Quotulatiousness

May 4, 2020

Government “problem solving” is an oxymoron

Antony Davies and James R. Harrigan explain why you should back away quickly when you hear a variant of “We’re from the government and we’re here to help”:

A central theme of our recent book, Cooperation & Coercion, is that all governments are hamstrung when they attempt to fix problems. Policymakers suffer from the knowledge problem: they don’t know enough to foresee every eventuality that will follow from what they do. Politicians see a problem, speak in sweeping statements, then declare what will happen, assuming their edicts will settle matters. But that is always just the beginning. More often than not, all manner of unintended consequences emerge, often making things worse than they were before their policies went into effect.

Consider the United States’ three high-profile wars against common nouns over the past half-century. Lyndon Johnson declared a War on Poverty in the 1960s, Richard Nixon a War on Drugs in the 1970s, and George W. Bush declared a War on Terror in the early 2000s.

How are those wars working out? Because a back-of-the-envelope calculation indicates that we have spent somewhere in the neighborhood of $23 trillion in our attempt to eradicate poverty, drugs, and terror. Not only have we not won any of these wars, it is unclear that any of them can be won. These three so-called wars have managed to saddle future generations of taxpayers with unprecedented debt. And, as is the case with all coercive endeavors, policymakers ask us to imagine how bad things would have been had we not spent the trillions we did spend. And then they ask for even more money. So now we have unwinnable wars along with institutionalized boondoggles to support them.

We see the same sort of thing happening now in the face of the COVID-19 threat that has induced the largest panic attack in world history. In the name of safety, policymakers have shut down myriad productive endeavors. And there will be a raft of unintended consequences to follow. We are already seeing them manifest, and they portend potential disaster as supply chains fail.

The first cracks in US supply chains appeared in the meat industry. Smithfield Foods, reacting to a number of workers contracting the virus, shut down its Sioux Fall plant. Kenneth M. Sullivan, President and CEO, explained in a press release that, “the closure of this facility, combined with a growing list of other protein plants that have shuttered across our industry, is pushing our country perilously close to the edge in terms of our meat supply.” But it’s not just the meat plant that’s implicated. It’s everyone from the cattle farmer to the person who cooks dinner, and there are a number of people who have a place in that process who might first escape attention. The people who make packing materials needed to ship food, the maintenance workers who service machines up and down the supply chain, the truck drivers who move product from one place to another, the grocers who sell the product, the daycare workers who care for the grocers’ children so the grocers can work, and many, many more are all at risk.

[…]

In declaring some jobs “necessary” and others not, in focusing on one supply chain versus another, policymakers show how little they know about the nation’s economy. In their view, they can simply declare things they want to happen, and then those things will happen. But that is not how economies work. An economy is the sum total of everyone’s activities, and when the government declares that something must happen, all kinds of other things happen too.

Consider how all the “non-essential workers” have been sent home for the past two months. Who gets to declare which workers are non-essential to the economy, and by what standard? Most assumed that politicians had the correct answers to these questions. But, as we are discovering, there is no such thing as “non-essential” workers. All workers are essential. How do we know? Because their jobs existed. Profit-driven businesses do not create non-essential jobs. Those people’s jobs were essential to their employers. Further, those people’s jobs were incredibly essential to the people themselves. They need their wages to pay the rent, buy their food, make their car payments, and for everything else that makes their lives livable.

But policymakers simply declared them non-essential, as if there would be no fallout from that decision.

May 3, 2020

How To… Drink Tea in a Tank | The Tank Museum

Filed under: Britain, Food, History, Military, Weapons, WW1, WW2 — Tags: , , — Nicholas @ 06:00

The Tank Museum
Published 30 Apr 2020

In the 1st episode of The Tank Museum’s brand new “How To” series, Wargaming’s Richard Cutland and historian James Holland explore how British tank crews managed to drink tea, while in a tank!

Download World of Tanks for free and claim your exclusive £15 starter kit: https://tanks.ly/2SiJPje
You can also share the invite code 1TANKIE with your friends.
Starter kit: Matilda Black Prince Tier V tank, 7 days of World of Tanks premium account & T-34-85M rental. Valid for new players only.

Using a WW1, WW2 and modern tank from The Tank Museum’s collection, the duo will discover how tea was made while soldiers were at war.

