01/16/14

Saving Fubsy from Lexicographical Caliginosity


Old DictionaryCousin Stephen, you will never be a saint. Isle of saints. You were awfully holy, weren’t you? You prayed to the Blessed Virgin that you might not have a red nose. You prayed to the devil in Serpentine avenue that the fubsy widow in front might lift her clothes still more from the wet street. O si, certo! Sell your soul for that, do, dyed rags pinned round a squaw. More tell me, more still!! On the top of the Howth tram alone crying to the rain: Naked women! naked women! What about that, eh?

A fubsy window? A short and stocky window.

You will likely have recognized the quote from James Joyce’s novel, Ulysses. Joyce coined a few words – monomyth and quark for example – but fubsy wasn’t among them. Oxford Dictionary tells us it comes from the:

…late 18th century: from dialect fubs ‘small fat person’, perhaps a blend of fat and chub

Which sounds a bit like a Johnsonian guess for its etymology rather than a precise statement.

Merriam Webster says the first recorded use is 1780, and that it means, “chubby and somewhat squat.” Collins Dictionary tells us it comes from “obsolete fubs plump person.”

Or, as the Concise Oxford Dictionary, 12th (printed) edition, defines it, “fat and squat.”

Fub shows up in Samuel Johnson’s dictionary of 1755 as “a plump, chubby boy.” Somewhere between that and 1597, the definition changed. In 1 Henry IV, Shakespeare had Falstaff using fub in a line to Prince Hal, meaning “fob off, cheat, rob”. And in 2 Henry IV, “fub off” is to used to mean “fob off, put off.” (according to Shakespeare’s Words by David & Ben Crystal) English poet John Marston (1576 –  1634) first used “fubbery” to mean cheating.

Somehow fub seems to have evolved from cheat to fat. Maybe they were just homonyms. Or maybe Shakespeare was just playing his usual word games.

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01/14/14

Brands, Buzz & Going Viral


Municipal WorldMy third book for Municipal World, Brands, Buzz & Going Viral, has just been published as part of the Municipal Information Series. I received my author’s copies yesterday.

I am very proud of this book; it took a lot of work to research and write. I enjoyed writing it. I hope my municipal readers find it both informative and interesting.

I am also delighted to be able to share my knowledge and experience with others in the municipal governance realm across Canada. It’s a humbling experience to be among the respected authors and experts in MW’s stable – authors whose books I have bought and read ever since I was first elected, a decade ago.

It is nice to be able to add a voice from Collingwood to their ranks, so show the rest of Canada’s municipal politicians and staff that we’re not just a pretty place to live; that we can be leaders in the areas of governance, that we can be be forerunners for ideas and knowledge.

Brands, Buzz & Going Viral is subtitled “A sourcebook of modern marketing strategies, tips and practices to promote your municipality.” Unlike my previous two books, it includes considerable material culled from printed and online sources: quotes with links and references back to them, and a healthy bibliography at the back.

BB&GV covers a wide array of related topics. While working on the book, I purchased and read dozens of books on marketing, advertising, public relations, branding, destination marketing, storytelling, communication and social media. I also went online and read thousands of articles and posts on the sites of experts, practitioners, and professional organizations. I listened to podcasts, watched slide shows and video lectures. I subscribed to email newsletters about PR and marketing.

Along the way, I learned about such topics as gamification, advocacy, cohorts and influencers, content marketing, infographics, newsjacking, viral marketing, reputation management, corporate social responsibility, crisis management, integrated marketing, rebranding, market research and persuasion. Some of which I had experience in, but I renewed my own knowledge as I researched. I hope I am able to apply my new knowledge to help formulate ideas and strategies for our town’s future marketing and economic development strategies.

The folder of PDFs printed from websites I read as resource material for the book is 2GB in size, with more than 1,100 files. (Contact me if you are interested in this source material.)

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01/12/14

The Music of the Templars


Templar chantFor the past 25 years, I have had a mysterious page in Latin, held in a cheap picture frame, and stored in a closet for many years.

It’s a two-sided page from a book, printed in black and red letters. I bought it at a used-book store in Toronto back when I lived there and frequented such stores. I rediscovered it last week when cleaning out my workroom to create a ukulele space.

The page is roughly 21 x 14 inches (53 x 35 cm) and in very good condition, for its age. It’s also quite beautiful, especially to anyone like me who is interested in the history of printing.

