A fascinating exploration of the the intersecting values of thing-ness and story-ness: thrift store junk given invented backstories and resold. At the Significant Objects website they've got detailed analysis of just what sort of narrative strategy seems to yeild the greatest increase in value at auction.

re: economics, horizons of the possible, objects, value, writing

Nate:

MIL: Where did the original idea come from?

RW: Both Josh and I already spend too much time thinking about value and objects, I guess. There is one minor detail of interest in the back story of S.O.: I broke a coffee cup I'd bought as a souvenir on a trip with my now-wife, early in our relationship. I was very sad to have ruined it, but I realised it only had value to me—it was just a coffee cup from some diner—because of the story behind it. This got me thinking about whether stories for worthless-seeming objects could be invented, and whether that would increase their value. That led to conversations with Josh that culminated in Significant Objects: We would buy cheap thingamabobs from yard sales and thrift stores and the like, recruit creative writers to invent stories about them, then put the object up for auction on eBay with the invented provenance as its description. (It's important to note that we were explicit about the invented nature of the Significance; there was no hoaxing.)

MIL: Are you surprised by the results?

RW: We expected that the stories would increase the value of the objects—but we were very surprised by how much. The first round involved 100 objects/stories, and in the end we sold $128.74 worth of thrift-store junk for $3,612.51. (The money went to the writers in Volume 1, by the way.) That's a Significance Markup of more than 2,700%. While nothing we bought cost us more than $4 (and most were a buck), several objects sold for more than $100. We did not think the prices would go that high. I still have old e-mail exchanges between Josh and me from the first week, as we were very excited to see auctions reach, say, $15.

A great example of long-form culture making, from an island church in Montenegro's Bay of Kotor.

re: churches, europe, montenegro, stone, time

Nate:

"In 1452," we read at montenegro.com, "two sailors from Perast happened by a small rock jutting out of the bay after a long day at sea and discovered a picture of the Virgin Mary perched upon the stone." Thus began a process of dumping more stones into the bay in order to expand this lonely, seemingly blessed rock—as well as loading the hulls of old fishing boats with stones in order to sink them beneath the waves, adding to the island's growing landmass.

Eventually, in 1630, a small chapel was constructed atop this strange half-geological, half-shipbuilt assemblage.

Throwing stones into the bay and, in the process, incrementally expanding the island's surface area, has apparently become a local religious tradition: "The custom of throwing rocks into the sea is alive even nowadays. Every year on the sunset of July 22, an event called fašinada, when local residents take their boats and throw rocks into the sea, widening the surface of the island, takes place."

The idea that devotional rock-throwing has become an art of creating new terrain, generation after generation, rock after rock, pebble after pebble, is stunning to me. Perhaps in a thousand years, a whole archipelago of churches will exist there, standing atop a waterlogged maze of old pleasure boats and fishing ships, the mainland hills and valleys nearby denuded of loose stones altogether. Inadvertently, then, this is as much a museum of local geology—a catalog of rocks—as it is a churchyard.

Chopping is also excessively cinematic in that it mimics the very techniques of film production and editing, the precise chopping of continuous reality into 24 images per second, the mini-guillotines used to trim and edit film stock, the terminology of cuts and splices.

re: cultural worlds, food and drink, movies

Nate:

One of the delights of watching food-centric films is to see the main characters demonstrate their culinary skills. The breaking of an egg, the flipping of an omelet, the chopping of an onion (or a carrot or a piece of celery) become impressive feats when performed with dexterity and brio. The food writer Michael Pollan has noted that television cooking shows have come to resemble athletic events, showcasing the spectacular, often competitive talents of their chefs. In narrative film, however, the spectacle of cooking is always more than spectacle; it is also a dynamic means of representing character. Chopping, in particular, in being both precise and violent, is an exceptionally cinematic activity, capable of expressing repressed emotions of rage, bitterness, and passion. It is no wonder that most every film in which food plays a role invariably has a chopping scene.

Cultures large and small always adopt helpful bits from outside and from what came before. Twas ever thus, so I wonder whether worries like the ones expressed below are a response to a meaningful shift in the way we explore our own and others' traditions, or just expressions of an eternally present, eternally corrective complaint.

re: aristotle, buddhism, happiness, philosophy

Nate:

All things being equal, it is good to be happy, and it's certainly awful to be severely depressed. But what worries me is that our pursuit of happiness is leading us to judge the great intellectual and spiritual traditions of the past according to only one measure: do they increase happiness and reduce misery? That which passes the test is plundered and that which fails is left behind. The result is that wisdom is hollowed out and replaced with a soft centre of caramelised contentment. [...]

Those keen to adopt mindfulness training as a mere means to a happier life ignore the fact that the ideas Buddhists have traditionally wanted people to be mindful of are not necessarily comfortable ones, even if they ultimately lead the way to nirvana. Being mindful of the flavour of freshly brewed coffee or the beauty of a common sparrow is one thing; fostering awareness of the emptiness at the heart of the self quite another.

