Goodbye Uni

It’s finally over: the course is over, the semester is over, and my bachelor degree is also coming to an end.

Net communications is quite a special course:  you kind of have to write papers for assessment like typical Melbourne Uni media courses, but it’s like you can write whatever you want whenever you like in a style you prefer.  You don’t have to apply Karl Marx or Pierre Bordieu’s theories as much in this course (which is what I like about it most) and you finally have the freedom and opportunity to write something you genuinely believe in.

The practicality of the course is certainly a plus.  Throughout this course we look at topics about current Internet issues like ethics, reputation, privacy and the latest Youtube vids—they are matters that are related to our daily lives. Studying them in class definitely strengthens our understanding of them.  More importantly, it feels like you are really taking something away.  Well, cultural theories that you learn from other classes like political economy or American imperialism are also significant concepts that still hold true, but you just won’t randomly bring it up with your friends.  For some of the topics we covered in class, believe or not, I do talk about them with my friends and often do they counter-argue with me.  The practicality and the study of current social phenomenon unarguably are the strengths of the course.

However….

I think there is room for improvement for the assessment task.  Although I like blogging, I have to say wordpress is not an easy blogging site for a rookie.  I have used Xanga before and found it very convenient and way easier to operate than wordpress—it offers the users more freedom in terms of layout design and individual customizations.  But then, the limits of wordpress.com may be an insight into critically reviewing wordpress.org and the political economy theory.  Perhaps we are also assessed on how we deal with the restrictions of wordpress.com and see if we can produce the best from the very limited resources given?

This brings us to the small degree of ambiguity of the assessment criteria.  Although it is listed clearly on the handout that there are 4 major criteria that we will be assessed on, they are still a little too broad.  Sometimes I am worried about what I’ve written on the blog:  Not the points I make are irrelevant, but I don’t know if they are too relevant.  Is a 400-800 entry enough to display our knowledge on such extensive topics like comment cultures or creative commons while we have to incorporate the niche with theories?   If I spend most of the content drawing upon theories, will it be too formal, unlike how a normal casual food blog should behave?  Or if I merely use 1 theory in every entry will it be insufficient and appear like I’m just bluffing my way to reach a 400 minimum word limit?  How should I balance and show all I’ve learnt?   I understand that this vagueness may be an intentional design to sort us from the top-notch ones from the not-so-top-notch-ones.  But as a student, I ‘d prefer if there is no grey area at all:)

Instead of wordpress, I was thinking maybe we can work on other software next time, maybe Photoshop?  Although blogging is fun and practical, it wouldn’t be essential unless we go into the professional blogging industry.  And everybody knows how to blog I guess?  Maybe in a rather amateur way, but still, we know how to blog.  It’s not a completely novel task that requires technical or professional skills.  But Photoshop is.  I am totally not a computer person and I realize that it really comes in handy if you possess Photoshop skills.  When I was in the States for exchange last semester I took a course that required us to produce professional advertisements.  In that task Photoshop skill was highly required.  In the end it was discovered that only 2 out of 30 students knew Photoshop.  That was when I realized Photoshop skills are really important when we work, especially in the media industry.  It is a must-have skill.   So I thought it might be an alternative for wordpress for the assessment task next year.

Anyway I think I’ve done a decent job for this subject:  I have (tried my best to) regularly do the entries, incorporate and critically engage with the theories introduced at class/in the readings in the posts to indicate the knowledge I’ve gained, use different types of social media, explore different functions of wordpress.  I hope I’ve done enough!

I’m afraid it’s time to say goodbye.

Ciao Net Comm, Ciao Uni.

Don’t steal my pictures too!

When I was looking at other baking blogs I found this comment


(click for larger image; from pennylanekitchen)

Before I saw this I never realized bloggers have such strong solidarity.  I didn’t know they look out for each other this much and would inform each other when their pictures or recipes got stolen.  Stealing other people’s work is not only about blogging ethics that we covered in the last entry, but more importantly, it’s about creative commons and intellectual property.

