the advent of the “star-chef”-led country bed and breakfast establishment in Australia and New Zealand, together with the proliferation of farmer’s markets and a public desire to consume locally sourced, and ecologically sustainable, produce (Nabhan), has focused fresh attention on what could be called “the rural/regional chef”. However, despite the above, little attention has focused on the Australian non-urban chef/cook outside of the pages of a small number of key food writing magazines such as Australian Gourmet Traveller and Vogue Entertaining + Travel. Setting the Scene with an Australian Country Example: Armidale and Guyra In 2004, the Armidale-Dumaresq Council (of the New England region, New South Wales, Australia) adopted the slogan “Foodies thrive in Armidale” to market its main city for the next three years. With a population of some 20,000, Armidale’s main industry (in economic terms) is actually education and related services, but the latest Tourist Information Centre’s Dining Out in Armidale (c. 2006) brochure lists some 25 restaurants, 9 bistros and brasseries, 19 cafés and 5 fast food outlets featuring Australian, French, Italian, Mediterranean, Chinese, Thai, Indian and “international” cuisines. The local Yellow Pages telephone listings swell the estimation of the total number of food-providing businesses in the city to 60. Alongside the range of cuisines cited above, a large number of these eateries foreground the use of fresh, local foods with such phrases as “local and regional produce,” “fresh locally grown produce,” “the finest New England ingredients” and locally sourced “New England steaks, lamb and fresh seafood” repeatedly utilised in advertising and other promotional material. Some thirty kilometres to the north along the New England highway, the country town of Guyra, proclaimed a town in 1885, is the administrative and retail centre for a shire of some 2,200 people. Situated at 1,325 metres above sea level, the town is one of the highest in Australia with its main industries those of fine wool and lamb, beef cattle, potatoes and tomatoes. Until 1996, Guyra had been home to a large regional abattoir that employed some 400 staff at the height of its productivity, but rationalisation of the meat processing industry closed the facility, together with its associated pet food processor, causing a downturn in employment, local retail business, and real estate values. Since 2004, Guyra’s economy has, however, begun to recover after the town was identified by the Costa Group as the perfect site for glasshouse grown tomatoes. Perfect, due to its rare combination of cool summers (with an average of less than two days per year with temperatures over 30 degrees celsius), high winter light levels and proximity to transport routes. The result: 3.3 million kilograms of truss, vine harvested, hydroponic “Top of the Range” tomatoes currently produced per annum, all year round, in Guyra’s 5-hectare glasshouse: Australia’s largest, opened in December 2005. What residents (of whom I am one) call the “tomato-led recovery” has generated some 60 new local jobs directly related to the business, and significant flow on effects in terms of the demand for local services and retail business. This has led to substantial rates of renovation and building of new residential and retail properties, and a noticeably higher level of trade flowing into the town. Guyra’s main street retail sector is currently burgeoning and stories of its renewal have appeared in the national press. Unlike many similar sized inland towns, there are only a handful of empty shops (and most of these are in the process of being renovated), and new commercial premises have recently been constructed and opened for business. Although a small town, even in Australian country town terms, Guyra now has 10 restaurants, hotel bistros and cafés. A number of these feature local foods, with one pub’s bistro regularly featuring the trout that is farmed just kilometres away. Assessing the Contribution of Local Chefs and Cooks In mid-2007, a pilot survey to begin to explore the contribution of the regional chef in these two close, but quite distinct, rural and regional areas was sent to the chefs/cooks of the 70 food-serving businesses in Armidale and Guyra that I could identify. Taking into account the 6 returns that revealed a business had closed, moved or changed its name, the 42 replies received represented a response rate of 65.5per cent (or two thirds), representatively spread across the two towns. Answers indicated that the businesses comprised 18 restaurants, 13 cafés, 6 bistro/brasseries, 1 roadhouse, 1 takeaway/fast food and 3 bed and breakfast establishments. These businesses employed 394 staff, of whom 102 were chefs and/cooks, or 25.9 per cent of the total number of staff then employed by these establishments. In answer to a series of questions designed to ascertain the roles played by these chefs/cooks in their local communities, as well as more widely, I found a wide range of inputs. These chefs had, for instance, made a considerable contribution to their local economies in the area of fostering local jobs and a work culture: 40 (95 per cent) had worked with/for another local business including but not exclusively food businesses; 30 (71.4 per cent) had provided work experience opportunities for those aspiring to work in the culinary field; and 22 (more than half) had provided at least one apprenticeship position. A large number had brought outside expertise and knowledge with them to these local areas, with 29 (69 per cent) having worked in another food business outside Armidale or Guyra. In terms of community building and sustainability, 10 (or almost a quarter) had assisted or advised the local Council; 20 (or almost half) had worked with local school children in a food-related way; 28 (two thirds) had helped at least one charity or other local fundraising group. An extra 7 (bringing the cumulative total to 83.3 per cent) specifically mentioned that they had worked with/for the local gallery, museum and/or local history group. 