G A. L'Algérie surpeuplée. Orientations pour une politique de population. In: Population, 14ᵉ année, n°1, 1959. pp. 158-159.
www.persee.fr/doc/pop_0032-4663_1959_num_14_1_6231
we're not kids anymore.
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Peter Solarz
RMH

⁂
Xuebing Du
will byers stan first human second

Kiana Khansmith
cherry valley forever

Kaledo Art
One Nice Bug Per Day
todays bird
almost home
Cosimo Galluzzi

titsay
ojovivo

Product Placement

izzy's playlists!

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sheepfilms
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@neo-curious
G A. L'Algérie surpeuplée. Orientations pour une politique de population. In: Population, 14ᵉ année, n°1, 1959. pp. 158-159.
www.persee.fr/doc/pop_0032-4663_1959_num_14_1_6231
Confronting the Stigma of Eugenics: Genetics, Demography and the Problems of Population
Building upon the work of Thomas Gieryn and Erving Goffman, this paper will explore how the concepts of stigma and boundary work can be usefully applied to history of population science. Having been closely aligned to eugenics in the early 20th century, from the 1930s both demographers and geneticists began to establish a boundary between their own disciplines and eugenic ideology. The eugenics movement responded to this process of stigmatization. Through strategies defined by Goffman as ‘disclosure’ and ‘concealment’, stigma was managed, and a limited space for eugenics was retained in science and policy. Yet by the 1960s, a revitalized eugenics movement was bringing leading social and biological scientists together through the study of the genetic demography of characteristics such as intelligence. The success of this programme of ‘stigma transformation’ resulted from its ability to allow geneticists and demographers to conceive of eugenic improvement in ways that seemed consistent with the ideals of individuality, diversity and liberty. In doing so, it provided them with an alternative, and a challenge, to more radical and controversial programmes to realize an optimal genotype and population. The processes of stigma attribution and management are, however, ongoing, and since the rise of the nature—nurture controversy in the 1970s, the use of eugenics as a ‘stigma symbol’ has prevailed.
Refs from : https://shs.cairn.info/revue-histoire-politique-2012-3-page-162#re1no31
Du Birth Control au Planning familial (1955-1960) : un transfert militant
Par Bibia Pavard
Jean-Yves Le Naour et Catherine Valenti, Histoire de l’avortement XIXe-XXe siècle, Paris, Seuil, 2003.
Matthew Connelly, Fatal Misconception. The Struggle to Control World Population, Cambridge, London, The Belknap Press of Harvard University Press, 2008.
Anne Cova, Féminisme et néo-malthusianisme sous la IIIe République : la liberté de la maternité, Paris, L’Harmattan, 2011.
Bibia Pavard, Si je eux, quand je eux. Contraception et avortement dans la société française (1956-1979), Rennes, Presses universitaires de Rennes, 2012.
Patricia Walsh Coates, Margaret Sanger and the Origin of the Birth Control Movement, 1910-1930: the Concept of Women’s Sexual Autonomy, Lewiston, The Edwin Mellen Press, 2008.
James Reed, From Private Vice to Public Virtue. The Birth Control Movement and American Society since 1830, New York, Basic books publishers, 1978, p. 281.
Sandrine Garcia, Mères sous influence, de la cause des femmes à la cause des enfants, Paris, La Découverte, 2011.
The classic Old Fashioned cocktail gets an update with toasty, nutty browned butter, which adds richness while mellowing things out.
The classic Old Fashioned cocktail gets an update with toasty, nutty browned butter, which adds richness while mellowing things out.
By Sohla El-Waylly
If you love a classic Old Fashioned, this rich, butter-enhanced twist will be right up your alley. Fat-washing is a simple process that infuses liquor with all the alcohol-soluble flavors in fat. It's a great trick to fancify any not-so-great whiskey into something smooth and rich. As a bonus, the butter becomes flavored with spicy notes of bourbon, perfect for your next batch of shortbread or for basting a pan-seared steak.
This recipe is for a batched drink, which transforms the whole bottle of whiskey into 12 cocktails, so guests can help themselves throughout an evening. Feel free to multiply the batch as needed.
