#episode 105

[dailyimodna]

[chuckle-clips]

Charlie: How do you fucking eat— How do you eat a can— I like don’t know how to eat this. Like—

Schlatt: Suck on it. 

Ted: Yeah, I think you just—

Charlie: Live? 

Schlatt: You put your mouth—

Charlie: Live?

Schlatt: Put your pretty mouth on it and shove it down your throat. 

Charlie: That’s crazy. That’s fucking crazy. 

Ted: You curl your pretty lips ‘round that— ‘round that candy cane. 

[Schlatt laughs]

Charlie: I’m never coming back, dude. I’m actually never coming back. 

Ted: And you start moving it up and down. 

Charlie: There’s no other way to do that, right? There’s no other fucking way. 

Schlatt: No, no. You need to lick it. 

[lingthusiasm]

Lingthusiasm Episode 105: Linguistics of TikTok - Interview with Adam Aleksic aka EtymologyNerd

TikTok, Instagram Reels, and YouTube Shorts are an evolving genre of media: short-form, vertical videos that take up your whole screen and are served to you from an algorithm rather than who you follow. This changes how people talk in them compared to earlier forms of video, and linguists are on it!

In this episode, your host Gretchen McCulloch gets enthusiastic about the linguistics of tiktok with Adam Aleksic, better known on social media as etymologynerd. We talk about how Adam got his start into linguistics via etymology, the process that he goes through to make his current videos get the attention of people and algorithms, and how different forms of media (like podcasts vs shortform video) relate differently to their audiences. We also talk about the challenges of writing a book about language on the internet when it changes so fast, comparing the writing process for Adam's upcoming book Algospeak with Gretchen's book Because Internet.

Click here for a link to this episode in your podcast player of choice or read the transcript here.

Announcements:

In celebration of our 100th bonus episode we've decided to go back into the vault and revisit our very first bonus episode - with updated sweary commentary! We've made this extra bonus bonus version available to all patrons, free and paid, so feel free to send it to your friends!

In this month’s bonus episode we get enthusiastic about your linguistics questions! In honour of our 100th bonus episode of Lingthusiasm, and because our first advice episode was so popular, here's another episode answering your advice questions, from the serious to the silly!

Join us on Patreon now to get access to this and 90+ other bonus episodes. You’ll also get access to the Lingthusiasm Discord server where you can chat with other language nerds.

Here are the links mentioned in the episode:

Adam Aleksic's website

etymologynerd on TikTok, Instagram, and Substack

Algospeak by Adam Aleksic

'Where Do Memes Come From? The Top Platforms From 2010-2022' by Aidan Walker for Know Your Meme

Lingthusiasm episode 'Emoji are Gesture Because Internet'

Because Internet by Gretchen McCulloch

'It’s Complicated - The Social Lives of Networked Teens' by Danah Boyd (pdf)

Lingthusiasm bonus episode 'Words from your family: Familects!'

'Language and the Internet' by David Crystal (2001)

Lingthusiasm episode 'Helping computers decode sentences - Interview with Emily M. Bender'

You can listen to this episode via Lingthusiasm.com, Soundcloud, RSS, Apple Podcasts/iTunes, Spotify, YouTube, or wherever you get your podcasts. You can also download an mp3 via the Soundcloud page for offline listening.

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Lingthusiasm is on Bluesky, Twitter, Instagram, Facebook, Mastodon, and Tumblr. Email us at contact [at] lingthusiasm [dot] com

Gretchen is on Bluesky as @GretchenMcC and blogs at All Things Linguistic.

Lauren is on Bluesky as @superlinguo and blogs at Superlinguo.

Lingthusiasm is created by Gretchen McCulloch and Lauren Gawne. Our senior producer is Claire Gawne, our production editor is Sarah Dopierala, our production assistant is Martha Tsutsui Billins, our editorial assistant is Jon Kruk, and our technical editor is Leah Velleman. Our music is ‘Ancient City’ by The Triangles.This episode of Lingthusiasm is made available under a Creative Commons Attribution Non-Commercial Share Alike license (CC 4.0 BY-NC-SA).

[danielr4]

THEY ARE ALWAYS PARALLELING EACH OTHER ITS SO CUTEEEEE AAAAAAA

[thetodorokifamilyannotated]

The TodoFam in BNHA Vol. 5 Chap. 037 - Todoroki Enji’s profile

Release date: August 4, 2015

Let’s look at what the manga show us first:

Observation notes: Even though here Enji is depicted with a beard when he is not setting it on fire, through the manga we will never see him with one, the most he has being some stubble. This matches with how he is represented in “Vigilantes”... but the interesting part is that it was “Vigilantes” the first to represent adult Enji in such way. In fact in the spin off printed in Vol 3 and that was printed on Jump Giga in 2017 we see Enji taking part to a police conference without his flaming beard and that's when we see him wearing clothes similar to the profile but with his beard reduced to just a stubble.

Horikoshi should have liked it because on the cover of Chap 166 (released on January 15, 2018) he will represent an adult Enji with the same stubble...

...and this will become the look he will have when we will see him without his flaming beard in chapter 192.

This makes the anime, specifically episode 105 being the only media representing Enji with the beard we saw him having in his profile.

Cultural notes:

Hige (髭 “beard”): it is worth to mention a beard is generally not considered fashionable (85% of the women outright dislike it) or professional in Japan, where a clean-shaven look is the norm (in some works it is even forbidden to have a beard) and we will see Enji will cut his stubble and mustache when he will take part to the press conference post the first war. Facial hair are generally associated to untidiness, laziness, and barbarism and, I think, Horikoshi was trying to go for the latter when he gave Enji such look trying to make him look intimidating.

Food notes: the profile mentions Enji likes ‘Kuzu-mochi’ (葛餅). For who is wondering what this is ‘Kuzu-mochi’ (葛餅) is a type of ‘mochi’ (もち or 餅), a Japanese rice cake made of ‘mochigome’ (もち米 “mochi rice”), that is made with ‘kuzu-ko’ (葛粉), which is the flour derived from the root of the ‘kuzu’ (クズ), instead than of corn flour. It is usually served chilled (which increases its elasticity), cut in bite-size slices which are topped with ‘kuromitsu’ (黒蜜 “black honey”) first and then ‘kina-ko’ (黄粉 or きなこ “yellow flour”), otherwise they won’t mix and eaten with chopsticks. If eaten freshly made while it’s slightly warm inside, one can enjoy its chewy and fluffy texture. The usual preparation consists in combining the flour with water and sugar, and cooking it over a gentle heat, stirring continuously until the mixture thickens and becomes transparent. This process also imparts it an elastic texture. The transparent appearance of the final product contributes to a cool sensation, making it a popular choice for consumption during warmer months.

[wbg-quotes]

[sobbing] I hate time travel.

[inkblackorchid]

Ok. I know the Diablo Attack/Placido duel episodes are very serious and all but. I cannot get over how small Yusei is compared to Jack and Bruno.

Look at him! He's pint-sized! Smol and sweet!

[onheirpodcast]

Morocco's royals have made headlines after a man was imprisoned for criticising the King. But did you know there are at least 15 other countries where badmouthing a monarch can land you in jail? @duchessofostergotlands and @princesscatherinemiddleton explore these laws, from their ancient roots to their modern day application.

Listen to Episode 105 - “No throwing tomatoes in Norway!” - Spotify, Apple, and Amazon!