Quotulatiousness

June 13, 2018

Cultural appropriation is the universal outcome of inter-cultural contact

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

Claire Lehmann talks about the most recent ginned-up outbreak of cultural appropriation idiocy:

The flare-up was reported on internationally, and dozens of op-eds both condemning and defending the tweet and the dress spilled forth. Writing in The Independent, Eliza Anyangwe officiously declared that the teenager who wore the offending dress, Keziah Daum, was “the embodiment of a system that empowers white people to take whatever they want, go wherever they want and be able to fall back on: ‘Well, I didn’t mean any harm.’” The title of the piece was “Cultural Appropriation Is Never Harmless.” But it failed to define what cultural appropriation actually is.

For most observers, these complaints are bemusing and baffling. For many, no defense or condemnation of cultural appropriation is required, because such complaints are almost beyond the realm of comprehension in the first place. Without cultural appropriation we would not be able to eat Italian food, listen to reggae, or go to Yoga. Without cultural appropriation we would not be able to drink tea or use chopsticks or speak English or apply algebra, or listen to jazz, or write novels. Almost every cultural practice we engage in is the byproduct of centuries of cross-cultural pollination. The future of our civilization depends on it continuing.

Yet the concept was not always so perplexing. Originally derived from sociologists writing in the 1990s, its usage appears to have first been adopted by indigenous peoples of nations tainted by histories of colonization, such as Canada, Australia and the United States. Understandably, indigenous communities have been protective of their sacred objects and cultural artifacts, not wishing the experience of exploitation to be repeated generation after generation. Although one might be quizzical of complaints about a girl wearing a cheongsam to her prom (the United States has never colonized China) even the most tough-minded skeptic should be able to see why indigenous peoples who have historically had their land and territories taken away from them might be unwilling to “share their culture” unconditionally. Particularly when it is applied to the co-opting of a people’s sacred and religious iconography for the base purposes of profit-making, the concept of cultural appropriation seems quite reasonable.

Nevertheless, the concept quickly becomes baffling when young Westerners, such as Mr. Lam, of the cheongsam tweet, use the term as a weapon to disrupt the natural process of cultural exchange that happens in cosmopolitan societies in which culture is, thankfully, hybrid. When controversies erupt over hoop earrings or sombrero hats or sushi or braids or cannabis-themed parties, the concept of cultural appropriation appears to have departed from its formerly understood meaning — that is, to protect sacred or religious objects from desecration and exploitation. It appears that these newer, more trivial (yet vicious) complaints are the modern-day incarnation of sumptuary laws.

Elites once policed what their social inferiors could wear, in part to remind them of their inferiority, and in part to retain their own prestige and exclusivity. In Moral Time, the sociologist Donald Black, explains that in feudal and medieval societies, sumptuary laws were often articulated with religious or moralizing language, but their intention and effect was simply to provide a scaffold for existing social hierarchies. Writing in the 15th century, French philosopher Michel de Montaigne made the astute observation in his essay “Of Sumptuary Laws”: “’Tis strange how suddenly and with how much ease custom in these indifferent things establishes itself and becomes authority.”

May 24, 2018

QotD: Hunter S. Thompson on the importance of breakfast

Filed under: Food, Humour, Media, Politics, Quotations — Tags: , , — Nicholas @ 01:00

It is not going to be easy for those poor bastards out in San Francisco who have been waiting all day in a condition of extreme fear and anxiety for my long and finely reasoned analysis of “The Meaning of Jimmy Carter” to come roaring out of my faithful mojo wire and across 2,000 miles of telephone line to understand why I am sitting here in a Texas motel full of hookers and writing at length on The Meaning of Breakfast……. But like almost everything else worth understanding, the explanation for this is deceptively quick and basic.

After more than ten years of trying to deal with politics and politicians in a professional manner, I have finally come to the harsh understanding that there is no way at all – not even for a doctor of chemotherapy with total access to the whole spectrum of legal and illegal drugs, the physical constitution of a mule shark and a brain as rare and sharp and original as the Sloat diamond – to function as a political journalist without abandoning the whole concept of a decent breakfast. I have worked like 12 bastards for more than a decade to be able to have it both ways, but the conflict is too basic and too deeply rooted in the nature of both politics and breakfast to ever be reconciled. It is one of those very few Great Forks in The Road of Life that cannot be avoided: like a Jesuit priest who is also a practicing nudist with a $200-a-day smack habit wanting to be the first Naked Pope (or Pope Naked the First, if we want to use the language of the church)….… Or a vegetarian pacifist with a .44 magnum fetish who wants to run for president without giving up his membership in the National Rifle Association or his New York City pistol permit that allows him to wear twin six-guns on Meet the Press, Face the Nation and all of his press conferences.