23 (more than half) had been involved with and/or contributed to a local festival. The question of whether they had “contributed anything else important, helpful or interesting to the community” elicited the following responses: writing a food or wine column for the local paper (3 respondents), delivering TAFE teacher workshops (2 respondents), holding food demonstrations for Rotary and Lions Clubs and school fetes (5 respondents), informing the public about healthy food (3 respondents), educating the public about environmental issues (2 respondents) and working regularly with Meals on Wheels or a similar organisation (6 respondents, or 14.3 per cent). One respondent added his/her work as a volunteer driver for the local ambulance transport service, the only non-food related response to this question. Interestingly, in line with the activity of well-known celebrity chefs, in addition to the 3 chefs/cooks who had written a food or wine column for the local newspaper, 11 respondents (more than a quarter of the sample) had written or contributed to a cookbook or recipe collection. One of these chefs/cooks, moreover, reported that he/she produced a weblog that was “widely read”, and also contributed to international food-related weblogs and websites. In turn, the responses indicated that the (local) communities—including their governing bodies—also offer some support of these chefs and cooks. Many respondents reported they had been featured in, or interviewed and/or photographed for, a range of media. This media comprised the following: the local newspapers (22 respondents, 52.4 per cent), local radio stations (19 respondents, 45.2 per cent), regional television stations (11 respondents, 26.2 per cent) and local websites (8 respondents, 19 per cent). A number had also attracted other media exposure. This was in the local, regional area, especially through local Council publications (31 respondents, 75 per cent), as well as state-wide (2 respondents, 4.8 per cent) and nationally (6 respondents, 14.3 per cent). Two of these local chefs/cooks (or 4.8 per cent) had attracted international media coverage of their activities. It is clear from the above that, in the small area surveyed, rural and regional chefs/cooks make a considerable contribution to their local communities, with all the chefs/cooks who replied making some, and a number a major, contribution to those communities, well beyond the requirements of their paid positions in the field of food preparation and service. The responses tendered indicate that these chefs and cooks contributed regularly to local public events, institutions and charities (with a high rate of contribution to local festivals, school programs and local charitable activities), and were also making an input into public education programs, local cultural institutions, political and social debates of local importance, as well as the profitability of other local businesses. They were also actively supporting not only the future of the food industry as a whole, but also the viability of their local communities, by providing work experience opportunities and taking on local apprentices for training and mentorship. Much more than merely food providers, as a group, these chefs and cooks were, it appears, also operating as food historians, public intellectuals, teachers, activists and environmentalists. They were, moreover, operating as content producers for local media while, at the same time, acting as media producers and publishers. Conclusion The terms “chef” and “cook” can be diversely defined. All definitions, however, commonly involve a sense of professionalism in food preparation reflecting some specialist knowledge and skill in the culinary arts, as well as various levels of creativity, experience and responsibility. In terms of the specific duties that chefs and professional cooks undertake every day, almost all publications on the subject deal specifically with workplace related activities such as food and other supply ordering, staff management, menu planning and food preparation and serving. This is constant across culinary textbooks (see, for instance, Culinary Institute of America 2002) and more discursive narratives about the professional chef such as the bestselling autobiographical musings of Anthony Bourdain, and Michael Ruhlman’s journalistic/biographical investigations of US chefs (Soul; Reach). An alternative preliminary examination, and categorisation, of the roles these professionals play outside their kitchens reveals, however, a much wider range of community based activities and inputs than such texts suggest. It is without doubt that the chefs and cooks who responded to