Literatura científica selecionada sobre o tema "Maxwell Street Market"

EDQ introduces a new format to the Forum section in this issue. Periodically an article is submitted to us that raises important policy or methodological issues that have generated sharp responses from external reviewers. We believe that the debate that has taken place between the authors and reviewers is of such importance that we have then solicited people to comment on the article. Controversy on Maxwell Street raises the issue of the marriage of anthropologic and economic techniques in economic development analysis. We hope that you find this debate as stimulating as we did. Controversy on Maxwell Street began when Morales, Balkin, and Persky submitted their article, “The Value of Benefits of a Public Street Market: The Case of Maxwell Street.” We then requested that Rhoda H. Halperin and Wim Wiewel respond. Following their responses is a rejoinder by the authors. Chicago's Maxwell Street Market was among the oldest open-air public markets in the United States. The market was closed in August 1994 and a smaller alternative market was opened on Canal Street. This article estimates monetary losses resulting from the closure of the market. First, the authors briefly discuss the markets history, followed by a review of the literature on the informal economy. The problem of quantifying the value of street vending is addressed by combining ethnographic and economic analytical methods. Ethnography is introduced in the article's third section. The authors demonstrate the usefulness of merging ethnographic and economic analysis by estimating monetary losses to vendors and consumers as a result of changes in the market's governance and location.

The author comments on the use of anthropological methodologies in economic development research and practice in a developed economy such as the United States. The focus is the article by Morales, Balkin, and Persky on the closing of Chicago's Maxwell Street Market in August 1994. The article focuses on monetary losses for both buyers (consumers of market goods) and sellers (vendors of those goods) resulting from the closing of the market. Also included are a brief history of the market and a review of the literature on the informal economy. The authors measure “the value of street vending” by combining ethnographic and economic analytical methods.

Morales and colleagues deserve credit for extending traditional economic analysis by using anthropological field data and applying midlevel economic tools to policy analysis. However, their analysis is problematic because it exaggerates how many benefits would be lost if the Maxwell Street Market were moved, ignores the costs imposed by the market, and does not consider the economic benefits of the university's proposed land use. Even very moderate success of the university's plans will more than compensate for the economic losses caused by the market's move. It was politically impossible for the university to implement its expansion plans while maintaining the market. Such difficult choices inevitably arise in a complex urban environment. Cost-benefit analysis is a useful tool, but provides only some of the information that enters into the decision-making process. Thus analysts must be modest in the claims they make for the policy relevance of their data.

We have been stimulated by this exchange on both personal and intellectual levels. Intellectual pursuits have been subdivided by scholars with various interests. However, specialization is not in itself an evil, except when it constrains fruitful analysis of empirical issues that have real-world implications for social policy and people's lives. Problems of social life and social policy typically speak to and provoke scholars of all kinds. Hence opportunities to investigate empirical interests from a variety of perspectives are opportunities forus all to learn the strengths and limitations of our tools. We wish this kind of discussion about the importance of the informal sector and marketplaces had occurred before the destruction of the Maxwell Street Market. This exchange might have further informed policy decisions and perhaps avoided some of the negative effects of dismantling the market. Nonetheless, we thank those who commented for their thoughtful responses. We agree with many but not all of their views, as the responses below suggest. Our methodology involved integrating ethnography and analytical economics; throughout, we have tried to strike a reasonable balance between analysis and participation.

One of the essential elements of a rapper’s art is “flow”: the delivery of text against beat. Hip hop, with its linguistic dominance and street origins, is traditionally male-orientated, with women often depicted in terms of (sexual) subordination. However, when considered through a female gaze, the discourses conjured by “flow” take on different meanings. From the flow of desire to monthly visits from Aunt Flo, “flow” is integral to female sexuality. As a commercial art form in a capitalist society, the flow of capital is another meaning that has been largely overlooked in hip hop studies. In this article we broaden the understanding of “flow” to include that of the libido, menstruation, capital, and social media. We analyse five hip hop songs (with videos) using a methodology that builds on Van Leeuwen’s (1999) multimodal analysis of sound, together with a tripartite division of “mode” into cultural practices, semiotic resources, and elements (Maxwell, 2015), underpinned by close readings of the Marxist philosophers Deleuze and Guattari. We show that the dominant flow in hip hop is inevitably that of capital – the Deleuzian great flow – and that even this self-consciously subversive music style is governed by the insatiable drive of the market.

