Give me a break on jargon already, will somebody?
The way it’s been working is, somebody takes a perfectly
normal word that has a normal meaning, and applies it to something ridiculous.
Before you know it, the very sound of the word is ridiculous.
Take "curate." Used to
be that the only people who did curating worked in museums, where they’d put
together an art exhibition and write a bit of text on the walls explaining why
some paintings by Van Gogh were chosen to be in the same room with some
paintings by Degas. Or why this swimming thing is a dinosaur and a member of the same family
as this huge plodding critter and the goofy one with the oversized wings.
But recently, somebody got a little pretentious, and now the
word curate is spreading Pretention Fever. Every damn thing on the planet that
wants to sound upscale, or sophisticated is getting curated, from shoes to
heirloom tomatoes, and other heirloom tomatoes, and still other heirloom tomatoes.
"Heirloom tomatoes" is
another descriptor of the moment that’s buzzing in my bonnet. I can understand
beefsteak tomatoes, because they're big and beefy and you can slice them and serve the slices with tasty
stuff on them such as basil and mozzarella cheese. I can understand grape and cherry
tomatoes because they’re bite size and convenient to throw into salads. But
what’s with “heirloom tomatoes?” As best I can figure, they are not heirlooms the way your great-great-great grandfather's chamber pot is an heirloom. No, "heirloom" tomatoes are ordinary
tomatoes of any old size so long as they’re either misshapen or their color is off. And why are people "curating" them instead of just picking them?
"Scaleable" is another
big buzzing hornet in my outhouse. I think when you call something "scaleable" it means that you can expand it, such as
“In case there’s any demand for these things, we can have fifty new
portapotties on the streets by Wednesday because the scaleability of this business is limited only by the limitless human urge to eliminate.” That sounds a lot more
impressive during an elevator pitch, I suppose, than saying, “our business can
grow because people gotta go.”
"Artisinal" should buzz off, too. Artisans used to
be people like goldsmiths and woodcarvers who made beautiful things that lasted
forever, and that you could go see whenever some museum director got around to
curating them. Then the word spread, like mold in a cheese cellar, to the
cheese business. People starting using artisinal to distinguish runny cheese
from American cheese, and in the beer business to distinguish any beer they made in their garage from Budweiser and Miller Light. Or is it Miller "Lite?" Anway, lately, I’ve been
noticing that every crappy ham and cheese sandwich in corner lunch and deli
dives in Manhattan is artisinal, even though the cheese and ham and bread that
they’re made of isn’t. What’s next, artisinal sewage?
"Brand" is a word that’s starting to stir up a hornet's nest of my outrage. It used to be that a brand was either something
you burned onto a steer’s butt with a hot iron, or the name of a product you
bought in a grocery store, like 20 Mule Team Borax, Quaker Grits, or Drano. Suddenly
anything that moves, and some things that can’t even budge are brands. Ad agencies have ceased to be places that created brands and now are brands. Instead
of worrying about the nation, President Obama suddenly has to worry about his
brand. The new Tea-party conservatives and the old-fashioned conservatives are fighting over the Republican brand. Even the United States has ceased to be a nation and become a brand. "Fire up the branding iron,
Homer, we’ve got over 260 million butts to round up and brand today!"
"Sustainable" is another word, the constant repetition of which is becoming unsustainable. How many damn
misuses of the word can the world stand, before we unsustain its useage? We
have sustainable farming, sustainable fuel sources, sustainable businesses. An
educational institution of some kind called The New York Institute of Technology
claims on its website it has “A Sustained Focus on Sustainability,” which may
be the harbinger of a plague of malaprop buzzword speakers using double sustainabilities instead of
double negatives.
Even Columbia University, which should know better, is
getting into the sustainability melee. According to something called “The Earth
Institute” at Columbia, “The Earth Institute has
developed the Sustainability Essentials Training program for people who wish to
explore the concepts and principles of sustainability, and who want to learn
how to introduce sustainability practices in their organizations, new projects,
and other aspects of their lives.” That’s three sustainabilaties in one sentence. I
guess those guys must be triple smart, although eventually, if you keep adding
sustainability to a sentence, there’s going to come a point where the sentence is unsustainable.
And then there’s ‘meme.’ I once had an aunt who was a meme, although she spelled in
“Mimi.” These days, everyone and his twisted brother is uncovering memes.
According to Wikipedia (not that
you should always trust Wikipedia) “A meme (/ˈmiːm/; meem)[1] is "an idea, behavior, or style
that spreads from person to person within a culture.[2]
A meme acts as a unit for carrying cultural
ideas, symbols, or practices that can be transmitted from one mind to another
through writing, speech, gestures, rituals, or other imitable phenomena.
Supporters of the concept regard memes as cultural analogues to genes in that
they self-replicate, mutate, and respond to selective pressures.”
In other words, a meme is an idea wrapped in something rather like a lethal virus or a cancer cell. Just the kind of thing you don't want to be caught dead putting out there, lest you actually end up getting caught dead. But people infected with meme-o-philia have used it to
explain and excuse just about anything. Exhibit A is Richie Incognito of the Miami Dolphins, who claims his threat to fellow player Jonathan Martin, “I will murder your whole
fucking family,” was actually not a threat, but a meme.
Somebody throw a whole bushel basket of well-curated rotten
heirloom tomatoes at that man. Or better yet, let's pull an iron out of the fire and
alter Richie’s brand.
Addendum, posted Nov. 14, 2013, Et tu, San Francisco Chronicle? From this morning's New York Times:
Addendum, posted Nov. 14, 2013, Et tu, San Francisco Chronicle? From this morning's New York Times:
In the food-obsessed Bay Area, The San Francisco Chronicle’s food section has been as much of a city institution as the cable car, and to many San Franciscans, more useful. Over the years it has won many awards and developed a dedicated following.
Now, The Chronicle, owned by the Hearst Corporation, is planning to eliminate its stand-alone food section and integrate it into a single lifestyle section — tentatively titled “Artisan”
1 comment:
Interesting and very real. Is it a new attribute of branding or are we trying to re-brand the language?... Great post. Dr. Manuel Tejeda. Smart Projects Development.
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