the survey discussed above have made, and are making, a considerable contribution to their local New England communities. It is also without doubt that these contributions are of considerable value, and valued by, those country communities. Further research will have to consider to what extent these contributions, and the significance and influence of these chefs and cooks in those communities are mirrored, or not, by other country (as well as urban) chefs and cooks, and their communities. Acknowledgements An earlier version of this paper was presented at the Engaging Histories: Australian Historical Association Regional Conference, at the University of New England, September 2007. I would like to thank the session’s participants for their insightful comments on that presentation. A sincere thank you, too, to the reviewers of this article, whose suggestions assisted my thinking on this piece. Research to complete this article was carried out whilst a Visiting Fellow with the Research School of Humanities, the Australian National University. References Armidale Tourist Information Centre. Dining Out in Armidale [brochure]. Armidale: Armidale-Dumaresq Council, c. 2006. Baker-Clark, C. A. Profiles from the Kitchen: What Great Cooks have Taught us about Ourselves and our Food. Lexington: UP of Kentucky, 2006. Bernier, G. Antoine Carême 1783-1833: La Sensualité Gourmande en Europe. Paris: Grasset, 1989. Bourdain, A. Kitchen Confidential: Adventures in the Culinary Underbelly. New York: Harper Perennial, 2001. Bowyer, A. Delia Smith: The Biography. London: André Deutsch, 1999. Brandon, R. The People’s Chef: Alexis Soyer, A Life in Seven Courses. Chichester: Wiley, 2005. Brien, D. L. “Australian Celebrity Chefs 1950-1980: A Preliminary Study.” Australian Folklore 21 (2006): 201–18. Chelminski, R. The Perfectionist: Life and Death In Haute Cuisine. New York: Gotham Books, 2005. Clifford-Smith, S. A Marvellous Party: The Life of Bernard King. Milson’s Point: Random House Australia, 2004. Culinary Institute of America. The Professional Chef. 7th ed. New York: Wiley, 2002. de Certeau, M. The Practice of Everyday Life. Berkeley: U of California P, 1988. Hildred, S., and T. Ewbank. Jamie Oliver: The Biography. London: Blake, 2001. Jenkins, S. 21 Great Chefs of Australia: The Coming of Age of Australian Cuisine. East Roseville: Simon and Schuster, 1991. Kelly, I. Cooking for Kings: The Life of Antoine Carême, The First Celebrity Chef. New York: Walker and Company, 2003. James, K. Escoffier: The King of Chefs. London and New York: Hambledon and London, 2002. Morris, H. Portrait of a Chef: The Life of Alexis Soyer, Sometime Chef to the Reform Club. Cambridge: Cambridge UP, 1938. Nabhan, G. P. Coming Home to Eat: The Pleasures and Politics of Local Foods. New York: W.W. Norton, 2002. O’Donnell, M., and T. Knox. Great Australian Chefs. Melbourne: Bookman Press, 1999. Rachleff, O. S. Escoffier: King of Chefs. New York: Broadway Play Pub., 1983. Ray, E. Alexis Soyer: Cook Extraordinary. Lewes: Southover, 1991. Reardon, J. M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony Books, 1994. Redden, G. “Packaging the Gifts of Nation.” M/C: A Journal of Media and Culture 2.7 (1999) accessed 10 September 2008 http://www.uq.edu.au/mc/9910/gifts.php. Riley, N. Appetite For Life: The Biography of Julia Child. New York: Doubleday, 1977. Ruhlman, M. The Soul of a Chef. New York: Viking, 2001. Ruhlman, M. The Reach of a Chef. New York: Viking, 2006. Sanger, M. B. Escoffier: Master Chef. New York: Farrar Straus Giroux, 1976. Scott, A. J. “The Cultural Economy of Cities.” International Journal of Urban and Regional Research 212 (1997) 323–39. Simpson, N. Gordon Ramsay: The Biography. London: John Blake, 2006. Smith, G. Nigella Lawson: A Biography. London: Andre Deutsch, 2005. Symons, M. A History of Cooks and Cooking. Urbana and Chicago: U of Illinois P, 2004. Tairu, T. “Material Food, Spiritual Quest: When Pleasure Does Not Follow Purchase.” M/C: A Journal of Media and Culture 2.7 (1999) accessed 10 September 2008 http://www.uq.edu.au/mc/9910/pleasure.php. White, R. S. “Popular Culture as the Everyday: A Brief Cultural History of Vegemite.” Australian Popular Culture. Ed. I. Craven. Cambridge UP, 1994. 15–21.

At first, no doubt, only the reproduction and transmission of works of art will be affected. It will be possible to send anywhere or to re-create anywhere a system of sensations, or more precisely a system of stimuli, provoked by some object or event in any given place. Works of art will acquire a kind of ubiquity. We shall only have to summon them and there they will be…They will not merely exist in themselves but will exist wherever someone with a certain apparatus happens to be. (Paul Valéry, ‘The Conquest of Ubiquity’, 225-6) Paul Valéry made these remarks in 1934, as the first drive-in movie theater opened in New Jersey, as Muzak was born, as the Associated Press started its international wirephoto service, and as a company called Imperial & International Communications renamed itself Cable & Wireless. Regular TV broadcasting would begin in England two years later, and in the U.S. in 1939, the same year John Atanasoff and Clifford Berry completed the prototype of the first digital computer. (Caslon Analytics) Valéry’s prognostications may of course be read alongside the thinking of Walter Benjamin, who quotes this passage in his famous essay on ‘The Work of Art in the Age of Mechanical Reproduction’. Both stress that it is not simply the forms taken by art works that are changing, but their very conditions of possibility, or put another way (Benjamin’s), that they are henceforth designed with their reproducibility in mind. It is therefore neither uniqueness, nor specificity, but the potential for ‘ubiquity’, that yields the value of the work made for the new media. Just as water, gas and electricity are brought into our houses from far off to satisfy our needs in response to a minimal effort, so we shall be supplied with visual or auditory images, which will appear and disappear at a simple movement of the hand, hardly more than a sign.