Support the work of The Tank Museum on Patreon: ► https://www.patreon.com/tankmuseum
Visit The Tank Museum SHOP & become a Friend: ► https://tankmuseumshop.org/

Twitter: ► https://twitter.com/TankMuseum
Instagram: ► https://www.instagram.com/tankmuseum/
Tiger Tank Blog: ► http://blog.tiger-tank.com/
Tank 100 First World War Centenary Blog: ► http://tank100.com/

Scottish army ration (MRE) with radioactive heater

Filed under: Britain, Food, Humour, Military — Tags: , , — Nicholas @ 02:00

bigclivedotcom
Published 17 Jan 2020

A review of a VERY rare Scottish army ration. Carbohydrate-rich to match the Scottish diet and protect against the harsh cold environment of war and Scotland in general.

It appears to be made of all the key Scottish, Irish and Canadian food groups with the bonus of a slightly dangerous ration heater based on radioactive components also used by the Russian army.

It almost seems to be engineered to encourage fighting.

If you enjoy these videos you can help support the channel with a dollar for coffee, cookies and random gadgets for disassembly at:-
http://www.bigclive.com/coffee.htm
This also keeps the channel independent of YouTube’s advertising algorithms allowing it to be a bit more dangerous and naughty.

April 16, 2020

QotD: Nietzsche’s ideas

Filed under: Books, Food, Quotations, Religion, USA — Tags: , , , , , — Nicholas @ 01:00

… an accurate and intelligent account of Nietzsche’s ideas, by one who has studied them and understands them, is, as Mawruss Perlmutter would say, yet another thing again. Seek in What Nietzsche Taught, by Willard H. Wright, and you will find it. Here in the midst of the current obfuscation, are the plain facts, set down by one who knows them. Wright has simply taken the eighteen volumes of the Nietzsche canon and reduced each of them to a chapter. All of the steps in Nietzsche’s arguments are jumped; there is no report of his frequent disputing with himself; one gets only his conclusions. But Wright has arranged these conclusions so artfully and with so keen a comprehension of all that stands behind them that they fall into logical and ordered chains, and are thus easily intelligible, not only in themselves, but also in their interrelations. The book is incomparably more useful than any other Nietzsche summary that I know. It does not, of course, exhaust Nietzsche, for some of the philosopher’s most interesting work appears in his arguments rather than in his conclusions, but it at least gives a straightforward and coherent account of his principal ideas, and the reader who has gone through it carefully will be quite ready for the Nietzsche books themselves.

These principal ideas all go back to two, the which may be stated as follows:

  1. Every system of morality has its origin in an experience of utility. A race, finding that a certain action works for its security and betterment, calls that action good; and, finding that a certain other action works to its peril, it calls that other action bad. Once it has arrived at these valuations it seeks to make them permanent and inviolable by crediting them to its gods.
  2. The menace of every moral system lies in the fact that, by reason of the supernatural authority thus put behind it, it tends to remain substantially unchanged long after the conditions which gave rise to it have been supplanted by different, and often diametrically antagonistic conditions.

In other words, systems of morality almost always outlive their usefulness, simply because the gods upon whose authority they are grounded are hard to get rid of. Among gods, as among office-holders, few die and none resign. Thus it happens that the Jews of today, if they remain true to the faith of their fathers, are oppressed by a code of dietary and other sumptuary laws — i.e., a system of domestic morality — which has long since ceased to be of any appreciable value, or even of any appreciable meaning, to them. It was, perhaps, an actual as well as a statutory immorality for a Jew of ancient Palestine to eat shell-fish, for the shell-fish of the region he lived in were scarecly fit for human food, and so he endangered his own life and worked damage to the community of which he was a part when he ate them. But these considerations do not appear in the United Sates of today. It is no more imprudent for an American Jew to eat shell-fish than it is for him to eat süaut;ss-und-sauer. His law, however, remains unchanged, and his immemorial God of Hosts stands behind it, and so, if he would be counted a faithful Jew, he must obey it. It is not until he definitely abandons his old god for some modern and intelligible god that he ventures upon disobedience. Find me a Jew eating oyster fritters and I will show you a Jew who has begun to doubt very seriously that the Creator actually held the conversation with Moses described in the ninteenth and subsequent chapters of the Book of Exodus.

H.L. Mencken, “Transvaluation of Morals”, The Smart Set, 1915-03.

March 29, 2020

Can we keep a few of these innovations after the Wuhan Coronavirus outbreak is over?