IntroductionIn the year 2000, a group of likeminded individuals got together and convened the first annual World Barista Championship in Monte Carlo. With twelve competitors from around the globe, each competitor was judged by seven judges: one head judge who oversaw the process, two technical judges who assessed technical skills, and four sensory judges who evaluated the taste and appearance of the espresso drinks. Competitors had fifteen minutes to serve four espresso coffees, four cappuccino coffees, and four “signature” drinks that they had devised using one shot of espresso and other ingredients of their choice, but no alcohol. The competitors were also assessed on their overall barista skills, their creativity, and their ability to perform under pressure and impress the judges with their knowledge of coffee. This competition has grown to the extent that eleven years later, in 2011, 54 countries held national barista championships with the winner from each country competing for the highly coveted position of World Barista Champion. That year, Alejandro Mendez from El Salvador became the first world champion from a coffee producing nation. Champion baristas are more likely to come from coffee consuming countries than they are from coffee producing countries as countries that produce coffee seldom have a culture of espresso coffee consumption. While Ireland is not a coffee-producing nation, the Irish are the highest per capita consumers of tea in the world (Mac Con Iomaire, “Ireland”). Despite this, in 2008, Stephen Morrissey from Ireland overcame 50 other national champions to become the 2008 World Barista Champion (see, http://vimeo.com/2254130). Another Irish national champion, Colin Harmon, came fourth in this competition in both 2009 and 2010. This paper discusses the history and development of coffee and coffee houses in Dublin from the 17th century, charting how coffee culture in Dublin appeared, evolved, and stagnated before re-emerging at the beginning of the 21st century, with a remarkable win in the World Barista Championships. The historical links between coffeehouses and media—ranging from print media to electronic and social media—are discussed. In this, the coffee house acts as an informal public gathering space, what urban sociologist Ray Oldenburg calls a “third place,” neither work nor home. These “third places” provide anchors for community life and facilitate and foster broader, more creative interaction (Oldenburg). This paper will also show how competition from other “third places” such as clubs, hotels, restaurants, and bars have affected the vibrancy of coffee houses. Early Coffee Houses The first coffee house was established in Constantinople in 1554 (Tannahill 252; Huetz de Lemps 387). The first English coffee houses opened in Oxford in 1650 and in London in 1652. Coffee houses multiplied thereafter but, in 1676, when some London coffee houses became hotbeds for political protest, the city prosecutor decided to close them. The ban was soon lifted and between 1680 and 1730 Londoners discovered the pleasure of drinking coffee (Huetz de Lemps 388), although these coffee houses sold a number of hot drinks including tea and chocolate as well as coffee.The first French coffee houses opened in Marseille in 1671 and in Paris the following year. Coffee houses proliferated during the 18th century: by 1720 there were 380 public cafés in Paris and by the end of the century there were 600 (Huetz de Lemps 387). Café Procope opened in Paris in 1674 and, in the 18th century, became a literary salon with regular patrons: Voltaire, Rousseau, Diderot and Condorcet (Huetz de Lemps 387; Pitte 472). In England, coffee houses developed into exclusive clubs such as Crockford’s and the Reform, whilst elsewhere in Europe they evolved into what we identify as cafés, similar to the tea shops that would open in England in the late 19th century (Tannahill 252-53). Tea quickly displaced coffee in popularity in British coffee houses (Taylor 142). Pettigrew suggests two reasons why Great Britain became a tea-drinking nation while most of the rest of Europe took to coffee (48). The first was the power of the East India Company, chartered by Elizabeth I in 1600, which controlled the world’s biggest tea