(226) Two things have always struck me about Valéry’s analysis. The first is his characterization – for want of a better word, metaphysical – of the new cultural produce. It is not simply a movement from the clunky physicality of the artisanal object to that of the commodity; rather, it is a commutation, a transmogrification, a liquidation of the cultural object, whose value and form henceforth arise according to its new fluidity. The cultural ‘fluid’ – what is given (data) to our ‘sense organs’ – behaves more like energy, or money, than the older art object. These properties suggest a whole new political economy of the culture industries. Just as we are accustomed, if not enslaved, to the various forms of energy that pour into our homes, we shall find it perfectly natural to receive the ultrarapid variations or oscillations that our sense organs gather in and integrate to form all we know. I do not know whether a philosopher has ever dreamed of a company engaged in the home delivery of Sensory Reality So began what we might call our Broadband Dreaming. Secondly, Valéry cannot but invoke the public utility company, a dominant corporate form in his day, but which to us is an endangered species, having almost liquidated itself over the course of the last few decades’ ecstatic neoliberalism. According to the Shorter OED, the “utility” provides something “able to satisfy human needs or wants”; it is a service (such as electricity or water) considered essential to the community; and it describes the provider of such a service or supply, usually ‘a nationalized or private monopoly subject to public regulation’. And this is precisely why I return to Valéry in opening a volume on ‘fibre’. For it is the privatization of communications infrastructure, hastening the closure of this zone of ‘public’ interest and community ‘needs’ – and this is as much about the downgrading of expectations as of actual services – that underlies the current political economy of networks and networked culture, and which prompts many of the articles collected here. What’s more, Valéry is especially alert to the peculiar purity of demand that the utility assumes, and our impatience for art’s sensory data “when not only our mind desires it, but our soul and whole being craves and as it were anticipates it”. Perhaps this well-nigh existential impatience is a necessary condition of networking – will we ever be satisfied with the bandwidth we have? As Gerard Goggin writes in the feature article: As the citizen is recast as consumer and customer, we rethink our cultural and political axioms as well as the axes that orient our understandings in this area. Information might travel close to the speed of light, and we might fantasise about optical fibre to the home (or pillow), but our terrain, our band where the struggle lies today, is narrower than we wish. That which we have ‘on tap’ has a way of engendering in us a reliance and an appetite somewhat out of keeping with actual need. Where conventional economic analysis might therefore struggle to explain our current obsession with fibre, histories of addiction, of affect and of symbolic exchange might succeed. The Fibreculture Flavour When we started the Fibreculture list in early 2001, national communications policy was a central concern, as was the question of how to make the best of it through critique and alternative networking practices, against the many challenges presented by the global and local zeitgeist of privatization, and by the post-dotcom deflation of the telecoms sector. Ravenous former monopolies, in rebound mode, were punished for their over-extensions into markets they knew little about, as the blue skies clouded over. Against this backdrop, it seemed most urgent to support, build upon, and learn from the experiences of a panoply of alternative media networks – of virtual communities getting real, and real communities going virtual – in order to learn the lessons of the dotcom debacle. Buzzwords were: D.I.Y. and tactical media, openness, sustainability, and collaborative and distributed models. But this collaboration between Fibreculture and M/C is not just content-sharing by two networks with overlapping interests, although this sort of temporary network chiasm demonstrates an untapped flexibility that ICTs retain in spite of the calcification of their institutions and their economic devaluation post-dotcom. Rather, at the heart of this experiment was an alternative peer-review process, a much-needed intervention into the orthodoxy (too long unrenovated) of blind peer-review. It took the form of a supplementary round of ‘collaborative text filtering’. Traditionally, peer-review