hifromalix
YOU ARE THE REASON
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Andulka
Misplaced Lens Cap
trying on a metaphor

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if i look back, i am lost
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Not today Justin

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tannertan36
I'd rather be in outer space 🛸
Mike Driver

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roma★
i don't do bad sauce passes
Cosimo Galluzzi

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@accidemicoffee
hifromalix
not inaccurate
I do think it’s a Leetle Annoying when ppl are like omg american food is so narsty and unhealthy.. look at this (food that is only sold at the texas state fair)
It does ALWAYS just come back around to saying americans are such Fatties and of course it is ~Bad To Be Fat~ It’s also very cool and fun because america is obviously the only place that uses sugar or butter to make their dishes. the only place. no other place does that
Also the mock confusion of “why are there so many foods that use cream/milk/cheese??” in areas of the US where there are tons of cows, and “what tf is up with these corn products??” while standing literally in the middle of an american corn field
you’re right and you should say it (out loud)
Brits committed genocide, globally, for spices they don’t use
I will mock american food relentlessly for: 1. Frying everything 2. The tasteless sanitized garbage you dare calling cheese (gouda….. is not….. an extreme cheese…) 3. Not having a fresh vegetable in sight anywhere. I will never mock american food for : 1. Being based on cheap calories bc food poverty is a big thing 2. Not having traditional dishes bc its a very young country and the culinary equivalent of a teenager trying out recipes for the first time.
“Frying everything” happens primarily in the American south and is an extension of soul food which is a southern (black) American staple.
Not only do we consistently have and consume vegetables, we have regional and seasonal vegetable dishes and sides.
We absolutely do have traditional dishes that are specific to the regions and cultures found throughout the United States and the varying ethnic groups found therein. We are not children floundering around in the kitchen. We have entire unique regional and cultural divisions of food all over the US that have been passed down and worked on for generations.
You don’t know anything about American food or the cultures that curate them.
I thought I was done, but I’m not.
America is one of the most food diverse countries on the planet largely due to the massive variety of food profiles and cooking techniques melded together over the years.
The southern United States alone is a culinary banquet of flavors, colors, techniques, and food history. Each southern state has its own way of preparing soul food that is specific to the spices and culture of the black people living there. Louisiana is internationally known for its soul food. Tennesse is internationally known for its soul food. Kentucky is internationally known for its soul food. Texas is internationally known for its barbecue.
Did you know that Within the United States we have like 20 different types of barbecue and that, in the south (the real south not Texas), barbecue is not a verb? It’s a noun. It’s literally it’s own type of food that is incredibly regionally specific? It’s literally different all over and we all fight over who has the best (it’s SC).
Thousands of cookbooks have been made to try and cover the variations in soul food alone. Like we haven’t even begin to talk about other cultural influences in American food outside of the south.
“I know food” you don’t know anything about food and quite frankly this whole debate is low key rife with racism.
this also completely erases the huge varieties of native american food that has existed for thousands of years the USA is a young country but people have lived here for fuckin ever and they obviously eat and are a big reason Europe has more than just turnips and depression
Literally. “America is like a bunch of teenagers making food for the first time” yeah tell native Americans that. Tell the enslaved Africans who came here that. Tell the native Mexicans whose borders were crossed to expand America that. Like a bitch whose country is known for eating snails, frog legs, and eye of newt is going to tell us about food. Ok.
Also like,,, saying you’re aware of the way poverty affects the food you can make and then mocking poor folks for not having fresh veggies really screams “i have never heard of a food desert before.”
There’s a shitload of ’foreign’ food whose recipes you can only find in America, because when immigrants came from all over the world, they brought their food with them, only to find they needed to adapt the recipes to new ingredients.
American Chinese Food, for instance, is very different from authentic Chinese recipes. It’s a bit hard to claim a dish is the same when 50-70% of the ingredients have been substituted for locally available vegetables and spices!
