I just came across a fascinating glimpse into the past, through film footage of New York City’s hustle and bustle, 1911-speed. To take the virtual visit, just click on the image below. Enjoy!
Tag Archives: History Undusted
I do a lot of crafts. I mean, a lot variety-wise, and a lot quantity-wise. When I’m not writing, managing our household, planning meetings or teaching students (I’m a vocal coach and an English teacher for adults), I’m usually doing some kind of craft, and it more often than not involves some form of upcycling – turning “trash” into “treasures”. Recently, I’ve been making sheets of plastic-confetti-filled bubble wrap, ironed into what’s known as “ploth” (plastic cloth). These can then be sewn into bags, etc. It got me to thinking about just how bubble wrap came to be. I have tons of the stuff, stashed here and there in the craft room, for such projects – and I’m constantly on the lookout for creative uses for that poppable fun.
Did you know that originally it wasn’t intended as packing material but as wallpaper? In 1957, Swiss chemist Marc Chavannes and his business partner, Alfred Fielding, wanted to make a wallpaper that would appeal to the emerging Beat culture [for those of you unfamiliar with that term, it was a generation of post-war, anti-establishment rebels who were more or less the precursor to the 60’s hippie and counterculture movements]. What the partners did was simple enough: They put two layers of a plastic shower curtain through a heat-sealing machine. But it came out in what they first saw as a failure, with air bubbles trapped between the two layers. They figured they were onto something, failure or not, and so they got a patent and then began experimenting to find other uses. Wallpaper wasn’t popular; neither was their suggestion to use it as insulation for greenhouses (perhaps that was simply a matter of marketing to the wrong demographic). Then, around 1960, IBM began shipping their newly-designed 1410 computers and needed a way to protect the delicate dinosaurs – eh, I mean, computing mammoths. That’s a LOT of bubble wrap. The rest is, as they say, history. And in case you’re wondering, yes, people have been popping the bubbles from the beginning, just for fun. So much fun, in fact, that the last Monday of every January is officially “Bubble Wrap Appreciation Day”.
Click on the image below to watch an IBM recruiting film (1 minute), from 1960. You can also see one of IBM’s massive scientific mainframes being used by the original “computers” of NASA in the film “Hidden Figures“.
History can be confusing sometimes, especially if it’s distant – beyond our own experience. Who’s who, who did what, and what the consequences were can all seem a bit vague. The analogy below, put into a relatable context, may help you visualize an important bit of world history; I don’t know who came up with the original piece, but it’s brilliant! I’ve made several additions here and there, but otherwise, it’s someone else’s work – if anyone knows who originally came up with this analogy, please let me know so that I can give credit where credit is due!
If World War I were a Bar Fight
Germany, Austria and Italy are standing together in the middle of a pub when Serbia bumps into Austria and spills Austria’s pint. Austria demands Serbia buy it a whole new suit because of the new beer stains on its trouser leg. Germany expresses its support of Austria’s point of view.
Britain recommends that everyone calm down a bit.
Serbia points out that it can’t afford a whole new suit, but offers to pay for the cleaning of Austria’s trousers. Russia and Serbia look at Austria. Austria asks Serbia who they’re looking at. Russia suggests that Austria should leave its little brother alone. Austria inquires as to whose army will help Russia make them do so.
Germany appeals to Britain that France has been eyeing Britain, and that it’s unwise for Britain not to intervene. Britain replies that France can look at whoever it wants to, and that Britain has been watching Germany too, and what is Germany going to do about it? Germany tells Russia to stop looking at Austria, or Germany will render Russia incapable of such action anymore. Britain and France ask Germany whether it’s looking at Belgium.
Turkey and Germany go off into a corner and whisper. When they come back, Turkey makes a show of not looking at anyone.
Germany rolls up its sleeves, looks at France, and punches Belgium and Luxembourg, who had been minding their own business at the end of the bar. France and Britain punch Germany; Austria punches Bosnia and Herzegovina (which Russia and Serbia took personally); Germany punches Britain and France with one fist and Russia with the other. Russia throws a punch at Germany, but misses and nearly falls over.
Japan calls from the other side of the room that it’s on Britain’s side, but stays there.
Italy surprises everyone by punching Austria. Australia punches Turkey and gets punched back. There are no hard feelings, however, because Britain made Australia do it.