monopoly and promoted the beverage enthusiastically. The second was the difficulty England had in securing coffee from the Levant while at war with France at the end of the seventeenth century and again during the War of the Spanish Succession (1702-13). Tea also became the dominant beverage in Ireland and over a period of time became the staple beverage of the whole country. In 1835, Samuel Bewley and his son Charles dared to break the monopoly of The East India Company by importing over 2,000 chests of tea directly from Canton, China, to Ireland. His family would later become synonymous with the importation of coffee and with opening cafés in Ireland (see, Farmar for full history of the Bewley's and their activities). Ireland remains the highest per-capita consumer of tea in the world. Coffee houses have long been linked with social and political change (Kennedy, Politicks; Pincus). The notion that these new non-alcoholic drinks were responsible for the Enlightenment because people could now gather socially without getting drunk is rejected by Wheaton as frivolous, since there had always been alternatives to strong drink, and European civilisation had achieved much in the previous centuries (91). She comments additionally that cafés, as gathering places for dissenters, took over the role that taverns had long played. Pennell and Vickery support this argument adding that by offering a choice of drinks, and often sweets, at a fixed price and in a more civilized setting than most taverns provided, coffee houses and cafés were part of the rise of the modern restaurant. It is believed that, by 1700, the commercial provision of food and drink constituted the second largest occupational sector in London. Travellers’ accounts are full of descriptions of London taverns, pie shops, coffee, bun and chop houses, breakfast huts, and food hawkers (Pennell; Vickery). Dublin Coffee Houses and Later incarnations The earliest reference to coffee houses in Dublin is to the Cock Coffee House in Cook Street during the reign of Charles II (1660-85). Public dining or drinking establishments listed in the 1738 Dublin Directory include taverns, eating houses, chop houses, coffee houses, and one chocolate house in Fownes Court run by Peter Bardin (Hardiman and Kennedy 157). During the second half of the 17th century, Dublin’s merchant classes transferred allegiance from taverns to the newly fashionable coffee houses as places to conduct business. By 1698, the fashion had spread to country towns with coffee houses found in Cork, Limerick, Kilkenny, Clonmel, Wexford, and Galway, and slightly later in Belfast and Waterford in the 18th century. Maxwell lists some of Dublin’s leading coffee houses and taverns, noting their clientele: There were Lucas’s Coffee House, on Cork Hill (the scene of many duels), frequented by fashionable young men; the Phoenix, in Werburgh Street, where political dinners were held; Dick’s Coffee House, in Skinner’s Row, much patronized by literary men, for it was over a bookseller’s; the Eagle, in Eustace Street, where meetings of the Volunteers were held; the Old Sot’s Hole, near Essex Bridge, famous for its beefsteaks and ale; the Eagle Tavern, on Cork Hill, which was demolished at the same time as Lucas’s to make room for the Royal Exchange; and many others. (76) Many of the early taverns were situated around the Winetavern Street, Cook Street, and Fishamble Street area. (see Fig. 1) Taverns, and later coffee houses, became meeting places for gentlemen and centres for debate and the exchange of ideas. In 1706, Francis Dickson published the Flying Post newspaper at the Four Courts coffee house in Winetavern Street. The Bear Tavern (1725) and the Black Lyon (1735), where a Masonic Lodge assembled every Wednesday, were also located on this street (Gilbert v.1 160). Dick’s Coffee house was established in the late 17th century by bookseller and newspaper proprietor Richard Pue, and remained open until 1780 when the building was demolished. In 1740, Dick’s customers were described thus: Ye citizens, gentlemen, lawyers and squires,who summer and winter surround our great fires,ye quidnuncs! who frequently come into Pue’s,To live upon politicks, coffee, and news. (Gilbert v.1 174) There has long been an