I’ve taken some photos today, and posted them here. Click on the images for a link to a larger picture. The paper looks yellow in the photos, but that’s the bad lighting in my room: it’s really a creamy white.

Today I decided to do some research into it and learn more about this page. Is it authentic? if so, where did it come from and what does it contain? And what was its purpose?

A small sticker on the back of the frame gives the only notes I have about its provenance, and they are not properly written:

Antiphoriu hmnorem scancte
Romane ecclesie
Copletu
Impressum venetis
cu privlegio MDIII

Templar chantWhich appears to say it is a page cut from an “antiphonarium” (or antiphonary) from Venice, dated from 1503. That’s 510 years ago, a decade before Machiavelli wrote his famous work, The Prince, in nearby Florence.

Venice was one of the first Italian cities to have a printing press, starting in 1469, barely 20 years after Gutenberg’s press was built in Mainz. It became on of the Renaissance’s hottest spots for printing and had many printshops – and professional editors. More on that, below.

In my research, I found a blogger who also bought one of these pages in Toronto around the same time I did, probably from the same store: Byzantine Calvinist. His post and photos date from 2006, however. I haven’t identified the exact content of his page, but it seems to be the Order of the Mass or perhaps from the Epiphany service.

He writes the sticker notes as:

ANTIPHONARIU hmnorem sancte
Romane ecclesie copletu. . . .
Impressum Venetijs cu
priuilegio. . . .M.d.iij
(Venice 1503)

Another page from what seems the same book showed up on National Book Auctions, lot 6460, in late 2012.
Templar chant

Templar chant

Templar chant


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01/12/14

Two more loaves, new lessons learned


Raisin breadFollowing up on my desire to make homemade raisin-cinnamon bread for Susan, I spent several hours collecting recipes online and entering their ingredients into a spreadsheet so i could compare them. Quite a range in the amounts of some (like cinnamon and sugar).

Then an Amazon order arrived, which included a 2012 book called 300 Best Canadian Bread Machine Recipes, by Donna Washburn and Heather Butt. Good book, lots of great stuff in it and many ideas to try.

And it’s by far the best bread machine book I’ve encountered. If you get it, be sure to read the introduction – these ladies know their stuff.

I decided to go with that book’s recipe, first, rather than cobble my own together. After all, the book is designed for Canadian bakers. Our flour is somewhat different from American flour (although some types are similar), so it’s nice to be able to bake something without fretting over adjustments to an American recipe.*

300BCBMR has two recipes for cinnamon-raisin bread I wanted to try: a basic one in four sizes (1.5, 2, 2.5 and 3 lb loaves – fifty of their breads have the four sizes listed; the rest one or two), and another called “Grandma’s Raisin Cinnamon Bread,” which includes an egg in the ingredients, and a slightly different mix of the rest. It also lists a 1.5 and 2 lb recipe for that variation. I decided to start with the basic, small size-loaf (10-12 slices), medium crust, sweet bread setting.

Of course, I can’t resist tinkering. Mad scientist runs through my veins. I should be a virologist.**

Raisin breadI changed the sugar called-for in the recipe to molasses (I pondered using agave syrup, but decided to save that option for a future loaf). Here I had to guess a bit: is the sugar content in 2 Tbs of granulated sugar the same as that in molasses? (No, actually, molasses has more, i found out later, but it also adds gobs of flavour).

I traded about 3/4 cup of the total unbleached flour for whole wheat. And I plumped the raisins first – soaked them in warm water before use. Several of the online recipes recommended this.

The molasses darkened the loaf, but otherwise didn’t do much to the taste (I may have used a little less than the sugar it called for – it isn’t as easy to pour or measure or get out of the measuring spoon as granulated sugar).

The whole wheat flour may have contributed to the bizarre shape/rise, and the plumped raisins likely made it a bit too moist for a proper rise. But I’m guessing here. The recipes all call for all-purpose or bread flour. I use unbleached white. I don’t see a difference in ingredients or protein content on the labels, but it could be in the amount of amalyse.

The loaf came out misshapen. The top looked like a 3D map of the Rockies. And one end didn’t fully reach to the end of the pan.

The crumb seems to have fully cooked, but it almost looked as if the top rose too much, then collapsed. I may have used a tad too little yeast, too. The plastic measuring spoons I have generate static, and I found after I added the yeast that some had adhered to the spoon surface. I didn’t think it was enough to make a difference, but it may have been. Note to self: get metal measuring spoons.

