Showing posts with label China. Show all posts
Showing posts with label China. Show all posts

Thursday, 28 May 2015

History Now: International History News (Includes Canada)

It's been a busy spring for me personally but also professionally. While I've been working like a dog, (a small pug I think), let's see what's been making the news the last few months in local and world history.

First, a tip of the pink stetson to Calgary! 


It's the 25th anniversary of the Calgary Pride Festival. The festival and the events surrounding it (including the parade) is run by Calgary Pride. The CPF is a not-for-profit organization that exists to promote equality and acceptance of Calgary’s LGBTQA community. My friend Kevin Allen wrote in the Gay History Project blog that Calgary’s first “Pride Week” started as a weekend of workshops in 1988.  In 1990, Calgary’s 3rd Annual “Pride Festival” had a political rally that drew 400 at Memorial Park, on the steps of the library. The first real parade was in 1991, and was actually part of the 4th Annual Pride Festival. This year's parade will be September 6 down 9 Avenue SE to SW downtown.

CLAGPAG Today 2
We thank you: Stephen Lock, Nancy Miller & Richard Gregory: 1990 Pride Rally Organizers. From Gay History.


Why do I know so much about Queer (Gay) history in my hometown? I'm one of the researchers for the Gay History Project and will be presenting at the Glitter Gala next month. Come have fun and hear me make history interesting!

I'm On the Road to Stonehenge


Next, I want you to take some deep breaths before you read this next news story.

 The brilliant people who are road planners in the UK are hoping to get a traffic tunnel dug under Stonehenge. In 2013, a major roadway near the giant rock circle was partly closed, because it was damaging the site. However, traffic has been insane as there is a major road corridor near the site. The answer: build a tunnel: The BBC Reports:

Deputy Prime Minister Nick Clegg said the plan to "tackle the bottleneck at Stonehenge" would "get the funds it needs". English Heritage, which runs the Stonehenge site, has previously described the bottleneck road as "highly detrimental" to the ancient monument. Senior Druid King Arthur Pendragon has also backed the idea of a tunnel, but only if there are "cast-iron" guarantees that any human remains found "are reinterred as close as possible to what should have been their final resting place".

A group that advises World Heritage body Unesco has warned a tunnel could have an "adverse impact" on the Stonehenge landscape. In a letter seen by the BBC, the International Council on Monuments and Sites (Icomos) said it wanted a solution that "respects and maintains" the value of the "iconic and unique site". Ralph Smyth of the Campaign to Protect Rural England (CPRE) said it was "calling for a longer tunnel", as the proposed tunnel was too short and would create two "huge holes" which would affect the landscape around the World Heritage site.
OOOOOH....now where's the MacDonald's?

Screw You Labour History


Let's head back to Canada for the next bit with some serious controversy. The Museum of History in Ottawa has announced that they are excluding a display on the 1919 Winnipeg General Strike will be excluded from the renovated areas, but officials promise the labour movement will still have a home in its halls.

According to a document obtained by the Ottawa Star in response to an access to information request, the Canadian Museum of History in Gatineau, Que., saw there were few risks (???) surrounding the decision to shut down the exhibit.

Here is the part that pisses me off...

“Changes can be made to the module with few political or institutional risks,” reads the summary of a draft renovation risk assessment, revised Aug. 22, 2014. "Some comments by academics cite the closure as evidence of the museum’s lack of interest in working class history . . . . The removal of this module represents minimal risk to the museum, though it will entail communications challenges to the academic community,” says the document.

OK - WAIT A MINUTE. So academics are the only people interested in working class/labour issues? Classes of school kids that have it in their curriculum to learn about the history of the strike and other labour issues are dismissed as "academics"? Thank you for your condescending air. Sorry that as a working class person you want to know more about our history, or recall how mostly soldiers were the ones striking as they were promised things the govt. and businesses never delivered for dying on the fields in WWI.

Canadian Museum of History
Go fuck yourself History Museum. Never thought I'd say that.
The exhibit, which opened in 1999, was modelled after a meeting room in the Labour Temple on James St. in Winnipeg, where union members met to debate, organize and vote in the months leading up to, and during, the massive strike. It's being removed to make room for the Canadian History Hall, which is scheduled to open July 1, 2017. I'll be dammed if I go.

Because 30,000 people is just not that important. Sorry guys.

The Canadian Museum of History has come under public scrutiny in the past couple of years, following a controversial change in name — it was formerly known as the Canadian Museum of Civilization — and mandate that had critics accusing the Conservative government of using the Crown Corporation to rewrite history in its image.

Chinese Tomb Reveals Awesome Bling


Lastly, something less depressing and way more flashy. After workers discovered the brick tomb by chance at a construction site in Nanjing, China, archaeologists from Nanjing Museum and the Jiangning District Museum of Nanjing City excavated it back in 2008. Their findings, originally published in Chinese in the journal Wenwu, have recently been translated into English and published in a recent issue of the journal Chinese Cultural Relics. (Reported by History TV)

The archaeologists found that water had damaged the tomb, but the occupant’s skeletal remains remained inside. In addition, the tomb’s interior sparkled with gold baubles, including hairpins, bracelets and a small fragrance box. All are intricately engraved in designs of lotus petals, chrysanthemums and flames, and all are inlaid with precious gems, including rubies, sapphires and turquoise.

Credit: Chinese Cultural Relics
BLING!
 