association between coffeehouses and publishing books, pamphlets and particularly newspapers. Other Dublin publishers and newspapermen who owned coffee houses included Richard Norris and Thomas Bacon. Until the 1850s, newspapers were burdened with a number of taxes: on the newsprint, a stamp duty, and on each advertisement. By 1865, these taxes had virtually disappeared, resulting in the appearance of 30 new newspapers in Ireland, 24 of them in Dublin. Most people read from copies which were available free of charge in taverns, clubs, and coffee houses (MacGiolla Phadraig). Coffee houses also kept copies of international newspapers. On 4 May 1706, Francis Dickson notes in the Dublin Intelligence that he held the Paris and London Gazettes, Leyden Gazette and Slip, the Paris and Hague Lettres à la Main, Daily Courant, Post-man, Flying Post, Post-script and Manuscripts in his coffeehouse in Winetavern Street (Kennedy, “Dublin”). Henry Berry’s analysis of shop signs in Dublin identifies 24 different coffee houses in Dublin, with the main clusters in Essex Street near the Custom’s House (Cocoa Tree, Bacon’s, Dempster’s, Dublin, Merchant’s, Norris’s, and Walsh’s) Cork Hill (Lucas’s, St Lawrence’s, and Solyman’s) Skinners’ Row (Bow’s’, Darby’s, and Dick’s) Christ Church Yard (Four Courts, and London) College Green (Jack’s, and Parliament) and Crampton Court (Exchange, and Little Dublin). (see Figure 1, below, for these clusters and the locations of other Dublin coffee houses.) The earliest to be referenced is the Cock Coffee House in Cook Street during the reign of Charles II (1660-85), with Solyman’s (1691), Bow’s (1692), and Patt’s on High Street (1699), all mentioned in print before the 18th century. The name of one, the Cocoa Tree, suggests that chocolate was also served in this coffee house. More evidence of the variety of beverages sold in coffee houses comes from Gilbert who notes that in 1730, one Dublin poet wrote of George Carterwright’s wife at The Custom House Coffee House on Essex Street: Her coffee’s fresh and fresh her tea,Sweet her cream, ptizan, and whea,her drams, of ev’ry sort, we findboth good and pleasant, in their kind. (v. 2 161) Figure 1: Map of Dublin indicating Coffee House clusters 1 = Sackville St.; 2 = Winetavern St.; 3 = Essex St.; 4 = Cork Hill; 5 = Skinner's Row; 6 = College Green.; 7 = Christ Church Yard; 8 = Crampton Court.; 9 = Cook St.; 10 = High St.; 11 = Eustace St.; 12 = Werburgh St.; 13 = Fishamble St.; 14 = Westmorland St.; 15 = South Great George's St.; 16 = Grafton St.; 17 = Kildare St.; 18 = Dame St.; 19 = Anglesea Row; 20 = Foster Place; 21 = Poolbeg St.; 22 = Fleet St.; 23 = Burgh Quay.A = Cafe de Paris, Lincoln Place; B = Red Bank Restaurant, D'Olier St.; C = Morrison's Hotel, Nassau St.; D = Shelbourne Hotel, St. Stephen's Green; E = Jury's Hotel, Dame St. Some coffee houses transformed into the gentlemen’s clubs that appeared in London, Paris and Dublin in the 17th century. These clubs originally met in coffee houses, then taverns, until later proprietary clubs became fashionable. Dublin anticipated London in club fashions with members of the Kildare Street Club (1782) and the Sackville Street Club (1794) owning the premises of their clubhouse, thus dispensing with the proprietor. The first London club to be owned by the members seems to be Arthur’s, founded in 1811 (McDowell 4) and this practice became widespread throughout the 19th century in both London and Dublin. The origin of one of Dublin’s most famous clubs, Daly’s Club, was a chocolate house opened by Patrick Daly in c.1762–65 in premises at 2–3 Dame Street (Brooke). It prospered sufficiently to commission its own granite-faced building on College Green between Anglesea Street and Foster Place which opened in 1789 (Liddy 51). Daly’s Club, “where half the land of Ireland has changed hands”, was renowned for the gambling that took place there (Montgomery 39). Daly’s sumptuous palace catered very well (and discreetly) for honourable Members of Parliament and rich “bucks” alike (Craig 222). The changing political and social landscape following the Act of Union led to Daly’s slow demise and its eventual closure in 1823 (Liddy 51). Coincidentally, the first Starbucks in Ireland opened in 2005 in the same