curdling

After several decades of speculation—reverting to staple theories of bacteria or nibbling mice in the mix, researchers have determined why what’s classed as Swiss cheese was traditionally riddled with “eyes” but has now more or less become “blind” (in cheese-talk). The lack of the characteristic holes does not affect the flavour of course but their source was an enduring mystery—until, that is, the holes started to disappear. It was not the fermenting agents, however, that carved out these voids but rather other impurities, like splinters of hay, in the customary wooden milking buckets that have been employed for centuries. In fact, it was not really until modern times that the holes were considered desirable at all and cultivated as something of a trademark for foreign markets.  With processes becoming more automated and sanitary, however, large holes are not likely to develop.

five-by-five

tron, troff: vector map that renders cities as if out of the film Tron 

milk’s for babies: a look how cheese and tolerance to dairy changed the world

sky hostess: gorgeous vintage collection of stewardesses in uniform, via Neat-o-Rama

phoenix: from out of the rubble, a show-and-tell of San Francisco rebuilding and reinvention after the great quake

digital syndicate: a roundup of podcasts to peruse

five-by-five

exfoliate: make your own day-spa lady cheese and dip platter

mannerism: artist Matthias Jung creates beautiful architectural collages

landmark or bats in the belfries: cute series of animals posing as skyline familiars


psyc 101: some heuristic psychological hacks safe to try at home

singing telegram: tweets presented as antique wireless messages 

curds and whey

Here is an incomplete Periodic Table of cheeses. I only made it as far as the transitional cheeses and realised that I probably should have undertaken my method of classification in a more scientific manner to be useful. I started with base ingredients, hoping to end with hardness but I exhausted recognised varieties. Perhaps someone better organised can finish this project with this blank template of the classic layout of the periodic table or create their own system for items that demonstrate characteristics and predictability that can be fit into this format or quiz one selves on the elements that actually belong in this chart. Perhaps even someone could incorporate other basic properties, like wine-pairings.

hard-currency

When my mother and I were together for the first time in Germany, we were bemused by the profileration of what we called cheese-banks, Sparkasse—saving cheese (Käse, we thought). It turns out, via Oddity Central with a bonus report from the BBC, there are such institutions in the Parmesian producing region of Italian, at least, which will larger wheels of cheese as collateral for loans to local businesses at a nominal interest-rate, including a fee for storing their assets in conditions where they will mature properly.

who moved my cheese?

Doubtless the governments of Cyprus, Portugal and Spain will accept the extra funds and for the latter the extended repayment periods offered coming out of the summit in Dublin, but in a rare moment of clarity—though mostly ignored I think as disingenuous, there was a lament by the recipients that more money is not what the beneficiaries need in this crisis. It is possible to throw good money after bad, but no one is going to turn down generosities, even when they might lead to greater sorrows later. The plaintive alternative requested was instead for more administrative flexibilities in managing the assets they have, reforming leadership, regulation and enforcement with but not around those initial life-lines before being presented with overtures of more—with new terms and conditions.

This preposterous suggestion, dismissed, made me think of this scholarly interview from Der Spiegel’s International desk examining the rise of anti-German sentiment across Europe over the euro and re-packaged austerity. It is a difficult and probing question, but I think, from these latest rounds of renegotiation, the public protests are a reflection in part at least of frustration that little flexibility—the structural might that Germany appears to have and seems to influence the body politic, that’s not accorded to the people equitably. Unfortunately, more credit does not equal a measure of determined reform, despite similarly deferred wishes for greater alignment.