Sometimes I think copyright is a very annoying issue.  Like when you need some academic materials or software or recipe in urgent and they are not available to you because it infringes copyright, you just feel so helpless.  Like when you’re reading a book on Google, it’s not unusual that you see these images


(from Google Scholar beta)

… this is when you get really frustrated.  And you wonder to yourself, why are software not FREE?

Free software is also called copylefted items or items under General public license.  As Richard Stallman says, we often misunderstand the meaning of free software.  Free software should not be conceived as free beers, but free speech.  It is a matter of the users’ freedom to run, copy, distribute, study, change, [and] improve the software.’ Personally I agreed with Stallman to a large extent.  I believed free software would bring the society tremendous convenience.   Imagine if I bought a $100 Nigella Lawson’s cookbook (her cookbooks are often with glamorous hardcover and usually cost a fortune) and my mom was interested in some of the recipes in it and wanted to buy a copy too.  If I could just photocopy those recipes that she was after and add a few personal tips then just send it to mom, isn’t it easier and more convenient?  Mom will get the same product at a lower expense (we still pay for photocopying so it’s not completely free as in cost-less in free beers).   Obviously, General public license is good because it spreads freedom and cooperation within society and makes the majority’s lives easier.

However, after I posted recipes online I began to worry about my copyright.  Especially when I read about issues like own images (see first image) got stolen, I realized that I want to claim rights for my own creation too.  David Ricardo is right.  His idea of Economic rent, which refers to the income earned by owning and allowing people to use the property, is definitely the most important thing for an artist to survive.  In a world where we are born entitled to nothing, it is the rule/norm that we pay for what we use.  Also, as argued by  Dmytri Kleiner in his article ‘Copyfarleft and Copyjustright‘, if artists are never paid (enough) for that they have created, they’ll always remain broke.  Chances are they won’t be able to make a decent living, at alone ‘accumulate more property’.  Therefore copyright law should be enforced to protect their rights so we could enjoy more novel creations in the future.

It’s not rare to see creative common licenses used in baking blogs.

( from Baking sheet)


( from Baking Bites)


(from From the love of baking)

There are different ways for people to claim their copyrights.  While some may put the claim right in the middle of their images to forbid the others to use them without acknowledgements; others put the claim in the lowest banner on a webpage.  Alternatively, some choose to create a creative commons license like me (see the widget bar).

I have chosen to use a Creative common license primarily because I don’t want my effort and work to be stolen and claimed by the others.  I want to be credited for what I produced simply because it’s just unfair to use others’ work without acknowledging them/the source! For a non-baker, it’s hard to imagine how much time and effort is spent on baking.  You have to do grocery shopping to get the ingredients (which is approximately 1-1.5 hours), then preparation (30 mins), then the baking (30mins -1 hour), then wash all the utensils used (another 15 mins).  Don’t forget you are taking pictures while you bake.  Then you put them on the blog and share your very own recipe.  Altogether it is like 4-5 hours.

Baking is fun and I’d love to share what I like with everybody.  So to a certain degree, I agree with Richard Stallman’s contention of “the users’ freedom to run, copy, distribute, study, change, [and] improve the software”.   I’m happy for people to edit/distribute/copy my work because the whole aim of putting the recipe online is to share with the people who are interested.  But in case I don’t have a license and some malevolent people take my work and claim all the rights, isn’t it just unfair on me?   In the worse case scenario, would they sue me back for infringing ‘their’ copyright?

Another reason for creating a CC license is due to the similarities of recipes.  Because it’s not often for amateurs to create a brand new food so if they cook the same food, their recipes are going to be quite similar.  Like if you bake a cake, you must use flour, egg and sugar.  They are the essentials that every cake needs a similar amount of.   As a result, everybody’s recipe will turn out VERY alike.  So if I don’t use a CC license, it’s possible that I might accidentally produce a recipe that is exactly the same as the others’.  Then I will risk the breach of copyright.  In order to protect myself, it never hurts to claim your own and acknowledge others’ copyright.

French almond cookie

So, I skyped Linds today!  :)

Linds is a good friend that I met when I was on exchange in the States last year.  We had so much fun together! I still remember the times we had with her family down in Florida during Thanksgiving, my very first authentic American Thanksgiving!