That is now an AMERICAN dish, thank you, because you’ll be hard-pressed to find anything remotely similar actually being prepared in China.
To add to the above: some people put down American Chinese food for being “inauthentic,” like some corporation dumbed it down to sell it in the USA, when that’s not at all what happened. This food was Americanized by Chinese immigrants who (a) had very different ingredients to work with and had to innovate and (b) wanted to sell the food to both other Chinese immigrants and to those from other nations, and so found ways to work familiar flavors/textures/etc. into recipes that would be enjoyed over a broad range of cultures. They were hugely successful! (I’ve traveled fairly widely, and when I find Chinese restaurants abroad, they are almost always heavily influenced by American Chinese food.) This was the original “fusion cuisine,” and it was a fabulous achievement.
Nobody is proving their foodie cred by insulting immigrants who made their way by reinventing their native cuisine based on new ingredients and new eaters.
If you’re into this kind of thing, I highly recommend HIGH ON THE HOG and THE TACO CHRONICLES.
All of the above, but I should also note that “British food tastes bad” is also reductive. Most of the gross British foods came out of poverty and necessity. Who eats a toast sandwich? People who need as many carbs as they can eat in the 5 minutes before a 14 hour shift. Who eats jellied eels? The Thames is so polluted nothing else is in there. They might have invaded half the world for spice, but only a small handful of British people ever had the money to buy it until immigrants from other places brought their dishes and set up a decent market. Even the fish and chips was an innovation of Jewish immigrants.
I’m deep in the 19th century art hole and every time I think I’ve seen them all I find another painting that makes me go !!!!
?? you cant just say this and then not share the painting in question!!
you are absolutely right!!
Arthur Trevethin Nowell, 1887 - Captives
Honestly where do I start? The movement? The composition? The lighting?
Look how much more it seems like she's leaning forward because the tree and the man curve away and around her? Like Tantalos who reached for fruit but the tree would bend away from him? That's what this feels like. And then there are these other two, pulling her away into the opposite direction. So there's a lot of movement! But what makes it even better is how he still stabilized the image with a lot of hidden vertical lines!
Also the contrasts? Fantastic! Like the one between the metal of his armor and her flowly dress or her light face vs the other faces kept in darkness or the light foreground vs the dark background,...
Also the edges are amazing! Everyone tells you corners are not important but here? Wrong! Her foot is like an anchor that stop the eye from falling out of the image so it's a lot more rendered than the flower petals.
And don't even get me started on the rendering...
Ok I'll stop here tl;dr: BEAUTIFUL 10/10
you know what I'm not done, I found something else:
The reason why it doesn't look like they're senselessly pulling at her? Because the action is actually built up like a spiral, whoa! There's a lot going on behind her back, but because of the spiral your eyes don't linger there and instead are lead towards her body and then towards her head.
It's not just the spiral, though, there's another line of movement hidden in those hands:
And not only that, they're grouped together in the shape of a pentagon! Simple shapes are easy to recognize, so it tells your eye where to go immediately.
who gave you the right
what's the tour montarvaprpawrqr or whatever french shit that word is?
ok im gonna infodump about fucked up buildings for a second so this is probably gonna be long
tour montparnasse in paris is my least favourite building in the entire world and i am slightly obsessed with it just bc of how much it sucks. its an office building and if you saw it from up close you might think ok this is a building. like its a little bland but theres nothing special about it
but then you zoom out a little
wow!!! what the fuck. that is so ugly. it literally looks like someone jammed a tv remote into the earth and i hate it so much. also this is paris so this monstrosity is within BLOCKS of the eiffel tower and just completely destroys the view. its so evil that there is now an 8 storey building limit in the area to prevent anything this criminal from happening again
some other shitty buildings i like include marina city chicago aka the corn cob buildings, which were designed with the idea in mind of a building with no right angles since ‘right angles do not appear in nature’
and rainier tower in seattle, which honestly just makes me anxious
but my FAVOURITE shitty building is part of the sydney university of technology (uts) campus
not just because it looks like someone made a building out of wet cardboard, but because the original design sketch is a work of art and it makes me cry laughing every time i look at it
behold
fucking impeccable. thank u for listening
possibly the most important addition this week on Hozier Liked
Indentured servitude is opresssion.