France gets thrown through a plate-glass window, but gets back up and carries on fighting. Russia gets thrown through another one, gets knocked out, suffers brain damage, and wakes up with a complete personality change.
Italy throws a punch at Austria and misses, but Austria falls over anyway. Italy raises both fists in the air and runs around the room chanting. America waits until Germany is about to fall over from sustained punching from Britain and France, then walks over and smashes it with a barstool and pretends it won the fight all by itself.
By now all the chairs are broken and the big mirror over the bar is shattered. Britain, France and America agree that Germany threw the first punch, so the whole thing is Germany’s fault. While Germany is still unconscious, they go through its pockets, steal its wallet, and buy drinks for all their friends.
Everyone went home, leaving Germany to pout on the floor planning on how to get even.
Originally posted on History Undusted, September 2015
Recently, my husband was catching up with the articles on my blog, and he made the cheeky comment that I’d written about everything except the history of bells. Now, I know that’s not true – there are other things out there I still have yet to discover – but I took up the challenge; hence, this post. The history of bells, or of anything, for that matter, is an audacious title; as Mark Twain once said, “The very ink with which all history is written is merely fluid prejudice.” At best, such an online article can skim the surface of any historical topic; my purpose is not to give an extensive report – it’s to whet your appetites to search out history for yourself. I “undust” it for you – it’s up to you to grab it by the horns and hang on.
Every country has their favourite bells: Americans have the Liberty Bell (“At noon, on the Fourth of July, 1826, while the Liberty Bell was again sounding its old message to the people of Philadelphia, the soul of Thomas Jefferson passed on; and a few hours later John Adams entered into rest, with the name of his old friend upon his lips.” – Allen Johnson); the Brits have Big Ben (it’s the actual name of the bell, not the clock tower) and other, regional celebrities; the Russians have the Tsar Bell, in Moscow; the Polish have the Sigismund, located in Wawel Cathedral in Krakow, Poland. but where did they come from originally? What was their original purpose?
The oldest known bell is from around 2000 BC, from Neolithic China, and it was made of pottery tiles. As far as historians can deduce, the bell has always been associated with two social functions: As a signal for messages, such as when a work day would begin or end, and for calls to religious ceremonies or as reminders for specific times of day for various rituals. The sound of bells have always been associated with divinity, likely because it was a sound unlike any natural sound known to the people who heard them ringing out over a great distance – they could hear them, but not see the source of the sound. In ancient times, when most people were both uneducated and superstitious, it’s not hard to follow such reasoning.
Bells can range from tiny jingle bells to several tonnes; the Great Bell of Dhammazedi was the largest bell ever made, in 1484, for King Dhammazedi of Hanthawaddy Pegu (Lower Burma), and weighed 327 tonnes. It was placed in the temple of Shwedagon Pagoda and stolen by the Portuguese – whose ship promptly sunk under the weight of the bell.
Today, church bells still ring out across Europe, calling parishioners to church services, as well as ringing out on the hour to mark the passing of time. They ring out in special ways for various celebrations, whether weddings or holidays such as Christmas, New Year’s Eve, and Easter.
Certain kinds of bells hold special value: Ship’s bells are like catnip to divers – they’re the primary method of identifying ships, as their names are engraved on the bells even long after the painted names on the hulls have succumbed to the sea; they are a wreck-diver’s trophy of desire, and always hold special place in their collections. An interesting link between diving and bells is that the first actual diving bells – the rigid chambers designed to transport divers from the surface to the depths and back – were shaped like ringing bells; the air would be trapped in the upside-down chamber, allowing a person to be underwater and still breathe. The first description of its use is recorded by Aristotle in the 4th century BC; the most famous diver from that period is Alexander the Great.
