Posts Tagged ‘Surrealism’
As we perl one, knit two, we might send challenging birthday greetings to Francis Picabia; he was born (Francis-Marie Martinez de Picabia) on this date in 1879. A French avant-garde painter, poet and typographist, Picabia experimented with Impressionism and Pointillism before becoming a Cubist. He then became one of the early major figures of the Dada movement in the United States and in France, and was later briefly associated with Surrealism.
See his work at the major retrospective now hung at the Museum of Modern Art in New York and on their web site.
* Charles Barkley
As we check it out, we might send finely-drawn birthday greetings to Giovanni Battista (also Giambattista) Piranesi; he was born on this date in 1720. An Italian artist, he is best known for his etchings of Rome and of fictitious and atmospheric “prisons” (Le Carceri d’Invenzione). The latter, with their Kafkaesque, Escher-like distortions, influenced Romanticism & Surrealism.
Austrian designer Klemens Schillinger has created a series of rings that are sized to show the fluctuating price of gold over the past five decades.
* Geoffrey Chaucer,
As we think twice about all that glitters, we might recall that it was on this date in 1924– four days before the publication of André Breton’s first Surrealist Manifesto— that The Bureau of Surrealist Research, AKA the Centrale Surréaliste or “Bureau of Surrealist Enquiries,” opened in Paris under the direction of Antonin Artaud. Located at 15 Rue de Grenelle, it was home to a loosely affiliated group of Surrealist writers and artists met, held discussions, and conducted interviews in order to “gather all the information possible related to forms that might express the unconscious activity of the mind.”
One may imagine that economics has little bearing on the more frivolous frontiers of everyday life; but in fact it explains why one consumes so much “animal antics” online and so little Shakespearean seriousness…
Economics sometimes has surprising applications. One example is the Alchian-Allen theorem, an observation that came from a footnote in an economics textbook in the 1960s about how quality demand is affected by transport costs…
The Allen-Alchian theorem explains why places with high-quality produce (Allen and Alchian had in mind apples in Seattle, which is where apples come from in the US) nevertheless do not always get to consume that same high quality (they pointed to the market for apples in New York city, where no apples grow) because of the relative costs faced by consumers in each case (for New York consumers, a high-quality apple, once you account for transportation costs, was actually relatively cheaper than a low-quality apple compared to relative prices in Seattle). Hence the market sent the high-quality apples to New York.
You’re still with me? It’s all about relative costs. When you move something, or impose any fixed cost, the higher-quality item always wins, because it now has a lower relative cost compared to the lower-quality item.
The interesting idea is that this also applies in reverse – namely when we remove a fixed cost. The internet does this: it removes a cost of transport, and it does so equally for high quality and low quality content. Following the Allen-Alchian theorem, this should mean the opposite. Low-quality items are now relatively cheaper and high-quality items are now relatively more expensive. This idea was first explained by Tyler Cowen, but the upshot is that the internet is made of cats…
The internet lowers the cost of “transport” for every idea, high and low quality alike. It’s the opposite of the apples situation. It means that low quality apples are now relatively cheaper. It means that cats-doing-funny-things is now relatively cheaper than say German Opera. Economics insists that when demand curves look like this we can expect more cat watching, and less German opera watching.
This theorem means that we expect a lower quality, “bittier” consumption to proliferate on the internet (as a technology that lowers transport costs of high-quality and low-quality ideas alike). Which is what we observe. So that’s a win for micro-economic demand theory.
Is this really what’s happened? Have we all gotten dumber? Read more– including the arguments, pro and con– at “The internet is made of cats – and you can blame economists“: and read the paper the lays out the “economics of cute” in “The Alchian-Allen Theorem and the Economics of Internet Animals.”
* John Kenneth Galbraith
As we come to terms with the fact that all our bases are belong to them, we might spare a slightly skewed thought for Giuseppe Arcimboldo; he died on this date in 1593. An Italian painter best known for creating partraits composed entirely of such objects as fruits, vegetables, flowers, fish, and books, he is considered a Mannerist… though he might well be the first Surrealist. He was certainly cited by many– from Dali through Ocampo to Švankmajer– as an influence.
I go to encounter for the millionth time the reality of experience and to forge in the smithy of my soul the uncreated conscience of my race.