Filed under: Business, Cancon, Food, Government, Law, Wine — Tags: , , , , , — Nicholas @ 03:00

Chris Selley finds a few of the changes to business practice in Ontario to be definite improvements that we should retain once the panic subsides:

“The Beer Store” by Like_the_Grand_Canyon is licensed under CC BY-NC 2.0

Prepping my urban coronavirus hermitage involved packing my freezer with comforting made-ahead delights: pulled pork, chili, various pasta sauces including a life-altering Bolognese ragout recipe from Marie in Quebec City, who runs foodnouveau.com. Mostly, however, I’ve found myself wanting to eat … a bit more downscale. Supplies of Pogos and Bagel Bites are shamefully depleted, well ahead of schedule. And I do love that chicken from Popeye’s.

My superb local fried chicken joint has come up with a very simple and reassuring way to fill walk-up orders. It’s explained on the locked door: You phone in your order from outside, then retreat eight feet; an employee comes to the door with the credit/debit machine, makes eye contact, demonstratively puts on a fresh pair of gloves, opens the door and places the machine on a stool outside, along with the box of gloves. The customer dons a pair of the gloves, completes the transaction, discards the gloves in the waste basket provided, and retreats eight feet again. The employee, wearing fresh gloves, returns with the order and places it, with a smile, on the stool.

This is neither particularly ingenious nor unique. The food-delivery industry has taken to calling it “contactless delivery,” which is an amusingly jargon-y term for “pay in advance and we’ll leave it wherever you tell us and run.” I found myself weirdly impressed, though. Popeye’s system might not scale to Ronald’s place across the street, and I’m certainly not questioning McDo’s decision to shut down everything in Canada except delivery and drive-through. But especially living in a city where most everyone seems to be treating COVID-19 with suitable respect, it’s nice to appreciate the ingenuity that will keep those of us lucky enough to be sentenced to house arrest as comfortable as possible.

And it has been striking to see governments getting out of the way. Ontario, where change is generally about as welcome as a dry cough and fever, is all of a sudden a jurisdiction where licensed foodservice establishments can sell alcoholic beverages with takeout or delivery meals. It’s a place where supermarkets licensed to sell booze can do so as of 7 a.m. British Columbia made the same call on booze delivery and takeout. Alberta has allowed restaurants to sell their booze, period.

It’s hard not to notice that these loosened restrictions come as government-run bottle shops in Ontario and Quebec shorten hours. In Ontario, the Beer Store, a foreign-owned quasi-monopoly, has reduced hours and refuses to refund empty bottles. (There is no other place to refund empty bottles in Ontario.) They say you find out in a crisis who your friends are.

blogTO shows how some Toronto restaurants are getting creative with wine and food delivery options.

March 18, 2020

When You Run Out of Stuff to Hoard – Rationing 1940 – On the Homefront 001

Filed under: Britain, China, Europe, Food, Germany, History, India, Japan, WW2 — Tags: , , — Nicholas @ 04:00

World War Two
Published 17 Mar 2020

In this first episode of On the Homefront, Anna tells you about division of labour, food production and rationing in the early years of the war.

Join us on Patreon: https://www.patreon.com/TimeGhostHistory
Or join The TimeGhost Army directly at: https://timeghost.tv

Follow WW2 day by day on Instagram @World_war_two_realtime https://www.instagram.com/world_war_t…
Between 2 Wars: https://www.youtube.com/playlist?list…
Source list: http://bit.ly/WW2sources

Hosted by: Anna Deinhard
Written by: Spartacus Olsson
Produced and Directed by: Spartacus Olsson and Astrid Deinhard
Executive Producers: Bodo Rittenauer, Astrid Deinhard, Indy Neidell, Spartacus Olsson
Creative Producer: Joram Appel
Post-Production Director: Wieke Kapteijns
Research by: Spartacus Olsson
Edited by: Mikołaj Cackowski
Map animations: Eastory (https://www.youtube.com/c/eastory)

Sources:
IWM A 1699, A 7812, A 19891, D 6773, A 11856, A 11857, D 10565, D 9366, D 15530, D 10465, D 20087, D 20079, D 7958, D 2373, D 14667, D 7966
Taking blood pressure (SC 191775), National Museum of Health and Medicine https://www.flickr.com/photos/medical…
Picture of Elsie Widdowson and Robert McCance with their staff, courtesy of British Nutrition Foundation
Pie Chart by Ates Evren Aydinel from the Noun Project
Pie Diagram Half by Trevor Dsouza from the Noun Project
Farm by Symbolon from the Noun Project
Meat by chiccabubble from the Noun Project
Fish by Vectors Market from the Noun Project
butter by Nick Bluth from the Noun Project
potatoes by Vectors Point from the Noun Project
Vegetable by Eucalyp from the Noun Project
Poop by Jordan Díaz Andrés from the Noun Project
shelf by Zach Bogart from the Noun Project
Tea box by Tomas Knopp from the Noun Project
Jam by Vichanon Chaimsuk from the Noun Project
Biscuits by John Burraco from the Noun Project
Cheese by Erin Agnoli from the Noun Project
eggs by Oleksandr Panasovskyi from the Noun Project
butter by Imogen Oh from the Noun Project
can by Anniken & Andreas from the Noun Project