is closed (‘blind’), centralized, and tends to be somewhat arbitrary; our alternative is distributed, open and more heuristic. From the list’s subscribers, small cells of four or five readers were formed; submissions were posted to the list, assigned to a cell, and readers were asked to post their critical responses within two weeks. Some of the ensuing dialogue was fascinating, all of it engaged and generous. The Fibreculture flavour thus consists of a wider discussion and debate inflecting the author’s final submission. ‘Review’ here was oriented towards an opening, rather than a closure, of the text, giving rise to a sharing of resources, references and informed opinions. These exchanges remain accessible via the list archives (look for subject lines ‘MCFIBRE’ and ‘Re: MCFIBRE’) at: <http://lists.myspinach.org/archives/fibreculture/2003-June/subject.html> <http://lists.myspinach.org/archives/fibreculture/2003-May/subject.html> What’s lost is anonymity and the discursive or disciplinary specialization of reviewers – both are key components of the older model, both with their downside. The question must be asked: If interdisciplinarity means anything beyond the proliferation of competing discourses, what are its implications for the practices and economies of academic publishing, and for the ‘knowledge economy’ generally? Of course, the spread of topics does mirror Fibreculture’s interests. Half of the authors assembled here are regular contributors to the list. They include its co-founder, Geert Lovink, who manages to report and speculate (at once!) on the much-paraded relationship between art and science; and Gerard Goggin, whose informative feature article takes up many of the concerns raised above, with respect to broadband infrastructure (and policy) in particular. Emy Tseng and Kyle Eischen take the notion of infrastructure more technically in considering how it might inform a progressive techno-geography. Fibreculture explores the politics of networks and ICTs, but also their cultures. The experiential (and ‘affective’) dimension of networked culture was also a prevalent theme of responses to the Call For Papers, including artist and architect Petra Gemeinboeck’s theoretical explanation of her installation Maya – Veil of Illusion. Fibre is where the economic meets the social, where the public meets the private, and intrudes upon it. Grayson Cooke responds in kind (and with humour) to the intrusive excesses of Spam. For Adrian Mackenzie, both social and technical practices “are integrated in our politics. When politics integrates human affairs and technical things, collective affects concerning infrastructure arise… Infrastructures are integral to how cultural forms of life render and inhabit their worlds.” But some aspects of sociality migrate to the networks more easily than others, as Jon Marshall discovers in his analysis of gendered and gendering behaviour online. For all their complexity, the interweavings of affect in the networks are anything but random. As we find in Andrew Murphie’s anthropological musing (after José Gil) on the place of ritual in the technosphere: Even at its apparently most disorganized … (in ritual ecstasy for example), ritual magic is in reality extremely organised (although an organisation of forces and translations rather than one of stable states). As Gil writes, even the 'gestures, words, or cries of the possessed are coded'. Indeed, the codes involved are precisely those of possession, but of a possession by networks rather than of them… Also of a theoretical bent is Andrew Goffey’s fascinating synopsis of the relationship – potentially very revealing – between immunology and theories of networked communication and organization. A welcome reminder of the necessity, and the speculative pleasures, of pressing on with cross-disciplinary investigation, even when it seems ‘interdisciplinarity’ has devolved from a type of work to a mere ‘framework’ for funding agendas and institutional window-dressing. As with all Fibreculture projects, no all-inclusive vision of anything is offered here. What we present instead is another installment of networked multiplicity, the unpredictable mixture of codes, idioms and critical thought on which list cultures seem to thrive. With thanks to the team at M/C, to the contributors and reviewers (especially Mel Gregg, Ned Rossiter and Esther Milne), and to all who contribute to the Fibreculture community. http://www.fibreculture.org Works Cited Paul Valéry, ‘The Conquest of Ubiquity’, in Aesthetics, trans. Ralph Manheim, London: Routledge and Kegan Paul, 1964. Caslon Analytics, ‘Media and Communications Timeline’ 1926-50 <http://www.caslon.com.au/timeline5.htm> accessed 18/08/03 Links http://lists.myspinach.org/archives/fibreculture/2003-June/subject.html http://lists.myspinach.org/archives/fibreculture/2003-May/subject.html http://www.caslon.com.au/timeline5.htm http://www.fibreculture.org/ http://www.fibreculture.org/index.html http://www.fibreculture.org/mcfibre.html Citation reference for this article Substitute your date of access for Dn Month Year etc... MLA Style Teh, David. "Fibre " M/C: A Journal of Media and Culture< http://www.media-culture.org.au/0308/01-editorial.html >. APA Style Teh, D. (2003, Aug 26). Fibre . M/C: A Journal of Media and Culture, 6,< http://www.media-culture.org.au/0308/01-editorial.html >