Just about half a year since the last post, and very similar content to report. Rather odd, that.
This past weekend was the 54th annual Society for Ethnomusicology Conference, at which I presented a slightly updated version of my IASPM-US paper, albeit with a different title (“Creative Listening: Playlists, Mixtapes, and the Virtual Ethnography of Virtual Music”). I got some really good questions, including a prompt to consider the ways I’m using the term “consumption” (spoiler alert: I used it really sloppily). That might actually end up being a major part of my qual essay on the same topic – what exactly it means to consume something without the explicit exchange of goods. Then of course there’s the issue of radio, which I’ll need to deal with in some way. We’ll see.
Amazing food was had in Mexico City, including tacos piled sky high with delectable meat (the highlight being carne asada+bacon+onions+charred queso fresco), verdolagas (my new favorite vegetable), and escamoles (which, while very tasty and fun to eat, were a bit too pricey). Other highlights include lamb with beer/tequila salsa and getting drunk from two bottles of Negra Modelo because of the altitude.
Here’s my attempt at pork & verdolagas in salsa verde. Turned out pretty well!
Aquapuke recently performed a new piece, “Aquapuke and the Reefed Victory,” at the first UCSD Grad Forum of this academic year. It was a piece less obviously related to contemporary issues of body/presence/sexuality than, say, “Industrial Transsexual” was. Rather, it drew from the mythology of sirens as seductive/destructive binary, effectively making Clint into the siren to my ocean/sailors. The sailors, conquering the ocean, are lured to and eventually destroyed by the siren, bringing about the realization that their conquest was false, unattainable from the start. Plus it was loud and noisy and I was in fishnets and booty shorts. High art indeed.
The xoconostle beer that Clint and I made is almost ready. The unconditioned beer that we tasted (right out of the carboy, prior to bottling) was incredibly tasty. Very light body, with a great balance between sugary sweetness and fruity tartness. Plus some really great yeasty flavors from the mix of Trappist and Belgian Ale yeasts we used.
And now it’s all preparation for qualifying in the early half of next quarter. Woohoo. Then I can put some of this work aside and move on to the stuff I’ve been loving lately. More to come.