Soundtracks from the Epidemic Sound:
Gavin Luke – “Seasons of Change”
Johan Hynynen – “Dark Beginning”
Anthony Earls – “The Songs We Sing”
Fabien Tell – “Last Point of Safe Return”
Reynard Seidel – “Deflection”
Farell Wooten – “Blunt Object”
Johannes Bornlof – “The Inspector 4”
Howard Harper-Barnes – “Prescient”
Howard Harper-Barnes – “London”
Philip Ayers – “Under the Dome”

Archive by Screenocean/Reuters https://www.screenocean.com.

A TimeGhost chronological documentary produced by OnLion Entertainment GmbH.

From the comments:

World War Two
57 minutes ago (edited)
This is the first episode of On the Homefront. For those of you who haven’t watched our trailer or have seen the Between Two Wars episode on the Home Revolution, let me introduce you to Anna. She will be telling us all about the homefronts and the people on them in these monthly sub-series. Now, we know that this episode might seem to be playing on the Corona related hoarding that is going on, but this was already produced before any of that made the news. In any case, as many of you are sitting in your own homefronts, I hope this episode offers some relief and perspective. If you like it, do make sure to Join the TimeGhost Army to keep us running! You can do so at https://timeghost.tv or patreon.com/timeghosthistory
Cheers, Joram

March 11, 2020

QotD: Orthorexia

Filed under: Business, Food, Health, Media, Quotations, Science, USA — Tags: , , , , — Nicholas @ 01:00

The American media and our popular culture both celebrate a fear of safe, nutritious food if it is not labeled “organic.” To be consistent then, why don’t we also celebrate anti-vaxxers’ fear of safe vaccines, which are also not “organic?” To be clear, I am not an anti-vaxxer. I am strongly pro-vaccine. Everyone in my house is vaccinated, and I am appalled at the outbreaks of contagious diseases due to anti-vaxxers. But let’s be clear, a Venn diagram of those who obsess about organic food and anti-vaxxers will reveal a major overlap. If you know an anti-vaxxer, he is most likely committed to an organic diet.

Our culture accepts as a scientific fact that organic food is healthier than non-organic food. You can watch TV, read popular magazines, or listen to healthy-living gurus, and overwhelmingly you will be told that organic food is healthier than non-organic food. Recipes tend to call for organic produce and ingredients. And it goes beyond organic foods. Genetically-modified foods are slandered as “frankenfoods” concocted by mad scientists in a laboratory. Further, we are admonished to avoid anything that is not “natural.”

OK then. Vaccines are genetically modified, lab-made, and certainly not natural. Being anti-vax seems a logical extension of the natural, organic lifestyle.

I know several people — including family members — who have so completely bought into the natural-organic hype that they genuinely believe GMO and non-organic foods are poisonous. They would rather starve themselves and their children to death than ingest a gram of non-organic food. They look at the shelves of a regular grocery store and see rows and rows of poison. There is a medical term for this fear of safe healthy food — it’s called “orthorexia.” I am not shocked that some of these individuals are anti-vaxxers. Instead, I am shocked (and relieved) that some of the orthorexics I know actually do vaccinate themselves and their children.

Buck Throckmorton, “Organic Food & Anti-Vaxxers – Does The Fear of Safe Food Lead to Fear of Safe Vaccines”, Ace of Spades H.Q., 2019-12-08.

March 3, 2020

Michael Bloomberg, self-appointed nanny

Filed under: Food, Politics, USA — Tags: , , , — Nicholas @ 05:00

Via Instapundit, Karen Kataline shares a look at the things that bother Michael Bloomberg about you:

Former New York City Mayor Mike Bloomberg speaking with supporters at a campaign rally in Phoenix, Arizona on 1 February, 2020.
Photo by Gage Skidmore via Wikimedia Commons.

Take Michael Bloomberg … please! What drives this man with the freedom to enjoy his wealth in 65 billion different ways, to spend his time trying to curtail the freedoms and choices of others, even down to the size soda they drink and the amount of salt they ought to be allowed to sprinkle on their spinach?

Coloradans know all too well that the former New York Mayor and Democratic Presidential Candidate spent boatloads of cash pushing state legislators to clamp down on their God-given right to defend themselves and their families. He has pushed freedom-sucking and blatantly biased “Red Flag” bills in numerous other states around the country.