location. Once gentlemen’s clubs had designated buildings where members could eat, drink, socialise, and stay overnight, taverns and coffee houses faced competition from the best Dublin hotels which also had coffee rooms “in which gentlemen could read papers, write letters, take coffee and wine in the evening—an exiguous substitute for a club” (McDowell 17). There were at least 15 establishments in Dublin city claiming to be hotels by 1789 (Corr 1) and their numbers grew in the 19th century, an expansion which was particularly influenced by the growth of railways. By 1790, Dublin’s public houses (“pubs”) outnumbered its coffee houses with Dublin boasting 1,300 (Rooney 132). Names like the Goose and Gridiron, Harp and Crown, Horseshoe and Magpie, and Hen and Chickens—fashionable during the 17th and 18th centuries in Ireland—hung on decorative signs for those who could not read. Throughout the 20th century, the public house provided the dominant “third place” in Irish society, and the drink of choice for itd predominantly male customers was a frothy pint of Guinness. Newspapers were available in public houses and many newspapermen had their own favourite hostelries such as Mulligan’s of Poolbeg Street; The Pearl, and The Palace on Fleet Street; and The White Horse Inn on Burgh Quay. Any coffee served in these establishments prior to the arrival of the new coffee culture in the 21st century was, however, of the powdered instant variety. Hotels / Restaurants with Coffee Rooms From the mid-19th century, the public dining landscape of Dublin changed in line with London and other large cities in the United Kingdom. Restaurants did appear gradually in the United Kingdom and research suggests that one possible reason for this growth from the 1860s onwards was the Refreshment Houses and Wine Licences Act (1860). The object of this act was to “reunite the business of eating and drinking”, thereby encouraging public sobriety (Mac Con Iomaire, “Emergence” v.2 95). Advertisements for Dublin restaurants appeared in The Irish Times from the 1860s. Thom’s Directory includes listings for Dining Rooms from the 1870s and Refreshment Rooms are listed from the 1880s. This pattern continued until 1909, when Thom’s Directory first includes a listing for “Restaurants and Tea Rooms”. Some of the establishments that advertised separate coffee rooms include Dublin’s first French restaurant, the Café de Paris, The Red Bank Restaurant, Morrison’s Hotel, Shelbourne Hotel, and Jury’s Hotel (see Fig. 1). The pattern of separate ladies’ coffee rooms emerged in Dublin and London during the latter half of the 19th century and mixed sex dining only became popular around the last decade of the 19th century, partly infuenced by Cesar Ritz and Auguste Escoffier (Mac Con Iomaire, “Public Dining”). Irish Cafés: From Bewley’s to Starbucks A number of cafés appeared at the beginning of the 20th century, most notably Robert Roberts and Bewley’s, both of which were owned by Quaker families. Ernest Bewley took over the running of the Bewley’s importation business in the 1890s and opened a number of Oriental Cafés; South Great Georges Street (1894), Westmoreland Street (1896), and what became the landmark Bewley’s Oriental Café in Grafton Street (1927). Drawing influence from the grand cafés of Paris and Vienna, oriental tearooms, and Egyptian architecture (inspired by the discovery in 1922 of Tutankhamen’s Tomb), the Grafton Street business brought a touch of the exotic into the newly formed Irish Free State. Bewley’s cafés became the haunt of many of Ireland’s leading literary figures, including Samuel Becket, Sean O’Casey, and James Joyce who mentioned the café in his book, Dubliners. A full history of Bewley’s is available (Farmar). It is important to note, however, that pots of tea were sold in equal measure to mugs of coffee in Bewley’s. The cafés changed over time from waitress- to self-service and a failure to adapt to changing fashions led to the business being sold, with only the flagship café in Grafton Street remaining open in a revised capacity. It was not until the beginning of the 21st century that a new wave of coffee house culture swept Ireland. This was based around speciality coffee beverages such as espressos, cappuccinos, lattés, macchiatos, and