Gabe, 23, He/Him, fROMOHIO; Last Train To Satansville, Departing Union Terminal
Sharecropping.
FYI if your employer does this, if they have done it for a long time especially, you and your coworkers could be owed huge amounts of unpaid wages and it would be an easy suit if there is a paper trail like this and your employer is placing strict requirements on your behavior while not at work. Employment lawyers generally work on contingency. Just food for thought.
true top gear fans know "stig" is short for "stigmata" because they crucify him after every show
I want to make meet n fuck derelict hospital basement
How hard would it be to learn to make a flash game in 2023.
quite because support is a fuck
flash-style might be easier
Grandi has dedicated his career to debunking the myths around Italian food; this is the first time he’s spoken to the foreign press.
Grandi’s speciality is making bold claims about national staples: that most Italians hadn’t heard of pizza until the 1950s, for example, or that carbonara is an American recipe. Many Italian “classics”, from panettone to tiramisu, are relatively recent inventions, he argues. […] And his mission is to disrupt the foundations on which we Italians have built our famous, and famously inflexible, culinary culture — a food scene where cappuccini must not be had after midday and tagliatelle must have a width of exactly 7mm.
[…] “It’s all about identity,” Grandi tells me between mouthfuls of osso buco bottoncini. He is a devotee of Eric Hobsbawm, the British Marxist historian who wrote about what he called the invention of tradition. “When a community finds itself deprived of its sense of identity, because of whatever historical shock or fracture with its past, it invents traditions to act as founding myths,” Grandi says.
[…] Panettone is a case in point. Before the 20th century, panettone was a thin, hard flatbread filled with a handful of raisins. It was only eaten by the poor and had no links to Christmas. Panettone as we know it today is an industrial invention.
Parmesan, he says, is remarkably ancient, around a millennium old. But before the 1960s, wheels of parmesan cheese weighed only about 10kg (as opposed to the hefty 40kg wheels we know today) and were encased in a thick black crust. Its texture was fatter and softer than it is nowadays. “Some even say that this cheese, as a sign of quality, had to squeeze out a drop of milk when pressed,” Grandi says. “Its exact modern-day match is Wisconsin parmesan.” He believes that early 20th-century Italian immigrants, probably from the Po’ region north of Parma, started producing it in Wisconsin and, unlike the cheesemakers back in Parma, their recipe never evolved. So while Parmigiano in Italy became over the years a fair-crusted, hard cheese produced in giant wheels, Wisconsin parmesan stayed true to the original.
“Italian cuisine really is more American than it is Italian,” Grandi says squarely.
[…] Today, Italian food is as much a leitmotif for rightwing politicians as beautiful young women and football were in the Berlusconi era.
[P]oliticians understand the power of what Grandi terms “gastronationalism”. Who cares if the traditional food culture they promote is partly based on lies, recipes dreamt up by conglomerates or food imported from America? Few things are more reassuring and agreeable than an old lady making tortellini.
It wasn’t always like this. “The grandparents knew it was a lie,” Grandi tells me, finishing the last of his prosecco. “The philologic concern with ingredient provenance is a very recent phenomenon.” Indeed it’s hard to imagine that people who survived the second world war eating chestnuts, as my grandfather did, would be concerned about using pork jowl instead of pork belly in a pasta recipe. Or as Grandi puts it, “Their ‘tradition’ was trying not to starve.”
[…] As Grandi points out, a tradition is nothing but an innovation that was once successful.
Everything I, an Italian, thought I knew about Italian food is wrong
the most hated man in italy is a historian on a mission to prove that most immemorial italian traditions—like many elsehwere—date from 1860-1960
pulled so many eastern european municipalities in the wikipedia random article gacha today
In Japan the term „monozukuri“, the making of things, is a mindset and method that entails the heartfelt commitment of the executor to give their very best in order to bring an object to perfection. At the same time craft stands synonymous for products and objects that are meant for everyday use and now without ornament or decorative elements. Against the backdrop of this tradition it comes as no surprise that Japanese design still often refers to this tradition. But after the Second World War it mixed with the gradually emerging mass production as practiced in the West.
This decisive shift after 1945 and the overall development of Japanese design well into the present is covered in Naomi Pollock’s compendium „Japanese Design after 1945: A Complete Sourcebook“, published in 2020 by Thames & Hudson: in a total of six chapters devoted to the titans of Japanese design as well as furniture, table ware, lighting and electronics, graphic and packaging design as well as textiles and lifestyle products Pollock provides a very comprehensive overview of the many-faceted Japanese postwar design. Each chapter features portraits of key designers, their important works and daily used design icons. One of these is Kenji Ekuan’s Kikkoman soy sauce bottle, to this day Ekuan’s most significant work and a great example of „monozukuri“ as it took him more than three years and a hundred prototypes to find the perfect shape.
For additional depth each chapter closes with an expert essay focusing on a particular aspect, e.g. the influence of Scandinavian design on Japanese furniture, the development of Japanese car design or an excursion into prewar design which provides additional background insights into its origins in the crafts.
Naomi Pollock’s book is an indispensable companion for anyone interested in Japanese design that also contains countless hints and references for additional research. Highly recommended!