There are some combinations that nobody can handle: shooting bats on the wing with a double-barreled .410 and a head full of jimson weed is one of them, and another is the idea that it is possible for a freelance writer with at least four close friends named Jones to cover a hopelessly scrambled presidential campaign better than any six-man team of career political journalists on the New York Times or the Washington Post and still eat a three-hour breakfast in the sun every morning.

Hunter S. Thompson, “Fear and Loathing on the Campaign Trail ’76: Third-rate romance, low-rent rendezvous — hanging with Ted Kennedy, Jimmy Carter, and a bottle of Wild Turkey”, Rolling Stone, 1976-06-03.

May 12, 2018

Grocery stores as visible indicators of economic progress

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

Steven Horwitz sings the praises of the ordinary grocery store (in North America, anyway):

I have written much about the extraordinary increase in living standards that Americans have enjoyed over the last century, and especially in the last forty years. For me, one of the best indicators of this incredible progress can be seen in the evolution of the grocery store. A great treatment of this evolution is food writer Michael Ruhlman’s recent book Grocery.

The grocery store is in many ways a metaphor for the increase in American living standards experienced by both rich and poor. Those of us who remember the 1970s have perhaps the best sense of this evolution, as we can remember what even good grocery stores were like back then. Stores were generally small, not well lit, not always clean, limited in the variety of goods they stocked (especially fresh produce), and lacking in the prepared foods we take for granted at most grocery stores today.

The 21st century American grocery store, by contrast, is a marvel of higher quality, lower cost, and expanded variety. There is simply no comparison between the quality of the produce, meats, and bread available at even a large middle-market chain like Kroger today and what was available anywhere in the 1970s. Measured in terms of labor hours required for purchase, food has generally never been cheaper. We see that today, as poverty in America is far more likely to be associated with obesity than with being underweight.

The growth in the variety of products available in the market in general is an excellent, if underappreciated, indicator of economic progress, reflecting as it does the Smithian insight that the division of labor is limited by the extent of the market. With growth comes more wealth and larger markets that enable producers to have a market for more finely differentiated products.

An example from the evolution of the grocery store illustrates this point. In the 1970s, there were maybe five or six kinds of potato chips (regular, barbecue, sour cream and onion, ruffled, tortilla chips, and the stuff in the can). Today, the typical grocery store has a potato chip aisle that offers dozens of differentiated products along numerous dimensions. This increase in variety allows consumers to satisfy their preferences more precisely, increasing their subjective well-being. You want your gluten-free, lactose-free chocolate chip cookies? You can probably find them. You want your throwback taco-flavored Doritos? They’re there. The expansion of variety in the typical grocery store has dramatically increased the subjective well-being of American consumers in ways that macroeconomic measures like GDP cannot capture.

May 9, 2018

What Makes Spicy Foods Spicy | Earth Lab

Filed under: Food, Science — Tags: , — Nicholas @ 02:00

BBC Earth Lab
Published on 24 Aug 2017

Greg Foot explains why some food is spicy!

April 28, 2018

Lab-Grown Meat Is Coming to Your Supermarket. Ranchers Are Fighting Back.

Filed under: Business, Food, Health, Science, Technology, USA — Tags: , , — Nicholas @ 04:00

ReasonTV
Published on 26 Apr 2018

The U.S. Cattlemen’s Association petitioned the USDA to declare that “meat” and “beef” exclude products not “slaughtered in the traditional manner.”

April 22, 2018

Hunting – Dreyfuss Affair – Equipment Modifications I OUT OF THE TRENCHES

Filed under: Europe, Food, France, History, Military, WW1 — Tags: , , — Nicholas @ 04:00

The Great War
Published on 21 Apr 2018

Chair of Wisdom Time!