Brown-Butter Old Fashioned Recipe
Prep : 90 mins
Active : 30 mins
Total : 90 mins
Serves : 12 servings
Ingredients
1 bottle bourbon (25 ounces; 750 ml)
1 cup butter (8 ounces; 224 g)
1/4 cup turbinado sugar (2 ounces; 60 g)
24 to 36 dashes bitters
Directions
For the Bourbon: Pour bourbon into a freezer-safe, resealable plastic container. In a small saucepot over medium heat, melt butter and stir with a whisk until the solids brown, about 5 minutes. Immediately whisk butter into bourbon. Cover and freeze until butter rises to the top and solidifies, at least 1 hour and up to overnight.
Remove butter from bourbon and reserve for basting meat, cooking vegetables, or baking. Strain buttered bourbon through a fine-mesh strainer to remove any remaining droplets of butter.
For the Cocktails: Dissolve turbinado sugar in 1/2 cup hot water (4 ounces; 120ml). Combine bourbon with sugar syrup and bitters. For each cocktail, serve the pre-batched Old Fashioned mixture on the rocks in a tumbler, or stirred with ice and then strained into a cocktail glass.
Special equipment : Fine-mesh strainer, whisk
Shirley Tonic, by Anna Stockwell and Sohla El-Waylly
A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits right.
10–12 servings
3 3" cinnamon sticks
1 4" piece ginger, thinly sliced lengthwise
10 whole cloves
6 cups pomegranate juice
⅓ cup sugar
12 oz. Scotch (optional)
Club soda and lemon twists (for serving)
Step 1 Bring cinnamon sticks, ginger, cloves, pomegranate juice, and sugar to a boil in a medium saucepan. Cook until reduced to 1½ cups, about 40 minutes. Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Let cool.
Step 2 To serve, pour 1 oz. pomegranate syrup and 1 oz. Scotch, if using, into a tall ice-filled glass. Top off with club soda and stir to combine; garnish with a lemon twist.
Step 3 Do Ahead: Syrup can be made 10 days in ahead. Chill in an airtight container.
https://www.bonappetit.com/recipe/shirley-tonic
Better Than Celery Juice, by Anna Stockwell and Sohla El-Waylly
Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.
10–12 servings
3 Granny Smith apples, scrubbed, coarsely chopped
½ bunch parsley, coarsely chopped (leaves and stems)
5 celery stalks with leaves attached, coarsely chopped, plus more for serving
¼ cup apple cider vinegar
Pinch of kosher salt
¼ tsp. freshly ground black pepper, plus more for serving
12 oz. gin (optional)
Step 1
Purée apples, parsley, 5 celery stalks, and 3 cups water in batches in a blender. Strain through a fine-mesh sieve into a pitcher, gently pressing with a spoon to extract as much liquid as possible (alternatively, run apples, parsley, and celery through a juicer and mix with 3 cups water). Stir in vinegar, salt, and ¼ tsp. pepper and add more celery stalks.
Step 2
To serve, pour 4 oz. juice and 1 oz. gin, if using, into an ice-filled glass and sprinkle with pepper.
Tea-Totaler’s Toddy, by Anna Stockwell and Sohla El-Waylly
No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.
10–12 servings
6 jasmine green tea bags
¾ cup honey
12 sprigs mint, divided
6 lemons, divided
12 oz. mezcal (optional)
Step 1 Bring 3 quarts water to a boil in a medium pot. Remove from heat and add tea bags, honey, and 6 mint sprigs. Cover and let sit 8 minutes. Using a slotted spoon, remove tea bags and mint, gently pressing with a spoon to extract as much liquid as possible.
Step 2 Meanwhile, slice 4 lemons in half and squeeze juice into a small bowl. Slice remaining 2 lemons into rounds; remove seeds. Add lemon juice, lemon slices, and remaining 6 mint sprigs to hot toddy. Ladle into mugs and spike with 1 oz. mezcal if desired.
https://www.bonappetit.com/recipe/tea-totalers-toddy
Spicy Citrus Refresher By Anna Stockwell and Sohla El-Waylly
This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up, or stir a splash of rum into your serving for a cocktail.
10–12 servings
4 limes
7 navel oranges, divided
2 small jalapeños, divided
1 cup sugar
½ tsp. kosher salt
12 oz. white rum (optional)
Club soda (for serving)
Step 1 Juice limes and 6 oranges into a large pitcher. (You should have about ¾ cup lime juice and 1¼ cups orange juice.) Discard lime rinds and half of the orange rinds. Cut remaining orange rinds into quarters and place in a large saucepan.