English has many idioms associated with bells: Alarm bells ringing (or set off alarm bells, or warning bells going off – i.e. your mind is warning you about a danger or deception in a particular situation); to be as sound as a bell (to be healthy or in good condition); when something has (all the) bells and whistles (extra or entertaining features or functions that aren’t necessary, but nice-to-haves); Hell’s bells! (an expression when one is surprised or annoyed); something rings a bell (i.e. sounds familiar); saved by the bell (i.e. a difficult situation is ended suddenly by an unforeseen interruption); with bells on (i.e. if you go somewhere or do something with bells on, you do it with great enthusiasm or energy); to bell the cat (i.e. undertake a difficult or dangerous task); something to be as clear as a bell (i.e. clearly understood); pull the other leg/one – it has bells on it (i.e. you don’t fool me); one can’t unring a bell (once something has been said or done, you can’t unsay or undo it); the final bell (the end of an event or, euphemistically, a life). I’m sure there are more – if you know of one, please leave it in the comments below!
If you’ve got an hour to spare, BBC has an hour-long “History of Bell Ringing” video on YouTube.
So there you have it: Bells, undusted, to pull your rope cord and get those bells ringing in your head, to find out more for yourself!
Recently I was looking into the matter of salt (as one does). Salt is a mineral made mostly of sodium chloride, and in its crystalline state is also known as rock salt or halite. It is essential for life in general, is present in our oceans, and is one of our five basic tastes (sweet, sour, bitter, umami and salty). As a spice, it is the oldest in the world; gathered along dried seashores from evaporated tidal pools, hunter-gatherers soon learned to value it. Even as far back as 6000 BC, intentional salt production (by boiling or evaporating seawater) was around. Since ancient times, it has been used as a seasoning, a preservative (whether air-drying in salt or through the brining process), a disinfectant, a unit of exchange, and ceremonial uses. Newborn babies were rubbed with salt to disinfect them (see Ezekiel 16:4 as an example of this ancient practice).
The word brings quite a few things to mind, from culinary to military to spiritual: One speaks of seasoned soldiers – those who’ve seen action and have learned how to respond rightly in a crisis. Roman soldiers were given an allowance for the purchase of salt; it’s where we get the word salary (salarius – Latin, pertaining to salt), and worth one’s salt is thought to come from that concept of the Roman soldier’s payment. The phrase above salt, referring to someone high in rank or honour, came from the seating position that a person would be invited to take at a dinner party – the salt being placed in the middle of the long dining table; the more honoured a guest, the closer they sat to the host at the head of the table, above salt (used as far back as AD 1200 in that context).
Salt preserves and adds flavour by bringing out the full bouquet of flavour within the thing it’s added to. It enhances a sweet melon or a savoury slice of meat. Seasoned just right, even a lowly carrot or potato can become an explosion of taste. In Colossians 4:6, the apostle Paul uses this culinary metaphor: “Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.” Applying the qualities of salt to our speech, let it always be full of good taste, preserving the honour of those with and about whom we speak, bringing out their potential, enhancing them. Such speech is applicable in every situation; such a reply is never wrong. How we say something is at least as important as what we say; that’s the salt of the matter. Salt was also used by ancient armies to symbolically curse the fields of a conquered area (it is erroneously thought that the salt was sown to make the land unproductive, but it would take a prohibitive amount of salt to accomplish that, so it’s logically rather a symbolic than literal salting).
Salt also gives us several more idioms than those mentioned above:
- To take something with a grain of salt – from Modern Latin, cum grano salis. It means not to believe something at face value, or take something completely seriously.
- (To go) back to the salt mines – (To go) back to work
- To rub salt in (someone’s) wound – To make someone’s problem or bad situation worse
- Salt of the earth – a good, honest, upright person
- To salt (something) away – To save money or other item for another time or purpose
- Salty dog – An experienced sailor (nickname due to the salinity of the sea)
Today, most countries have a wide variety of salt available: The typical salt in western societies is called “table salt”, and it has been iodized with iodine since 1924, to correct the deficiency of iodine in the average diet. The deficiency can lead to thyroid problems in adults and cretinism in children. Another mineral sometimes added is fluoride, to prevent tooth decay. The additives vary from country to country, which may also add to the variety and regional differences in taste.
Sea Salt is just that – from the sea, including traces of algae, salt-resistant bacteria and also sediment impurities.
Bamboo Salt (Jukyeom) is prepared by roasting salt in a bamboo container plugged with mud at both ends; it absorbs minerals from the bamboo and the mud, which in turn adds a distinct flavour to the salt.
Celtic Sea Salt, also known as grey salt (from French, sel gris), is harvested by raking salt crystals off of the bottom of tidal pools along the coast of France. It’s got a distinctive briny flavour.