—James Joyce, A Portrait of the Artist as a Young Man
There are many pleasant fictions of the law in constant operation, but there is not one so pleasant or practically humorous as that which supposes every man to be of equal value in its impartial eye, and the benefits of all laws to be equally attainable by all men, without the smallest reference to the furniture of their pockets.
—Charles Dickens, Nicholas Nickleby
… American Scholar‘s list of the “Ten Best Sentences” (a list that includes the quote that titles this post, from Jane Austen’s Pride and Prejudice). The list is offered unadorned, with no explanation of purview nor criteria (no “Many years later, as he faced the firing squad, Colonel Aureliano Buendia was to remember that distant afternoon when his father took him to discover ice.” from Marquez?). Indeed, the site’s picture editor clearly had her own opinion, expressed via her illustration of the article with the photo above– a picture of the typewriter used by William Faulkner, also absent from the list…
But then, that’s the point of any list of this sort: it’s usefully provocative. And as Roy Peter Clark argues at Poynter, the examples can be instructive.
As we flirt with our inner Flaubert, we might recall that it was on this date in 1893, in the text of Alfred Jarry’s play Guignol in L’Écho de Paris littéraire illustré, that the term– and the concept of– ‘pataphysics first appeared. Jarry defined ‘pataphysics (derived from a contracted Greek formation that means “that which is above metaphysics”) as “the science of imaginary solutions, which symbolically attributes the properties of objects, described by their virtuality, to their lineaments.” Jarry insisted on the inclusion of the apostrophe in the orthography, ‘pataphysique and ‘pataphysics, “to avoid a simple pun”… indeed Jarry’s aim was to compound the puns: The term pataphysics is a paronym (considered a kind of pun in French) of metaphysics. Since the apostrophe in no way affects the meaning or pronunciation of pataphysics, this spelling of the term is a signal–a sly notation– to the reader, suggesting a variety of puns, among them patte à physique (“physics paw”), pas ta physique (“not your physics”), and pâte à physique (“physics pastry dough”).
Jarry’s concept was resurrected after World War II with the foundation (in 1948) of The Collège de ‘Pataphysique, a “society committed to learned and inutilious research” (“inutilious” = “useless”). Its members have included Raymond Queneau, Eugène Ionesco, Joan Miró, Man Ray, Max Ernst, Julien Torma, Roger Shattuck, Groucho, Chico and Harpo Marx, and Marcel Duchamp.
Here, you will find links from our archives to online collections and exhibits covering a vast array of interests and obsessions: Start with a review of classic art and architecture, and graduate to the study of mundane (and sometimes bizarre) objects elevated to art by their numbers, juxtaposition, or passion of the collector. The MoOM is organized into three sections.
The Museum Campus contains links to brick-and-mortar museums with an interesting online presence. Most of these sites will have multiple exhibits from their collections (or, in the case of the Smithsonian, displays of items not on display in the Washington museum itself).
The Permanent Collection displays links to exhibits of particular interest to design and advertising.
Galleries, Exhibition, and Shows is an eclectic and ever-changing list of interesting links to collections and galleries, most of them hosted on personal web pages. In other words, it’s where all the good stuff is.
Aside from the quarterly list of links, we pull out five collections of particular interest and highlight them. New to the MoOM this fall will be the The Benefactors’ Gallery, in which our Board of Directors will post links to their own and other notable collections.
One thing you won’t find at MoOM are collections of posters or maps. As particular interests of ours, posters and maps have their own departments in the coudal.com archives. Find them and be lost for hours. [Your correspondent was…]
As we rethink the idea of “walls,” we might spare a fevered dream or two for Salvador Domingo Felipe Jacinto Dalí i Domènech, 1st Marqués de Dalí de Pubol; he died on this date in 1989. Best known by the name with which he signed his artwork, Salvador Dali, he was a prominent Surrealist, whose work was distinguished by his fine draughtsmanship and his obsession with symbolism. Cited as an artistic influence by the likes of Damien Hirst, Noel Fielding, and Jeff Koons, it seems likely that Dali’s gifted self-promotion was similarly an inspiration to Warhol.
The only difference between myself and a madman is that I am not mad.