Mayor Busybody simply can’t stop telling others what to do. It seems to be an obsession with him — or maybe, a compulsion too. 

I gained insight into this when I returned to a New York Times article from 2009 that described Bloomberg’s eating habits.

    “He dumps salt on almost everything, even saltine crackers. He devours burnt bacon and peanut butter sandwiches. He has a weakness for hot dogs, cheeseburgers, and fried chicken, washing them down with a glass of merlot. And his snack of choice? Cheez-Its.”

Obsessive-Compulsive Disorder (OCD) is about control. Controlling one’s out-of-control thoughts, feelings, and behavior by attempting to control his external environment. Consciously or unconsciously, those afflicted do this in vain, to the point where they feel unable to control the compulsion as well (as in excessive hand-washing).

Most sufferers aren’t dangerous unless they have 65 billion dollars and a God-complex.

The Times went on to report this delicious insight:

    “… he (Bloomberg) is known to grab food off the plates of aides and, occasionally, even strangers. (‘Delicious,’ he declared recently, after swiping a piece of fried calamari from an unsuspecting diner in Staten Island.)”

Behavior like this exhibits a staggering and extreme lack of boundaries. The Times seems to only snicker at this, but it’s painfully clear that Bloomberg has great difficulty respecting the basic boundaries of civil society. No wonder it’s so easy for him to help himself to your freedoms and your choices when he can’t stop helping himself to your calamari.

February 23, 2020

QotD: Go eat bugs, plebs!

Filed under: Environment, Food, Health, Media, Quotations — Tags: , , , , — Nicholas @ 01:00

What is this creepy obsession with the elite telling us to eat bugs? Every few weeks, some mainstream media outlet has one of its gooey writers go off on how delicious and nutritious insects supposedly are, and it’s downright bizarre. The latest piece of pro-pillbug propaganda is from the formerly prestigious Economist, “Why Eating Bugs Is So Popular In Congo,” where the author assures us that “The creepy superfood is rich in protein and magnesium.” Thanks, but I think I’ll get my protein and magnesium in a manner that does not involve gobbling grubs.

What is with these people?

This bug bingeing is a running theme in the mainstream media. The New York Times, taking a break from passively aggressively correcting its garbage takes, asks “Why Aren’t We Eating More Insects?” The answer is, of course, “Because they are insects, you weirdos.”

CNN goes on about “Bugs: The Food That Can Feed, And Maybe Save, The Planet,” as if Brian “Tater” Stelter is going to give up stuffing Cheetos in his talk-hole in exchange for caterpillars.

And National Geographic manages to do the impossible and make us hate the United Nations even more by informing us that the “U.N. Urges Eating Insects,” and offering us “8 Popular Bugs to Try.” Popular with whom?

The Economist is talking about people munching millipedes in Congo, and you have to wonder why we would take Congo’s lead in anything. It’s the Congo – you should carefully examine what the Congo does, then do the opposite. That goes for other strange countries too. Frankly, foreign countries are generally terrible and there is not a lot that other countries have to teach us – I lived on two other continents and this bizarre notion liberal Americans have about other countries being better than us is grossly misplaced. Other countries are mostly terrible.

Exhibit A: They eat bugs.

Do you think the people of Congo are saying, “Beef? Pass. Hand me that plate of maggots!” You don’t eat grasshoppers because you have other options. No one’s first choice is fruit flies.

Kurt Schlicter, “Tell The Nags To Go Pound Sand”, Townhall.com, 2019-11-19.

February 18, 2020

“The real battle for the immortal soul of France is about something far more important — cheese”

Filed under: Europe, Food, France — Tags: , , — Nicholas @ 03:00

John Lichfield on the plight of the cheesemakers (get your MPATHG jokes out of the way now):

French cheese seller, offering Villefranche de Rouergue and other artisanal cheeses.
Photo by Sybren via Wikimedia Commons.

In his small fromagerie at Saint Point Lac in the Jura, Fabrice Michelin produces authentic, hand-made, raw-milk Mont d’Or cheeses. He is the last person in France to do so — the last in a line of local cheese-makers which goes back for centuries.

“I get up at 5am. I collect the milk myself from the farms in the village. I warm the milk,” Mr Michelin told me. “I scoop it carefully into cylinders. I pay attention to the varying consistency and taste of the curd. It alters subtly with the seasons, depending on the qualities of the grass. I mold the cheeses by hand. Every cheese is a little different.”

Individual, artisanal cheeses? Wonderful.