Anyway, so today she was telling me about her commencement and her traveling plans.  Apart from excitedly telling me president OBAMA was in her commencement, she said she is probably going to Paris for a gap year.   Oh Paris! I was so thrilled for her seriously.  Paris is the most romantic, poetic, and beautiful place ever.  I wish I could go with her and explore the quaint yet modern city.   Reminiscing my wonderful time in Paris inspires me to bake this classic French almond cookie that I once had there.  Enjoy

Ingredients
flour   40 g
sugar  80 g
egg white  2
unsalted butter   30 g
almond flakes   70 g

Preheat oven at 180C for 15 mins. Bake the almond flakes until golden brown at 100C for 15 mins.  Beat egg white until foamy.  Add sugar and flour.  Mix thoroughly.

Gently fold in almond flakes.  Then add melted butter.

Use a teaspoon to spread the batter evenly on a baking paper.  Leave 2 inches in between the doughs.

Tips

To make the cookie thiner, spread just half a teaspoon of batter for each thin.

Add orange zests to add flavor and smell.

My love-hate relationship with comment culture

I was so excited to see two pending comments when I logged on to my blog today! What a pleasant surprise.  I guess bloggers always want people to read and like what’s shared.  And the only way to express appreciation in the blogosphere is to participate in comment culture.

‘No blog is an island’—it is very true because a blog is not merely a space for self-expression, but a platform to interact.  If nobody comments on others’ blog, chances are, the blogger becomes less motivated, then (s)he gradually stops writing and finally the blog is deserted.  However, on the other hand, if it generates too many intentional antagonistic criticisms or flame wars, then commentaries (or even the whole comment culture) may not be that welcomed after all.

So when I was looking at David Lebovitz’s baking blog today I found a pretty interesting (or somewhat aggressive?) comment .

Background: The author of the blog is David Lebovitz, a renowned pastry chef.  He regularly blogs about his culinary life and often times he receives copious comments.  The following remarks are made regarding his entry Les Crayeres where he mentioned his experience as a caterer in Champagne, France.

Hmm…

Basically this whole remark is about the use of word choice.  I guess to some readers ‘we did over a hundred diners’ may sound funny because it connotes sex.  But on this very serious food blog that is all about elegant living style and aesthetic gastronomy, this remark may seem a little over the top, especially when readers DO understand what the author means.  Besides, food should be the only protagonist of a food blog.   Geert Lovink’s contention is very right here. ‘If you disagree with a fellow blogger, it is unwise to write a comment [on his/her blog]’ because if one starts to criticize, the host may attack back and it will eventually lead to inflammatory debates.  So to play safe, post the remark on your own blog. —– It is true that nobody likes to hear unconstructive criticisms, especially from strangers.  So when we don’t know much about the bloggers’ backgrounds, cultures and beliefs, it’s unfair to judge and make negative comments.   In Lebovitz’s example, imagine if the commenter posts the remark on his/her own site.  Won’t it achieve the better outcome since he can still express himself while simultaneously taking Lebovitz’s feelings into consideration?

Although this example is not a particularly provocative one, it shows that we, as commenters, should pay respect to the blogger for his/her effort and sharing rather than keeping an eye on minor flaws.   This brings us to the discussion of Netiquette and blogging ethics.

In Virginia Shea’s book ‘Netiquette’, she suggests ten rules that we should obey to achieve a harmonious ambience in the blogosphere.  In particular, the second rule in the book ‘Adhere to the same standards of behavior online that you follow in real life’ fits in perfectly with the comment we discussed above.  Imagine if two chefs are talking and one says ‘we did over a hundred diners…’, would the other burst out laughing at the weird/wrong word choice? Since we tend to show courtesy and respect to our interlocutor, I would say the chance of pointing out the language problem is very slim.  Besides, because we all know that the gist of communication is to bring the message across, so why should those minor prosodic/ expression flaws matter so much?

