Interesting things I find from the internet, my twittering and the occasional blog post.
Loose Joints - “Is It All Over My Face” (Larry Levan mix)
Some Arthur Russel/Larry Levan fire.
YOU GOT ME LOVE DANCING
Always happy to plug this track. So stripped down. If you think disco is just Saturday Night Fever get a load of this.
(Plays: 329)
Life imitating art (Fight Club)
ArtJournal - Downloading Optimism, seen first at Journalista!
Wise (if apocalyptic words)
Ours, increasingly, is the age of pseudo-connoisseurship, the means by which we seek fatuously to distinguish ourselves from the main of mediocrity. To sit around a bottle of rancid grape juice, speaking of delicate hints of black currant, oaken smoke, truffle, or whatever other dainty nonsense with which nature is fancied to have enlaced its taste, is to be a cafone of the first order. For if there is the delicate hint of anything to be sensed in any wine, it is likely that of pesticide and manure. Of a 1978 Château Margaux, one “connoisseur” pronounces: “With an hour’s air, this wine unfolded to reveal scents of sweet cassis, chocolate, violets, tobacco, and sweet vanillin oak. With another ten years or so, this wine may evolve into the classic Margaux mélange of cassis, black truffles, violets, and vanilla.” As if this were not absurdity enough, there is “a note of bell pepper lurking in the cassis.”
How could so sophisticated a nose fail to detect the cow shit with which this most celebrated estate in Bordeaux fertilizes its vines? A true wine connoisseur, if there were such a thing, would taste the pesticide and manure above all else: he would be not a goûteur de vin but rather a goûteur de merde.
„Nick Tosches on Opium Dens | vanityfair.com
Nick Tosches writes very well. This isn’t even the main point in the article.
The Making of the ‘Uovo in Raviolo’ at Manhattan’s SD26
An egg yolk in truffle butter in a ravioli. Looks amazing. Must try to make.
In the collection of the National Palace Museum, two of the most famous works on display are “Jadeite Cabbage” and “Meat-shaped Stone”, which is why these two are often exhibited together for the appreciation of visitors. At first glance, this meat-shaped piece of stone looks like a luscious, mouth-watering piece of “Tung-p’o meat”. Made from banded jasper, it is a naturally occurring stone that accumulates in layers over many years. With time, different impurities will result in the production of various colors and hues to the layers. The craftsman who made this meat-shaped stone took the rich natural resources of this stone and carved it with great precision, and then the skin was stained. This process resulted in the appearance of skin and lean and fatty layers of meat, the veining and hair follicles making the piece appear even more realistic.
Imported from Last.fm Tumblr by JoeLaz
Great shot of an event in Durham.
Via the Flickr stream of kane hartlepool
Cormac McCarthy on The Road - WSJ.com
I was enjoying this interview until it got to this point. I’m not sure his point works in quite the same way when you realise we lost most of Greek literature in a fire nearly 2000 years ago.
I for one am really looking forward to the 90s revival, not least as I want to know WHAT gets revived.
Mystery ‘dark flow’ extends towards edge of universe - space - New Scientist
Via Warren Ellis, who rightly points out, that’s a hell of an opening sentence. Second headfuck science story of the day.
