Posts Tagged ‘Wings’
“All the world’s a stage / And all the men and women merely players”*…
The melancholy Jaques is surely right, at the metaphorical level at which Shakespeare operated. But others have been moved to treat that wisdom much more literally. Mathilde Montpetit offers a fascinating example…
“This is an age of formulations”, the actress Genevieve Stebbins [see here] declared in 1886. Auguste Comte had formulated positivism in science, Henry Thomas Buckle had done the same for history, and Herbert Spencer for culture. Even visual art had had its fundamental theories set out, in John Ruskin’s five-volume Modern Painters (1843–60). “It is as though the world”, she reflected, “growing weary of productive activity, sought to pause and reärrange before plunging into further depths; to rescue from the void and formless mass of collected material a system whose symmetry and beauty should embody all that is worth saving”. And why wouldn’t the dramatic arts deserve — indeed, need — the same treatment? But who would be able to do it?
Such a man did exist, but he had died in 1871, leaving his findings unpublished. Luckily, some of his apostles still lived. Stebbins breathlessly narrates her journey to deepest darkest Nanterre to find the Abbé Delaumosne. “What I can I do for you, my child?” he asks. In the Cathedral of Sainte Geneviève and Saint Maurice, he bestows upon her the holy teachings: the French singer and orator François Delsarte’s system of dramatic expression.
Stebbins had first learned about the Delsarte System from Steele MacKaye [see here], an American playwright and actor who had met Delsarte in Paris and “like a John the Baptist, came back to America to prepare the New World for [His] coming”. In 1876, Stebbins had retired from the stage to devote herself entirely to a Delsartean training at MacKaye’s hands: by 1880, she was teaching it herself. The Delsarte System of Dramatic Expression, first published in 1885, was both a philosophical synthesis and a practical guide, providing both intellectual background and exercises for the cultivation of dramatic genius.
Written in the voice of an ongoing set of lessons, taking place over the course of a year, Stebbins was chatty and encouraging: “Very well; you really are making remarkable progress. I wish all my pupils were as intelligent”.
Delsarte was a strict Trinitarian, in part inspired by the work of the seventeenth-century theologian Emanuel Swedenborg (and, it seems, Charles Sanders Peirce [see here]). For him, everything came in threes, especially movement: “All motion is expansive which is objective, which has relation to the exterior world. So Delsarte has named motion from yourself as a centre, excentric. Again we fold in, contract, concentrate our motion in subjective states of mind. So motion to a centre Delsarte has named concentric. Motion between these two extremes, being well balanced, he has aptly termed normal”. These three types of movement could be combined with the three essences (mental, moral, vital) and multiplied into a “ninefold accord”, within which most movements could be graphed [as above].
Every possible element of a gesture or expression was deconstructed and fit into this rubric, with specific exercises for the “Fingers, Hand, Fore arm, Entire arm, Head, Torso, Foot, Lower leg, Entire leg, Entire body, Eyelids, Lower jaw . . .” Stebbins provided helpful charts, like one that shows the “Simple Combinations of Upper Lid and Brow”. On the next page, she clarified that since both the brow and the lid each have nine possibilities each, there are in fact eighty-one possible combinations (she gave eighteen). The Delsarte System presented here, Nancy Lee Chalfa Ruyter has shown, was full of Stebbins’ own innovations. She had developed the “energizing” techniques to go along with the relaxation ones, and created a whole set of exercises that are still used today in many acting classes…
… What this system was meant to be, Stebbins repeatedly emphasized, was a training system, a form of “aesthetic gymnastics”. So:
When before the public in the pulpit, on the platform, or the stage, forget all rules, or rather make no effort to recall them. Your motto there should be heart-work, not head-work.
“Then why study art’s rules and formulæ?” I hear you ask.
Because much of your practice will cling to you, without conscious thought; because nature rarely showers all her gifts on one head. Inspiration may be yours without bodily power to express; or you may be virtuosos without “the still small voice within.”
More on — and many more illustrations from — this 19th century manual on systemizing the way in which life is art and art is life: “Genevieve Stebbins’ Delsarte System of Dramatic Expression,” from @mathildegm.bsky.social in @publicdomainrev.bsky.social.
* Shakespeare, As You Like It Act II, Scene VII
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As we rehearse, we might recall that it was on this date in 1927 that Wings premiered at the Criterion Theater, in New York City. A “romantic action-war picture,” it featured Army Air Corps aviators in battle (and in love). While most features at the time were shot on lots or studio-controlled locations with limited casts and budgets, Wings was shot on location at Kelly Field in San Antonio over 8 months; hundreds of extras (including some 300 pilots were involved in the filming, including pilots and planes of the Army Air Corps) on a (then massive) budget of $2 million. The investment paid off: While Wings was recognized for the expressive emoting of its (silent) cast, it was acclaimed for its realistic action sequences and technical prowess, and became the yardstick against which future war– but especially aviation– films were measured. It won the first Best Picture in the inaugural Academy Award ceremony (in 1929), and remains the only fully-silent film to do so. (A “sound” version of Wings was ultimately produced, but has no audible dialogue, only a synchronized musical score with sound effects.)
