With last week’s post, I thought I had gotten Aphrodite and Eros and desserts and all out of my system, but that does not seem to be the case. I know this because I keep finding myself looking up pictures of the most elegant desserts I can find on the Internet. Of course, you cool kids know that when we speak of Aphrodite, we are speaking of more than romantic love. Aphrodite encompasses luxuries and indulgences of all types: fine wines, beauty, fashion, flowers, and, of course, desserts. If you’re not sure how this works, or what the goddess of love has to do with any of this, think of it this way: Aphrodite encompasses romance, and all of the above are considered enhancements or accompaniments to romance. And certainly, it is quite all right—healthy, actually—to fall in love with yourself and to treat yourself with appropriate indulgences as needed.
I know that my readers understand this because reductionism is a kind of sin in depth psychology, and if you follow this blog, that means you have some appreciation for the nuances of the soul. In mythology, too, it’s unusual for simple mathematics to rear its head: rarely does “this” equal “that” in any kind of neatly delineated way. Aphrodite and Eros reign over an entire class of experiences, not just sensual love, and that includes a group of things we might categorize as “the finer things in life.” Most people realize that life is made up of not just one or two but a variety of different types of experiences. “To everything, there is a season,” as Ecclesiastes tells us.
Nevertheless, just as people often have one or two qualities predominating in their makeup, so do places. L.A., for instance, is one of the most Aphrodite places I’ve ever seen, and Lexington, KY, (where I live now) is one of the least. There’s nothing unusual about a place or a person having a dominant cast to it, but it’s also true that whatever is undervalued or outside the comfort zone tends to go into the shadow. Thus many people have the perception that L.A. is an anti-intellectual place and that Kentucky is a very hearth, home, and family type of place. I’ve spent enough time in Kentucky to know that there’s a lot of truth in this perception and also to feel that people here have a suspicion of “Aphrodite.” It’s not that they don’t feel it, it’s that they’re not quite at home with it. It seems like frippery, perhaps, or something that might lead you astray, away from the things that really matter: hearth, home, family, and God. Of course, if it weren’t for Aphrodite, there wouldn’t be children or families, but somehow Aphrodite seems to get divorced from the rest of the process, as if she had nothing to do with it at all, and Demeter rules the roost.
My current preoccupation with Aphrodite springs, I’m certain, from my current experiences. If you ever find yourself living in your car and getting by from paycheck to paycheck, you may discover, as I have, that a healthy person eventually rebels against all that cheapism and tries to seek balance as best it can. You throw a chocolate bar into the grocery cart once in a while or check into a hotel to experience cool sheets, pillows, and air conditioning. A person who lives in his or her intellect much of the time (Athena/Apollo) will, at the best of times, seek out sensory enjoyment just to stay in balance, and if you’re living in very reduced circumstances, it doesn’t become less important but rather more. Certainly, it’s possible to have too much Aphrodite in one’s life, which amounts to overindulgence; it’s also quite possible to have too little, which amounts to poverty.
So it was that, being off work today and still thinking about dessert, no matter how hard I tried to find other “more important” things to read about, I decided to set myself a task: to discover an Internet photo of the most luxurious fall dessert not involving pumpkin that was out there to be found. This was how I made what was, to me, an interesting observation. The majority of fall desserts that don’t involve pumpkin contain apples, and no matter how long I looked, I couldn’t find an apple dessert that seemed luxurious in the same way a profiterole or chocolate mousse is. (An exception might be a galette, simply because the French have a deft way of putting Aphrodite into their food that does not seem to come as easily to most Americans.) Vast quantities of cinnamon, sugar, butter, and cream notwithstanding, all the apple desserts I saw, as delicious and appealing as they looked, seemed wholesome rather than gourmet, and I think this has to do with the apple itself. Introduce an apple into a dessert, and you’re suddenly speaking of harvest, Grandma’s kitchen, and the farm rather than of luxury.
So, here’s my contribution to world peace: 1. Aphrodite, so often either overvalued, maligned, or misunderstood, is probably most to be feared when overvalued, maligned, or misunderstood. 2. American culture has a Puritan cast to it that gives Aphrodite sort of a bad name here, but this possibly diminishes the further you get from New England. 3. If you require an indulgent dessert with apples in it, you might have to go as far as France. 4. Kentuckians are great at getting in the harvest but suck at experiencing (or creating) sensory delight. 5. People in L.A. fear being ugly or wearing their pants too loose as much as the rest of us would fear the plague. 6. It often costs more to make things beautiful, but the payoff in psychological well-being is probably vastly underrated.