Personally I am a big fan of comment culture.  On my blog I allow commenting because I see it as an interactional exchange platform where people give and take.  If it only allows a one-way information flow, it loses the meaning of blogs being a communication medium.  Especially when writing a food blog, you spend so much time to take pictures and modify the recipes, of course you want people to comment on it and acknowledge your effort.  It is particularly exciting when people comment and say how your recipes can be improved because they wouldn’t be able to give you suggestions if they haven’t tried your work out!  There is no doubt that comments make the bloggers feel valued and recognized.  It’s definitely a strong motivation for me to keep blogging.

When I comment on other people’s blogs, I take Netiquette very seriously.  Since words (especially on the Internet) do not carry emotion and intonation, neutral remarks might be read hostilely.   So I often put smiley faces in my comments to bring the friendly attitude across. :) <– just like this!

Happy commenting!

*More of Virginia Shea’s book can be viewed here

WordPress.com VS wordpress.org?

Design is key in facilitating communication.  In a blog, it serves as an important means for bloggers to convey their emotions, personalities, and themes to readers in a non-verbal way.  In terms of layout, design includes the use of graphics and images, as well as social media such as videos and music.  Besides, design involves the employment of different fonts (in various sizes), the use of titles, bolds, or underlined keywords to allow scannability.  All these elements are crucial not only for bloggers to efficiently communicate the information, but they also help enhance distinctiveness to impress the readers and maintain the blog’s readership.  Unarguably, effective design raises the overall quality of the blog and makes the niche stand out even more.

For my own blog, I’ve decided to keep it simple and neat. For the background, I chose it white with black fonts on it because first, it is easily to read.  The sharp contrast of the color palettes of the two makes the words and the images the only protagonists.  Second, I want create an association between the blog design and baking per se.  By employing a clean layout, it is established that baking is simple and easy.  Imagine if a dirt design is used, the whole ambience will be destroyed—baking will seem messy, dirty and complicated.

(Example of Dirt design from http://www.myspace.com/mia)

In terms of non-verbal content, images are used to amplify the niche of the blog.  In my blog, food is the protagonist and so the limelight is solely on it.  As discovered from my research on food advertising and other professional food blogs such as David Lebotivz’s, it is suggested that in the creative industry, food images are always taken within a short distance because close-up shots allow the display of the food aesthetic and gastronomy. Therefore I try to make my blog cool by following the trend and taking pictures in that way.  Of course, the use of images also aims to maintain consistency with the tone of the blog: this is a place that is fun, causal and caring— so colorful pictures of each cooking procedure is shown to assure the readers they are on track and doing a great job!  Besides, a picture tells a thousand words.  Images present directions much clearer than words do, and it works particularly well with recipes.

Having said that, in comparison to wordpress.org, wordpress.com allows very limited design freedom.  In terms of layout, since wordpress.com only provides about 70 template themes for bloggers to choose from, a lot of the resulting interfaces are similar.  Although it permits its users to slightly change the header image so as to dissimilate one blog from another, it forbids the alternations at a primeval level: No change can be made for fonts, font sizes, and font colors (only unless you download a whole new font kit).  Or unless the bloggers have knowledge about CSS, their blogs will much be pretty much the same as the others across blogs on wordpress.com.

I have come up with two major reasons for the little design freedom on wordpress.com.  Commercially speaking, since wordpress.org is a paid blogging site (although it is a free blogging software per se, a PAID web hosting space is needed if one has to post his/her entries up on the World Wide Web) whilst wordpress.com offers free services, it is understandable for the former to provide its users with more capacity and liberty to design and customize their own space.    As a matter of fact, the positive relationship between money and power displays an application of political economy in reality.  As contended by Allan Drazan from Princeton University, political economy refers the notion that people exercise power and authority to affect economic choices in society. Basically, what the scholar means is that people who have authority, which essentially comes from money in most cases, have a wider access to the resources in the society.  This theory reflects the current situation with the blogs:  for those who are willing to pay, they use wordpress.org and enjoy more say and freedom in terms of design.  Whereas for others who do not have capital contribution, they are heavily constrained by wordpress.com.  Apparently, from the consumers’ perspective, the whole phenomenon is a reflection of the functioning of a capitalist society.