frappuccinnos. This new phenomenon coincided with the unprecedented growth in the Irish economy, during which Ireland became known as the “Celtic Tiger” (Murphy 3). One aspect of this period was a building boom and a subsequent growth in apartment living in the Dublin city centre. The American sitcom Friends and its fictional coffee house, “Central Perk,” may also have helped popularise the use of coffee houses as “third spaces” (Oldenberg) among young apartment dwellers in Dublin. This was also the era of the “dotcom boom” when many young entrepreneurs, software designers, webmasters, and stock market investors were using coffee houses as meeting places for business and also as ad hoc office spaces. This trend is very similar to the situation in the 17th and early 18th centuries where coffeehouses became known as sites for business dealings. Various theories explaining the growth of the new café culture have circulated, with reasons ranging from a growth in Eastern European migrants, anti-smoking legislation, returning sophisticated Irish emigrants, and increased affluence (Fenton). Dublin pubs, facing competition from the new coffee culture, began installing espresso coffee machines made by companies such as Gaggia to attract customers more interested in a good latté than a lager and it is within this context that Irish baristas gained such success in the World Barista competition. In 2001 the Georges Street branch of Bewley’s was taken over by a chain called Café, Bar, Deli specialising in serving good food at reasonable prices. Many ex-Bewley’s staff members subsequently opened their own businesses, roasting coffee and running cafés. Irish-owned coffee chains such as Java Republic, Insomnia, and O’Brien’s Sandwich Bars continued to thrive despite the competition from coffee chains Starbucks and Costa Café. Indeed, so successful was the handmade Irish sandwich and coffee business that, before the economic downturn affected its business, Irish franchise O’Brien’s operated in over 18 countries. The Café, Bar, Deli group had also begun to franchise its operations in 2008 when it too became a victim of the global economic downturn. With the growth of the Internet, many newspapers have experienced falling sales of their printed format and rising uptake of their electronic versions. Most Dublin coffee houses today provide wireless Internet connections so their customers can read not only the local newspapers online, but also others from all over the globe, similar to Francis Dickenson’s coffee house in Winetavern Street in the early 18th century. Dublin has become Europe’s Silicon Valley, housing the European headquarters for companies such as Google, Yahoo, Ebay, Paypal, and Facebook. There are currently plans to provide free wireless connectivity throughout Dublin’s city centre in order to promote e-commerce, however, some coffee houses shut off the wireless Internet in their establishments at certain times of the week in order to promote more social interaction to ensure that these “third places” remain “great good places” at the heart of the community (Oldenburg). Conclusion Ireland is not a country that is normally associated with a coffee culture but coffee houses have been part of the fabric of that country since they emerged in Dublin in the 17th century. These Dublin coffee houses prospered in the 18th century, and survived strong competition from clubs and hotels in the 19th century, and from restaurant and public houses into the 20th century. In 2008, when Stephen Morrissey won the coveted title of World Barista Champion, Ireland’s place as a coffee consuming country was re-established. The first decade of the 21st century witnessed a birth of a new espresso coffee culture, which shows no signs of weakening despite Ireland’s economic travails. References Berry, Henry F. “House and Shop Signs in Dublin in the Seventeenth and Eighteenth Centuries.” The Journal of the Royal Society of Antiquaries of Ireland 40.2 (1910): 81–98. Brooke, Raymond Frederick. Daly’s Club and the Kildare Street Club, Dublin. Dublin, 1930. Corr, Frank. Hotels in Ireland. Dublin: Jemma Publications, 1987. Craig, Maurice. Dublin 1660-1860. Dublin: Allen Figgis, 1980. Farmar, Tony. The Legendary, Lofty, Clattering Café. Dublin: A&A Farmar, 1988. Fenton, Ben. “Cafe Culture taking over in Dublin.” The Telegraph 2 Oct. 2006. 