Wednesday, May 29, 2013

Peter Jackson and Richard Taylor fulfill my ambitions, hopes and dreams

http://www.wetanz.com/new-zealand-s-national-museum-te-papa-gets-exhibit-by-weta-workshop/?utm_source=Weta+Press&utm_campaign=6ec3d451e0-Newsletter_28+May&utm_medium=email&utm_term=0_851c579f33-6ec3d451e0-292355697

Peter Jackson and Richard Taylor are partnering with Te Papa to re-create a First World War ‘trench experience’ as part of the War’s Centenary commemorations.

“We will be recreating the Quinn’s Post trench, the most famous position in the ANZAC line on Gallipoli. Our aim is to make the experience as realistic as possible. This experience will bring home the detail and grain of unimaginable horror, the squalid day-to-day existence, the food, the lice, and the dysentery. But above all, the exhibition will remember the bravery and sacrifice of all the men who fought and those who died in the War. This will be a uniquely powerful experience of our history,” said Michael Houlihan.


Sensory Marketing

Sensory marketing: the multi-sensory brand-experience concept
Bertil Hulten
Kalmar University, Kalmar, Sweden

Received October 2009 Revised December 2009 Accepted March 2010
European Business Review Vol. 23 No. 3, 2011 pp. 256-273 q Emerald Group Publishing Limited

---

Empirical studies relating to sight impressions have been discussed by, for instance, Orth and Malkewitz (2008) and Smith and Burns (1996). The sense of sight is the most powerful one for discovering changes and differences in the environment and is the most common sense in perceiving goods or services.


Impressions of sound have been analyzed empirically by Garlin and Owen (2006), Sweeney and Wyber (2002). The sense of sound is linked to emotions and feelings and the sense impacts brand experiences and interpretations.

Impressions of smell have been discussed by Goldkuhl and Styfve ́n (2007) and Fiore et al. (2000). The sense of smell is related to pleasure and well-being and is closely connected to emotions and memories. 

Taste impressions have been analyzed empirically by Biedekarken and Henneberg (2006) and Klosse et al. (2004). The sense of taste is the most distinct emotional sense and often interacts with other senses. 

Finally, touch impressions have been discussed by Peck and Wiggins (2006) and Citrin et al. (2003), among others. The sense of touch is the tactile one, related to information and feelings about a product through physical and psychological interactions.

all p.259

Monday, May 27, 2013

Reading links

Food as Communication
http://www.peterlang.com/download/extract/58293/extract_310963.pdf

Gaynor Kavanagh—Memory and the Museumhttp://books.google.co.nz/books?id=xxuKLVrH0yEC&pg=PA3&lpg=PA3&dq=gaynor+kavanagh+dream+spaces+memory+and+museum&source=bl&ots=svZyGLZIIc&sig=1twmtWraOYJrM__0ZvdHpGm7UYI&hl=en&sa=X&ei=vnKMUbXsJIWgigeCnoD4DQ&redir_esc=y

The Advertised Mindhttp://books.google.co.nz/books?id=WrWisgkaZY8C&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false

Milward Brown Emotion in Advertising POVhttp://www.millwardbrown.com/Libraries/MB_POV_Downloads/MillwardBrown_POV_EmotionInAdvertising.sflb.ashx

Tomb—Kingsley Bairdhttp://www.kingsleybaird.com/tomb/

http://www.whamresearchnetwork.com/events/1627/

http://en.historial.org/Exhibitions/Exhibitions/Tomb

Henry Hargraves—No Secondshttp://henryhargreaves.com/post/19869886786/no-seconds


Friday, May 24, 2013

Famous Last Meals

http://www.nydailynews.com/news/national/death-row-inmates-meals-prove-morbidly-fascinating-meals-project-article-1.1312217

Gen Y living in the NOW

http://opendialogue4themasses.wordpress.com/2013/04/27/generation-y-y-o-l-o-you-only-live-once/

Experiences like backpacking internationally and buying the latest tech gadgets are big with the Gen Y demographic, says Christine Hassler, author of 20 Something Manifesto.
"It's all about engagement and experiences. They saw their parents work hard and then watched their pensions disappear, so now they [Generation Y] want to have a lot of fun. This is a 'live-in-the-moment' generation that is also very social," Hassler says. "They do things in groups and like brands that are aspirational, like Virgin. They are delaying milestones and living it up as long as possible."
—from here.


Generation Who, What, Y? What You Need to Know about Generation Y
Author(s):
Goldgehn, Leslie A.
Source:
International Journal of Educational Advancement, v5 n1 p24-34 Nov 2004. 11 pp.
Generation Y wants to know why! Today's youth are curious, they want the facts, they want the hard data, and most of all they want the truth. Advertisements and creative marketing tactics do not easily sway this group. They do their research before they believe most things they hear and see. Purchasing behaviors of Generation Y show that the group is extremely brand conscious as well as brand loyal. Consumers in this group are willing to pay the price for brand name goods as long as they find value and quality in the product. With this unique generation comes an exceptionally fascinating approach to higher education. College is no longer just a place students go to further their knowledge; in fact, it's now fashionable, hip, cool, and quite image-defining. Traditional structured forms of communication do not work well with this generation. They like to experience things themselves and figure out the answers rather than being told. They desire the freedom to choose and do, as they desire. When communicating with Generation Y colleges need to be real, be raw, be relevant, and focus on establishing relationships. The purpose of this paper is to better understand Generation Y, gain a sense of what criteria are important to them in choosing a college, and to determine what implications this has for colleges and universities.

Brand sense by Lindstrom

Brand Sense:  build powerful brands through touch, taste, smell, sight, and sound.
Martin Lindstrom

Free Press NY, 2005.

---

"Research shows that 75% of our emotions are in fact generated by what we smell" Foreword.

"visual power has become dissipated in a world that bombards consumers with all kinds of visuals. There's so much visual clutter that people are becoming skilled at moving through it wearing "blinkers". Given this exposure, attention to visual messages has decreased." p.97

"Almost all our understanding of the world is experienced through our senses. Our senses are linked to memory and can tap right into emotion." p.10

"Events, moods, feelings and even products in our lives are continuously imprented on our five-track sensory recorder from the second we wake to the moment we sleep. This despite the fact that most mass communication—including advertising messages—that we're exposed to no a daily basis comes to us on two of the five tracks." p11

Thursday, May 23, 2013

Emotional Branding by Gobe

Emotional Branding: the new paradigm for connecting brands to people
Marc Gobe
Allworth Press NY, 2009.

--


"sensory data must, above all, be experienced firsthand to be understood"
p.72

Tastes that tantalize
"Proffering food indicated kinship, makes us feel at ease, and even provides pleasure". p.87

"Psychologist Paul Rozin writes that "For humans, where the search and preparation of food and ingestion at meals are social occasions, food is a very social entity.  Ingestion of food means taking something of the world into the body, and that something typically has a social history: it was procured, prepared, and presented by other humans. Food is a form of social exchange and is imbued with special meanings in may cultures".
p.92

Food as Communication

Food as Communication
Carlnita P. Greene and Janet M. Cramer
Peter Lang Publishing; First printing edition (January 31, 2011)

---

communication is the process by which we understand the
world and our attempts to convey that understanding to others through both
verbal and nonverbal language

As Roland Barthes has written, food is
a system of communication, a body of images, a protocol of usages, situations, and
behavior. Information about food must be gathered wherever it can be found: by direct
observation in the economy, in techniques, usages and advertising; and by indirect
observation in the mental life of a given society. (cited in Counihan and Van Esterik,
2008, p. 29)

food is one of the most readily-available 
symbols that we have at our disposal, which can be viewed from both the 
perspectives of communication and culture

communication studies can offer new insights into how food provides much 
more than nourishment, or mere sustenance, because food demonstrates a 

whole host of social, cultural, and political phenomena


Photos of cooking in the military

Rations on their way to the trenches.

Cooking 1000 yards from the front line. Peeling potatoes and using field cookers.

NZ soldiers dining in the bush.






Scenes at Anzac from Ashburton Guardian
http://paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&cl=search&d=AG19150906.2.3



from here

.

On the monotony of bully beef.
from here.


Tuesday, May 21, 2013

Miit Studio

No Pie
Where audience selects their toppings and are invited to make their own taste associations.




I like the fact that they are to assemble it themselves. Participation = more memorable and by involvement.

Also, the way it is served reminds me of troughs for some reason. Plenty of crackers, not that many spreads? An idea?

Wooden built table is nice. Perhaps I could build one (hahaha me build something) and fill parts with soil.

Why remembering is important and Kingsley ma man.

On why remembering Anzac is important.
http://www.nzherald.co.nz/nz/news/article.cfm?c_id=1&objectid=10821840

Kingsley Baird talking about Tombhttp://www.3news.co.nz/Kiwis-sculpture-offers-a-taste-of-WWI/tabid/423/articleID/295524/Default.aspx

"Kingsley Baird will explain how Tomb fits into his “new concepts of memorial” project, in which he explores materiality as a means of remembrance and criticises the orthodox notion of “memorial” by challenging the immutability of the sense and conventional perceptions of monumentality."
—from http://www.whamresearchnetwork.com/events/1627/

http://en.historial.org/Exhibitions/Exhibitions/Tomb

Emilie Baltz

Marije Vogelzang now has a new contender for my heart.





“Food has the most robust power to tell stories. Not just langues, not just sight—you had all your fie senses involved.”
—Emilie Baltz
“Food, relationships, and narratives are intertwined.”
“We build culture through telling stories.”
The oyster, greatest of all aphrodisiacs, female genetilia—look, smell, feels, sounds like it.= experience.
“When you attach story to physical touchpoints like this, it becomes that much more profound.”
Loves is:
Sacrifice
Discovery
Boundaries
If anything, food is not a calorie; it is a feeling. And feelings are experiences.

We have bodily stimulations, we are humans. And this is something we must demand of ourselves as we move into a digital space.

The hand is the instrument of the mind.
 Our senses are the instruments of our heart. And hearts are what changes lives.



Food is unique in that it is the most “live material” designers can use. It is life, and begs the creation of community, empathy and sensual interaction for its success. Within this tactile landscape, it leaves room for failure and experimentation as a creative practice, while inviting intimate and emotional communication in its consumption. These acts ignite both our imagination and memory while stimulating our bodies, serving as powerful means of creating physical touchpoints for emotional content.

In the digital age, it is more important than ever to connect with our senses.
As we move towards a Jetsonian future of technology and connectivity, the study of food experience can reveal sustainable, human-centric models of interaction that, in their bridging of the emotional and physical, offer healthy metaphors for connections between the virtual and the real.

from: http://www.psfk.com/2013/04/emilie-baltzfood-love-psfk-2013.html

Monday, May 20, 2013

Vietnam War Memorial






by Maya Lin.


When a visitor looks upon the wall, his or her reflection can be seen simultaneously with the engraved names, which is meant to symbolically bring the past and present together.

Friday, May 17, 2013

Excerpts personal accounts

BISCUITS! Army biscuits! What a volume of blessings and cursings have been uttered on the subject of biscuits—army biscuits!

What a part they take in our daily routine: the carrying of them, the eating of them, the cursing of them!
Could we find any substitute for biscuits? Surely not! It is easy to think of biscuits without an army, but an army without biscuits—never.

Biscuits, like the poor, are always with us. Crawling from our earthly dens at the dim dawning of the day, we receive no portion of the dainties which once were ours in the long ago times of effete civilization; but, instead, we devour with eagerness—biscuit porridge. We eat our meat, not with thankfulness, but with biscuits. We lengthen out the taste of jam—with biscuits. We pound them to powder. We boil them with bully. We stew them in stews. We fry them as fritters. We curse them with many and bitter cursings, and we bless them with few blessings.
Biscuits! Army biscuits! Consider the hardness of them. Remember the cracking of your plate, the breaking of this tooth, the splintering of that. Call to mind how your finest gold crown weakened, wobbled, and finally shriveled under the terrific strain of masticating Puntley and Chalmer’s No.5’s.

Think of the aching void where once grew a goodly tooth. Think of the struggle and strain, the crushing and crunching as two molars wrestled with some rocky fragment. Think of the momentary elation during the fleeting seconds when it seemed that the molars would triumphantly blast and scrunch through every stratum of the thrice-hardened rock. Call to mind the disappointment, the agony of mind and body, as the almost victorious grinder missed its footing, slipped, and snapped hard upon its mate, while the elusive biscuit rasped and scraped upon bruised and tender gums.
Biscuits! Army Biscuits! Have you, reader, ever analysed with due carefulness the taste of army biscuits? It is the delicious succulency of ground granite or the savoury toothsomeness of powdered marble? Do we perceive a delicate flavouring of ferro-concrete with just a dash of scraped iron railing? Certainly, army biscuits, if they have a taste, have one which is peculiarly of their own. The choicest dishes of civilised life, whether they be baked or boiled, stewed or steamed, fried, frizzled, roasted or toasted, whether they be composed of meat or fish, fruit or vegetable, have not (thank Heaven!) any taste to that of army biscuits. Army biscuits taste like nothing else on the Gallipoli Peninsula....

O. E. Burton, N.Z.M.C.

Exert from The Anzac Book, Written and Illustrated in Gallipoli by The Men of ANZAC
Cassell and Company, London 1916

----

In his 1919 official history
The New Zealanders at Gallipoli, Major Fred Waite DSO recalled:

The army biscuits can never be forgotten...their hardness was beyond belief...so hard that it was nibbled round the edges and tossed into No Man's Land.

“tinned meat, jam and hard biscuits and a mug of tea provided 99 per cent of the meals”

The appalling conditions also complicated eating with another report stating: “Owing to the annoyance of the flies some sections did not eat anything but a dry biscuit during the daytime. To eat biscuit and jam in the daytime a man had to keep moving the hand that held the food


----

You had no soap. We never washed. Our knife and fork and spoon you dug it into the earth and then wiped the dirt off it, just clean any grease that might be on it. Bully beef in tins, that’s what we were living on and you’d put the tea in the lid and the stew that was stewed up in the other part, and when you’d finished it you cleaned it as well as you could and put it on your belt and waited for the next meal. When we were in the front line we used to get a piece of bread and that was our food for the 24 hours while we were there. And then we had dixies, we used go back and get tea, of a sort. And of course you couldn’t drink any of the water without it was tested because everything was poisoned before we got there.


'Stanley Herbert remembers Passchendaele', URL: http://www.nzhistory.net.nz/media/sound/stanley-herbert-remembers-passchendaele, (Ministry for Culture and Heritage), updated 7-Mar-2013

---

Mobile cookers like this one, which belonged to the Wellington Regiment, were able to provide simple hot meals to soldiers in the support trenches within 1000 metres of the front line. The supply of food and hot drinks, such as tea, coffee and cocoa, was crucial in maintaining the health and morale of troops who had to endure not only the anxiety of combat but the physical hardship of days and nights huddled in cold, muddy trenches.

'Mobile cooker on the Western Front', URL: http://www.nzhistory.net.nz/media/photo/mobile-cooker-on-western-front, (Ministry for Culture and Heritage), updated 20-Dec-2012

Poster Presentation

Headstone.

Compartment for smell container. Soil + metals for trenches and blood.
Title of hardtack cracker that was eaten monotonously.


Through experience design, food can serve as a new form of Anzac memorialisation to engage with and generate empathy within young, disconnected New Zealanders.

Anzac Day is central to New Zealand’s cultural collective memory. However, a survey I conducted showed that 66% of youth aged 17-25 felt removed from the war, citing an association with boredom and a lack of personal connection as leading causes.

My investigation into present forms of Anzac memorialisation revealed the dominance of static, one-way communication. This traditional model is ineffective as audiences have developed immunity from its repetitive and inflexible nature (Gobé, 2001). Experience design can engage and connect with an audience “in a personal, memorable way” (Pine & Gilmore, 1998, p. 99). With a strong focus on visual and aural experiences, previous Anzac memorials have neglected the strengths of touch, taste, and smell in communication and memory creation (Kavanagh, 2000).

Food is a commonality that can link cultures and generations (Guptil, Copelton & Lucal, 2013). Through this lens, I began my design response by replicating the monotonous diets of the Anzac soldiers. There was a high level of interest in this experiment as it provided a different angle to the Anzac story. Furthermore, it provided a personalised experience by inviting the audience to generate their own meaning.

My research through personal accounts informed my following experiments. I focussed on replicating the food eaten, place eaten, time eaten and time between eating.

I propose to create a palatable memorial experience as a new form of Anzac commemoration. By utilising food as a commonality, I intend on focussing on the forgotten senses to communicate a sense of time and place—providing young, disconnected New Zealanders a ‘first hand experience’ of war.


---


Feedback:
  •  engage with big stories through little things.
  • initiating sparkr of empathy to create bigger interest for further research
  • food to start conversation—Anzac biscuits have just become this thing we eat without further thought. Cracker can start a conversation (talk about the things people have said after eating cracker)
  • Precedents: Holocaust Museum Washington DC, Vietnam Veterrans Memorial DC (shiny granite, 'see yourself in it'. Cambodian killing fields: 'last sound they heard'.
  • Forgotten senses: talk about Anzac Day story can be told through taste (mainly); and find other potential applicable stories that can be told through another forgotten sense.
  • What are the memorials like now? Why are they boring? (required to have interest already prior to engagement?)
  • Talk about the audience: how they live in the 'now', moment to moment type living. # yolo and other trendytype talk.

Wednesday, May 15, 2013

Eating in the bush at night

Ground was damp, cold. Bush was prickly across my skin and face. Eating lying down is hard. Calming night sky above me. Cold creeps through clothing. Alone (and also felt weird).


Poster progression



That long white space was initially going to have something like this:


But with line weights visualising the time periods between meals.

Then I thought it was kind of lame and didn't really achieve anything I wanted to do. I wanted to demonstrate the time between meals, but this visualisation is definitely not the way to go.

Instead, due to lack of time, I will be doing this!



Going out now to eat a sandwich in the bush at night. Apparently that's when and where they ate. Sweeet...

Still need to get my head around how I might show the time between meals. The obvious solution is merely withholding meals when participants are hungry; but we shall see with time.

Final Abs take two.


Through experience design, food can serve as a new form of Anzac memorialisation to engage and generate empathy within young, disconnected New Zealanders.

Anzac Day is central to New Zealand’s cultural collective memory. However, a survey I conducted showed that 66% of youth aged 17-25 felt removed from the war, citing an association with boredom (through teachings at schools) and a lack of personal connection as leading causes.

My investigation into present forms of Anzac memorialisation revealed the dominance of one-way, static communication. This traditional model is ineffective as audiences have developed immunity from its repetitive and inflexible nature (Gobé, 2001). Experience design can engage and connect with an audience “in a personal, memorable way” (Pine & Gilmore, 1998, p99). With a strong focus on visual and aural experiences, previous Anzac memorials have neglected the strengths of touch, taste, and smell in communication and memory creation (Kavanagh, 2000).

Food is a commonality that can link cultures and generations (Guptil, Copelton & Lucal, 2013). Through this lens, I began my design response by replicating the monotonous diets of the Anzac soldiers. There was a high level of interest in this experiment as it provided a different angle to the Anzac story. Furthermore, it provided a personalised experience by inviting the audience to generate their own meaning.

My research through personal accounts informed my following experiments. I focussed on replicating the food eaten, place eaten, time eaten and time between eating.

I propose to create a palatable memorial experience as a new form of Anzac commemoration. By utilising food as a commonality, I intend on focussing on the forgotten senses to communicate a sense of time and place—providing young, disconnected New Zealanders a ‘first hand experience’ of war.


---



Through experience design, food can serve as a new form of Anzac memorialisation to engage and generate empathy within young, disconnected New Zealanders.

Anzac Day is central to New Zealand’s cultural collective memory. However, a survey I conducted showed that 66% of youth aged 17-25 felt removed from the war, citing an association with boredom and a lack of personal connection as leading causes.

My investigation into present forms of Anzac memorialisation revealed the dominance of static, one-way communication. This traditional model is ineffective as audiences have developed immunity from its repetitive and inflexible nature (Gobé, 2001). Experience design can engage and connect with an audience “in a personal, memorable way” (Pine & Gilmore, 1998, p99). With a strong focus on visual and aural experiences, previous Anzac memorials have neglected the strengths of touch, taste, and smell in communication and memory creation (Kavanagh, 2000).

Food is a commonality that can link cultures and generations (Guptil, Copelton & Lucal, 2013). Through this lens, I began my design response by replicating the monotonous diets of the Anzac soldiers. There was a high level of interest in this experiment as it provided a different angle to the Anzac story. Furthermore, it provided a personalised experience by inviting the audience to generate their own meaning.

My research through personal accounts informed my following experiments. I focussed on replicating the food eaten, place eaten, time eaten and time between eating.

I propose to create a palatable memorial experience as a new form of Anzac commemoration. By utilising food as a commonality, I intend on focussing on the forgotten senses to communicate a sense of time and place—providing young, disconnected New Zealanders a ‘first hand experience’ of war.

283 words, ugh.

Final Abs?


Food provides a full sensorial experience, which can serve as a new form of Anzac memorialisation to engage and generate empathy within young New Zealanders.

Anzac Day is central to New Zealand’s cultural collective memory. However, a survey I conducted showed that 66% of youth aged 17-25 felt removed from the war, citing an association with boredom (through teachings at schools) and a lack of personal connection as leading causes.

My investigation into present forms of Anzac memorialisation revealed the dominance of one-way, static communication. This traditional model is ineffective as audiences have developed immunity from its repetitive and inflexible nature (Gobé, 2001). With a strong focus on visual and aural sensory experiences, previous Anzac memorials have neglected the strengths of the ‘forgotten senses’ of touch, taste, and smell in communication and memory creation (Kavanagh, 2000).
Food is a commonality that can link cultures and generations. Food also contains narratives and cultural identities which are passed on through engagement with our five senses (Guptil, Copelton & Lucal, 2013).

I began my design response by replicating the monotonous diets of the Anzac soldiers. There was a high level of interest in this experiment as it provided a different angle to the Anzac story. Furthermore, it provided a personalised experience by inviting the audience to generate their own meaning.

Other experiments were conducted by separating the senses and elements into smell, taste, touch and time to try to best simulate the soldiers’ experiences.

I propose to create a palatable memorial experience as a new form of Anzac commemoration. By utilising food, my project can encourage disconnected youth to contribute to the cultural collective memory of Anzac Day.

Tuesday, May 14, 2013

Poster mock


Most of the poster isn't printed. Title is out of hardtack cracker and stuck on. Only images and text are printedd

Abstract


Food provides a full sensorial experience, which can serve as a new form of Anzac memorialisation to engage and generate empathy within young New Zealanders.

Anzac Day is central to the New Zealand cultural collective memory. However, a survey I conducted showed that 66% of youth aged 17-25 felt removed from the war, citing an association with boredom (through teachings at schools) and a lack of personal connection as leading causes.

My investigation into present forms of Anzac memorialisation revealed the dominance of one-way, static communication. This traditional model is ineffective as audiences have developed immunity from its repetitive and inflexible nature (Gobé, 2001). With a strong focus on visual and aural sensory experiences, previous Anzac memorials have neglected the strengths of the ‘forgotten senses’ (touch, taste, and smell) in communication and memory creation (Kavanagh, 2000).

Food is a commonality that can link cultures and generations. Via its engagement with all five senses, food contains narratives and the ability to create identities (Guptil, Copelton & Lucal, 2013).

I began my design response by replicating the monotonous diets of the Anzac soldiers. There was a high level of interest in this experiment as it provided a different angle to the Anzac story. Furthermore, it provided a personalised experience by inviting the audience to generate their own meaning.

Other experiments were conducted by separating the senses and elements into smell, taste, touch and time to try to best simulate the soldiers’ experiences.

I propose to create a palatable memorial experience as a new form of Anzac commemoration. By utilising food, my project can encourage disconnected youth to contribute to the cultural collective memory of Anzac Day.

Anzac diets TV3 Video

http://www.3news.co.nz/Research-shows-poor-rations-weakened-Anzac-soldiers/tabid/309/articleID/294907/Default.aspx

Research study
http://www.otago.ac.nz/news/news/otago045234.html

“tinned meat, jam and hard biscuits and a mug of tea provided 99 per cent of the meals”
The appalling conditions also complicated eating with another report stating: “Owing to the annoyance of the flies some sections did not eat anything but a dry biscuit during the daytime. To eat biscuit and jam in the daytime a man had to keep moving the hand that held the food.

Saturday, May 11, 2013

Crit Feedback

Notes from feedback today with (the amazing) Tanya:

  • Discourse on new forms of memory preservation
  • As the centenary is approaching, people will want to commemorate. People are going to do tried and true methods—which may not be connecting with users in new ways, simply recycling it.
  • Gaynor Kavanagh—dream spaces memory and museum. READ
  • CP: connecting and empathizing of a past event through the forgotten senses.
  • Sensory output is usually limited to audio/visual. What about taste, smell, touch? Forgotten senses.
  • How can smell create a sense of place—eg smell dirt to fabricate/frame the context.
  • Do I focus only on the forgotten senses or all of the senses; but prioritizing the 3?
  • Transition of food over time: degrade or amplified. Time ration of  the day, eg food released only at certain periods, even if you are starving to simulate sense of place. See Blake Fall-Conroy's Minimum Wage Machine.
    • Story told by victims vs reality that happened.
    • Generational diminish of story as they filter down.
    The war took more than 100,000 New Zealanders overseas, many for the first time. Some anticipated a great adventure but found the reality very different. Being so far from home made these New Zealanders very aware of who they were and where they were from. In battle they were able to compare themselves with men from other nations. Out of this came a sense of a separate identity, and many New Zealand soldiers began to refer to themselves as ‘Kiwis’. 
    'New Zealand and the First World War', URL: http://www.nzhistory.net.nz/war/first-world-war-overview/introduction, (Ministry for Culture and Heritage), updated 5-Apr-2013
    Almost 60% of the 100,000 New Zealanders who went to war became casualties. More than 18,000 died of wounds or disease – 12,483 of them in France and Belgium. From a population of little more than a million people in 1914, this meant that about one in four New Zealand men between the ages of 20 and 45 was either killed or wounded.
    'The human impact - Passchendaele', URL: http://www.nzhistory.net.nz/war/new-zealanders-in-belgium/soldiers-stories, (Ministry for Culture and Heritage), updated 20-Dec-2012

    On daily life and food 
    You had no soap. We never washed. Our knife and fork and spoon you dug it into the earth and then wiped the dirt off it, just clean any grease that might be on it. Bully beef in tins, that’s what we were living on and you’d put the tea in the lid and the stew that was stewed up in the other part, and when you’d finished it you cleaned it as well as you could and put it on your belt and waited for the next meal. When we were in the front line we used to get a piece of bread and that was our food for the 24 hours while we were there. And then we had dixies, we used go back and get tea, of a sort. And of course you couldn’t drink any of the water without it was tested because everything was poisoned before we got there.
    Life on the battlefield Pictures


    To look at:
    Diary
    http://nzetc.victoria.ac.nz/tm/scholarly/tei-CoxDiar-t1-body-d7.html
    http://www.nzhistory.net.nz/media/video/gallipoli-diary

    http://www.nzhistory.net.nz/war/researching-first-world-war-soldiers

    Gaynor Kavanaghhttp://books.google.co.nz/books?id=xxuKLVrH0yEC&pg=PA3&lpg=PA3&dq=gaynor+kavanagh+dream+spaces+memory+and+museum&source=bl&ots=svZyGLZIIc&sig=1twmtWraOYJrM__0ZvdHpGm7UYI&hl=en&sa=X&ei=vnKMUbXsJIWgigeCnoD4DQ&redir_esc=y

    Collective memory: theory and politics—POSTMEMORY


    Chris Weedon & Glenn Jordan (2012): Collective memory: theory and politics,
    Social Semiotics, 22:2, 143-153


    Post memory


    In her work on the Holocaust, Marianne Hirsch uses the term postmemory:
    to describe the relationship of children of survivors of cultural or collective trauma to
    the experience of their parents
    , experiences that they ‘‘remember’’ only as stories and
    images with which they grew up, but that are so powerful, so monumental, as to
    constitute memories in their own right. (Hirsch 1999, 8)
    Hirsch argues that this is memory of a different qualitative and temporal order from
    the memories of survivors, since it is marked by ‘‘its secondary or second generation
    memory quality, its basis in displacement, its belatedness’’ (1999, 8).    p147

    Hirsch defines postmemory as:

    not an identity position, but a space of remembrance, more broadly available through
    cultural and public, and not merely individual and personal, acts of remembrance,
    identification and projection. It is a question of adopting the traumatic experiences and thus also the memories of others as one’s own, or more precisely, as experiences
    one might oneself have had, and of inscribing them into one’s own life story. (1999, 8 9)    p148



    This signals a shift from individual to a broader cultural, collective memory in which
    ‘it is a question of conceiving oneself as multiply interconnected with others of the
    same, of previous, and of subsequent generations, of the same and of other
    proximate or distant cultures and subcultures’’ (Hirsch 1999, 9). Hirsch argues
    that this can bring the question of ethics to the fore since it signals ‘‘an ethical
    relation to the oppressed or persecuted other for which postmemory can serve as a
    model: as I can ‘remember’ my parents’ memories, I can also ‘remember’ the
    suffering of others’’ (1999, 8 9).
    p148


    Collective Memory and Cultural Identity


    Collective Memory and Cultural IdentityJan Assmann and John Czaplicka
    New German Critique
    No. 65, Cultural History/Cultural Studies (Spring - Summer, 1995) (pp. 125-133)



    Once we removed ourselves from the area of everyday communication and enter into the area of objectivised culture, almost everything changes. The transition is so fundamental that one must ask whether the metaphor of memory remains in any way applicable.  P.128

    cultural memory is characterized by its distance from the everyday. P129

    our theory of cultural memory attemps to relate all three poles —memory (the contemporized past), culture, and the group (society) — to each other. P129

    it’s capacity to reconstruct. No memory can preserve the past. What remins is only that ‘which society in each era can reconstuct within its contemporary frame of reference’

    the concept of cultural memory comprises that body of reusable texts, images, and rituals specific to each society in each epoch, whose ‘cultivation’ serves to stabilize and convey that society’s self image. P132

    through its cultural heritage a society becomes visible to itself and to others. Which past becomes evident in that heritage and which values emerge in its identicatory appropration tells us much about the constitution and tendencies of a society
    P133

    Food & Society : Principles and Paradoxes

    Guptil, Amy E.; Copelton, Denise A.; and Lucal, Betsy, "Food & Society : Principles and Paradoxes" (2013). Brockport Bookshelf. Book 295.


    Unlike other things we buy, food is taken into our bodies multiple times a day. It is a meaningful and sustained arena of action and interaction, one that connects us to others on deeply significant terms. p3
     
    Food is much more complex than it appears on the surface.
    p.4

    Dream Spaces: Memory and the Museum

    Dream Spaces: Memory and the Museum
    Gaynor Kavanagh
    Continuum International Publishing Group, 1/05/2000




    Social memory creation through simultaneous experience.


    It takes place in personal time, through choice, and has a goal of promoting some form of social union through role enhancement by the sharing of an experience. Thus, by enjoying an exhibition with a friend, the friendship is further bonded. P3

    … ultimately it is the museum’s short and long term agendas which have priority in creating memory as a product. P3

    The importance of the senses on memory creation and recall.

    the extent of recall is enhanced by access to prompts, things which stimulate the senses. P4

    cultural critics also underestimate the visitors’ capacity to answer back, to disassociate from museums and what they say, and to find their own meanings. Perhaps the hardest part of all is that some critics appear to dismiss the simple human need to remember, to feed the spirit and the mind. This helps to place a life in context by touching something of others; lives and by connecting to a broader historical frame of reference. This may not be madness nor ignorance nor human frailty nor a grand social plot, but something honest, thought provoking and personally enabling. P6

    he also argues that ‘by reconnecting history with its origins in its narrative form of everyday communication, attention to memory transcends specialisation by speaking the language of face to face association and firsthand experience. P7
    —thelen, 1990a, viii

    without a feeling for people’s lives and histories, museums become remote and irrelevant. P8

    what we understand about the making of memories is that they are context-dependant and highly sensory. P14

    Our senses substantially aid our access to and absorption into memory. This is because in our daily lives we constantly use them to explore and measure our encounters. They are the systems through which we participate in life, and through them we gain admittance to perception and judgement. Very little of this happens with our full awareness. P14

    we rarely stop to appreciate the senses we have unless they have become impaired or are lost. P14

    smells can be particularly evocative: roses, brewing coffee, wet dog, baking bread, disinfectant. Smell is by far the most fundamental of our senses and exists within the very centre of the brain… those memories ‘fixed’ by feelings and smell seem to be particularly strong.

    Projecting memory onto objects.
    The experience of reminiscence work and handling sessions would appear to suggest that objects provoke memories and ideas in ways that other information-bearing materials do not, or may not to the same degree. The experience of people in a position of care with research into objects as memorabilia in life, suggests otherwise. Whereas objects may be cherished, it is photographs that aid memory, seconded by jewellery (Sherman, 1992).p.20

    The encodement of memory within photographs goes far beyond what an ‘outsider’ may read into the image.

    We project our thoughts an feelings onto objects, and by doing so engage in the process of transference… in actual fact, an object is neutral, contained and inanimate. Because of this, it is useful in the mediation of thoughts, memories and agendas. P22
    The growth of interest in past geneaology promotes knowledge of connections to past generations beyong living memory, gives a sense of rootedness, even pride in family and can help reveal all sorts of connections including patterns of health problems… it involves the salvaging of information about families and groups, however sparse, that time, migration and resettlement have dispersed. P23a

    Friday, May 10, 2013

    Ad Clutter

    The Future of Television Advertising
    Tina M. Lowrey, L. J. Shrum, and John A. McCarty

    Advertising clutter refers to the proliferation of advertising that produces excessive competition for viewer attention, to the point that individual messages lose impact and viewers abandon the ads (via fast-forwarding, changing channels, quitting viewing, etc.). Two particular trends in television advertising practice in the USA contribute to this clutter: (a) the increase in the number of ad minutes per program hour and (b) the use of shorter commercials (e.g.10- and 15-second ads). These two trends have produced an environment in which the viewer is bombarded with a constant stream of rapid-fire ads, and industry analysts rightly worry that viewers will become alienated.

    Clutter results from too many ads competing for the viewer’s attention, thereby reducing the effect of any particular ad

    Event Experience


    Event Experience: A Case Study of Differences Between the Way in Which Organizers Plan an Event Experience and the Way in Which Guests Receive the Experience
    Graham Berridge

    As the event industry has matured and developed as a tool for not only entertainment and participation but also learning, communication, and promotion, the interest in the nature of the event experience has evolved.

     Events present the visitor with unique perspectives and with an opportunity to engage with a collective experience where novelty is ensured because events are infrequent and time differentiated (Tassiopoulos, 2010). Gleick (2000) adds that events are also time precious and should be moments that are savored as special moments to appreciate.

    Events are designed and created for guests to have great experiences, and as Getz (2007) suggests, "People create their own experiences within event settings" (p. 23).

    Shedroff (2007) describes the experience as "the sensation of interaction with a product, service, or event, through all of our senses, over time, and on both physical and cognitive levels. The boundaries of an experience can be expansive and include the sensorial, the symbolic, the temporal, and the meaningfril" (p. 11).

    Goldblatt (1997) agrees, arguing that "to provide more than just a passive viewing experience, the event designer must create an environment that allows the guests to participate, to be actors in the decorators dream world" (p. 86).

    The recognition of theme here provides a key to creating experiences...Theming a space results in it being layered with amenities (props) that, in tum, give nonverbal cues to the audience about the event. Such props must be utilized so they do not give negative cues to the guests.






    Thursday, May 9, 2013

    Existing Anzac Campaigns




    A video for Australian Anzac day. Just super simple motion graphicsy type stuff.

    From RSA's Website
    Every year, with the passing of time, the number of veterans and those who lived through war grows smaller. But our remembrance is more than a salute to those who fought and those we lost. It’s a way of carrying forward the stories and ideals of our grandfathers and great grandfathers, and grandmothers, which are just as relevant in today’s world as they were then.

    Wall of remembrance on RSA's website, user submitted.




    Planting PoppiesWestpac bank staff plant poppies in Midland Park for 2013 Anzac Day. Getting into the public sphere—making them take notice. Simple idea. Wish they had sold all of them, that would be a great fundraising.

    On Army Biscuits:
    “Biscuits! Army Biscuits! Consider the hardness of them. Remember the cracking of your dental plate, the breaking of this tooth, the splintering of that.”
    From Army Biscuits by Ormond Burton.


    Lemon Squeezer Hat
    The iconic kiwi ‘lemon squeezer’ hat was introduced by one of New Zealand’s outstanding soldiers of the Gallipoli Campaign, William George Malone. Originally for his Taranaki Rifles Regiment, the hat was designed to mirror the outline of Mount Taranaki and also to allow ‘run off’ in the rain.