Not any more, it seems.

“That’s what gets me into trouble these days,” M. Michelin said. “Brussels and Paris say that the cheeses must all be the same. There seem to be new rules every month. How can I carry on if all my cheeses have to be identical?”

Forget the yellow vests. Forget the strikes against pension reform. The real battle for the immortal soul of France is about something far more important — cheese.

The infinite variety of French cheeses — one of the finest achievements of French culture — is gradually being eroded and dumbed down. Only one in ten of the cheeses now consumed in France is made with raw milk or “lait cru” in the authentic manner.

Search where you like in the finest cheese shops in France, you will no longer find a Bleu de Termignon or a Galette des Monts-d’Or. They are among 50 species of French cheese that have vanished, like rare flowers or butterflies, in the last 40 years. Other varieties, like Vacherin d’Abondance and M. Michelin’s hand-made Mont d’Or have been reduced to a single producer.

Many of the best-known French cheeses — Brie or Pont L’Evêque or Camembert — thrive at home and abroad, but they are overwhelmingly made in large factories with pasteurised or sterilised milk. To purists, that is a betrayal of the French tradition of “living cheese”.

Major French AOC cheese designations: the size of the symbol indicates the relative production of that variety. Many smaller cheese varieties not shown.
Graphic by FrancoisFC – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3640022

February 11, 2020

Animal “rights”

Filed under: Food, Media, Politics, USA — Tags: , , , , — Nicholas @ 03:00

In the latest Libertarian Enterprise, L. Neil Smith republished a short essay he wrote for the March 1996 edition which is still fully relevant today:

An olive ridley sea turtle, a species of the sea turtle superfamily.
NASA image via Wikimedia Commons.

Last Friday I watched an episode of X-Files in which innocent zoo animals were being abducted — apparently by benign, superior UFOsies (the ones who mutilate cattle and stick needles in women’s bellies) — to save them from a despicable mankind responsible for the erasure of thousands of species every year.

Or every week, I forget which.

I was reminded of a debate I’d found myself involved in about sea turtles; I’d suggested that laws prohibiting international trade in certain animal products be repealed so the turtles might be privately farmed and thereby kept from extinction. After all, who ever heard of chickens being an endangered species? From the hysteria I provoked — by breathing the sacred phrase “animal rights” and the vile epithet “profit” in one sentence — you’d have thought I’d demanded that the Virgin be depicted henceforth in mesh stockings and a merry widow like Frank N. Furter in The Rocky Horror Picture Show.

That debate convinced me of two things. First: I wasn’t dealing with politics, here, or even philosophy, but with a religion, one that would irrationally sacrifice its highest value — the survival of a species — if the only way to assure it was to let the moneylenders back into the temple. Its adherents abominate free enterprise more than they adore sea turtles.

Second (on evidence indirect but undeniable): those who cynically constructed this religion have no interest in the true believers at its gullible grassroots, but see it simply as a new way to pursue the same old sinister objective. A friend of mine used to refer to “watermelons” — green on the outside, red on the inside — who use environmental advocacy to abuse individualism and capitalism. Even the impenetrable Rush Limbaugh understands that animal rights and related issues are just another way socialism pursues its obsolete, discredited agenda.

In my experience, those who profess to believe in animal rights usually don’t believe in human rights. That’s the point, after all.

QotD: Agriculture and the rise of the state

Filed under: Food, Government, History, Quotations — Tags: , , , , — Nicholas @ 01:00

Why should cereal grains play such a massive role in the earliest states? After all, other crops, in particular legumes such as lentils, chickpeas, and peas, had been domesticated in the Middle East and, in China, taro and soybean. Why were they not the basis of state formation? More broadly, why have no “lentil states,” chickpea states, taro states, sago states, breadfruit states, yam states, cassava states, potato states, peanut states, or banana states appeared in the historical record? Many of these cultivars provide more calories per unit of land than wheat and barley, some require less labor, and singly or in combination they would provide comparable basic nutrition. Many of them meet, in other words, the agro-demographic conditions of population density and food value as well as cereal grains. Only irrigated rice outclasses them in terms of sheer concentration of caloric value per unit of land.

The key to the nexus between grains and states lies, I believe, in the fact that only the cereal grains can serve as a basis for taxation: visible, divisible, assessable, storable, transportable, and “rationable.” Other crops — legumes, tubers, and starch plants — have some of these desirable state-adapted qualities, but none has all of these advantages. To appreciate the unique advantages of the cereal grains, it helps to place yourself in the sandals of an ancient tax-collection official interested, above all, in the ease and efficiency of appropriation.

