Archive for February, 2014
February 12th, 2014
Picó Picante is always a nice nice time, but this Friday they’ve really stacked the decks —
All these DJs are stellar and longtime friends & colleagues, and among other things, Jubilee has a poppin new EP out on Mixpak Records, and Dev/Null just posted a helluva 2 hour session devoted to atmospheric jungle from ’94-95 (which clearly presaged so much drum’n’bass that would follow) —
But I’m especially happy to welcome BBrave to town as he’s the only one I’ve yet to meet IRL.
I suspect Benjamin “BBrave” Lebrave needs no introduction here at W&W, but for those who don’t know, Benjamin is the force behind Akwaaba Music, an independent label devoted to African music of the post-Fruityloops era, or as he puts it “syncopated music made on computers all across the African continent.” Carefully and lovingly curated by Benjamin, a champion for genres and artists from West to East Africa, South to North, Akwaaba has served since 2008 as a crucial international platform for emerging artists, including acts as varied as Just a Band or FOKN Bois.
Akwaaba’s latest offering is a blistering rap album, Burkin Bâ, from Burkina Faso’s Joey Le Soldat, who pushes social critique with wicked flow over jagged electronic soundbeds that recall the Bug’s distorted dancehall. The lead single boasts an arresting video too; should slay in London or anywhere grime resounds —
But BBrave’s DJ sets are more focused on dance music per se, as opposed to head nodding beats, pivoting around hiplife, azonto, kuduro, afrohouse, tarraxinha, coupé décalé, zouglou, and the like. Here’s 8+ hours if you’d like a taste ;)
And don’t miss Benjamin’s most recent column in the Fader, a Q&A + mixtape c/o kindred spirit, none other than “Mr. African Hip-Hop” Thomas “Jumanne” Gesthuizen, which also includes a gracious s/o to this here humble blog. Thanks, Bbrave — we look forward to finally welcoming you to town!
February 7th, 2014
Back to the native genre beat for a moment…
I’ve realized that I neglected to mention such obviously indigenous YouTubery as dhol playalongs and keystyling vids (wherein one “freestyles” a few bars in the comments section of a hip-hop instrumental), but these clearly have their precedents in pre-online-video cultures — if far less public and “permanent” — whereas the K-pop reaction video, which Alexis “@pm_jawn” Stephens recently brought to my attention, is one of the best examples I’ve seen yet, in part because so recent and in part because so inextricable from YouTube. (And which I used to frame the “Sorry Sorry” montage I made last month.)
Here’s Alexis on the phenom —
A reaction video is when someone records themselves watching a music video for the first time via a webcam and then uploads it to YouTube. In K-pop reaction videos, there is often a picture-in-picture showing the progress of the music video, or MV, so that the viewer can follow along with the YouTube user’s knee-jerk, often funny responses. Nothing gets more up close and personal as YouTube, because it gives you a direct visual portal into the living spaces of other fans. The popularity of the K-pop reaction video has grown alongside K-pop’s ascent as an international cultural phenomenon.
Recorded all over the world and in a variety of languages, these reaction videos can themselves rack up hundreds of thousands of views — a staggeringly popular form of meta-voyeurism. (Surprising but persuasive, Alexis proposes a possible genealogical link, or at least predecessor, in the 2 Girls 1 Cup meme from a few years back.) And of course, they aspire to be as effectively performative, complete with tropes and archetypes, as the original spectacles to which they bear affective witness.
Alexis shares the following example, instructive and quintessential in a number of ways:
What immediately struck me was the self-conscious performance of fandom here — and the remarkable parallels between the mastery of codes and forms by reacting viewers and by the spectacular performers of K-pop. The particular viewer-performers above are from the UK but totally fluent in contemporary American/global slang, much of it in the form of stylized African-American vernaculars (including black men’s, women’s, and queer idioms) — indeed, about as fluent, it strikes me, as the K-pop performers themselves (who, it must be admitted, are pretty virtuoso in this regard).
Along these lines, if one frame removed, the video by G-Dragon they’re reacting to above clearly merits a multitude of reactions:
It’s amazing, dense, vivid, masterful, and playful. Clearly, it would be a mistake to reduce the pleasures of K-pop to a simple if charming form of mimesis. Rather, this is sui generis mastery of craft and gesture. Observing K-pop stars making a splash at fashion weeks around the world may offer a better angle from which to appreciate K-poppers’ distinctive synthesis of an irreducible array of signifiers, whether or not many of them are cribbed straight from the (Af-Am) hip-hop playbook.
It seems to me that K-pop’s “appropriations” demand a different frame of analysis (although, this video prolly owes MIA money) — and the reaction vids, including entire networks of African-American appreciators help complicate the picture further. (My “Sorry Sorry” montage includes a group of black college students watching the Super Junior video, with one singing and one dancing along.) In contrast to many other “global” (ie, local, non-US) hip-hop scenes, K-pop’s take on hip-hop does not begin to pretend to any alignment with the margins of society. The only authenticity operative here, it seems, is a demonstrated commitment to cultural currency. It’s purely a matter of style and swagger and savvy manipulation of global symbols, musical and sartorial and gestural &c.
And it’s pretty damn impressive.
Stepping back another frame again, there’s something perfect in how reaction videos themselves function so similarly, often mobilizing and reaffirming the same sets of codes and signs. K-pop reaction videos are an amazing and amusing performance of fandom in an age when it’s easier than ever to share that experience with others. They’re an imagined but also, notably, asynchronously witnessed form of collective joy — of the pleasure of sharing an appreciation for cultural codes and their spectacular, affective enactment (across language lines or other borders).