Fluer de Sel (Flower salt), is another tidal salt from France, but its crystals are paper-thin flakes taken from the water’s surface. Because of the labour-intensive harvesting, it’s known as the “caviar of salts” as it is the most expensive salt on the market (1 pound of salt can be $20). Any salt harvested from the water’s surface creates flakes, so there are less expensive varieties available.
Kosher, or kitchen, salt is coarse-grained and non-iodized and used for things like cooking or pretzel-making.
Pickling salt has a very fine grain to speed up the dissolving process in cooking or brining.
Gourmet salts often have other spices or elements added or infused into the salt grains.
Kala namak (Nepalese for black salt) is a Himalayan salt that’s been packed into a container with charcoal, herbs, seeds and bark, then fired in a furnace for a full day before it’s cooled, stored and aged. This process gives it a distinctive reddish-black colour, a pungent, salty taste and the faint sulphurous aroma of eggs, which lends vegan dishes the taste of egg.
Pink Himalayan Salt is rock salt mined in the Salt Range mountains of the Punjab region of Pakistan, and the colour comes from trace impurities found in the soil, ranging from transparent to beet-red. It is comparable to table salt in taste, though it lacks the health benefits of the latter. This salt is especially popular as it is erroneously purported to have special health benefits for everything from reducing ageing, clearing up sinus problems, to increasing bone strength and even more dangerous presumptions – a modern-day snake oil medicine. It is fine as a supplement to, but not a replacement of, our salt intake.
Hawaiian Black Lava Salt is a sea salt harvested from the volcanic islands of Hawaii, and it gets its deep, black colour from the additive of activated charcoal. Alaea Salt is an unrefined red Hawaiian salt; its colour comes from the reddish, iron-rich volcanic clay called alaea, and it adds a robust flavour.
Persian Blue Diamond Salt is extracted from salt mines in the Semman province of ancient Persia (now Iran). Mineral deposits add small flecks of blue to some of the crystals, giving it its name.
Smoked Salt is slow-smoked up to two weeks over a wood fire of hickory, mesquite, apple, oak or alder wood, and it adds a smoky flavour to dishes.
Cyprus Black Lava Salt comes from the Mediterranean Sea. These crystals are formed through natural evaporation; mixed with activated charcoal, the grains look like miniature pieces of charcoal and have a very mild salt flavour.
Red Wine Salt comes from France (where else?); I have one called Fleur de Merlot. It is a coarse-grained salt mixed with wine and then allowed to evaporate, infusing the salt grains with a dark red wine flavour. It goes well with robust flavours with which you might serve Merlot wine.
New Zealand Lake Grassmere Salt: Seawater from the deep is brought to seaside ponds surrounding Lake Grassmere in New Zealand, and at the end of the summer, salt crusts are lifted from the bottom of the ponds.
In some cultures, salt is not a staple condiment, replaced instead by high-sodium ingredients that fulfil the function of salt: Soy sauce, fish sauce, or oyster sauce, to name a few. I cook a variety of dishes, and all of these have their place in my kitchen; you can’t cook an authentic-tasting Asian meal without them.
There are probably thousands of types of salt in the world; each one has its own distinct colours and flavours due to the mineral deposits that seep into the water before or during the evaporation process, or because of additives such as wine, crushed tequila worms, rosebuds or herbs.
Because salt is used as a preservative, many processed foods include it. Over-consumption of salt can lead to health problems – just think of a salt-brined fish, and apply that principle to your organs to get an idea of what happens. I use processed foods sparingly – mainly things I cannot process myself, such as canned tuna. Be aware also of the amount of salt included in spice mixtures; it is hidden in most pre-made items (unless sugar is used as the preservative – but that’s another story). The best way to control your salt intake in a day is to eat fresh fruits and vegetables, and make things like spice mixtures and batters from scratch – that way you’ll know exactly what you’re putting into your body!
The next time you reach for the salt, pause a moment and consider where it came from: It could be from the ocean or from a salt mine deep in the earth; it could be from a tidal pool bottom or top or the scum of a pond. It could have intentional additives or random mineral impurities that add to its flavour. Even the humble salt crystal, when seen under a microscope (below), takes on a grandeur that has the thumbprints of a grand Designer.