– Salvador Dali
When Ferran Adrià, the Spanish maestro who is undisputedly the most influential chef of the last two decades, gave up cooking at his restaurant El Bulli, he announced that he was going to be starting a number of projects. One of them is intended to be a foundation dedicated to the study of himself. Another was a collaboration on the subject of food and science with Harvard. I think quite a few people, on first hearing about that, scratched their heads and wondered what a joint venture between the two might be like. On the one hand, seawater sorbet and ampoules of reduced prawn head bouillon (two Adrià signature dishes). On the other, Helen Vendler. Outcome not obvious…
What we outsiders didn’t know is that all undergraduates at Harvard are required to take at least one class in science. As a result, the university offers some courses designed to be appealing to the kinds of student who wouldn’t be studying science unless they had to. Once that’s known, it makes a lot of sense to involve Adrià, who is rock-star famous in the world of food, in a course designed to appeal to the clever and curious and artily-minded young. So here it is: SPU27, an acronym standing for Science of the Physical Universe 27. Spelled out in English, the name of the course is Science and Cooking: From Haute Cuisine to Soft Matter Science…
Once upon a time, to take a course like SPU27, you had to be young enough and lucky enough in all the relevant ways to get to Harvard. Today, all you need is to be lucky enough to have access to a computer with an internet connection. SPU27 is part of a remarkable experiment in open access university education called EdX, a collaboration between Harvard and MIT, which gives away entire courses, online, for free…
I registered for EdX and sat down in front of SPU27x (which started on 8 October; you can still sign up and do the course in time to get a certificate). My intention was to ‘audit’ it, i.e. do as much of it as I felt like without subjecting myself to anything too obviously worky. Also, the science of cooking is one of my interests, and I was quietly confident that I knew most of it already. That turned out not to be the case. Looking at the review materials before starting the course, I found myself trying to remember how to calculate the volume of a sphere – it’s (4/3)πr3, in case you too have forgotten – and crunching logarithms in an attempt to answer e3.5=x (answer, x=33.12, obv).
The lectures are broken up into segments of about ten minutes, followed by multiple choice questions which you can do at your leisure, or not, and submit your answers towards a certificate of completion, or not. (Certificates you have to pay for. Everything else is free.) In the first lecture Adrià showed off a few culinary tricks; the second quickly had us working with Avogadro’s constant to determine the number of molecules in a given amount of matter. Homework involves an experiment to calibrate the accuracy of your oven, and some calculations to ascertain the number of various molecules in a recipe for aubergine with buttermilk sauce. Then there’s a test: ‘Estimate the concentration in mol/L of protein using the fact that the average protein is 300 amino acids long and the average amino acid has a mass of 110 amu.’ Er … I think I’ll phone a friend on that one. All this was by way of working with ‘the equation of the week’, which is how SPU27 is structured: it teaches, both by lecture and by hands-on demonstration, the profound and endlessly satisfying mystery of how mathematics penetrates into matter.
In summary, the course is more rigorous, and more educational, than I’d thought it would be… MOOC’s [Massive Open Online Courses] like this one offer something simpler, and in its way purer: education for its own sake. They are purely educational, in the way that so much education increasingly isn’t, as it goes further and further in the direction of box-ticking and teaching to the test. Although it’s already possible to extract a great deal of use from MOOCs, as in the comp sci example I mentioned, I suspect a lot of the good they bring to the world won’t be in the form of anything useful. Instead they offer anyone who can be bothered the chance to learn things just for the sake of learning. As lifetimes get longer, there’s less need for people to stop learning, and less need for the experience of education to be something confined to ghettos of the young. Avogadro’s constant, which is used to tell you the number of molecules in a given amount of matter, is 6.022 x 1023. Isn’t that cool? And now I’m off to calibrate my oven by observing the melting point of sugar. I see in the course notes that the full protocol for doing that comes from a book called Cooking for Geeks.
As we wear our lab coats into the kitchen, we might send surprising birthday greetings to Rene Magritte; he was born on this date in 1898. Magritte made a living as a draftsman and an advertising artist before putting together the paintings (largely impressionist and futurist in style) for his first show in his native Belgium… at which critics heaped abuse on his work. Disheartened, Magritte moved to Paris, and fell in with Andre Breton, who helped him become the integral part of the Surrealist Movement that he became.