March 28, 2018

QotD: Rent-seeking through “health concern” trolling

Filed under: Business, Economics, Food, Health, Quotations — Tags: , , — Nicholas @ 01:00

Producers too often shamelessly use whatever excuses are at hand to justify their prodding the state to prevent consumers from patronizing rival producers. Trumped-up health ‘concerns’ are a prominent set of easy excuses when the good in question is food or drink. “Those foods offered by our rivals are likely to kill or injure our beloved consumers!” cry rent-seeking producers, feigning an overriding concern for the health of the public. “For the health of our citizens, our rival producers must be stopped from selling their foul foods in our market!” Conveniently, of course, when such restrictions are implemented the favored producers no longer must compete as vigorously for consumers’ patronage. (Question: What does diminished competition do to producers’ incentives to maintain the safety of the foods they sell to the public?)

Anyway, here’s a history lesson: today’s expressed concerns about the safety of genetically modified foods and the calls for governments to restrict consumers’ freedom to buy these foods are, in their essence, nothing new. In the late-19th century similar ‘concerns’ over the safety of American beef and pork were used by some beef and pork producers to sic state restriction on rival beef and pork producers. European ranchers and farmers, disliking the competition from American ranchers and farmers, played the safety card as means of securing protection from their American rivals. Likewise within the U.S.: local butchers and local slaughterhouses throughout the U.S. played the same safety card as a means of securing protection from the upstart and wildly successful Chicago meatpackers such as Swift and Armour. That this safety card was illegitimate – that is, that charges of unsafe beef and pork were unwarranted – doesn’t matter if enough people believe the charges. The widely believed myth of dangerous foods enables the state to protect powerful producers from competition.

Cronyism and rent-seeking are nothing new. But they are perhaps becoming more widespread as the scope of state involvement in private affairs expands.

Don Boudreaux, “If Only We Could Be Protected From the Disease of Rent-Seeking”, Café Hayek, 2016-07-14.

March 22, 2018

QotD: “Sustainability”

Filed under: Business, Economics, Environment, Food, Quotations — Tags: , — Nicholas @ 01:00

Today on the radio I heard an ad for a DC-area supermarket chain that boasts that it now has on sale – as in, selling for a reduced price – “sustainably farmed fish.”

I really dislike the word “sustainable” (and all of its variations) as used today to signal holier-than-thou environmental ‘awareness.’ As Robert Solow said about this concept,

    It is very hard to be against sustainability. In fact, the less you know about it, the better it sounds.

But advertising “sustainably farmed fish” – implying, as it does (rather bizarrely), that unsustainably farmed fish are common – is especially annoying. While the absence of property rights in oceans and other large bodies of water, and in uncaught fish, might well lead to overfishing (that is, to a genuinely unsustainable manner of acquiring fish for human consumption), the very essence of a fish farm implies property rights in the fish stocks. And where there are property rights there is sustainability. A fish farmer is no more likely to allow his stock of fish to be depleted than is the owner of Triple Crown winner American Pharaoh to allow his horse to be slaughtered for sport, or than are you to allow the cost of motor oil to prevent you from ever changing the oil in your car.

[…]

It’s depressing that those people who today are most likely to worry about resources being “unsustainable” – people who are most likely to prattle publicly about “sustainability” – are those people who also are most likely to disparage private property rights and to argue for government policies that weaken and attenuate such rights. Such people are those who are most likely to wish to further collectivize the provision not only of environmental amenities such as park space and animal conservation, but also of health care, of education, of housing, and of a host of other private goods and services. Such people also are those who are most likely to protest prices made higher by market forces, and to applaud rent-control and other government-imposed price ceilings on a variety of consumer goods and services.

In short, the people who today howl most frequently and loudly for “sustainability” are those who most frequently and loudly oppose the legal and economic institutions – private property and market-determined prices – that alone reliably promote genuine sustainability.

Don Boudreaux, “‘Sustainability’ is Fishy”, Café Hayek, 2016-07-26.

March 12, 2018

How to Make Mead at Home

Filed under: Food, Wine — Tags: , — Nicholas @ 02:00

This Old House
Published on 22 Jan 2017

Ask This Old House host Kevin O’Connor learns about the centuries-old art of making mead.

Time: A few hours of work, 1 year of aging

Cost: under $100

Tools:
Funnel

Shopping List:
Yeast
2x One-gallon jug
3 pounds of honey
Air lock cap
Marbles
Siphon tube
Home brewing sanitizer

Steps:
1. Before beginning the home brew process, ensure the gallon jug, funnel, and siphon tube have been properly sanitized.
2. Fill up the gallon jug about a third of the way up with either tap or bottled water (don’t use distilled water).
3. Add 3 pounds of honey, then cap the solution and mix it up by shaking the jug.
4. Heat up water to 104 degrees in a pan and add yeast to dissolve it.
5. While the yeast is dissolving, you can add optional yeast nutrients to get a cleaner ferment.
6. Once the yeast is dissolved, use a funnel to pour the yeast solution into the jug.
7. Pour more water into the jug and top it off until you reach the neck of the jug.
8. Place air lock cap on top of the jug and pour a little bit of water into it to form a seal. This will prevent oxygen from getting in but will allow carbon dioxide to escape.
9. After a several weeks, once carbon dioxide has stopped releasing from the jug and fermentation is complete, it’s time to siphon the solution into a new, clean jug.
10. Ensure the siphon tub and second jug have been properly sanitized, then place the older jug higher than the new jug. Fill the siphon tube with water and gravity will pull the mead from one jug to the next. Ensure you only siphon liquid, leaving behind any solids at the bottom of the jug.
11. To fill up the void left behind from one jug to the next and limit exposure to oxygen, place a number of sanitized marbles into the new jug.
12. Place the air lock on the new jug. Leave that on for about a month and then place a regular cap onto the jug once bubbles no longer appear.
13. Leave the solution in a dark spot, like the basement for about a year for the mead to age properly.

March 4, 2018

The dirty secret of a lot of “traditional” family recipes

Filed under: Food, Humour, Randomness — Tags: , , , — Nicholas @ 03:00

At Atlas Obscura, Alex Mayyasi spills the beans about a lot of secret family recipes:

When Danny Meyer was gearing up to open his barbecue restaurant, Blue Smoke, there was one recipe he knew he had to have on the menu: his grandmother’s secret potato salad recipe.

“I told the chef, ‘My very favorite potato salad in the world was the one my grandmother made,’” Meyer recalls.

That’s a big statement coming from Meyer, a successful restaurateur who has earned Michelin Stars and founded the fast-casual chain Shake Shack. At the time, his grandmother had already passed away, but Meyer remembered that she kept recipes on three by five index cards. After a search, he found the right card and handed it to the restaurant’s chef, who invited Meyer to try it in the Blue Smoke kitchen.

When Meyer arrived, the sous chefs had a big bowl of potato salad that brought back memories of his grandmother. He tried it, smiled, and told the chefs, “That’s exactly right.” They grinned back at him mischievously. Eventually, Meyer broke and asked, “What’s so funny?” A chef pulled out a jar of Hellman’s mayonnaise and placed it on the table. Meyer looked at it, then realized that the secret recipe his grandmother had hoarded for years was on the jar. It was the official Hellman’s recipe for potato salad.

This actually seems to be a common phenomenon. The television show Friends even features a similar discovery, when one character, Phoebe, realizes that her grandmother’s “famous” chocolate chip cookie recipe came from a bag of Nestle Toll House chocolate chips.

Two months ago, we asked Gastro Obscura readers to send in accounts of their own discoveries. We promised a (loving) investigation of grandparents lying about family recipes. But instead we got a delightful look at the power of imagination, the limitations of originality, and the halo effect of eating a dish or dessert made by family.

February 22, 2018

Dieting and mental health

Filed under: Food, Health — Tags: , — Nicholas @ 05:00

Kaitlin Ugolik discusses her own recent experience of trying a new diet:

We don’t often discuss the mental impact of restrictive diets like Whole30 (no “inflammatory” foods), keto (low carb, high fat) or paleo (foods supposedly eaten during the Paleolithic era). People like to tout the weight loss and mood-boosting effects of these diets, but experts say they can push some of us toward disordered eating.

I tried Whole30 this January, and at first I kind of enjoyed it. I tend to get overwhelmed by options and confused about what’s the latest “right” thing to eat for breakfast, so it was nice to have guidelines. It gave me an excuse to make smoothies and try some new dinner recipes, too.