On the other hand, from the producer’s perspective, bloggers’ average computer knowledge might be taken into consideration when determining design freedom. In the era of web 2.0, the idea of creation from scratch seems remote.  Rather than exploration, Internet users are more used to participate in the transparent frameworks and functions that are already given.  According to Olia Lialina, instead of playing with HTML codes to customize and design, transparency, which refers to the immediate set up and access without actually knowing how it fundamentally works, is what people after nowadays.   As seen empirically, a lot of the most popular sites do adopt a transparent participatory culture.  For example, on Facebook and Flickr, instead of changing its interface and create a distinct individualized profile, users are only allowed to engage within the provided uniform frameworks.  Therefore, in order to cater to the majority users who do not have computer/design knowledge, ready-to-use layouts and structures are provided to makes their lives easier.  Indeed, it enables them to set up a blog without hassle within a couple of minutes.  Fair enough, convenience often brings along limitations, and it is what’s happening with wordpress.com.

Regardless, don’t be too disappointed with the restricted design freedom of wordpress.com.  WordPress.org has its shortcomings too!  If you use .org, you are responsible for stopping spam, have to handle backups, and most importantly, you have to PAY!  On the Internet where most of its services are free, who would want to pay to open a blog?

…this is when we were given access to the design layout
and personal customization (from Lialina’s ‘Vernacular Web 2′
)

and this is what we usually get now: preset theme templates and
limited (or zero) say in individualization (from wordpress theme
).

*Further information regarding political economy can be found from Allan Drazan’s book ‘Political Economy in Macroeconomics’.

For pros and cons of wordpress.com and wordpress.org, please visit here.

Mini sponge cake

Mini Sponge Cake

Ingredients
flour   60 g
corn starch   15 g
sugar  90 g
eggs   5
salted butter   60 g
vanilla essence   1 teaspoon

Preheat oven at 200C for 15 mins. Place square baking paper (6x6cm) onto muffin cup.  Separate the whites and yolks of the eggs, beat the whites and add the sugar gradually until thick.


Add the yellows and  fold in the sifted flour and corn starch.  Add melted butter and vanilla essence.

Divide mixture evenly among 6-8 muffin holes with muffin cup. Bake for 20 minutes at 170C, or until a skewer inserted into the centre of muffin comes out clean to make sure it is cooked.  Serve warm.

Tips

Manage the white-beating time well.  The cake will fail if it’s not thick and stiffen.

Have a good shake of the baking pan after filling the cup to make sure air is in the batter for spongier result.

little chocolate raisin muffin

Finally I get a chance to come here and share again.  These past two weeks were crazy—I’ve got tons of papers to do, and there is a mid term exam coming next week, plus I just received a job offer which requires me to work 20 hours per week in Nunawading (frankly I have no idea where it is.  I only know it is a one and a half hours ride from home), and its gonna take up so much of my time in the coming month which is the most hectic and intense month of the semester.  All these start to drive me a little nuts.  As always, as my best way to relieve stress, I baked today!  This time I didn’t make anything fancy, for in my mind I just wanted to make a little something quick and easy so I can bring over and share with my friends asap I know they are all having a tough time too.  So here may I present — home-made chocolate raisin muffin!

—–*

Chocolate raisin muffin


Ingredients
Flour  100g
sugar  70g
egg      1
unsalted butter 50g
milk    60ml
chocolate chips/raisin as preferred

Preheat oven to 180°C fan-forced.  Place flour and sugar in a bowl. Add butter, egg, milk, , stir until just combined.

Divide mixture evenly among 4 muffin holes with muffin cup. Bake for 20-25 minutes, or until a skewer inserted into the centre of muffin comes out clean to make sure it is cooked.

.

Let them sit for 5-10 minutes. Transfer to a wire rack. Serve warm.

Tips
Dome Top VS Flat Top?
If Dome top is desired, fill the muffin cup with over 3/4 of the batter. Otherwise, just fill half for flat top.

To make the muffin more spongy?
Add a small teaspoon of baking powder to increase the volume and lighten the texture of muffin.