lobbyland or don't mess with the cheeses

European Corporate Observatory, which reports on fraud, abuse and the revolving door arrangement between government and business in the EU parliament, is trying to continue to raise awareness on this sometimes situation rank with hypocrisy and lobbyism that’s reached a dangerous point concerning food and the agricultural industry.
The EU Food Safety Authority (EFSA), a supranational organ that can dictate, among other thing, whether France gets to extend its moratoria on GM crops or Germany can continue to label its food as organic (Bio) or otherwise or if certain additives can enter into the food- chain, has a full complement of agribusiness advocates on its staff and threatens to relax restrictions and safeguards further. The EFSA will hold its annual conference and draft new rules at its base of operations the city of Parma, purveyors of fine hams and cheese, who has seen its domestic industry shocked by not just the peddled austerity in response to economic crises but also by a strong earthquake not so long ago. I am sure the venue appreciates the ceremony on some level, but this just further illustrates how austerity and tough-times are just code for opportunities for business to acquire something that’s usually not for sale on the cheap. Appointed representatives are not like our bodies, which generally demonstrate more intelligence than each of us and can adapt and even thrive despite our worst efforts, and ignoring what the politicians settle on is definite to our peril.

colophon

Mostly I tend to think that one should not mess too much with an established look, no matter how basic it is since it’s a part of one’s identity and recognition—although polishing and experimentation within limits, I think is perfectly acceptable.

We’re presented with pretty good and serviceable templates for use, and I suppose too that there comes a point of departure, best taken in small steps mostly, when one becomes a bit more sophisticated and curious with web-design to take strokes at something more than the standard quiver. 

Even if that’s just a bit of kerning and alignment that’s otherwise too subtle to notice. I wouldn’t want PfRC to become too busy and crowded and would like for the page to look sleek and composed. I am getting a little better—or perhaps just more conscientious, about placement and position and hopefully too making positive progress on having the patience and taking the time to fully unwind a thought, which still some times comes across probably as obtuse and obscure.

Content and scope aside, I did want to develop a nice new masthead that worked with the background as it is, nothing very ornate and overpowering but something a little more personal and unique. Matching the weight and character of a typeface to the idea (or lack thereof) that one has in one’s head can grow challenging enough on its own, and I respect those type-setters and artists who can turn out something very professional and know what tools to use with instinctual prowess, but try to add a cohesive image to that and I can certainly see why marketers, free-lance and consortiums, are vying for bids and commissions.

I am also learning why they say imitation is the purest form of flattery, though being derivative is usually asymmetrical. Though after some searching for inspiration and trying on own to conjure up something original and associative, I eventually settled on incorporating a logo from the Independent Wine-Makers of France (Vignerons indépendants de France), since wine and cheese go together, although there are plenty of other good pairings too.

In the process, however, I stumbled across plenty of motivating artwork and posters of a certain vintage and style, like the series on California cultivars (which incidentally replenished a significant portion of French stocks when the parent vines were killed by a blight in the 19th century; these vineyards then took decades to recover from the wanton neglect of the Prohibition Era themselves).

There were also several classic travel posters and campaigns that incorporated local, regional cuisine with allure, providing some good ideas and nostalgic impetus that will be certainly worth revisiting later as well.

appellation d'origine controlee and prussian blue

 Unlike Roquefort cheese, Champagne from Champagne, Dijon mustard, and dozens of other regional delicacies and specialties, Bavarian Obazda (also known as Obatzter, Angebatzter, Gerupfter in Franconia or as Gmanschter in Switzerland) was not awarded the proprietary protections of a geographical viticulture designation by the German courts. This spicy cheese spread is certainly unique and a signature Brotzeit dish--however, I like the fact that it was also ruled that it cannot be copyrighted. Too many things are overly-litigious as it is, without affording food and drink a court-appointed attorney and though imitators will be opportunists, distinction and quality are usually self-regulating.

Tradition, like the Reinheitsgebot (legally enforceable) and secrecy, as with the German chemists and dye-makers or Venetian mirror-makers or authentic charter house Chartreuse, whose blend of herbs is only known to two monks, forms a process with checks and balances, rather than monopolization--renown is not exclusivity, and a better model than relying on trolling and cartels. Family recipes, handed down, though there is a shift to jealously guard collections once shared under a gettization scheme, creation and experimentation should not be hindered by the letter of the law when it usual fails to keep the plaintiff undiluted in the first place.