Taste is good, although not significantly different from commercial loaves. The crumb is slightly too chewy, according to Susan (I like it though), but the crust is good. I might turn it up to dark crust next time.

The cinnamon is muted and doesn’t come across as strongly as I had hoped. Not a bad bread – edible and very good toasted, but hardly presentable. Not sure if this is the machine or my tweaking.

I am unsure the machine (or any bread machine) can really mix the dough effectively. I’ve thought of removing the dough after the kneading cycle, pausing the machine, then fashioning the dough by hand with a bit of folding and stretching, and returning it to the pan for the rising and baking.

Next time: dry raisins, no whole wheat.

I may try to make a “swirl” bread which incorporates raisins and cinnamon sugar inside. Cinnamon is also a yeast inhibitor, like salt, so you have to be careful when adding it to the dough. This recipe called for 1 tsp, but I would prefer at least double that. Yet the recipe warned against adding more.

Making it by hand, in the oven, with a centre swirl, may be the solution. Use the bread machine for the dough setting only. Or just leave it in the cupboard.

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01/9/14

To err is human. And bureaucratic.


Roosevelt quoteErrare humanum est, perseverare diabolicum, et tertium non datur. To err is human; to persevere in error is diabolical; there is no third option.

Bit of a tough love phrase, that one. Most of us know this as the later paraphrase of Alexander Pope: to err is humane, to forgive divine. Yes, he wrote “humane” because that’s how they wrote “human” in the early 18th century. And he was making a statement about critics, not about religion. But you get the drift.*

Pope’s phrase is a staple in politics. To err is human, and governments are composed of people. In his speech to the Democratic National Convention, in 1936, US President Franklin D. Roosevelt, said those words in the image above:

Governments can err, presidents do make mistakes, but the immortal Dante tells us that Divine justice weighs the sins of the cold-blooded and the sins of the warm-hearted on different scales. Better the occasional faults of a government that lives in a spirit of charity than the consistent omissions of a government frozen in the ice of its own indifference.

That’s worth repeating: Better the occasional faults of a government that lives in a spirit of charity than the consistent omissions of a government frozen in the ice of its own indifference.

Clearly others agreed, because Roosevelt was re-elected by a landslide that year. What impresses me is Roosevelt’s insistence that it is better to have a government that sometimes errs, yet cares for its constituents, than a government that doesn’t make the effort because it fears those mistakes. Or makes its decisions based on frozen ideology, rather than situational ethics, rather than looking for the greater good outside the myopic view.

Of course, we all err; we all have the benefit of hindsight that tells us what we might have done better, what we might have improved, which fork in the road would have been the better – not just the shortest or fastest – route. As Billy Wilder quipped, hindsight is always 20-20. We see the past better than the future.

In response to those armchair quarterbacks who were quick to point out the better way he might have followed, Roosevelt might have paraphrased John 8: “Let any one of you who has never made a mistake be the first to throw a stone at the decision makers.”
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01/5/14

What, no raisin bread?


Cinnamon-raisin bread. Not mine, however.I have a large – and growing – stack of books about bread. So many that I’m running out of shelf space for them all. Some are for artisan bread, some for regular homemade bread (traditional recipes, usually with lots of kneading), others are for bread machines. A couple are generic “all-about-breads-of-the-world” books with recipes.

Yet only one of 15 has a recipe for making the basic raisin-cinnamon bread. This is a loaf I want to make in the bread machine on the timer, so next weekend we’d awake to fresh raisin bread, ready to toast.

There are all sorts of variations in the books; all sorts of recipes with either raisins or cinnamon, and a few with both. I have recipes for raisin sourdough, raisin rye, Chelsea buns, frosted raisin loaf cake, fruit and spice loaf, cinnamon buns, Greek Xmas bread, Greek Easter bread, hot cross buns, panettone, sticky buns, maritimer’s bread, stollen, ginger and raisin whirls, Polish babka, rum and raisin loaf, schiacciate con uva, cinnamon bagels, christopsomos, focaccia, lambrospomo,walnut-cinnamon bread, cinnamon raisin roll, cinnamon and cranberry bread, and others.

None of which is what I want, and on top of that, they’re all arranged for oven baking, not bread machine.

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