I saw Hans Rosling present at Le Web 3 in Paris in December 2006 and was well impressed. The presentation above is this year’s follow up recorded in March 2007. If you are at all interested in what makes the world tick, it’s well worth watching.
Archives for June 2007
"The Ministry of Justice and the Ministry of
Culture and Information are to target bloggers and blog-hosting
websites in the latest move by the government to restrict what
Vietnamese write about and post on the internet. The chief inspector of the Ministry of Culture and Information Vu Xuan
Thanh said the two ministries would issue a joint circular to strictly
control and monitor what is written in online blogs, especially views
against the state." via Intellasia
OK, it’s all in Korean, which I can kinda read v-e-r-y s-l-o-w-l-y and yet understand next to nothing but… I just had to give a shout out to the Kimchi Blog. Anyone who has the guts and the digestive tract to blog about the world’s premier friend loser of a food deserves a link or two. PS. I love kimchi. No, really… I do. See. via Global Voices.
I wrote a piece for the Press Gazette while I was in London last week. It’s about how the BBC plans to use social media – blogs, flickr, youtube, twitter etc. – in their coverage of the build up to the Turkish election at the end of July.
“This is an experiment to look at how a series of international reports can be spread through social media sites and hopefully reach new
audiences,” says Richard Sambrook, director of BBC Global News. “We
talk a lot about convergence – but we want to explore what that can really mean in international reporting.”
If anybody can remember in the very dim and distant, this is a theme I’ve been keenly interested in for a number of years. However, as Ben Hammersley – who’ll be doing the reporting for the BBC – says, "the tools are all now in place" That wasn’t quite the case a couple of years ago. Also, the ever growing popularity of social media site like facebook, twitter and the photo and video sharing sites illustrates just how easy these tools have grown to use. It’s not the preserve of techies anymore.
I think the real biggie is time. To do a good social media job – with all the interaction that demands – on top of the old media job could potentially take an awful lot of time – especially the video and the interaction. Have you ever tried uploading a video to YouTube??? One video I uploaded took more than ten hours to appear. Most of the other stuff is fairly quick to do and even automated as Robin points out.
It’ll be interesting to see what lessons old media outlets like the BBC learn from this "pilot project" and how, if it is successful, they will get other reporters to follow suit, in full or in part. FWIW – regardless of all the hype surrounding a lot of social media, I think if journalists have to choose one tool from the cannon, let it be del.icio.us – best collaborative research tool out there, IMO. Lastly, links to all my public social media accounts can be had in the top right column.
How did I ever miss this? From the excellent Airlinemeals.net a lengthy photostory from behind the scenes at the
really bloody awful catering end of Vietnam Airlines. I found it after I had just googled around for a link to post to the airline food thread on Word of mouth. You might not want to eat Vietnam Airlines food – and quite frankly, who can blame you – but the look behind the scenes is fascinating. And, for the record, in ten years or so I only ever travelled once on Vietnam Airlines Business class and it was really rather good. Unlike the slop you get in economy.
Quick plug for Vietnamese grub guru, and author of Into the Vietnamese Kitchen, Andrea Nguyen. She’s started a blog called Viet World Kitchen. I wanted to know why she has decided to start a blog, so I asked her a few questions,
It seems to me your website is pretty well known as a Vietnamese food resource – it’s almost always the one I refer to – and your first cookbook was very well received. So why bother starting a blog? What does it add?
I’ve shied away from blogging because the website was plenty to manage. I built the site myself and it has grown into a sizable resource for quality information on Vietnamese food and cooking. But since the book came out, I just haven’t enough time to post and organize content on the Vietworldkitchen.com site. I’m not a computer geek nor programer so I set the site up in a somewhat cumbersome way. It’s not as efficient as the blog interface, though the site lets me post mega pages like the one on pho or Vietnamese herbs. I’m keeping the site and the blog is a companion to it.
Aside from the time and technological factors, I started blogging to let others in on the action. I’d for people to build content with me, and to have conversation, whether that’s with me or other Vietnamese food enthusiasts. Blogging is much more interactive.
I’d been thinking about blogging for a while, partly because a number of authors have started doing so, like Dorie Greenspan. My friend Heidi Swanson of 101cookbooks.com said that it’s the way to go if you’ve got something to say and you want to get the word out. And, my aims are just that — to inform and inspire people. I wrote "Into the Vietnamese Kitchen" because I had something to say, something I felt that was of value to the public, and the website and blog help to pave a longer road.