Aristotle is another ancient sage who has been watered down for the dulled palates of the modern positive thinker. He is frequently quoted as saying that happiness "is the meaning and the purpose of life, the whole aim and end of human existence". But, as any first-year undergraduate knows, the word translated here as happiness – "eudaimonia" – actually means something more like "flourishing". Eudaimonia requires that we exercise the full range of our capacities as humans – especially, but not only, our intellects. The crude adoption of Aristotle as a champion of feeling good helps happiness flourish, while flourishing flounders.

Humanoid robots often look creepy, but in person the uncanniness quickly fades and—in admittedly weird human-to-machine way—offers an opening for grace: "in person, most robots, particularly ones designed to interact with humans, are simply not scary. They're bumbling and a little helpless. Like a pet or a child, you cut them slack."

re: horizons of the possible, presence, robots, technology and change

Nate:

According to all of the roboticists and computer scientists we interviewed, the uncanny is in short supply during face-to-face contact with robots. Two of the robots that inspire the most terror—and accompanying YouTube comments—are Osaka University's CB2, a child-like, gray-skinned robot, and KOBIAN, Waseda University's hyper-expressive humanoid. In person, no one rejected the robots. No one screamed and threw chairs at them, or smiled politely and slipped out to report lingering feelings of abject horror. In one case, a local Japanese newspaper tried to force the issue, bringing a group of seniors to visit the full-lipped, almost impossibly creepy-looking KOBIAN. One senior nearly cried, claiming that she felt like the robot truly understood her. A previously skeptical journalist wound up smiling and cuddling with the ominous little CB2. The only exception was a princess from Thailand, who couldn't quite bring herself to help CB2 to its robotic feet.

Royalty notwithstanding, the uncanny effect appears to be an incredibly specific and specialized phenomenon: It seems to happen, when it does, remotely. In person, the uncanny vanishes. There's nothing in the way of peer-reviewed evidence to support this, but then, there's almost nothing to confirm the uncanny effect's existence in the first place. As an unsupported theory that has morphed into a nerdy breed of urban legend, anecdotes are all we have to work with.

Our shelves of cookbooks are fascinating not so much as a body of knowledge, but as a body of ignorance: they contain what we don't know (or no longer know) about food, but our ignorance and aspirations take on very specific, trend-sensitive forms, a bit like—come to think of it—a good bundt pan waiting for batter.

re: books, cultural worlds, food and drink, ignorance, knowledge

Nate:

“Tell me what you eat: I will tell you what you are,” Brillat-Savarin challenged his readers in 1825, and his wisdom if not his brio was already old hat. Human meals serve those mixtures of raw and cooked that make up anthropological codes. Nearly every prescription or preference blends irrational faith and scientific requirements, as Marvin Harris shows in his fascinating Good to Eat: look long enough at a seemingly arbitrary food rule (cloven hooves, sacred cows) and one can probably discover a self-preserving logic behind it, but look hard enough at an apparently sensible directive (a glass of milk, a handful of supplements) and one will like as not detect a prejudice posing as sense. Omnivorous and hungry, body and spirit, we sit down at a table spread with necessary choice; we cannot eat to live, that is, without in some measure living to eat. As Laurie Colwin once put it, then, cookery books will always “hit you where you live.” What seems distinctive and disquieting now, what seems to have increased in the two centuries since Brillat-Savarin shot a turkey in Hartford or even in the two decades since Colwin roasted a chicken in her New York apartment, is the number of volumes hitting us combined with the force of their impact. A nation with a lot of food books is a nation without much sense of food, as The Economist recently pointed out.

Here are some intersting thoughts on the ethics of book-buying from an old friend and colleague of mine. Owing to our own Christy Tennant's year-end recommendation, I've got a copy of The Gift sitting ready on my nightstand—the only thing that stands between me and it are 900 pages of the Spanish edition of Roberto Bolaño's 2666. Both copies are from the library, which means I am probably a horrible person.

re: books, economics, gifts, horizons of the possible, reading

Nate:

There are ways around this: we can, for example, see it as a moral duty to buy books by authors who are still alive and who deserve money new, rather than used. We could buy books directly from authors whenever possible so that they're getting a more just cut. We need to re-conceptualize how we think about exchange and consumption. Lewis Hyde's The Gift presents one such way forward: thinking about artistic creation as something outside the economic. But that requires us to think different both as producers and consumers: maybe that's what the Internet is trying to tell us.

I love how even standardized American-cum-global cuisine can still go off in its own condiment-slathered local direction wherever it lands. This list makes me simultaneously very hungry and just a little bit queasy.

re: colombia, food and drink, guatemala, south america

Nate:

Guatemala Generally called "shucos", are cooked in a carbon grill. They're served with the classic boiled sausage, guacamole, mustard, mayonnaise,boiled cabbage. If you want you can add ketchup, bacon, pepperoni, salami, Spanish chorizo, longaniza or meat. They cost around $0.50 in all Guatemalan cities. You may order the famous "mixto" who brings all the toppings already mentioned, but its price may rise to $2.00 or $3.00.

Colombia In Bogotá and practically all the country, the hot dog is eaten with an unusually great amount and variety of condiments and fixings. In a single hot dog, is normal to find mashed potato chips, cheese, strings of ham or bacon, ketchup, mayo, mustard, pineapple sauce, and chopped onion.