The fact that cereal grains grow above ground and ripen at roughly the same time makes the job of any would-be taxman that much easier. If the army or the tax officials arrive at the right time, they can cut, thresh, and confiscate the entire harvest in one operation. For a hostile army, cereal grains make a scorched-earth policy that much simpler; they can burn the harvest-ready grain fields and reduce the cultivators to flight or starvation. Better yet, a tax collector or enemy can simply wait until the crop has been threshed and stored and confiscate the entire contents of the granary.

Compare this situation with, say, that of farmers whose staple crops are tubers such as potatoes or cassava/manioc. Such crops ripen in a year but may be safely left in the ground for an additional year or two. They can be dug up as needed and the reaminder stored where they grew, underground. If an army or tax collectors want your tubers, they will have to dig them up tuber by tuber, as the farmer does, and then they will have a cartload of potatoes which is far less valuable (either calorically or at the market) than a cartload of wheat, and is also more likely to spoil quickly. Frederick the Great of Prussia, when he ordered his subjects to plant potatoes, understood that, as planters of tubers, they could not be so easily dispersed by invading armies.

The “aboveground” simultaneous ripening of cereal grains has the inestimable advantage of being legible and assessable by the state tax collectors. These characteristics are what make wheat, barley, rice, millet, and maize the premier political crops. A tax assessor typically classifies fields in terms of soil quality and, knowing the average yield of a particular grain from such soil, is able to estimate a tax. If a year-to-year adjustment is required, fields can be surveyed and crop cuttings taken from a representative patch just before harvest to arrive at an estimated yield for that particular crop year. As we shall see, state officials tried to raise crop yields and taxes in kind by mandating techniques of cultivation; in Mesopotamia this included insisting on repeated ploughing to break up the large clods of earth and repeated harrowing for better rooting and nutrient delivery. The point is that with cereal grains and soil preparation, the planting, the condition of the crop, and the ultimate yield were more visible and assessable.

James Scott, Against The Grain: A deep history of the earliest states, 2017.

January 30, 2020

QotD: Nutrition and aging from the middle ages to the 20th century

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

Those of us who didn’t grow up in the first world (second and a half at best!) know d*mn well how people lived in the 20th century, with nominal indoor plumbing, but without a lot of changes of clothing, washers and dryers, heated houses, etc. (The trains from the mountains, where it was colder, in winter, smelled like a mix of VERY unwashed bodies and wood smoke. You never forget that smell.) The particular etc. I have in mind in this case is the lack of refrigeration.

Look Portugal is fertile enough that a careful planner can feed a family on less than an acre of land (particularly the area I come from, apparently one of the oldest inhabited in Europe and whose name in Indo European translated as wet and fertile valley.) I’m sure the food available to us in the 20th century when you could buy improved seeds, etc. was way better than the one available to people in the middle ages.

But … yeah, no. We didn’t eat like people do now. Not even close. For one, meat was fairly scarce. We mostly ate fish (thanks to the coasts!) and vegetables. Oh, and we were relatively lucky. A lot of people got almost no protein. The most common lunch among the people was the “isca” that is a bit of fried flour which might or might not have a couple of shreds of codfish in it. The very poor ate a lot of vegetable soup.

And again this was in the 20th century. In winter vegetables more or less vanished and the only fruit available were the wrinkled, flour-like apples.

Christmas treats were dried fruit, not cookies. It tells you all you need to know. (Yes, it was healthy too except for the scarce protein for most people, but no one said the way we eat is particularly healthy.)

I’m not complaining, but I know that we ate massively better than my parents did in the mid 20th century. And they ate better than their parents. So, kindly, do not tell me some serf on a medieval estate got his choice of however many flavors of ice-cream.

Sure the very rich ate well, if sometimes oddly. But the average person, not so much.

And as for living as long? Yeah, no.

I still remember vividly — as do many our age — when 60 was old, 70 VERY old.

Yes, I’m concerned for my parents in their late eighties. And that’s, as my dad puts it “after 80, that’s old”. But it would surprise no one is they lived another 10 years. Because a lot of people do now. And now one makes a big deal of people who turn 100. (Even though 114 seems to be, a little inexplicably, our hard drop-off limit.)

And besides we KNOW. Shakespeare at 58 — two years older than I’m now — was “very old.”

So kindly take your “people lived about as long,” fold it all in corners and put it where the sun don’t shine, even if people in the arctic in winter will be a little puzzled by it.

Sarah Hoyt, “What if I Told You?”, According to Hoyt, 2019-11-05.