Step 2 Coarsely chop 1 jalapeño and add to orange rinds along with sugar and salt. Using a muddler or dowel-style rolling pin, muddle rinds until thoroughly smooshed and much of the sugar and salt is dissolved, about 3 minutes. Stir in 1 cup warm water and let sit at least 10 minutes and up to 1 hour.
Step 3 Strain orange mixture through a fine-mesh sieve into pitcher with juice, gently pressing with a spoon to extract as much liquid as possible; discard solids. Thinly slice remaining orange and add to pitcher. Remove seeds from remaining jalapeño; thinly slice into rounds and add to pitcher.
Step 4 To serve, pour 2 oz. juice mixture and 1 oz. rum, if using, into an ice-filled glass. Top off with club soda; stir to combine.
Step 5 Do Ahead: Juice mixture can be made 2 days ahead. Cover and chill.
https://www.bonappetit.com/recipe/spicy-citrus-refresher
Expo / Musée :
100 ans d'art déco au musée des arts déco, 15€, nocture le jeudi jusqu'à 21h, réserver si samedi, fermé dimanche
salle art déco au musée d'art moderne, gratuit
musée des années 30, Boulogne, 8€
les ateliers d'art des grands magasins, bibli Fernay, 4e, 13-19h, gratuit, visite guidée le samedi à 15h
Façades :
Palais de Tokyo
Folies Bergères, la façade
Grand Rex, cinéma (voute étoilée)
Théâtre des Champs-Elysées, 5/10€ en visibilité très réduite (Auguste Perret)
Maison 2 rue Frochot
Restau / Café brasseries :
La tartine, rivoli, café ?
Terminus Nord, 10e
Le zéphyr, 20e
le vaudeville, rue vivienne, petit déj
Cinéma :
l'inhumaine, Marcel L'Herbier
Metropolis, Fritz Lang
Animal Crackers
Female 1933
TV :
Agatha Cristie's Poirot
Littérature
Colette ?
The Great Gatsby (Canopée, Rilke, Arkoun, Malreaux si retour)
Dorothy Parker / L'extravagante Dorothy Parker
Gentlemen prefer blondes
Brideshead revisited (queen mary interiors)
Agatha Cristie
Beyond the principle of Pleasure
Salle de Concert / Ciné
le Louxor
Le Grand Rex
La salle Cortot - les concerts de midi et demi, les mardis mercredis jeudis, entrée libre.
Autres :
Piscine Pontoise, 5€20 entrée classique
Le Printemps : l'escalier et les vitraux du rooftop
Prunier restaurant €€€
Eglise Saint-Jean Bosco
Fontaine Porte de Saint Cloud
Cinéma Le Balzac 8e
Maison Binotto
Construite en 1969 par Serge Binotto, assistant de Jean Prouvé de 1964 à 1979, la maison ronde « Fioretta » dite Maison Binotto, témoigne de l'architecture du XXème siècle par son intérêt sociétal, technique et artistique. C'est un exemple unique d'application à une maison d'habitation des ingénieux procédés développés par l'atelier Prouvé pour les stations-services circulaires réalisées pour le compte de la société Total. La forme ronde choisie par Serge Binotto est à mettre en lien avec les recherches que l'équipe de Jean Prouvé menait pour le pétrolier : déployer un modèle économique, facilement constructibles, repérable aisément et pouvant s'implanter n'importe où. Conseillé par Jean Prouvé, Serge Binotto y développe un système constructif et une esthétique admirables.
colonization of the Americas
Additional Reading
Burgan, Michael. The Spanish Conquest of America (Chelsea House, 2006).Englar, Mary. Dutch Colonies in America (Compass Point Books, 2009).Gibson, K.B. New Netherland: The Dutch Settle the Hudson Valley (Mitchell Lane, 2007).Hernández, R.E. Early Explorations: The 1500s (Marshall Cavendish Benchmark, 2008).Johnston, Lissa. A Brief Political and Geographic History of North America: Where Are New France, New Netherland, and New Sweden? (Mitchell Lane, 2008).Nardo, Don. The Age of Colonialism (Lucent, 2006).Ollhoff, Jim. Building a New World (ABDO, 2011).Pratt, M.K. A Timeline History of the Thirteen Colonies (Lerner, 2014).Stefoff, Rebecca. Exploration and Settlement (Sharpe, 2008).Webb, S.P. A Chronology of North American Exploration (Capstone, 2017).Worth, Richard. Voices from Colonial America: New France 1534–1763 (National Geographic, 2007).