29 Apr. 2012 ‹http://www.telegraph.co.uk/news/uknews/1530308/cafe-culture-taking-over-in-Dublin.html›. Gilbert, John T. A History of the City of Dublin (3 vols.). Dublin: Gill and Macmillan, 1978. Girouard, Mark. Victorian Pubs. New Haven, Conn.: Yale UP, 1984. Hardiman, Nodlaig P., and Máire Kennedy. A Directory of Dublin for the Year 1738 Compiled from the Most Authentic of Sources. Dublin: Dublin Corporation Public Libraries, 2000. Huetz de Lemps, Alain. “Colonial Beverages and Consumption of Sugar.” Food: A Culinary History from Antiquity to the Present. Eds. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia UP, 1999. 383–93. Kennedy, Máire. “Dublin Coffee Houses.” Ask About Ireland, 2011. 4 Apr. 2012 ‹http://www.askaboutireland.ie/reading-room/history-heritage/pages-in-history/dublin-coffee-houses›. ----- “‘Politicks, Coffee and News’: The Dublin Book Trade in the Eighteenth Century.” Dublin Historical Record LVIII.1 (2005): 76–85. Liddy, Pat. Temple Bar—Dublin: An Illustrated History. Dublin: Temple Bar Properties, 1992. Mac Con Iomaire, Máirtín. “The Emergence, Development, and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History.” Ph.D. thesis, Dublin Institute of Technology, Dublin, 2009. 4 Apr. 2012 ‹http://arrow.dit.ie/tourdoc/12›. ----- “Ireland.” Food Cultures of the World Encylopedia. Ed. Ken Albala. Westport, CT: Greenwood Press, 2010. ----- “Public Dining in Dublin: The History and Evolution of Gastronomy and Commercial Dining 1700-1900.” International Journal of Contemporary Hospitality Management 24. Special Issue: The History of the Commercial Hospitality Industry from Classical Antiquity to the 19th Century (2012): forthcoming. MacGiolla Phadraig, Brian. “Dublin: One Hundred Years Ago.” Dublin Historical Record 23.2/3 (1969): 56–71. Maxwell, Constantia. Dublin under the Georges 1714–1830. Dublin: Gill & Macmillan, 1979. McDowell, R. B. Land & Learning: Two Irish Clubs. Dublin: The Lilliput P, 1993. Montgomery, K. L. “Old Dublin Clubs and Coffee-Houses.” New Ireland Review VI (1896): 39–44. Murphy, Antoine E. “The ‘Celtic Tiger’—An Analysis of Ireland’s Economic Growth Performance.” EUI Working Papers, 2000 29 Apr. 2012 ‹http://www.eui.eu/RSCAS/WP-Texts/00_16.pdf›. Oldenburg, Ray, ed. Celebrating the Third Place: Inspiring Stories About The “Great Good Places” At the Heart of Our Communities. New York: Marlowe & Company 2001. Pennell, Sarah. “‘Great Quantities of Gooseberry Pye and Baked Clod of Beef’: Victualling and Eating out in Early Modern London.” Londinopolis: Essays in the Cultural and Social History of Early Modern London. Eds. Paul Griffiths and Mark S. R. Jenner. Manchester: Manchester UP, 2000. 228–59. Pettigrew, Jane. A Social History of Tea. London: National Trust Enterprises, 2001. Pincus, Steve. “‘Coffee Politicians Does Create’: Coffeehouses and Restoration Political Culture.” The Journal of Modern History 67.4 (1995): 807–34. Pitte, Jean-Robert. “The Rise of the Restaurant.” Food: A Culinary History from Antiquity to the Present. Eds. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia UP, 1999. 471–80. Rooney, Brendan, ed. A Time and a Place: Two Centuries of Irish Social Life. Dublin: National Gallery of Ireland, 2006. Tannahill, Reay. Food in History. St Albans, Herts.: Paladin, 1975. Taylor, Laurence. “Coffee: The Bottomless Cup.” The American Dimension: Cultural Myths and Social Realities. Eds. W. Arens and Susan P. Montague. Port Washington, N.Y.: Alfred Publishing, 1976. 14–48. Vickery, Amanda. Behind Closed Doors: At Home in Georgian England. New Haven: Yale UP, 2009. Wheaton, Barbara Ketcham. Savouring the Past: The French Kitchen and Table from 1300-1789. London: Chatto & Windus, Hogarth P, 1983. Williams, Anne. “Historical Attitudes to Women Eating in Restaurants.” Public Eating: Proceedings of the Oxford Symposium on Food and Cookery 1991. Ed. Harlan Walker. Totnes: Prospect Books, 1992. 311–14. World Barista, Championship. “History–World Barista Championship”. 2012. 02 Apr. 2012 ‹http://worldbaristachampionship.com2012›.AcknowledgementA warm thank you to Dr. Kevin Griffin for producing the map of Dublin for this article.