The owner of the tomb had a beautifully adorned but challenging life. Her story really tells a lot about women in Traditional China, their lives and their deaths.
Two stone inscriptions, or epitaphs, found inside the tomb identify its occupant as one Lady Mei, and tell the story of her life in Ming Dynasty China more than five centuries ago. Born around 1430, she was probably a teenager when she married the decades-older Mu Bin, a duke of Qian who ruled Yunnan province in southwestern China. A former concubine, she would probably have been lower in status than Mu Bin’s two other wives.

Ten months after she gave birth to a son, Mu Zong, her husband died. According to her epitaphs, Lady Mei was then only 21 years old, “unwashed and unkempt, and called herself the survivor.” She dedicated herself to the care of her infant son, and began carefully grooming him to become a third-generation duke. Among other things, she “urged him to study hard mornings and evenings, and taught him loyalty and filial devotion, as well as services of duty.”

When it was time for Mu Zong to take the reins in Yunnan, Lady Mei traveled with him to meet the Chinese emperor, who was impressed by Lady Mei and later awarded her the title “Dowager Duchess.” Her son gave her much respect, and turned to her for advice on being a judicious leader and a faithful representative of the emperor. Specifically, as the epitaphs relate, she provided Mu Zong with “strategies for bringing peace to the barbarian tribes and pacifying faraway lands.”
Lady Mei was only in her mid-40s when she died of illness in 1474. She was brought to Nanjing for burial; the city served as the capital of China during the early Ming Dynasty. The emperor himself apparently ordered officials to prepare for Lady Mei’s funeral and burial. Meanwhile, the epitaphs describe widespread mourning for the Dowager Duchess back in her son’s province: “On the day of her death, the people of Yunnan, military servicemen or civilians, old and young, all mourned and grieved for her as if their own parents had passed.

Monday, 2 June 2014

Brain Freeze: The History of Ice Cream


What tastes better than knowledge?
It's the first really nice weekend in a while here at home. The sun was shinning and a middle-aged woman's fancy turns to ice cream. My fancy! We walked down to our local - Village Ice Cream -and had some amazingly awesome cones of happy. As usual, my brain started to over-think it and contemplate the myriad of things that came together to produce my Nutella-Caramel-Pralines ice cream.

Everything has a beginning - and that's where historical investigation comes in!

1930s picture of ice cream lovers - yes even your grandma does it!
The genesis of our modern ice creams were ice and snow in a cup sweetened with sugar and berries. It's been rumoured that Alexander the Great and Nero, Emperor of Rome, were said to have enjoyed a good icy desert or two. Some historians believe the Chinese have been freezing cream and eating it since 3000 BCE. We do know that in the Tang Dynasty (618 – 907 AD) the emperors enjoyed “a frozen milk-like confection.” It was made with cow, goat or buffalo milk, heated with flour, and camphor was added. Camphor is from pine trees so I'm imagining the first ice creams were very fresh and woody. The mixture was put into metal tubes and lowered into an ice pool until frozen.

Marco Polo meets an oddly white Khubilai Khan in China - ice cream not pictured.
With trade and contact between nations, comes the exchange of food and recipes. Italy seems to have jumped on the ice cream truck in the thirteenth century. The legend-tellers (people who fib a lot) have Marco Polo bring ice cream to Italy, but we know that's false cause the man probably had it before he left town to visit China.(Bet you it was Rocky Road). Again the ice cream was exactly what its name was: sweetened cream, set in a pot nestling in ice to cool it down.

We can still thank the Italian for giving the world ice cream. A steward to the rich and powerful, Antonio Latini (1642–1692), wrote down his recipe for sorbetto, or sorbet, the ice and sugar grandad to ice cream. He made the first milk-based sorbet, which culinary historians consider the first “official” ice cream, and gelato. (For more delicious details, see Jeri Quinzio's book Of Sugar and Snow: A History of Ice Cream Making.)

The idea spread to France, and they just had to one-up everyone:

"In 1768 there appeared in Paris what is undoubtedly the most outlandish treatise on the subject ever to be published. Called The Art of Making Frozen Desserts, it is a 240-page offering by one M. Emy, who not only gives formulas for "food fit for the gods," but offers theological and philosophical explanations for such phenomena as the freezing of water...Although frozen desserts were becoming common in regal circles, not until 1670 when the Cafe Procope opened in Paris did "iced creams" and sherbets spread to the masses."
---The Great American Ice Cream Book, Paul Dickson [Atheneum:New York] 1972 (p. 18-19) 


The Victorians liked to put their ice cream in molds - not sure what the one on the bottom is supposed to be: A fish?
And spread it did. Those fantastic people spread to England, then onto North America. In 1790, the first ice cream parlour opened in New York. But it was still hard to make, needing a great deal of ice from places like Canada and Norway, and not available to everyone. That changed in 1851 when Jacob Fussell, opened the first commercial ice cream plant in the world in America.
jacob fussell
Thank you, Mr. Fusell. Bless you.
Here's an early ice cream recipe you might want to try:

"To make ice cream. Take two pewter basons, one larger than the other; the inward one must have a close cover, into which you are to put your cream, and mix it with raspberries, or whatever you like best, to give it a flavour and a colour. Sweeten it to your palate; then cover it close, and set it into the larger bason. Fill it with ice, and a handful of salt: let it stand in this ice three quarters of an hour, then uncover it, and stir the cream well together: cover it close again, and let is stand half an hour longer, after that turn it into your plate. These things are made at the pewterers."

---The Art of Cookery Made Plain & Easy, Hannah Glasse, facsimile of the first edition, 1747 [Prospect Books:Devon] 1995 (p. 168)


So enjoy your next ice cream scoop with the added sprinkles on top of knowledge. Mmmmm...crunchy knowledge.