“Let food be thy medicine and medicine be thy food”*…
We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals ten thousand years ago. This is primarily a protein disruption driven by economics. The cost of proteins will be five times cheaper by 2030 and 10 times cheaper by 2035 than existing animal proteins, before ultimately approaching the cost of sugar. They will also be superior in every key attribute – more nutritious, healthier, better tasting, and more convenient, with almost unimaginable variety. This means that, by 2030, modern food products will be higher quality and cost less than half as much to produce as the animal-derived products they replace.
The impact of this disruption on industrial animal farming will be profound. By 2030, the number of cows in the U.S. will have fallen by 50% and the cattle farming industry will be all but bankrupt. All other livestock industries will suffer a similar fate, while the knock-on effects for crop farmers and businesses throughout the value chain will be severe.
This is the result of rapid advances in precision biology that have allowed us to make huge strides in precision fermentation, a process that allows us to program microorganisms to produce almost any complex organic molecule.
These advances are now being combined with an entirely new model of production we call Food-as-Software, in which individual molecules engineered by scientists are uploaded to databases – molecular cookbooks that food engineers anywhere in the world can use to design products in the same way that software developers design apps. This model ensures constant iteration so that products improve rapidly, with each version superior and cheaper than the last. It also ensures a production system that is completely decentralized and much more stable and resilient than industrial animal agriculture, with fermentation farms located in or close to towns and cities.
This rapid improvement is in stark contrast to the industrial livestock production model, which has all but reached its limits in terms of scale, reach, and efficiency. As the most inefficient and economically vulnerable part of this system, cow products will be the first to feel the full force of modern food’s disruptive power. Modern alternatives will be up to 100 times more land efficient, 10-25 times more feedstock efficient, 20 times more time efficient, and 10 times more water efficient.1,2 They will also produce an order of magnitude less waste.
Modern foods have already started disrupting the ground meat market, but once cost parity is reached, we believe in 2021-23, adoption will tip and accelerate exponentially. The disruption will play out in a number of ways and does not rely solely on the direct, one-for-one substitution of end products. In some markets, only a small percentage of the ingredients need to be replaced for an entire product to be disrupted. The whole of the cow milk industry, for example, will start to collapse once modern food technologies have replaced the proteins in a bottle of milk – just 3.3% of its content. The industry, which is already balancing on a knife edge, will thus be all but bankrupt by 2030.
This is not, therefore, one disruption but many in parallel, with each overlapping, reinforcing, and accelerating one another. Product after product that we extract from the cow will be replaced by superior, cheaper, modern alternatives, triggering a death spiral of increasing prices, decreasing demand, and reversing economies of scale for the industrial cattle farming industry, which will collapse long before we see modern technologies produce the perfect, cellular steak…
A provocative look at the (or at least a plausible) future of food and agriculture. Read the full report here (email registration required).
As to what’s happening in the meantime…
• Undocumented ship-to-ship transfers funnel illegal, unreported, and unregulated fish to market. It’s probably worse than we thought: “Clandestine Fish Handoffs.”
• With a new California Cattle Council now in play, the state’s beef producers will up the ante in research and education: “California cattle producers beef up state’s cattle business” [source of the image above].
• “Eat Less Red Meat, Scientists Said. Now Some Believe That Was Bad Advice“
*
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As we dig in, we might recall that it was on this date in 1964 that Teressa Bellissimo, at the Anchor Bar in Buffalo, New York, created Buffalo Hot Wings as a snack for her son and several of his college friends. Her “invention”– an unbreaded chicken wing section (flat or drumette), generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter, and served with with celery and carrot sticks and with blue cheese dressing or ranch dressing for dipping– has become a barroom and fast food staple… and has inspired a plethora of “Buffalo” dishes (other fried foods with dipping sauces).
“Alis volat propriis”*…
In exactly a week, millions will gather on couches across America (and the world) to watch the the Seahawks and the Patriots duel in Superbowl XLIX. And on the coffee tables in front of many– if not most– of them will sit heaping mounds of (now traditional) chicken wings. Readers may recall that, two years ago, we reported on a downturn in Super Bowl wings consumption, occasioned by rising poultry prices. But even as chicken costs have continued to rise, consumption has recovered…
According to a National Chicken Council report released Friday, 1.25 billion wings will be consumed during Super Bowl XLIX.
The average wholesale price of chicken wings is currently $1.71 per pound, up from $1.35 per pound at the same time last year, according to the Daily Northeast Broiler/Fryer Report by the U.S. Department of Agriculture’s Agriculture Marketing Service. Wing prices hit a record high in January 2013 of $2.11 per pound.
If one laid 1.25 billion wings end-to-end, assuming and average length of 3.5 inches, they would stretch to and from CenturyLink Field in Seattle to Gillette Stadium in Foxborough, Mass., almost 28 times. The wings would also circle the Grand Canyon 120 times.
It’s enough wings to put 572 on every seat in all 32 NFL stadiums and they weigh about 5,955 times more than the poundage of the Seahawks and Patriots entire 52-man rosters combined.
