Quotulatiousness

December 20, 2018

China’s Cultural Revolution

Filed under: China, History — Tags: , , , , — Nicholas @ 05:00

In Quillette, James David Banker describes the beginnings of Mao Zedong’s Cultural Revolution:

“The Chinese People’s Liberation Army is the great school of Mao Zedong Thought”, 1969.
A poster from the Cultural Revolution, featuring an image of Chairman Mao, published by the government of the People’s Republic of China.
Image via Wikimedia Commons.

“Nobody is more dangerous than he who imagines himself pure in heart,” wrote James Baldwin, “for his purity, by definition, is unassailable.” This observation has been confirmed many times throughout history. However, China’s Cultural Revolution offers perhaps the starkest illustration of just how dangerous the “pure in heart” can be. The ideological justification for the revolution was to purge the Chinese Communist Party (CCP), and the nation more broadly, of impure elements hidden in its midst: capitalists, counter-revolutionaries, and “representatives of the bourgeoisie.” To that end, Mao Zedong activated China’s youth — unblemished and uncorrupted in heart and mind — to lead the struggle for purity. Christened the “Red Guards,” they were placed at the vanguard of a revolution that was, in truth, a cynical effort by Mao to reassert his waning power in the Party. Nevertheless, it set in motion a self-destructive force of almost unimaginable depravity.

The Cultural Revolution commenced in spirit when Mao published a letter indicting a number of Party leaders on May 16, 1966. But it was a seemingly minor event nine days later that ignited the revolution in effect: a young philosophy professor at Peking University named Nie Yuanzi placed a “big-character poster” (a handwritten propaganda sheet featuring large Chinese characters) on a public bulletin board denouncing the university president and others in the administration as bourgeois revisionists. Mao immediately endorsed her protest, which set off a chain reaction of student revolt that swept through China.

That chain reaction was accelerated by “working groups” of ideologues sent to administer schools. Under their tenure, schools became centers of activism rather than learning. Students were encouraged to create big-character posters exposing their own teachers, officials, and even parents. The accused were humiliated in daily “struggle sessions” in which their students and colleagues interrogated them and demanded confessions. The viciousness of these sessions rapidly intensified. Students beat, spat upon, and tortured — in horrifically creative ways — their often elderly teachers and professors. In one case, students demanded their biology professor stare at the sun with wide open eyes. If he blinked or looked away, they beat him. Even middle and elementary school students participated in the struggle sessions, sometimes beating their teachers to death with sticks and belt buckles.

Students were also encouraged to turn on their classmates. As the sins of one generation passed to the next, a new hierarchy was born: the children of revolutionaries on top and the children of “landlords,” “capitalists,” and “rightists” at the bottom. These students were labeled “rotten eggs” and were fair game for the same treatment meted out to their parents. The current president of the People’s Republic of China, Xi Jinping, endured this fate. He was only 15 years old when his father, a loyal Maoist and one-time propaganda chief, was purged, his sister executed, and his own mother forced to denounced Xi as a reactionary. Amid the hysteria, teachers, professors, and intellectuals did not dare to stand up to the students or defend their colleagues lest they suffer similar fates. But they could not escape by being bystanders. With every word and action becoming potential evidence of capitalist sympathy, teachers and intellectuals enthusiastically joined their students in the struggle sessions and screaming rallies.

Remy: It’s Beginning to Look a Lot Like Christmas (EV Tax Credit Edition)

Filed under: Business, Government, Humour, Media — Tags: , , , , , — Nicholas @ 04:00

ReasonTV
Published on 19 Dec 2018

Government plays Santa Claus with your tax money.

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Have a Tesla on your Christmas wish list? Don’t thank Santa — thank Tom in Ohio.

Parody written and performed by Remy. Video by Austin Bragg. Music tracks, background vocals, and mastering by Ben Karlstrom

LYRICS:

It’s beginning to look a lot like Christmas
Everywhere you go
Folks with six-figure salaries
Are shopping in galleries
With a gift card paid by Tom in Ohio

It’s beginning to look a lot like Christmas
Roadsters all around
And while Tom can’t afford a car
He’ll buy part of one for John
Cuz somehow that’s allowed

Well a black Model X and a tax credit check
Is the wish of Connor and Ken
And a dark Model 3 that is partially free
Is the hope of Bobby and Ben
While Tommy takes the bus and eats Vienna sausages

It’s beginning to look a lot like Christmas
Hear those sleigh bells ring
But what else could you expect
With a tax code so complex?
Ensuring just these things?

Yes a car with aplomb that’s, in part, paid by Tom
Is the wish of Victor and Von
A sedan that can drive and takes years to arrive
Is the hope of Lenny and Lon
While Tommy pinches pennies never flushing number one

It’s beginning to look a lot like Christmas
Soon the credits end
But the funniest sight to see’s
When typical for DC
They’re renewed again
Everything’s renewed again

Repost – Happy holiday travels!

Filed under: Bureaucracy, Humour — Tags: , , , — Nicholas @ 03:00

H/T to Economicrot. Many many more at the link.

Dropkick Murphys – “The Season’s Upon Us” (Video)

Filed under: Humour, Media — Tags: , , , — Nicholas @ 02:00

Dropkick Murphys
Published on 3 Dec 2012

Music video for “The Season’s Upon Us” from the upcoming album SIGNED and SEALED in BLOOD (out Jan 8).

Directed by Garrett Warren.

http://dropkickmurphys.com

QotD: An “authentic” peasant diet

Filed under: China, Europe, Food, Health, History, Quotations — Tags: , — Nicholas @ 01:00

The fact is that you wouldn’t want to eat like a European peasant of yesteryear, or a Chinese peasant, either. Sure, peasants ate well when the garden was producing and the harvest was ripe. A lot of the year, they ate pretty meager, dull fare. Many of the spices we now take as ordinary — salt and pepper, for example — were pretty pricey. So were meat and cheese, which, like everything else, tended to get pretty scarce in winter. When you read about what people were actually eating most of the year, you realize that diets were dull, repetitive, and heavy on grains and legumes, lightly complimented by salted and dried things (home canning, like many of the other things we think of as traditional, was another Industrial Revolution contribution, and before modern farming practices, cows tended to be “dried off” in the winter to save the expense of the extra feed a milking cow needed). And this stayed true throughout the 19th century for large swaths of the population in both America and abroad.

The farther north you went, the more this was true — it’s probably no accident that Ireland and Scandinavia are not, let us say, renowned for their fantastic contributions to world cuisine. When your growing season is a short cloudy period between miserable winters, you don’t have the raw materials to construct amazing dining experiences. (Sure, every country has at least one or two really good fairly traditional foods. But the shorter the time fresh ingredients are available, the fewer culinary marvels you’ll be able to produce.)

Too, we must remember that not everyone was a good cook. Cooking was a job, not an absorbing hobby, and as with any other job, many people did it badly. Every farm wife could produce enough calories to feed her family (at least, if the raw materials were available). Not all of them could produce anything you’d want to eat. Modern food-processing technology has relieved us of that most “authentic” culinary experience: boring ingredients processed by an indifferent cook into something that you’d only voluntarily consume if you were pretty hungry. Even the memory of these cooks has fallen away, though you’ll encounter a lot of them if you read old novels.

Megan McArdle, “‘Authentic’ Food Is Not What You Think It Is”, Bloomberg View, 2017-02-24.

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