Monday, October 7, 2019
Tuesday, October 1, 2019
The Eros of Planet Raphael
On Wordplay’s Facebook page, we have been visited lately by a rather persistent Aphrodite who keeps making her presence known via images of luscious desserts and sexy planets (yes, you read that right). Here at Wordplay, we take responsibility for noticing and commenting on these aphrodisiacal moments that keep appearing in our culture, but did we invent them? No, we did not. Aphrodite is much older than anybody here, including Wordplay, and Wordplay is practically Methusaleh (we remember Beatlemania: think of that). Perhaps we will take credit for letting our imagination run and associating one thing with another in ways that might not have occurred to someone else.
We admit to always having had an eye for beautiful desserts, but sexy planets? As you know from reading our blog, we have an interest in both astronomy and the mythology of the night sky. Many celestial objects are named for gods, goddesses, and other mythical creatures, and it’s not surprising that some of the attributes of these mythic beings cling here and there to their namesakes. We respect scientific objectivity and understand that the methods and objectives of science and mythology do not always coincide, but we suspect that scientists are just as human as anyone else and (at least some of the time) respond to the “romance” of the night sky as well as its “objective reality”: the seductive quality of moonlight, the impulse to wish on a falling star, the allure of celestial visions swimming far out in space and brought into focus only with the aid of high-powered telescopes.
I am sure there are scientific reasons why astronomers and astrophysicists would apply filters that cause images of the planets to become saturated with certain colors, but the eye of imagination responds to the color’s allure, not the technical rationale for using it. When an artist’s rendering of a celestial object lovingly emphasizes its beauty, I assume that the artist is bringing Eros to bear on his or her work. This would explain why I look at an image of the planet Jupiter depicted in swirls of brown and cream by the Mabuchi Design Office/Astrobiology Center of Japan and see a cream puff or tiramisu, and why a rendering of a blue planet with the irresistible name of GJ 3512b seems to beckon like a love god.
In thinking about planet GJ 3512b (which I would probably name “Raphael”), I realized I’d been presented with a challenge. Some of the other planets were photographed or drawn with warm colors more associated with food and appetite, while GJ 3512b was enticingly swathed in bands of blue. Since blue is a “cool” color, more associated with spirit than with carnality, I wondered at the source of the allure. In looking at images of the color blue (and that was how I started my search), I realized almost immediately that while blue is indeed cool, it is somehow hot at the same time. This is perhaps not as strange as it seems if you think about the sensation in your fingers after you’ve been holding an ice cube: the intense cold almost feels like heat, in some contradictory-but-true sense. There’s a yin and yang to heat and cold, and they blend into one another. Robin’s egg blue may seem like an innocent color, one you might use in a child’s room, but there’s also the smoky blue of jazz.
I remember once being inspired to write a poem about the color blue, trying to interpret it through each of the senses (what it sounds like, what it tastes like, etc.), through a sort of applied synesthesia. (I did it on my lunch hour; yes, I suppose you have a lot of pent-up creativity when you’re surrounded by dusty law books all day.) I thought about that when putting together my photo essay on the erotic qualities of the color blue. To me, it’s as if, instead of throwing down an apple, Paris threw down three planets and asked, “Which is the fairest?” In the end, I’m not quite sure blue didn’t win out over some of the warmer colors, the blush pinks and the cafe au lait browns, because I kept finding more and more images of blue, all steeped with an intense allure, many more than I could use.
Here, then, is a supreme paradox in nature: how cool is, in reality, underneath it all, warm. (But props to blush pink and cafe au lait brown, too, for giving blue a run for its money.) It would be interesting to go through all of the colors like this and run a similar experiment. I suspect they all have the potential to be cool or hot; perceptions that assign this or that quality to certain colors are, to some extent, arbitrary. Eros is in the eye of the beholder.
We admit to always having had an eye for beautiful desserts, but sexy planets? As you know from reading our blog, we have an interest in both astronomy and the mythology of the night sky. Many celestial objects are named for gods, goddesses, and other mythical creatures, and it’s not surprising that some of the attributes of these mythic beings cling here and there to their namesakes. We respect scientific objectivity and understand that the methods and objectives of science and mythology do not always coincide, but we suspect that scientists are just as human as anyone else and (at least some of the time) respond to the “romance” of the night sky as well as its “objective reality”: the seductive quality of moonlight, the impulse to wish on a falling star, the allure of celestial visions swimming far out in space and brought into focus only with the aid of high-powered telescopes.
I am sure there are scientific reasons why astronomers and astrophysicists would apply filters that cause images of the planets to become saturated with certain colors, but the eye of imagination responds to the color’s allure, not the technical rationale for using it. When an artist’s rendering of a celestial object lovingly emphasizes its beauty, I assume that the artist is bringing Eros to bear on his or her work. This would explain why I look at an image of the planet Jupiter depicted in swirls of brown and cream by the Mabuchi Design Office/Astrobiology Center of Japan and see a cream puff or tiramisu, and why a rendering of a blue planet with the irresistible name of GJ 3512b seems to beckon like a love god.