A few days in, though, I started noticing some disconcerting thoughts. I was reading the labels on everything and starting to think of anything that had any kind of processed sugar — cane sugar, brown rice syrup, anything — as “bad.” I also noticed that some of Whole 30’s carceral language was starting to stick in my head. Foods are labeled as “compliant” or “non-compliant,” for example. Knowing several people who have struggled with eating disorders, I wondered if diets like this, that say you can’t even eat beans or quinoa, might be a gateway to disordered eating for some people. The consensus among the experts I spoke to is that they are.

“All weight-loss diets work against learning to eat ‘normally’ according to appetite cues, which is also called intuitive eating,” said Karen Koenig, a Florida-based social worker who counsels people with eating disorders. “The more we restrict eating—by food type, weighing food, or by counting calories or fat grams—the more we ignore and override our body’s signals for hunger, satisfaction and fullness.”

While some people do benefit from restrictive diets because of their choice-limiting nature, like I did at the beginning, many have a hard time not taking it to the extreme. Most people are taking part in these diets as part of some kind of goal, whether it’s to lose weight, clear up their skin, or just feel better. If (and more likely when) it doesn’t work, it’s normal for anyone to get frustrated. But for people who are already prone to anxiety and obsessive thinking (*raises hand*) or those who have “addictive personalities,” a detox or diet can actually lead to something much more dangerous.

February 21, 2018

British KFC outlets fall fowl of distribution fustercluck

Filed under: Britain, Business, Food — Tags: , — Nicholas @ 03:00

The BBC reports on recent supply disruptions that have forced the majority of British KFC restaurants to close or run reduced hours:

KFC says some of the outlets which had to close when delivery problems meant they ran out of chicken have reopened.

Latest figures show that 470 of the fast-food chain’s 900 outlets in its UK-based division were shut as of 13:00 on Tuesday.

That compares with 575 that were closed at 21:00 on Monday.

Last week, the fried chicken chain switched its delivery contract to DHL, which has blamed “operational issues” for the supply disruption.

Earlier a KFC spokesperson said: “We anticipate the number of closures will reduce today [Tuesday] and over the coming days as our teams work flat out all hours to clear the backlog.

“Each day more deliveries are being made, however, we expect the disruption to some restaurants to continue over the remainder of the week, meaning some will be closed and others operating with a reduced menu or shortened hours.”

[…]

Until 13 February, KFC’s chicken was delivered by specialist food distribution group Bidvest.

But after the contract switched to DHL, many of the food giant’s outlets began running out of chicken products.

The GMB union said it had tried to warn KFC that switching from Bidvest to DHL was a mistake. The change led to 255 job losses and the closure of a Bidvest depot, said Mick Rix, GMB national officer.

He said: “Bidvest are specialists – a food distribution firm with years of experience. DHL are scratching around for any work they can get, and undercut them.

“KFC are left with hundreds of restaurants closed while DHL try and run the whole operation out of one distribution centre. Three weeks ago, KFC knew they had made a terrible mistake, but by then it was too late.”

Signs posted in a KFC store window in Nottingham
Photo from the Nottingham Post (click image to read their article)

H/T to Jim Guthrie, who said “I suspect that this will be a ‘how not to do it’ example in delivery logistics for years to come.”

February 12, 2018

Australia’s unique contribution to hamburger culture – beetroot

Filed under: Australia, Food, History, USA, WW2 — Tags: , — Nicholas @ 03:00

On one of my mailing lists, an Australian member made a bit of a to-do about the only “proper” burger having “beetroot” on it, along with other (one assumes lesser) condiments. Having been pranked more than once by Aussie friends, I was sure he was just doing his bit to wind up the American burger purists on the list. Yet, a very cursory search produced this article from back in 2014 that appears to fully back the original assertion:

Australian hamburger sightings started during the ’30s: a by-product, no doubt, of our blossoming post-first world war relationship with America, but it wasn’t until the 1940s that beetroot began regularly appearing alongside tomato, lettuce and onion on burgers. That was thanks largely to the openings of the Edgell and Golden Circle canneries in 1926 and 1947 respectively – but one of the more interesting theories, however, suggests the trend has its origins in pranking US troops ashore on R&R.