In some interesting ways, then, reaction videos might be understood as attempts to bridge the gap that Michael Warner contends is always there for so-called publics. For Warner, publics are necessarily constituted imaginatively and asynchronously as people engage the same circulating text, privately, and then imagine themselves as part of a collective addressed by it. Reaction videos may still be “private” engagements both in their production and reception, requiring private attention, but their publicness and persistence would seem to heighten the feeling of sharing such collective engagements with public texts. These private moments of attention become a lot more visible, perhaps even more intimate, ironically.
As such, and in contrast to publics gathered around print material, K-pop reaction communities may better resemble the “counterpublics” that, for Warner, “make expressive corporeality the material for the elaboration of intimate life among publics of strangers” [p.76].)
And without a doubt, reaction videos — which may soon transcend K-pop as a genre, if they don’t already — are a “native” YouTube genre par excellence. O Brave New World that has such people watching people watching people in it!
February 6th, 2014
Last month, Nico and Charlie each made their own sourdough starters — the yeast + bacterial cultures that have been used to leaven bread since…leavened bread (which predates sliced bread, by the way).
Nico began hers the simple, local, wild way: just take some flour — in our case made from Western, MA wheatberries we milled at home — and add water, more or less in equal parts (to make a thick batter), then give it a stir or two every day and sometimes a little more flour or water.
Charlie’s was similar in composition but included a spoonful of beer trub, harvested from the bottom of a carboy of a recent batch of ale — to give it a sure kick of (commercially-cultivated) yeast and to see whether it might otherwise effect the process (of fermentation) or the product (the bread).
They also both contained what Charlie — and then all of us — began referring to as “finger yeast,” which we think may contribute another key source of wild microbes. Here they explain the process, with some gentle prodding (and some useful prompts c/o Christina Agapakis, synthetic biologist, science blogger, and infamous maker of “human cheese” [who blogged about us here!]):
Perhaps predictably, Charlie’s culture got off to a quick start as the “beer yeasts” went (back) to work doing what they do: munching carbs and belching air and alcohol. Within a day Charlie’s starter was bubbling away and smelling boozy. The yeast still seemed to want to make beer! And despite making things quite bubbly very quickly, the beer yeast seemed to be making a thinner and, ironically, less vigorous starter. Nico’s took a little longer to grow, but after 3 or 4 days of stirring and feeding, it began to build steam, and it more quickly took on the sour notes — rather than beer notes — we were hoping for. When fed, it would also puff up a lot more than Charlie’s, which was more likely to pool.
Eventually, both starters got to a place where they seemed ready for a test run — sufficiently sour and ready to go to town on some fresh flour — so we baked a loaf from each of them a week or so ago in order to compare and taste our homemade sourdough.
Our bread recipe was a synthesis of some variations on a few approaches we’ve been trying for the last few months: Peter Reinhart’s, Chad Robertson’s (and Michael Pollan’s remix), and Jim Lahey’s popular “no knead” recipe (which, crucially, helped us first get our feet wet, or hands sticky). Notably, though they’re all different in various ways, all involve a long/delayed fermentation and relatively little kneading.
Our own approach mixes as it departs from them all. We’re totally into starters and soakers and long fermentations and low kneading and hearty country loaves, but we’re hardcore about ingredients: we’re using 100% whole wheat flour (a lot of so-called whole wheat loaves are actually 70/30 or 50/50, with plenty of refined white flour to up the gluten ratio to better trap air and make the bread bubbly & springy); we’re also making “lean” breads (as opposed to “enhanced” with fats or sweeteners) and we’re trying not to use any active dry yeast — just flour + water + (homegrown) microbes + salt. It’s a challenge — for many, it’s long been a holy grail — but it feels elemental. And rewarding. Even when a loaf comes out flat, it still has amazing depth of flavor.
After mixing up their own soakers (water + flour, to help soften the bran and begin enzymatic processes) and starters (essentially, 60 grams of their cultures + 200g flour + 150g water) the night before, and letting them each go to work for 12 hours, they woke up and mixed their final doughs the next morning.
I baked the loaves for the girls while they were at school, scoring each one with a first initial, and they came out just lovely — and were even tastier than they were beautiful.
We’re still not sure why Charlie’s didn’t get as nice an oven-spring as Nico’s — may have been the beer yeast, or the hydration, or my kneading (which needs improvement). But both she and Nico — and Becca and I — were very happy with the results.
We’re looking forward to future experiments with microbes — maybe future videos too. It’s been fun to learn about all this stuff together, and we hope some people might want to copy our experiments and share theirs with us. We’ll do our best to keep you posted on future things a-brewin’.
In that vein, while we’re here, I should note that — indeed, as is speculated with regard to the intertwined history of brewing and baking — Nico and Charlie had already made their first homebrews before their first starter cultures and loaves of bread. They began with a base of cracked & milled (but not malted) spelt, water, sugar, and preserved fruit, mixed to their own proportions —
Rather than going totally wild with the microbes, though, in this case they each used some trub to get things started. And I can attest, as the sole guinea pig several days later, that their very-small-batch beers (micro-micro-brews!) were not bad: a bit odd, a tad flat & a touch sourish, but nonetheless, beery.
Here’s to feeding ferment.