Monday, November 30, 2009
Business is Circus/ Circus is Business
It really is
Circus is business
I insist
Still don´t believe me?
Okay
Business is circus
?
Fine, I am glad we agree
Business is circus
Business is circus
Business is circus
Circus is business
Business is circus
I said
Got it?
Friday, November 13, 2009
Tea wisdom
Friday, November 6, 2009
Noise
Michel Serres present a useful understanding of communication is his book The Parasite. He writes: “At the feast everyone is talking. At the door of the room there is a ringing noise, the telephone. Communication cuts communication, the noise interrupting the message. As soon as I start to talk with this new interlocutor, the sounds of the banquet become noise for the new ‘us’. The system has shifted.”
Noise! In the beginning of time - Serres points out in Genesis – there was not a word (like the Bible claims), but noise. The undefined and multiple noises are gradually formed into words through a creative process actualizing parts of the world´s potential. In other words, noise is the joker, the virtual or the potential; noise is – as he reminds us through the French etymology of the word – a parasite. He distinguishes three kinds of parasites:
- Parasite as a biological organism that feeds of a host, e.g. worms.
- Parasite as a social pariah that is a person, who lives off unearned income, or the labour of others (e.g. aristocrats, freeloaders, lazy students, Paris Hilton)
- Parasite as noise, static or interference in communication
This leads him to say: “The system works because it does not work.” It moves, it actualizes, it speaks. Something affects the system whereby communication can evolve. Noise is this unpredictable thing that can affect us, if we are open. However, if we are closed and only staying with our predefined agenda, then there is no progress, no communication, but just confirmations of already established order.
Thursday, November 5, 2009
Wednesday, October 28, 2009
Communication from hell
Thursday, October 22, 2009
The motivation of sex
It might tell us why many are productive in their younger years, but does it tell us why many writers and artist produce their best work late in life? Maybe. Maybe they are even more motivated by sex in that phase of their life. Or, maybe after many hours of writing or painting you become quite good at what you are doing, and when you are good you might attract attention, which might generate sexual offers. So maybe sex is not the factor of motivation, but the result of hard work. But, then again, some might say that they will only work hard, because they know the possible outcome …
One way or the other something motivates people to do something. Often ideals, norms and trends are playing a far more controlling role in motivating, than the fun Freud was thinking about. But once again these ideals, norms and trends might discipline much behavior, because they make people belief that living by these ideals wills the lead to …
Monday, October 12, 2009
Mr. Nobody
Friday, October 9, 2009
Philosophy of the saucepan
A philosophy of the saucepan is a drop to the bottom of the pan where everything flows through everything, but everything – due to this weakness – does not flow through everything. Or, as I believe, we have not only lost the taste of life, but also the taste for life because we let our lives be dominated by ideals, norms and values defined by others. We cling to these ideals due to a growing aguish of being dropped from the ‘good’ company, or being confronted with the unclassified others. The result is a moralistic life wrapped in good or bad tastes, a life without thinking. Tasteless.
A good meal can make one forget all about time. Actually, it seems like it is only the taste, which has this time-forgetting quality, as if it was out of time. This time-forgetting quality, in which the taste appears, can of course appear in many other settings as well, such as reading literature, watching an interesting movie or listening to a piece of music. In the process of these activities, we might loose ourselves in the sense that we forget ourselves and time; because we rather – willingly or unwillingly – drift away through all the possible lines of escape creating new ideas, thoughts and feelings, new structures of taste.
What does this say about taste? That, if something arouses my taste, awakens me; I might see new possibilities because I allow myself to be carried away. This has nothing to do of course with my taste being special – for instance it is not a matter of my good taste (always specified within certain ideals), just daring to taste. Taste is connected to a creative way of being. Developing a taste has something to do with being open; to act or live without any ideals, norms or values to put down on the meal like a kind of preservative. I have to dare expose or uncover myself in order to receive the meal, the book, and the film as it is. I have to use or take time in order to forget time. Then I might change direction, I might transform, I might … In other words, I should not relate the experience to anything else, such as the review of the restaurant, only what the experience itself opens up for. If we return to the question of taste it means that taste remains being just a habit, the habit of liking this and not that, unless we dare experience a meal, a book or a piece of music that might take us away. Literally takes our individuality away so that we can become a neutral whoever, because, in that moment, when we are open for anyone, anything and any taste.
What does the chef’s say? “Knowledge is not seeing, it is entering into contact, directly, with things; and besides, they come to us… Sensation is a generalized sense of touch”, writes Michel Serres in The Birth of Physics. “I say that one must be a seer, make himself a seer. The Poet makes himself a seer by a long, immense and reasoned derangement of all the senses”, wrote Arthur Rimbaud in a letter. The taste of taste comes to us when we dare open ourselves, expose ourselves; it is then our senses develop, because we allow ourselves to be imprinted by the forces of the world. Or in other words we cannot judge anything beforehand, but only after as if all the good recipes are a track drawn as answer to our open and curious approach to life. Do we ever eat anything else than the taste of this world? No, of course not, but why do we keep wrapping the world in moralistic values, are we afraid of tasting life, loosing ourselves?