The French Colonies
By 1664 France controlled 14 islands in the Caribbean. The principal possessions were St-Domingue (now Haiti), Martinique, Guadeloupe, and Dominica. The economies were based largely on sugar. The labor system was African slavery. The island societies had a rigid class structure headed by white officials and planters (gros blancs) who governed the merchants, buccaneers, small farmers, white laborers (engagés), and slaves.
On the northeast coast of South America, the colony of French Guiana was founded about 1637. One hundred years later it was still a struggling, commercially unsuccessful colony, with a population of only about 600 whites. Not until the 19th century did the colony achieve any real prosperity. French Guiana was infamous for Devil’s Island, a French penal colony off the coast that operated until the 1950s.
The largest French colony in the New World was New France. This region comprised most of what are now eastern Canada and the portion of the United States from the Appalachians in the east to the Missouri River in the west and from the Great Lakes in the north to the Gulf of Mexico in the south. To the north of New France was the large territory controlled by the Hudson’s Bay Company, an English trading association.
Starting about 1540, French fishers annually fished off the Newfoundland coast and in the Gulf of St. Lawrence. The first colonization efforts were led by Samuel de Champlain, the “Father of New France.” He helped to found the colony that became Port-Royal (now Annapolis Royal, Nova Scotia). This fur-trading post and fishing village was the first organized settlement in Acadia (the French possessions on the Atlantic seaboard) as well as the first permanent European colony in North America north of Florida. Champlain founded Quebec in 1608 and explored as far west as Lake Huron by 1615.
For all the vast area the French laid claim to in North America, New France was never effectively colonized. Many permanent communities were founded, but the main interest of the mother country was commercial exploitation. The fur trade, far more lucrative than farming or fishing, became the basis of the economy. This led the French to explore widely in the region, to forge strong alliances with the local Indigenous people, and to set up forts and trading posts. But the population of New France never grew to the same extent as that of the English colonies. By 1754, on the eve of the French and Indian War, the population of New France was only about 55,000.
Within this vast midsection of North America, many permanent settlements were founded, including Detroit, St. Louis, Baton Rouge, and New Orleans. Under French rule all these settlements remained frontier outposts. Only after 1800, when citizens of the United States began trekking westward in search of plentiful, inexpensive land, did they really grow.
By 1760 the British had conquered all of Canada and the French settlements on the Great Lakes. The Treaty of Paris, which ended the conflict, ceded all of New France east of the Mississippi River, except for New Orleans, to England. New France ceased to exist in 1803 when the United States purchased the territories west of the Mississippi from France, in what is known as the Louisiana Purchase.
https://kids.britannica.com/students/article/colonization-of-the-Americas/272832
The English Colonies
The Caribbean and South America
Besides ruling the 13 colonies of North America, England settled other parts of the New World. In the Caribbean, the English colonized the Leeward Islands of Antigua, St. Kitts, Nevis, and Barbados between 1609 and 1632 and seized Jamaica from the Spanish in 1655. In Central America, British buccaneers and loggers began settling Belize the 1630s. Scattered settlements on the north coast of South America were united into the colony of British Guiana (now Guyana) in 1831.
Of all the English settlements in the Caribbean basin, Barbados was the most successful commercially. By 1651 it was a leading producer of sugar. This commodity, much in demand by Europeans, was introduced into the island about 1637. By 1676 the sugar trade had promoted Barbados to a first-rank colony in the eyes of England. Its population was larger than that of New England, and it was far more prosperous.