In thinking about planet GJ 3512b (which I would probably name “Raphael”), I realized I’d been presented with a challenge. Some of the other planets were photographed or drawn with warm colors more associated with food and appetite, while GJ 3512b was enticingly swathed in bands of blue. Since blue is a “cool” color, more associated with spirit than with carnality, I wondered at the source of the allure. In looking at images of the color blue (and that was how I started my search), I realized almost immediately that while blue is indeed cool, it is somehow hot at the same time. This is perhaps not as strange as it seems if you think about the sensation in your fingers after you’ve been holding an ice cube: the intense cold almost feels like heat, in some contradictory-but-true sense. There’s a yin and yang to heat and cold, and they blend into one another. Robin’s egg blue may seem like an innocent color, one you might use in a child’s room, but there’s also the smoky blue of jazz.
I remember once being inspired to write a poem about the color blue, trying to interpret it through each of the senses (what it sounds like, what it tastes like, etc.), through a sort of applied synesthesia. (I did it on my lunch hour; yes, I suppose you have a lot of pent-up creativity when you’re surrounded by dusty law books all day.) I thought about that when putting together my photo essay on the erotic qualities of the color blue. To me, it’s as if, instead of throwing down an apple, Paris threw down three planets and asked, “Which is the fairest?” In the end, I’m not quite sure blue didn’t win out over some of the warmer colors, the blush pinks and the cafe au lait browns, because I kept finding more and more images of blue, all steeped with an intense allure, many more than I could use.
Here, then, is a supreme paradox in nature: how cool is, in reality, underneath it all, warm. (But props to blush pink and cafe au lait brown, too, for giving blue a run for its money.) It would be interesting to go through all of the colors like this and run a similar experiment. I suspect they all have the potential to be cool or hot; perceptions that assign this or that quality to certain colors are, to some extent, arbitrary. Eros is in the eye of the beholder.
Monday, September 23, 2019
Just No, That’s All
Dear Amtrak,
I read about your plans to create a more modern dining experience for your passengers. (See The Washington Post article, “The End of an American Tradition: The Amtrak Dining Car,” by Luz Lazo.) While I understand your efforts to control costs, I think what you’re actually doing is changing the Amtrak experience in a fundamental way. There are few things as old-fashioned as sitting down to dinner in an honest-to-goodness dining car on a train and few quicker ways to feel yourself almost magically transported to a more elegant era—or maybe what I really mean is what seemed like a more civilized era.
I realize that some people are down on elegance, preferring utilitarianism, but I say they are wrong, wrong, wrong. I’m all for practicality, but—seriously—when you decide to travel long-distance by train, you’re probably already over the let’s-get-there-as-fast-as-we-can-and-hope-the-airline-doesn’t-kill-us mentality that normally takes you to an airport. You’re traveling by train because it offers a different kind of experience, a seeing-things-at-the-ground-level type of journey. I know there are people who also ride trains simply to get from Point A to Point B, but even so—why not do it with a little flair?
In some ways, I sympathize with the Millennials who seem to be the intended recipients of these changes. Especially since life became Cubist, I don’t always feel like sitting down with God-knows-who and having to make conversation, either. Perhaps it’s the times that have turned people more in on themselves, and it really is the current Zeitgeist I’m addressing and not Amtrak. I do, however, remember my first experience in riding Amtrak years ago—my first trip out west—with great fondness, and a lot of the reason for that was the dining car. I was alone on that trip and was frequently seated with older, retired people who were traveling for fun.
As shy as I was then, I still recognized how special it was to get to converse with these (almost invariably) kind strangers and learn a little bit about their lives and reasons for traveling, all while watching the continent roll by outside and enjoying an actual three-course meal. I am NOT in favor of Amtrak doing away with traditional dining, and although I don’t want to sound like someone’s mom, there is a flip side to the dining alone conundrum: it probably wouldn’t hurt for some of the youngsters to put down their cell phones and spend a few minutes practicing their social skills. Lots of room for improvement on that score (for some of their elders, too).
I would guess the attendants have a pretty good eye for making appropriate seating arrangements, so your chances of getting seated with Uriah Heep are small, or at least, they used to be. The Amtrak staff back in the day appeared to have the entire dining service down to a science. I still remember the dining car attendant who, at 50 miles an hour, dropped the glass of iced tea he was preparing to serve me and than caught it again without either missing a beat or spilling a drop. When I goggled at him, he just shrugged. Years of experience, he said. It was one of the best things I’ve ever seen.
I don’t do much traveling these days, but if I’m ever planning another cross-country vacation, I’ll have to reconsider going by rail if there won’t be a dining car. I’m not saying we all have to make like Lord and Lady Grantham and dress for dinner decked out to the nines, but those thrice-daily trips to the dining car add some structure to the little community you become a part of for the duration of a train trip and are a good way to break up the day. As spectacular as the Colorado Rockies and the High Sierras are, one does like to stand up, move around, and have something to look forward to in the form of a nice meal, a big picture window, and professional service. It seems a shame to see the dining car go the way of the dodo, just sayin’.
P.S. While you’re at it, bring back the china, cloth napkins, silverware, fresh flowers, and silver teapot the article speaks of. Maybe people’s behavior would rise to the occasion if you served the dinner with some flourishes. Life is too short for all these cheap experiences we keep having thrown at us. Amtrak, you are by no means the only people doing these types of things, but I had hoped to someday repeat the first experience I had with Amtrak travel, and it sounds as if it might be something quite different if the time ever comes for me to do that. It would be nice to see somebody somewhere hold the line on all of this.
I read about your plans to create a more modern dining experience for your passengers. (See The Washington Post article, “The End of an American Tradition: The Amtrak Dining Car,” by Luz Lazo.) While I understand your efforts to control costs, I think what you’re actually doing is changing the Amtrak experience in a fundamental way. There are few things as old-fashioned as sitting down to dinner in an honest-to-goodness dining car on a train and few quicker ways to feel yourself almost magically transported to a more elegant era—or maybe what I really mean is what seemed like a more civilized era.
I realize that some people are down on elegance, preferring utilitarianism, but I say they are wrong, wrong, wrong. I’m all for practicality, but—seriously—when you decide to travel long-distance by train, you’re probably already over the let’s-get-there-as-fast-as-we-can-and-hope-the-airline-doesn’t-kill-us mentality that normally takes you to an airport. You’re traveling by train because it offers a different kind of experience, a seeing-things-at-the-ground-level type of journey. I know there are people who also ride trains simply to get from Point A to Point B, but even so—why not do it with a little flair?
In some ways, I sympathize with the Millennials who seem to be the intended recipients of these changes. Especially since life became Cubist, I don’t always feel like sitting down with God-knows-who and having to make conversation, either. Perhaps it’s the times that have turned people more in on themselves, and it really is the current Zeitgeist I’m addressing and not Amtrak. I do, however, remember my first experience in riding Amtrak years ago—my first trip out west—with great fondness, and a lot of the reason for that was the dining car. I was alone on that trip and was frequently seated with older, retired people who were traveling for fun.
As shy as I was then, I still recognized how special it was to get to converse with these (almost invariably) kind strangers and learn a little bit about their lives and reasons for traveling, all while watching the continent roll by outside and enjoying an actual three-course meal. I am NOT in favor of Amtrak doing away with traditional dining, and although I don’t want to sound like someone’s mom, there is a flip side to the dining alone conundrum: it probably wouldn’t hurt for some of the youngsters to put down their cell phones and spend a few minutes practicing their social skills. Lots of room for improvement on that score (for some of their elders, too).
I would guess the attendants have a pretty good eye for making appropriate seating arrangements, so your chances of getting seated with Uriah Heep are small, or at least, they used to be. The Amtrak staff back in the day appeared to have the entire dining service down to a science. I still remember the dining car attendant who, at 50 miles an hour, dropped the glass of iced tea he was preparing to serve me and than caught it again without either missing a beat or spilling a drop. When I goggled at him, he just shrugged. Years of experience, he said. It was one of the best things I’ve ever seen.
I don’t do much traveling these days, but if I’m ever planning another cross-country vacation, I’ll have to reconsider going by rail if there won’t be a dining car. I’m not saying we all have to make like Lord and Lady Grantham and dress for dinner decked out to the nines, but those thrice-daily trips to the dining car add some structure to the little community you become a part of for the duration of a train trip and are a good way to break up the day. As spectacular as the Colorado Rockies and the High Sierras are, one does like to stand up, move around, and have something to look forward to in the form of a nice meal, a big picture window, and professional service. It seems a shame to see the dining car go the way of the dodo, just sayin’.
P.S. While you’re at it, bring back the china, cloth napkins, silverware, fresh flowers, and silver teapot the article speaks of. Maybe people’s behavior would rise to the occasion if you served the dinner with some flourishes. Life is too short for all these cheap experiences we keep having thrown at us. Amtrak, you are by no means the only people doing these types of things, but I had hoped to someday repeat the first experience I had with Amtrak travel, and it sounds as if it might be something quite different if the time ever comes for me to do that. It would be nice to see somebody somewhere hold the line on all of this.
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