How often do you hope to post?
At least once a week. It was hard at first, but I’m getting the swing of it!
I mentioned to you a while back that you should consider using a digital camera and putting together a Vietnamese cooking show from your own kitchen, doesn’t have to be anything flash, just fun and informative and hosting the video on YouTube, Kyte.tv or Vimeo – Is this a possibility down the line?
Yes, you and my husband Rory are itching for me to buy that video camera! Thanks for lighting the fire under my feet. I think Rory is researching video cameras right now! There are lots of techniques that I’d love to offer folks.
I seem to remember you have plans for another cookbook, will you use the blog to let people into the writing and cooking process behind the book? You know… the story behind the book kinda thing?
"Into the Vietnamese Kitchen" just came out in October and I do need to focus on the next project. I’ve just closed on two major articles that are coming out in the August/September issue of Saveur, and along with my teaching and speaking schedules, the next book simmers in the back of my brain. I’ve thought of doing a blog on the next book, but that could be distracting. Researching and writing are intense for me. For example, when recipe developing, I prepare the same dish 4 or 5 times to polish the instructions just right so that I communicate all the crucial elements to readers. Okay, I’m a perfectionist, and that’s something hard to let go of. I feel a great responsibility to readers and don’t want to let them down. I can’t promise anything at this time but you’re such the provocateur, Graham.
Do you keep an eye on other Vetnamese food bloggers like Playing with my food, Food Lover’s Journey, Sticky Rice – and other food bloggers, not just the Vietnamese focussed ones – will you be linking out to them? Do you read any other food blogs? If so, which ones?
Yes, I’ve checked out Playing with My Food — in Washington state, no? Sticky Rice is good too. I’m not a daily blog reader, I’m more casual. Yep, once I figure out how to link up to the various interesting blogs, I will do just that. On the main Vietworldkitchen.com site, I link up to blogs like yours. In my research, I read blogs to keep up on what’s going on, and then cross reference with other materials. I pop into Michael Ruhlman’s blog, which is fun and check in with 101cookbooks.com occasionally too.
And are you going to Vietnam any time soon and will you post from there???? Please…
Now that I have the blog, I guess I’ll have to blog wherever I go, huh? Of course, when in the Motherland, I will blog. I don’t have immediate plans to return to VN, but plan on doing so in the next 6 to 9 months.
If you’re interested in the future of media, watch the 8 minute video above – especially the last four minutes. I dunno what this means for journalism and all that new, social, citizen media, digital advertising malarkey, but I think it could well be rather important. Video via Ben.
A wee plug for Russell’s gathering of the interested and the interesting tomorrow in London at Interesting2007. I can’t be there, wish I could be as the concept is dynamite, but there you go. Russell asked me to speak about something interesting at the conference or send a video of something interesting. I’ve done that, so it’ll probably get shown. If I have time today and tonight I will also put together another video I’ve been plotting for the past couple of months. In it I will tell the story behind the mysterious, and as yet unexplained, disappearance of Worcester sauce flavoured Twiglets.
I’ve decided not to blog much from the NMK forum. There are too many people here who I want to talk to, too many speakers I want to listen to without staring at a laptop. Plus, Kevin is doing a great job, Robin too. Also Jemima and Bobbie are both here for The Guardian, so blogging for Comment is free seems a bit overkill. So, excuse me as I blog off today – I’m gonna take the opportunity to stop looking at the laptop and talk to some people I’ve emailed, IMed and/or spoken to over the years, but I’ve either never actually met or haven’t talked to much enough. Here’s the session related to the picture of Dan Gillmor above, who has just finished speaking. As 2005 as it feels to hear Dan Gillmor speak about Citj, he does highlight some great wee projects going on that use many of the freely available tools to do some great stuff. Will add links when I find them 🙂
Never go to a conference on an empty stomach. Heading to the NMK Forum this morning I stopped off at High Taste on Farringdon Road. It’s a greasy spoon of the eggsbaconchipsandbeans variety. However, I order eggsausagebacontomatomushroomstoast which has far less of a ring to it. This is possibly the only cafe in London that also sells "sandwishes" and where you can "eat inn".