January 3, 2020

QotD: Against The Grain

Filed under: Books, Food, Government, History, Quotations — Tags: , , , — Nicholas @ 01:00

Someone on SSC Discord summarized James Scott’s Against The Grain as “basically 300 pages of calling wheat a fascist”. I have only two qualms with this description. First, the book is more like 250 pages; the rest is just endnotes. Second, “fascist” isn’t quite the right aspersion to use here.

Against The Grain should be read as a prequel to Scott’s most famous work, Seeing Like A State. SLaS argued that much of what we think of as “progress” towards a more orderly world – like Prussian scientific forestry, or planned cities with wide streets – didn’t make anyone better off or grow the economy. It was “progress” only from a state’s-eye perspective of wanting everything to be legible to top-down control and taxation. He particularly criticizes the High Modernists, Le Corbusier-style architects who replaced flourishing organic cities with grandiose but sterile rectangular grids.

Against the Grain extends the analysis from the 19th century all the way back to the dawn of civilization. If, as Samuel Johnson claimed, “The Devil was the first Whig”, Against the Grain argues that wheat was the first High Modernist.

Scott Alexander, “Book Review: Against The Grain“, Slate Star Codex, 2019-10-15.

December 23, 2019

QotD: British meals – puddings

Filed under: Britain, Food, History, Quotations, WW2 — Tags: , , — Nicholas @ 01:00

Orwell’s press card portrait, 1943

Suet crust, which appears in innumerable combinations, and enters into savoury dishes as well as sweet ones, is simply ordinary pastry crust chopped beef suet substituted for the butter or lard. It can be baked, but more often is boiled in a cloth or steamed in a basin covered with a cloth. Far and away the best of all suet puddings is plum pudding, which is an extremely rich, elaborate and expensive dish, and is eaten by everyone in Britain at Christmas time, though not often at other times of the year. In simpler kinds of pudding the suet crust is sweetened with sugar and stuck full of figs, dates, currents or raisins, or it is flavoured with ginger or orange marmalade, or it is used as a casing for stewed apples or gooseberries, or it is rolled round successive layers of jam into a cylindrical shape which is called roly-poly pudding, or it is eaten in plain slices with treacle poured over it. One of the best forms of suet pudding is the boiled apple dumpling. The core is removed from a large apple, the cavity is filled up with brown sugar, and the apple is covered all over with a thin layer of suet crust, tied tightly into a cloth, and boiled.

British pastry is not outstandingly good, but there are certain fillings for pies and tarts which are excellent, and which are hardly to be found in other countries. Treacle tart is a delicious dish, and the large or small mince pies which are eaten especially at Christmas, but else fairly frequently at other times, are almost equally good. The mince-meat with which they are filled is a mixture of various kinds of dried fruits, chopped fine, mixed up with sugar and raw beef suet, and flavoured with brandy. Other favourite fillings are jams of various kinds, lemon curd – a preparation of lemon juice, yolk of egg and sugar – and stewed apples flavoured with lemon juice or cloves. An apple pie is often given an exceptionally fine flavour by including one quince among about half a dozen apples.

The other main category of puddings – milk puddings – is the kind of thing that one would prefer to pass over in silence, but it must be mentioned, since these dishes are, unfortunately, characteristic of Britain. They are preparations of rice, semolina, barley, sago or even macaroni, mixed with milk and sugar and baked in the oven. The one made with barley is somewhat less bad then the others: the one made with macaroni is intolerable to any civilised palate. As all of these puddings are easy to make, they tend to be a stand-by in cheap hotels, restaurants and apartment houses, and they are one of the chief reasons why British cookery has a bad name among foreign visitors.

There are, of course, XXX countless other sweet dishes, including the whole range of jellies, blancmanges, custards, soufflés, ice puddings, meringues and what-nots, which are much the same in all European counties. A few oddments which do not fit into any of the above categories are pancakes – British pancakes are thinner than those of most countries, and are always eaten with lemon juice, – batter pudding, which is made of much the same ingredients as Yorkshire pudding, but is steamed instead of being baked and is eaten with treacle, and baked apples. The apples are cored but not peeled, filled up with butter and sugar, and cooked in the oven: it is important that they should be served in the dish in which they are cooked With cooked fruit of any kind British people always eat cream, if they can get it. In the West of England a particularly delicious kind of clotted cream is made by slowly simmering large pens of milk and skimming off the cream as it comes to the surface.

George Orwell, “British Cookery”, 1946. (Originally commissioned by the British Council, but refused by them and later published in abbreviated form.)

« Newer PostsOlder Posts »

Powered by WordPress