“Maybe it was our desire not to be Americanised?” ponders Warren Fahey, Australian folklore collector and author of Australian food history compendium, Tucker Track. “For some reason the idea of hamburger wrapping stained by beetroot juice was accepted as the sign of a great hamburger. People get quite emotional over the subject of Australian hamburgers. Some say a real hamburger must have slices of canned beetroot and others still declare its inclusion as a travesty.”

According to Fahey, beetroot on burgers had its heyday in the ’50s and ’60s. Following the simultaneous 1971 arrival of fast food’s big two – the first McDonald’s opened in the Sydney suburb of Yagoona, while Hungry Jacks, the Aussie nom de plume of Burger King, began its Aussie campaign in Innaloo, just north of Perth – the combination’s popularity began to wane, as did that of milk bars, beachside kiosks and other traditional hamburger vendors.

Despite the sustained growth of American franchises, however, Australia’s burger-with-beetroot population remains stable. Even once the big players pull their seasonal go-Aussie burgers after 26 January, the odds of finding a beetroot-enriched specimen at a neighbourhood lunch bar or new-wave “gourmet” hamburger chain remain good.

[…] the country’s last Australian-owned cannery shut in 2013. Fortunately, the signs are promising that farmers in Queensland’s Lockyer Valley might soon have a processing facility to call their own. It’s a cause we can all get behind, not just for the sake of a rural Australian community, but in the name of national pride: an Aussie hamburger made using beetroot processed overseas just doesn’t seem fair dinkum.

A New Zealand member of the list also chimed in, saying that beetroot was an essential component of Kiwi hamburgers as well. While it might sound weird, it’s probably no more so than pickles or relish as a burger topping, once you get used to it.

Update: In 2017, New Zealand McDonald’s re-introduced the Kiwiburger, including beetroot:

So, you can get your beetroot burger fix in both Australia and New Zealand (for a limited time, anyway).

February 11, 2018

Bay area food entrepreneurs shut down by local health authorities

Filed under: Business, Food, Government, Health, Technology, USA — Tags: , , — Nicholas @ 03:00

In Reason, Baylen Linnekin recounts the rise and fall of Josephine, an online operation intended to connect home cooks with willing buyers:

A dozen or so years ago, as my friend Dave was planning a move from Washington, D.C., to Philadelphia, he used the need to clean out his fridge before the move as an excuse to offer a half-empty jar of homemade kimchi for sale on Craigslist. While I don’t think the kimchi sold, Dave’s effort opened my eyes to the seemingly limitless possibilities of homemade online food sales.

The truth is that while those possibilities are limited theoretically only by imagination, they very often bump up in the real world against — to paraphrase Waylon Jennings — the limits of what the law will allow.

That truth was evident last week, when Bay Area food startup Josephine announced it will close its doors in March.

As I described in a Sacramento Bee op-ed in support of Josephine last year, the company launched nearly four years ago with a mission to provide cooks who are typically underrepresented in restaurant leadership — including women and immigrants — with a platform by which to sell home-cooked meals with their neighbors.

It’s a cool idea. And it worked quite well for a time. That is, as I noted, until local health officials “sent cease-and-desist letters to several Josephine cooks.”

Josephine responded by trying to work with lawmakers and regulators, pushing a bill in the state legislature that would provide some legal avenue for its cooks. Despite the fact that the bill is now moving through the California legislature, the company decided its passage would be too late for Josephine and its funders.

Josephine didn’t have to die. The regulations that have made it impossible for the company to operate should have died instead. But its fate mimics that of other similar home-food startups. A similar New York-based startup, Umi Kitchen, flamed out last year after just four months of operations. I wrote an appreciation of Forage Underground Market, the inventive San Francisco food swap that was shuttered by California state and local health authorities, way back in 2012. And I predicted at the time the food underground movement was just beginning to blossom.

Sriracha Sauce and the Surprisingly Heartwarming Story Behind It

Filed under: Business, Food, USA — Tags: , , — Nicholas @ 01:00

Today I Found Out
Published on 18 Jan 2018

In this video:

The genesis of Sriracha hot sauce (pronounced sir-ah-cha, contrary to what many think) becoming the condiment staple it is today can be traced back to 1975 and an unassuming Vietnamese refuge called David Tran – the founder and current CEO of Huy Fong Foods.

Want the text version?: http://www.todayifoundout.com/index.p…

« Newer PostsOlder Posts »

Powered by WordPress