Barbados was typical of the colonized Caribbean because it was not settled entirely by Europeans; rather it was captured by them and settled mainly with slaves and servants to work the fields. Millions of slaves were forced into labor on the islands during the three centuries from 1500 to 1800. The first English slave-trading voyage was made by John Hawkins in 1562. After the British slave trade ended in 1807, plantation owners imported indentured servants from China, India, and Java.
https://kids.britannica.com/students/article/colonization-of-the-Americas/272832
Portugal in America
Although the Portuguese were among the earliest and most prominent world explorers, their efforts in the New World centered entirely on Brazil. After Spain made its first discoveries in the Western Hemisphere, a conflict arose between Spain and Portugal concerning colonization rights to the New World. In 1494 a north-south Line of Demarcation was established at about 1,185 miles (1,900 kilometers) west of the Cape Verde Islands. All territory east of the line fell to Portugal, while all territory west of it went to Spain. This agreement was called the Treaty of Tordesillas. The signers of the pact were not yet aware of the extent of the Western Hemisphere. By chance it happened that the region of coastal Brazil in South America became the possession of Portugal.
Brazil was “discovered” by the Portuguese navigator Pedro Álvarez Cabral in 1500. The new land was of little interest to Portugal until 1530. In that year the threat of a French or Spanish incursion.
The Portuguese farmers grew sugarcane for export to Europe. Sugar was first cultivated in Brazil in 1620, initially using Indigenous slave labor. The Portuguese increasingly began to rely on enslaved Africans, importing some four million Africans to Brazil from the 1500s to the 1800s.
https://kids.britannica.com/students/article/colonization-of-the-Americas/272832
Spain’s American Empire
By 1512 the Spanish had occupied the larger Caribbean islands. The first Spanish towns were established on the island of Hispaniola (now divided politically into Haiti and the Dominican Republic). Chief among these towns was Santo Domingo, which was established in 1496 and became the first capital of Spain’s New World possessions. Other Spanish settlements arose in Cuba, Puerto Rico, and Jamaica. From island harbors Spanish expeditions sailed to explore the coasts and penetrate the continents. They found gold, silver, and precious stones and enslaved the Indigenous peoples. Ambitious men became governors of conquered lands. Christian missionaries brought a new religion to Indigenous peoples.
The Spanish dream of finding great riches in the Americas was first realized when Hernán Cortés conquered the Aztec Empire in Mexico in 1519–21. A few years later Francisco Pizarro with a small force vanquished the Inca Empire and seized the treasure of Peru in South America. Gold and silver from these lands poured into the Spanish king’s treasury, rousing the envy of other rulers. The treasure ships attracted bloodthirsty pirates and privateers.
The explorer Juan Ponce de León claimed Florida for Spain in 1513, but the first Spanish attempts to colonize the area failed. In 1562 a group of French Protestants (Huguenots) settled in northern Florida. This seeming threat to Spanish interests prompted an expedition led by Pedro Menéndez de Avilés in 1565. He and his men killed most of the French colonists. They also built a fort on the site of what is now St. Augustine, which became the first permanent European settlement in what is now the United States.
Colonization of the region north of Mexico did not begin until very late in the 16th century. In 1598 a group of Spanish settlers arrived in the New Mexico–Arizona area. Most of them, finding the climate and Indigenous people inhospitable, returned to Mexico by 1605, but a small start had been made in the colonization of New Mexico. The city of Santa Fe was founded in 1610.
Spain’s other outposts in North America—Texas and California—were not colonized until the 1700s. By 1800 Texas was little more than a collection of small missions and the towns of San Antonio and Nacogdoches. The settlement of California was more successful: 18 missions were founded between 1769 and 1800, augmented by a number of presidios, or army posts. By 1823 California had 21 missions.
A controversial aspect of Spanish colonialism was the encomienda system, an arrangement under which the government “commended” (or entrusted) the care of the Indigenous people in a particular area to a conquistador, official, or other Spaniard. It was in fact a system for enslaving the Indigenous people and forcing them to work in the mines, farms, and ranches. Theoretically at least, the Spaniards cared for the Indigenous people’s physical and spiritual needs in return for the right to their labor. In practice, Indigenous people were often abused and exploited. While some Spanish friars and priests condemned such slavery as early as 1515, landowners resisted the movement to abolish the encomienda.
Additional Reading
Burgan, Michael. The Spanish Conquest of America (Chelsea House, 2006).
Hernández, R.E. Early Explorations: The 1500s (Marshall Cavendish Benchmark, 2008).
https://kids.britannica.com/students/article/colonization-of-the-Americas/272832