Perhaps we need to look elsewhere to understand this poetic approach to life that I propose in order to grasp the intimacy of taste and sociality. Or, we might put it differently: The chef’s poetic relations to the ingredients, the guest’s poetic relation to the meal and the host’s poetic connection to the guest, etc. is an aesthetical empathy. An esthetic empathy is an ethical gesture, because one takes or carries the burden for the other; one allows oneself to become a seer, to have direct contact with life without any pre-given assumptions. How? Being radical open, exposed, becoming an impersonal whoever or neuter, who melts with the flow of life through an aesthetical empathy. The empathy is not guided by norms or assumption, because it is linked with the nakedness of the senses. As Rimbaud might have said, we have to dare think to witness the beauty of life, make it tastier. He did not want to stop the flow of life with moralistic value or norms, but rather he wanted to suck it down to the bone.
The chef of taste becomes impersonal; he becomes that force which produces a form of life. It is not a matter of asking the curry or the cinnamon whether its taste is good or bad. Each human being, each spice, each flavor is already a particular tissue presenting its own original dish that, qua being a potential, is open for invitations. The chef tries to create a spacious space for the singularity by being open to the complexity and concreteness of the forces of each spice. It is through imperceptible departures from any idealistic path or recipe that the formation of the more tasty form of life emerges. The taste is nothing but the tracks or lines that follow in the slip of our direct involvement with life. The taste always appears afterwards, as a new possibility of life.
So the bottom-line is: Do the human being have the courage to live its own taste, to live a form of life that is tasty, producing more taste; or would it rater prefer to let its own taste be guided by moralistic ideals, ideals that often reflect the norms, values and stature of the business society of today? A good taste without taste, is that acceptable?
Maybe the creation of a tastier world for the next generation begins, if not around the saucepan in the kitchen, then around the table. Never before does everything depend so much on each human’s acceptance that it does not depend on him or her alone. Each one is just one taste among others trying to become tastier together.
Monday, September 14, 2009
Utopia
It reminds me of a conversation I once had in Harlem with a girl, who said that here is a reason for all the churches in Harlem, people need to believe in something place, a better future.
Just like most academics need the references, because they cannot create the better future themselves, therefore, they need to believe that someone else might do it, for instance Marx, Deleuze, Heidegger…
Perhaps the next big idea will come from somewhere else than the academy.
Saturday, September 12, 2009
Friday, September 4, 2009
Childlike
- Francis Picabia
Wednesday, August 26, 2009
Go...
Friday, August 7, 2009
Adding value
Sunday, July 12, 2009
Everything is connected
The more possible relations between the various pictures or elements of life, the stronger the life-story seems.
Friday, July 10, 2009
A quote from the beachreading
Sunday, June 21, 2009
Revolutionary words
Michel Serres says in Conversations on Science, Culture, and Time: ”It’s better to do than to judge, to produce than to evaluate. Or, rather, it’s in mining coal that one learns if it is grey or black. It’s better to create than to criticize, to invent than to classify copies.”
Gilles Deleuze writes in Difference and Repetition: “We learn nothing from those who say: ‘Do as I do’. Our only teachers are those who tell us to ‘do with me’, and are able to emit signs to be developed in heterogeneity rather than propose gestures for us to reproduce.”
Michel Serres says in the same conversation: “One word on that word author, which comes to us from Roman law and means ’the guarantor of authencity, of loyalty, of an affirmation, of a testimony or an oath,’ but primitively it means ’he who augments’ – not he who borrows, summarizes, or condenses, but only he who makes grow. Author, augmentor... everything else is a cheat. A work evolves by growing, like a tree or an animal.”
The author is the guarantor of loyalty. He makes the world grow; he augments. Writing begins with the ability of reading that is being able to read the signs of the world. The signs are objects for an encounter opening up for new relations. To think is to unfold or decrypt the signs in the process of constructing words.
The writer reads; he affirms that which is becoming. In Nietzsche and Philosophy Deleuze writes: “To affirm is not to take responsibility for, to take on the burden of what is, but to release, to set free what lives. To affirm is to unburden: not to load life with the weight of higher values, but to create new values, which are those of life, which make life light and active. There is creation, properly speaking, only insofar as we make use of excess in order to invent new forms of life rather than separating life from what it can do.”
Writing is intimately linked to reading and learning, so in many ways the creation of knowledge is intimately linked to writing. However, all writers know that they know more than they can put into words.
Serres writes in The Birth of Physics: “Knowledge is not seeing, it is entering into contact, directly, with things; and beside they come to us… Objects, in the distance, change their skins, they send one another kisses. In the distance the square tower, angular, stiff, coarse; it comes to me, round, sleek and smooth. A phenomenology of the caress, voluptuous knowledge.”
Serres says in the conversation: “So, it no longer depends on us that everything depends on us.” In other words: reading is more important than writing. It is a more creative act, because this process already anticipates writing.
The signs are already out-there to be read (it no longer depend on us), but everything there is depend on us, on our awareness. This has nothing to do with knowledge and putting things in predefined boxes and systems, but awareness of what is, what happens and what takes place.
In that sense writing might be seen as a continuos reminder of what takes place, although this reminder is a never ending process.
Writing new lines ... revolutionary words.
Michel Serres
A comment on the philosophy of Michel Serres:
Michel Serres has worked intensively to bring philosophy back to life. This task is among others done by expressing himself and his thought in the language of the people. He does not operate with a meta-language.
The task of philosophy is to put things together, showing that nothing exists outside the various relations that create life. In this sense he shows us that communication is relation, like a tracing of the paths between elements, the mixture of things.
Unlike other French philosophers he does not deal with the unspeakable as the other side of the speakable, but shows that life with all its senses consist of more than what can reside in language. Wisdom is more than words.
This opens up for an inventive or creative element in his philosophy.