Most people will buy wings from restaurants and bars, but wings sales at grocery stores also spike during Super Bowl week. Nielsen Perishables Group FreshFacts shows that fresh and prepared wings sales totaled $1.7 billion in the 52 weeks ending Nov. 29, 2014, an increase of 3.1 percent compared to a year earlier.
As far as dipping sauces go, Ranch wins out. More than half of people prefer ranch for dipping, while 42 percent prefer barbecue sauce and 36 percent prefer blue cheese.
source: Chicago Tribune
* State motto of Oregon
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As we wonder how half-time turned into the fair-ground joke that it has, we might recall that it was on this date in 1890 that journalist Nellie Bly completed her 72-day trip around the world.
In 1888, Bly suggested to her editor at the New York World that she take a trip around the world, attempting to turn the fictional Around the World in Eighty Days into fact for the first time. A year later, at 9:40 a.m. on November 14, 1889, with two days’ notice, she boarded the steamer Augusta Victoria, and began her 24,899-mile journey.
She brought with her the dress she was wearing, a sturdy overcoat, several changes of underwear, and a small travel bag carrying her toiletry essentials. She carried most of her money (£200 in English bank notes and gold in total as well as some American currency) in a bag tied around her neck.
Bly traveled through England, France (where she met Jules Verne in Amiens), Brindisi, the Suez Canal, Colombo (Ceylon), the Straits Settlements of Penang and Singapore, Hong Kong, and Japan. Just over seventy-two days after her departure from Hoboken, having used steamships and existing railway lines, Bly was back in New York; she beat Phileas Fogg’s time by almost 8 days.
Nellie Bly, in a publicity photo for her around-the-world voyage. Caption on the original photo reads: “Nellie Bly, The New York WORLD’S correspondent who placed a girdle round the earth in 72 days, 6 hours, and 11 minutes.”
Chicken, out…
One week from today, millions will gather on couches across America (and the world) to watch the Harbaugh brothers’ teams duel in Superbowl XLVII. And on the coffee tables in front of many– if not most– of them will sit heaping mounds of (now traditional) chicken wings. But this year those mounds will be both fewer and smaller: in all, it’s estimated that Americans will consume 12.3 million fewer chicken wings as they watch the 49ers and the Ravens than they did watching the Giants and Patriots last year.
It’s not that our appetite for these zesty, protein-rich snacks [sic] has diminished. Quite the contrary, said Bill Roenigk, chief economist and market analyst at the National Chicken Council, a Washington, D.C.-based trade group.
“Chicken companies produced about 1 percent fewer birds last year, due in large part to record high corn and feed prices,” Roenigk said. “Corn makes up more than two-thirds of chicken feed and corn prices hit an all-time high in 2012, due to two reasons: last summer’s drought and pressure from a federal government requirement that mandates 40 percent of our corn crop be turned into fuel in the form of ethanol. Simply put, less corn equals higher feed costs, which means fewer birds produced…”
Consumption is estimated to be 1.23 billion wing segments during the 2013 Super Bowl– as noted above, 12.3 million fewer than last year. Still it’s a hefty number: laid end to end, 1.23 billion wings would stretch from Candlestick Park, the home of the 49ers, to the Raven’s M&T Bank Stadium 27 times over.
Wings have become the most expensive part of a chicken, having risen over 50% in price (to the highest on record at the U.S. Department of Agriculture), while the cost of a whole chicken is up only about 6%.
What’s a poor host to do? It appears that, increasingly, he/she will have to revert to the older meaning of “winging it.”
[For a more substantial look at “how food intersects with public health and the environment as it moves from field to plate,” browse this series of lectures from the Johns Hopkins School of Public Health.]
Sources of the images above: photo, chart
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As we note that ranch dressing has surpassed the original bleu cheese as the dip of choice, we might spare an avian thought for John James Audubon; he died on this date in 1851. An ornithologist, naturalist, and artist, Audubon documented all types of American birds with detailed illustrations depicting the birds in their natural habitats. His The Birds of America (1827–1839), in which he identified 25 new species, is considered one of the most important– and finest– ornithological works ever completed.
Book plate featuring Audubon’s print of the Greater Prairie Chicken
Happy Mozart’s Birthday!
A place for every thing, and everything in its place…
Swiss artist Ursus Wehrli is the epitome of neatness. His new book, The Art of Clean Up, takes everyday scenes of disorder and… well, orders them.
Readers can find more of Wehrli’s “chaos conquered” at Jeannie Huang’s nifty blog Jeannie, Jeannie— and see Wehrli’s tidiness applied to high culture in his Tidying Up Art books…
As we resolve to straighten up and fly right, we might recall that it was on this date in 1993 that that America’s favorite neat freak got his own show, when Cheers spin-off Frasier debuted on NBC. Kelsey Grammar created the Frasier Crane character (in 1984) for what was supposed to be a short-arc as Diane’s boyfriend on Cheers. But the character was such a hit that he became a regular, then anchored his own series for 11 years. Grammar appeared in character as Dr. Crane on the NBC series Wings— and became the only actor ever nominated for Emmys for portraying the same character on three different series.
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