Tag Archives: cassettes

How to Remember

“Somebody loan me a dime. . .”—Boz Scaggs

The Museum of Obsolete Media has some rankings of germane media that are worth pondering.

There are the Media Stability Ratings for various types of audio formats. The ratings are from one to five with the assessments:

  1. Stable
  2. Low Risk
  3. Moderate Risk
  4. High Risk
  5. Very High Risk

So, for example, the acetate/lacquer discs that were used for recordings starting in the 1920s rate a 5. It isn’t simply age that matters: 10-inch 78 rpm records that were in production from 1901 to 1960 are ranked 1.

The 12-inch LP format that we are all more familiar with is also at 1.

Compact cassettes and 8-track tapes are both rated 4. Audio CDs are at 2.

If you have concerts or movies in VHS or Betamax formats, good luck: they are both at 4, High Risk.

The curators have also devised Obsolescence Ratings. This goes to the point of whether there are the means by which the media can be played.

Again, similar rankings:

  1. In current use or low risk
  2. Vulnerable, or some risk
  3. Threatened, or moderate risk
  4. Endangered, or high risk
  5. Extinct, or very high risk

Perhaps it is the addition of works to the descriptions, but these seem more ominous than the Media Stability Ratings.

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The Downside of the Age of Convenience

The analogy is imperfect. Still consider.

Alain Ducasse (19), Pierre Gagnaire (14), Martin Berasategui (12), Yannick Alleno (10), Anne-Sophie Pic (8) are all assembled and told to do their very best.

The numbers aren’t their ages. It is the number of Michelin stars these chefs have been awarded. Arguably they are the top five chefs in the world.

So they get to work. Perhaps some of them go all in: hors-d’oeuvres, amuse-bouche, soup, appetizer, salad, fish, main course, palate cleaner, second main course, cheese course, dessert, and mignardise. That alone might make someone feel like Mr. Creosote.

But these people are absolute masters of their art. What they create is phenomenal.

Say you decide to go to Anne-Sophie Pic au Beau-Rivage Palace in Lausanne. This isn’t a simple matter. It takes effort on your part. But the Michelin Guide tells you: “Diners can be reassured that the demanding inventive streak that has ever linked the Pic name to high-flying Gallic gastronomy continues to thrive here. A culinary masterclass throbbing with flavour.”

Where else are you going to go so as to get a meal that is “throbbing with flavour”?

You get there. You eat. You know that it is true. Each of the courses is something that is special. It seems almost impossible that each is different yet each is something that is consistently exceptional in its own way. Each part contributes to the whole. While each course is individually wonderful, the chef creates a comprehensive gastronomic experience. And when the napkin is finally folded, you have an indelible memory.

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