An unprecedented archaeology experiment is putting historical shipboard food and drink to the test.
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Revisionist History is Malcolm Gladwell's journey through the overlooked and the misunderstood. Every episode re-examines something from the past—an event, a person, an idea, even a song—and asks whether we got it right the first time. From Panoply Media. Because sometimes the past deserves a second chance.
So there was a MYSTERY at the library today.
A wee old women came in and said "I've a question. Why does page 7 in all the books I take out have the 7 underlined in pen? It seems odd."
"What?" I say, thinking she might be a bit off her rocker. She showed me, and they did.
I asked if she was doing it, she said she wasnt and showed me the new book she was getting out that she hadnt even had yet. It also had the 7 underlined! "I don't know, maybe someone really likes page 7?" I said, assuming of course that there is a serial killer in the library.
I checked some other books. Most didn't have it, but a lot in this genre did - they're "wee old women" books (romances set in wartime Britain etc). Lots of underlined 7s. The woman who pointed it out shrugged and went on her way, "just thought you should know".
My manager came back from doing arts and crafts with some of the kids and I decide to tell her about the serial killer in the library.
And that’s how I found out that a lot of our elderly clientele have secret codes to mark which books they’ve read before.
Our computers do it automatically but many have been doing it since before that was possible, so Esther might underline page 7, while Anne might draw a little star on the last page, and Fred might put an “f” on the title page. Then when they pick it up, they can check!
It’s quite clever really but now I’m dying to just underline page 7 of every new wee old women book we get in.
So, good news: there’s not a serial killer in the library whose MO include the number 7 and wartime romances. Bad news: people are defacing books rather than just asking us to scan them (smiling face with smiling eyes)
I'm now concerned that the amount of people enjoying this thread means there's going to be a new spate of readers using secret codes - apologies to librarians everywhere!
(although, in truth, I find it hard to be annoyed about it - better than torn pages and felt pen graffiti!)
(Also, I am new to the library job, hence why I hadn't seen it before! The library and our customers are great though (smiling face with smiling eyes))
Just had another victim of the page 7 vandal returned!!!
(Now checking every book that looks like it might be their taste...)
This is such an interesting little story including some cultural anthropology.Syndicated copies to:
Food has always been a marker of social status, only today no elite eater worth their pink Himalayan salt would be seen dead with a slice of fluffy white bread, once the envy of the lower orders.
Jeremy Cherfas interviews Rachel Laudan
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Interesting to think about the shifts of food stuffs between the upper and lower classes over time.
I half expected some discussion of dentition and bone studies, but this was a bit more broadly historical in scope. I always loved the studies of civilizations around 12,000 years ago at the dawn of the agricultural age and the apparently terrible ravaging effects of settling down and living off of of agriculture rather than hunting and gathering.Syndicated copies to:
The Fertile Crescent, the Yangtze basin, Meso America, South America: those are the places that spring to mind as birthplaces of agriculture. Evidence is accumulating, however, to strengthen eastern North America’s case for inclusion. Among the sources of evidence, coprolites, or fossil faeces. Fossil human faeces. And among the people gathering the evidence Kris Gremillion, Professor of Anthropology at Ohio State University. She was kind enough to talk to me on the phone, and I made a silly mistake when I recorded it, so please bear with me on the less than stellar quality. I hope the content will see you through. And I’ll try not to let it happen again.
You’ve got to love an episode of a food podcast that starts out with the line:
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It’s astonishing what you can learn from a dried up piece of feces.