Indentured servitude is not chattel slavery.
The Irish were oppressed and have a history of indentured servitude.
The Irish were not bought and sold or held as property generation to generation.
Please stop confusing the two. Thanks.
How to put “wrote fan-fiction” on your résumé:
Leveraged an inventory of established fictional character and setting elements to generate a disruptive custom-curated narrative entertainment asset.
I worked in HR, handling applications and interviews, and if someone turned in that string of techno babble nonsense, I would have rejected them out of hand.
A resume doesn’t need to sound fancy or overly technical, it needs to tell us why we should hire you.
“Independent novelist/writer” is more than sufficient here. If you want to express the skills that fan fiction taught you, something like, “creative writing, editing, and publication,” will get you a lot further than… Whatever that just was.
A resume should be tailored to the position, if you can afford the time and energy for that. But if not, then just think about what writing got fandom taught you. How to respond to criticism, how to present a professional pubic face, how to correct punished mistakes, creative thinking, project planning, persuasion via emotional leverage, html formatting, office suite fluency.
There are a lot of actual, marketable skills that go into fan fiction.
How to put “I was in a zine” on your resume
Writer:
Published short fiction stories for anthology collection
Able to write short fiction within a designated word count for layout purposes (900-1500 words, 1500-2000, 3000-5000)
Wrote short articles for independent publication
Assisted with editing short stories for publication
Able to reduce or expand written content based on layout needs
Able to check for basic spelling, grammar and syntax
Familiar with Microsoft Office and Google docs
Able to convert text styles such as bold and italics across platforms, including rich text and HTML
Able to communicate with project members over multiple platforms such as email, twitter, Discord chat and Google docs
Artist:
Produced full-colour digital illustration for independent magazine
Able to produce digital illustrations optimized for both online and print display
Produced full-colour 2-page spread for art anthology
Published 4-page short comic in anthology collection for charity
Able to transfer traditional art to digital illustration
Illustrated the cover (always brag if you’re on the cover) of an independent art publication
Familiar with professional illustration tools such as Adobe Photoshop, Illustrator, Clip Studio Paint and stylus tablet
Able to communicate with project members over multiple platforms such as email, twitter, Discord chat and Google docs
Merch artist / graphic designer:
Designed 2″ clear decorative double-sided keychain charm as bonus sale item
Designed 5″ x 6″ sheet of graphic stickers included in art anthology
Able to design bold graphics that are measured for laser cutting production
Designed layouts for 65-page art and writing magazine, focusing on (art placement, text layout, etc)
Able to keep layout design simple and in accordance with the project director’s chosen theme
Created promotional art, icons and banners tailored for social media sites like Twitter, Tumblr, Facebook, etc
Familiar with professional layout and design software such as Adobe Illustrator and InDesign
Able to communicate with project members over multiple platforms such as email, twitter, Discord chat and Google docs
Running a zine
Produced an independent art and writing collection for sale / for charity
Managed (10, 20, 30) independent artists and writers out of over 500 applicants to create a short-run independent magazine
Worked in online sales and social media promotion selling an independent comics anthology
If it’s really spectacular you can brag about specific numbers
Our book raised over $4,000 for charity in under six months of production
We sold over 750 copies in two weeks of online sales
Produced a digital PDF and printed version of anthology, mailing to recipients all over the world
Communicated with printers and manufacturers of plastic accessories and paper goods, assembling professional packages of our merchandise for mailing.
Built a custom digital storefront and navigated professional market and payment systems including Paypal and Tictail / Bigcartel / Wix etc
Created promotional events to boost sales, including raffles and giveaways over social media
Organized participants through mass emails and use of social media posts on tumblr and twitter
Created private Discord chat channels to keep participants up to date on production
Familiar with organizational software such as Microsoft Excel, Google spreadsheets, Trello and Discord
Hey, kids! Just remember, your hobbies are also your skillsets!
SIGNAL BOOST!!!
Hypotheses
Eighteen-year olds on tumblr who took an intro class once and are now bona fide “academics”:
Real academics with multiple post-grad degrees, including terminal degrees, publications, and an academic job:
GUYS. THERE WAS DRIVE-THROUGH IN ANCIENT ROME. FINDING OUT THIS ALONE IS WORTH THE COST OF MY MASTERS IN HISTORY.
[From Daily Life of the Ancient Romans by David Matz]
*rolls up to the window* yeah gimme a number V combo
“I’ll have two number IXs, a number IX large, a number VI with extra ambrosia, a number VIII, two number XLVs, one with cheese, and a large goblet of wine.”
hail, I am Gaius Furius, welcome to Diners, Drive-ins, and Dives
“YEAH CAN I GET A FVCKIN VVVVHHH….VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVHHHHHHHHH…BVRGER?”
@fortooate I had to do it
Please tell me someone has tagged @dduane and@petermorwood on this…
TL;DR - Yes, Ancient Roman cities had fast food outlets; No, they didn’t have drive-throughs because most vehicles were prohibited except when making deliveries at set times .
***
You just tagged me, and it pushed so many buttons, because our research for “Games” (optioned twice so far, though not produced either time) showed us that when it comes to comparing Ancient Roman eating habits with now - and particularly the US - the similarities are remarkable.
The usual name (though see below) was a “thermopolium”, meaning “Hot Food Here”, and archaeologists estimate there were about 300 thermopolia in Pompeii and Herculaneum.
This sounds like a lot, but lower-class Roman tenement dwellings (”insulae”) were usually just somewhere to sleep; there was no bathroom, no toilet and no kitchen. So besides their work all other parts of citizens’ lives, from bathing and eating to peeing and pooping, also happened away from home, in non-domestic facilities like public baths, public latrines (the Guilds of Fullers and Tanners thank you for your contributions) and eating-houses like thermopolia, tabernae and popinae.
The archaeologists think these three words may have been interchangeable, or subject to dialect variations, but saying that Ancient Rome had Diners, Drive-ins and Dives is as close to true as makes no never-mind. There were no Roman “fine dining” restaurants, since meals of that category would be eaten at home with invited guests as part of social networking, but though upper-class Romans looked down on the D, D-I & D establishments, there’s written evidence that they ate from them regardless.
Think of them as a cross between fast-food outlets, gastropubs and tapas bars.
Here’s a reconstruction:
Here are a few examples of real ones, all similar but each different:
Pots of prepared food were set in those counter recesses. I haven’t found out if there was a way to keep it hot, but the design looks like there might have been a charcoal brazier at one end sending hot air through the counter-space on the same principal as a hypocaust (Roman under-floor central heating), otherwise why make the counter of stone rather than wood?
@dduane suggests it may be because old bricks and broken rubble were easier to find, but IMO these were built with more care than just “because it’s cheap”.
The second two have a side that obviously faces the street (they would all have done, it’s just more obvious in those pics) which is where takeaway would have happened. Customers wanting to eat in would have moved along the indoor side of the L-shaped counter.
———-
As for takeaway, it didn’t include Drive-In or Drive-Through as we’d know it. Roman cities were almost entirely pedestrian so Walk-In or Walk-Through was more likely, but there might be a certain amount of Stop-In-Front-For-Takeaway by hungry deliverymen, ignoring vulgar cries in Vulgar Latin along the lines of “get that bloody cart out of the bloody way!”
Even then it wouldn’t happen at peak times since, except for unusual circumstances, deliveries were restricted to and had to be completed within set hours before and after the business day. Roman writers including Martial and Pliny bitch about being woken at early o’clock by squeaky axles, braying mules and swearing drivers as fresh provisions arrived for sale.
This reconstruction shows the ruts in the road for cart-wheels…
…and these are the real thing, which along with the frequent crossing-stones restricted what size of vehicle could enter the city: local delivery wagons drawn by a single mule, yes, out-of-town heavy freight drawn by a yoke of oxen, no.
There’s a longstanding chicken-and-egg argument over what came first, carts making ruts in soft lava rock, or ruts cut into rock to control carts. Since ruts of the same size (supposedly recycled in the Industrial Revolution as the size of Standard Gauge railway track, YMMV on that) appear on roads in other parts of the Empire which aren’t made of soft lava rock, my two sesterces is on deliberate cutting.
———-
Okay, so what kind of food did these places serve? Those keep-hot pots (dolias) would have contained vegetables like onions, carrots, leeks, cabbage, etc., also stews of beans, lentils, fish and some cheap kind of meat; since this was poor or at least not-rich people’s food, that meat would have been the inner bits most modern diners don’t want to know about. Not that organ meat worried the Romans; they were nose-to-tail diners in the way that was common throughout history until about 150 years ago.
This 1st-century terracotta relief supposedly shows a basic meal of fish, bread (top left), possibly cheese (bottom left) and an egg (bottom right); there’s a knife (top) and spoon (bottom) to eat with, a cup and a pannier for drink. So far so good.
However IMO what it may show is a kitchen table in the classic cookery demo top-down view. Those two fish are about to be cut up using the knife (top centre right with a curved horn(?) handle and possibly a sheath) then cooked in the pan on the right. There’s a spoon to stir and taste (bottom right), and the egg, bread and cheese(?) are either other ingredients or meant to accompany the pieces of cooked fish when they go into the bowl at top centre left.
Okay, I’m guessing; but it’s a fair guess. :->
Fast food would also have included bread, fresh and dried figs and other fruit, olives, cheese, honey, shellfish, eggs raw and hard-boiled, dried and smoked meat and fish, olive oil and, inevitably, garum, the (in)famous Roman fish sauce to which the entire Empire was addicted. They had FACTORIES to make the stuff though like tanneries, they were built well away from human - or at least wealthy - habitation.
Internet pages delight in focussing on the “Ew, rotted fish guts!” aspect; the Romans for their part would have looked at tomato ketchup and said “hang on, tomatoes are deadly nightshade in a party frock” before falling on them with delight because Ancient Roman recipes suggest a real fondness for sweet-sour. Anyway garum’s not rotted, it’s fermented with lots of salt like Worcestershire and Tabasco.
You know how modern foodstuffs are packaged in distinctive containers so you can spot them easily? Garum did it too.
Some Roman fast-foods were surprisingly familiar: kebabs (meats grilled on spits, including more inner bits); pizza (more of a foccacia or flatbread, drizzled with oil, sprinkled with herbs, topped with cheese and / or bits of meat or smoke-cured salami); burgers (grilled chopped-meat patties using yet more inner bits) and hot-dogs (various sausages including the famous Lucanian Sausage, smoked pork with herbs and pine-nuts).
We don’t know if Roman bakers produced small loaves - what we’d know as buns - for the sausages and burgers; it’s more likely that if eaten modern-style, they’d be seasoned with pepper and a dash of garum, then rolled in a flatbread wrap or put into a split section of the standard Roman panis quadratus loaf, like these on a Pompeii fresco…
…or this actual loaf, somewhat overbaked by Mount Vesuvius.
As mentioned before, there was no ketchup, but there were several kinds of mustard from mild to pungent, including ones made with water, wine, vinegar, honey and of course garum.
The Romans didn’t have popcorn (like tomatoes, maize was still an Atlantic Ocean away) but roasted crunchy chickpeas - in new leek’n’garum flavour! - were a direct equivalent.
Some of what follows is known historical fact; some of the rest is logical extrapolation from research for our “Games” project.
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