Kermit becomes a prisoner to his interlocutor’s manifest visualizations.
The Omnivore’s 100
How the Omnivore’s 100 Works:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional: Post a comment at Very Good Taste, linking to your results.
My Omnivore’s Hundred:
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding (Blech pudding.)
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese (ew.)
26. Raw Scotch Bonnet pepper (really?)
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda (But want to try!)
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi (Ohhh, lassi…)
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche (ouzo) or absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu (shochu/soju, but never baijiu)
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant. (Per Se here I come! You do take assorted beads in payment, yes?)
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate (not yet!)
91. Spam
92. Soft shell crab (I know, I know, but it’s never seemed appetizing…)
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee (would be a waste, for a non-coffee person like me, I suspect)
100. Snake
Hmmm. Missing some of the things you end up eating just because you happen to be living in Japan, like “research” whale, urchin liver, and fermented squid guts.
(via Jeremy)
Because open is better
We recently formalized the promotion and tenure requirements for the department. We needed to wrangle things a bit, because half our department does creative stuff rather than traditional journal papers, and–as you may know–this is always a university sticking point. It makes it easier when your colleagues win Emmys because even folks outside the discipline recognize this as external validation, but otherwise it’s hard to say “18 minutes of film is roughly equivalent to a journal article,” which is the kind of thing folks like to see these days. Quantification gone amuck.
Anyway, there is a set of “this is better than that” sorts of lines in our document (“solo is better than co-authorship,” “first is better than fifteenth author,” etc.), and I was really happy to see that this one made the cut:
“Works that are openly available and freely accessible to all readers are valued more highly than those which require payment or a subscription.”
When this came up in the School faculty meeting, one colleague said “but that means you can’t publish in journals!” and “what about peer review?” I reminded her that some of the best journals (though perhaps not the most prestigious, yet!) are open access. Off the top of my head, I mentioned JCMC and The International Journal of Communication. But it would be really nice to roll off a bunch of journal names. I really enjoy FirstMonday, and they publish some great stuff, but not everything rises to the level you would expect in a top journal. There are lots of other examples of good open access journals in our area, but they tend to be regionally focused, or still haven’t gotten up to the level of citation that the paid journals do. It would be helpful to be able to lay out “the top 3 OA journals” in communication, in the same way that people can generally agree on the top three or four top communication journals overall (maybe).
In the end, it wasn’t a hard sell. The mission of our School includes increasing access to knowledge, so this was very much in keeping with our mission.
In any case, one of the reasons cited for the slow bootstrapping of open access journals is that tenure-track faculty fear that their contributions need to show up in the top journals–which are generally subscription based–in order to “count.” That’s no longer the case in our department, and I hope we can be an example for some of the R1s out there, and they will explicitly endorse open access publishing in their own P&T requirements.
Update (8/31): Someone was kind enough to send me a link to IAMCR’s list of open journals. That’s a very helpful list.
Share this: