Friday, May 3, 2013

Gen Y and decrease of empathy

Is The "Me Generation" Less Empathetic?

According to a University of Michigan study of 13,737 college students in the U.S. by Sarah Konrath at her associates at the Institute for Social Research, young people today, compared to college students in the late 1970's are "40% lower in empathy than their counterparts of 20 or 30 years ago." The researchers examined 72 studies of students with a mean age of 20 from 1979 to 2000, all of whom had taken the Davis Interpersonal Reactivity Index test, which looks at empathetic concern, an emotional response to distress to others and perspective taking or the ability to imagine another person's perspective--often expressed as "being in other person's shoes.

The researchers reported than there has been a 48% decrease in empathetic concern and a 34% decrease in perspective taking between 1979 and 2009. The researchers also reported that today's college students were less likely to have empathetic feelings for people less fortunate than them.

My observation, based on the work of Jeremy Rifkin's book The Empathetic Civilization: The Race to Global Consciousness in a World of Crisis is that "researchers in a diverse range of disciplines are arguing that all human activity is embodied experience--what Rifkin calls participation in the lives of others--and that the ability to read and respond to another person as if it was you, is the key to how people engage with the world, create identity, develop language, make decisions and define reality.

Empathy, de Waal explains, is the social glue that holds human society together.

The day that makes us what we are
Yet a greater, and more accurate, analysis of Gallipoli in schools would not necessarily translate into increased interest in Anzac Day. Young people's attendance at commemorations has little to do with such minutiae. Rather, it is founded on the same emotion that fostered an astonishing response to last year's repatriation of the Unknown Warrior. People queued to visit the casket, and as many as 10,000 lined the streets of Wellington to see the Warrior's carriage make its way to the National War Memorial.


The number of New Zealanders attending Anzac Day events in New Zealand, and at Gallipoli, is increasing. For some younger people, the sombre focus of the day receives less emphasis than do the more celebratory aspects of a national holiday. For most, though, the day is an occasion on which to formally pay tribute and to remember.

Anzac Day now promotes a sense of e whose politics, beliefs and aspirations are widely different can nevertheless share a genuine sorrow at the loss of so many lives in war, and a real respect for those who have endured warfare on behalf of the country we live in.

Coffee and a tot of rum

Torture in trenches Turks tormented Anzacs with aroma of cooking food



The scent of something delicious but unattainable makes what you have seem less.



Title:
Comfort food for the troops Illawarra Mercury, Apr 23, 2003
Database:
Australia/New Zealand Reference Centre

IN the case of most national holidays, traditional foods are used as a means for celebration, but April 25, Anzac Day, is different.

Anzac Day is not celebrated but commemorated and food served on Anzac Day is what brings comfort.

Few would argue there are many more reassuring things in life than the smell of baking Anzac biscuits wafting from the kitchen, or sitting down later to share them with family and friends over a cup of tea.

Torture in trenches Turks tormented Anzacs with aroma of cooking food


Title:
Torture in trenches Turks tormented Anzacs with aroma of cooking food By: IAN MCPHEDRAN, Daily Telegraph, The (Sydney), Oct 05, 2011
Database:
Australia/New Zealand Reference Centre

DIGGERS battling bullets, grenades, shrapnel, ill health and hard rations in the trenches at Gallipoli in 1915 were faced with the added torture of cooking smells from ovens on the Turkish side and curry pots of Indian allies.
The second phase of an archaeological survey of the Anzac battlefields, where 8700 young Australian men perished, has uncovered firm evidence that Turkish troops were fed fresh rations from field kitchens located close to the frontline.
But the Anzacs spent months on a diet of bully beef, hard biscuits and jam, with their poor diet contributing to the high number of sick troops evacuated to the relative luxury of a hospital ship and fresh food.
Nothing much changes in war and even today Australian troops patrolling in the harsh valleys of Afghanistan eating ``MREs'' -- that officially stands for meals ready to eat, but the troops call them ``meals rejected in Ethiopia'' -- seek out local flat bread and rice whenever they can.
Head of the survey team, Melbourne University archaeologist Professor Tony Sagona, said virtually all metal food containers found so far at Gallipoli had been turned up on the Anzac side.
He said the team had found the remains of an Ottoman kitchen, including bricks, tiles and ovens very close to the Turkish frontline.
``The Ottoman army was largely cooking its own food, whereas allied soldiers were largely eating processed food,'' he said.
The only exception for the Anzacs were the lucky few stationed close to the Indian troops who could enjoy an occasional curry.
The latest survey also uncovered ``Malone's Terrace'', where New Zealand Lieutenant Colonel William Malone built a terraced area for his men to sleep in relative comfort. Malone believed that ``war is the cultivation of domestic virtues'' and that his men should be as comfortable as possible.
Veterans Affairs Minister Warren Snowdon said the first survey of Gallipoli would build a greater understanding of what the Anzacs and their enemies endured during the brutal nine-month campaign.
More than 50,000 Australian troops served at Gallipoli.


Gallipoli Beach



So it was pretty windy and hot around this time of the year in Gallipoli. I am wondering if one of my experiments could be trying to simulate these weather conditions ie eating in front of a fan, with the waft of warm tasty food, what might have been a soldier's last meal.

Enough flailing about. Here is my direction.

Tangible and palatable reminders of the sacrifices (in form of food) that men and women made during the war (undecided which, if it matters) in the battlefield (diets) and at home (rationing).

It is about memorial. Bringing relevance to youth of today as they are disconnected from the past and we have not experienced hardships like this during our lifetime. We have lived in a time of relative safety and abundance and have not had to sacrifice comfort or life for country.

What is that even like?... Create empathy in unempathetic Gen Yers



This ration book, issued in October 1943, was the third series to be issued in New Zealand during World War II. Ration books are reminders of the food and material deprivations experienced by New Zealanders during World War II.

Ration books were first issued in April 1942 to control the purchasing of sugar and stockings. They were issued through the Post Office to the head of each household and became an essential part of daily life. Generally women were in charge of the household’s ration book, as they tended to do most of the shopping.

Comment from article on ANZAC Soldier's Diets.




I saw this right after I did my ANZAC diet recreation. Little did I know he was Brooke's master's advisor! He is wonderful. His works often have themes of memorial, sacrifice etc in them in relation to NZ. 


Tomb, a temporary art installation at France's leading World War One museum, will comprise approximately 40,000 First World War New Zealand and French soldier-shaped Anzac recipe biscuits stacked in the form of a memorial.
The sculpture is intended to explore the 'consumption' of martial sacrifice in conflict and, its 'celebration' and 'commemoration' in the formation of national identity. Specifically, the work will honour all those who died in the Battle of the Somme, including French and New Zealand soldiers. Its form is based on the 1:1 dimensions and shape of the Stone of Remembrance 'altar' designed by Sir Edwin Lutyens and found in Commonwealth War Graves Commission cemeteries. Tomb's positive form also references the Historial's display 'pits' in which artefacts are placed in 'negative space' below the level of the floor plane, evoking what lies beneath the battlefield's surface.



Thursday, May 2, 2013

Tea vs Coffee


Busy Railway Tearoom
For many years the scramble for refreshments at railway stations was one of the central rituals of New Zealand life. In 1946 the Refreshment Branch served more than nine million travellers. It was hard work for the staff, who had to deal with a huge rush of customers in a matter of minutes.




A thing that has been reoccuring is the importance of tea in NZ history.
  • Edmund Hillary had tea in his pack whilst climbing Everest (amongst other things)
  • Walter Bolton (the last person to be executed in NZ) was convicted for supposedly poisoning his wife's tea over time. There is still doubt on his guilt.
  • Labour day and the fight for a tea break.
  • Importance of tea during war rations.





New Zealand has turned from a primarily tea-drinking country to a mainly coffee-drinking country, although tea still remains popular. It was around the 1980s that coffee and tea consumption was about even at 2 kilograms per person. Since then coffee has overtaken tea – partly due to the growth of a cafĂ© culture over the 1990s.

Source: Ray Bailey and Mary Earle, Home cooking to takeaways: changes in food consumption in New Zealand during 1880–1990. Palmerston North: Massey University, 1993. p. 250

Personally, the smell of tea brings me back memories of the first time I tasted it. It's extremely vivid.

Storytelling in new ways

Recalling 1993. 
Droga5, NY.

http://recalling1993.com/

Step back twenty years into New York City's past. Call 1-855-FOR-1993 from any NYC pay phone to hear what was happening on that block in 1993. Visit recalling1993.com for more information.

Brilliant concept and execution. Storytelling through a new device (well I guess aural isn't exactly a new way of storytelling). Bites of history, only given to the audience when the audience initiates it—there is no yelling at people; they will have to want to know to call up.

Specific to place. This makes whatever the audience is listening to infinitely more relevant. By placing  the audience in the location where these stories happened; the audience will feel a deeper connection to the story: something that history books, films or museums fail to do due to that disconnection.

Decoded, Jay-Z
Droga5, NY.



Every page of Jay-Z's book was displayed in the places that that part of the story happened.
Location specific.

Finding interesting ways to tell stories. I suppose that's what advertising is really all about.

Storytelling and food. NZ Stories


Mobile cooker on the Western Front
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.


Edmonds cookery book, since 1908—part of NZ culinary history.

Super interesting piece on tea and biscuits.
It also sustained soldiers at war. Norman Gray fought on the Western Front during 1916/17, taking part in the actions around the Somme and Ypres. His journal entries evoke the welcome relief that tea and the respite from activity gave to weary soldiers:
It had been raining for two and a half days and was still pouring. The walk up the hill was just about the finish for most of us. We were drenched to the bone, utterly fagged after sixty hours of almost continuous work, and it required a series of supreme efforts to keep from flopping into the mud - anywhere - and letting things rip. Just on the ridge, before we reached our site, we were greeted by the Y.M.C.A canteen, a cup of tea and two packets of biscuits ready for every man.
From Jock Phillips, Nicholas Boyack and E.P. Malone (eds), The Great Adventure: New Zealand Soldiers Describe the First World War, Allen and Unwin/Port Nicholson Press, Wellington, 1988, p.97.

Reminds me a lot of this discussion on "Builder's Tea" that Brooke and I had. Something really interesting when it is assigned to a break, what you call it also forms your identity. Tea is just tea when you drink it through the day; but there's something interesting about this special time that you allow for a break.

from My Morning Routine, Selby.


I did the ANZAC Day quiz on the NZ History site. I scored a very sad 5/10. I might not be the best candidate as I am kinda historically retarded and also I spent my impressionable growing years overseas.

Famous Last Meals








Storytelling through food. Somewhat gives the viewer a chance to empathize with the convicted, even though their actions may have been gruesome. We can guess a story on the convicted based on their choices of their last meals. We can all relate to receiving comfort from food; and if you ever want comfort food—there's a pretty high chance you would like it the night before you are executed.

Humbly presented photographs. Low contrast, plain background. No food porn wah-wahs.

Wednesday, May 1, 2013

Food stories, contrast and experience design

http://www.wastewatch.org.uk/pages/reconnecting-people-with-food.html

http://www.nytimes.com/2013/04/29/business/venture-capitalists-are-making-bigger-bets-on-food-start-ups.html




  • 180 minutes of pain 180 minutes of pleasure.
  • The contrast that food can be nourishment or poison.
  • Energy or relaxation.
  • Stimulant and depressant.
  • Evoke feelings of comfort and of guilt.


We now have 'good' food and 'bad' food. We spend the most time thinking about eating. Why is it so complicated? Why can we not just eat fresh food? Hyper-engineered foods are now taking up most of the supermarket, designed and engineered in every way to appeal to all our senses at the cost of temporary psychological nourishment.

So I am still at wits end as to what I am really doing. Two weeks left to go, this is no time to still not know what I am doing.

"Rather, companies stage an experience whenever they engage customers, connecting with them in a personal, memorable way"—Pine and Gilmore p3

"All prior economic offerings exists at armlength, outside the buyer, while experiences are inherently personal"

"The eating experience is now whereever a person is at the moment. We have people eating in the caron the way back and forth to work, in front of the TV." p.16

Vogels Toast & tea to the next level




Getting quite fancy with tea and toast matching.

Reason why I began looking into Vogels was along the lines of history, story, Kiwiness, and how it was exported and sold to ex-pats (5th most exported after dairy, wool, meat etc).

My major is starting to look like something something : Telling big (/important) stories through food. 

Making boring/hard/dry stories more palatable  History, to me, is a good starting point. Can be viewed as quite dry, and takes a while to get into if you are researching.

Why food? Experiential, appeals to all 5 senses at the same time. The 5 senses thing is huge for me as I believe that is how we can engage people on a very personal level. Nothing more personal than getting into someone's body, right? Something something media parity, something something desensitized culture, something something removed from history/hard times something something.

Voila. Abstract done.

  • How is advertising dealing with media saturation now?
  • How are consumers reacting to advertising in this over saturated environment?
  • Consumers can now select what they want to see to a larger degree, how do advertisers adjust so they WANT to see your ad? (Think Skittles touch the rainbow)
  • Consumers are looking for a more personal face, a 1 to 1 dialogue with brands (opposed to the big faceless multi nationals that have come to power)—how do brands make a connection?