IntroductionIn this article, I set out to accomplish two tasks. The first is to map coffee and cafés in Mainland China in different historical periods. The second is to focus on coffee and cafés in the socio-cultural milieu of contemporary China in order to understand the symbolic value of the emerging coffee/café-scape. Cafés, rather than coffee, are at the centre of this current trend in contemporary Chinese cities. With instant coffee dominating as a drink, the Chinese have developed a cultural and social demand for cafés, but have not yet developed coffee palates. Historical Coffee Map In 1901, coffee was served in a restaurant in the city of Tianjin. This restaurant, named Kiessling, was run by a German chef, a former solider who came to China with the eight-nation alliance. At that time, coffee was reserved mostly for foreign politicians and military officials as well as wealthy businessmen—very few ordinary Chinese drank it. (For more history of Kiessling, including pictures and videos, see Kiessling). Another group of coffee consumers were from the cultural elites—the young revolutionary intellectuals and writers with overseas experience. It was almost a fashion among the literary elite to spend time in cafés. However, this was negatively judged as “Western” and “bourgeois.” For example, in 1932, Lu Xun, one of the most important twentieth century Chinese writers, commented on the café fashion during 1920s (133-36), and listed the reasons why he would not visit one. He did not drink coffee because it was “foreigners’ food”, and he was too busy writing for the kind of leisure enjoyed in cafés. Moreover, he did not, he wrote, have the nerve to go to a café, and particularly not the Revolutionary Café that was popular among cultural celebrities at that time. He claimed that the “paradise” of the café was for genius, and for handsome revolutionary writers (who he described as having red lips and white teeth, whereas his teeth were yellow). His final complaint was that even if he went to the Revolutionary Café, he would hesitate going in (Lu Xun 133-36). From Lu Xun’s list, we can recognise his nationalism and resistance to what were identified as Western foods and lifestyles. It is easy to also feel his dissatisfaction with those dilettante revolutionary intellectuals who spent time in cafés, talking and enjoying Western food, rather than working. In contrast to Lu Xun’s resistance to coffee and café culture, another well-known writer, Zhang Ailing, frequented cafés when she lived in Shanghai from the 1920s to 1950s. She wrote about the smell of cakes and bread sold in Kiessling’s branch store located right next to her parents’ house (Yuyue). Born into a wealthy family, exposed to Western culture and food at a very young age, Zhang Ailing liked to spend her social and writing time in cafés, ordering her favourite cakes, hot chocolate, and coffee. When she left Shanghai and immigrated to the USA, coffee was an important part of her writing life: the smell and taste reminding her of old friends and Shanghai (Chunzi). However, during Zhang’s time, it was still a privileged and elite practice to patronise a café when these were located in foreign settlements with foreign chefs, and served mainly foreigners, wealthy businessmen, and cultural celebrities. After 1949, when the Chinese Communist Party established the People’s Republic of China, until the late 1970s, there were no coffee shops in Mainland China. It was only when Deng Xiaoping suggested neo-liberalism as a so-called “reform-and-open-up” economic policy that foreign commerce and products were again seen in China. In 1988, ten years after the implementation of Deng Xiaoping’s policy, the Nestlé coffee company made the first inroads into the mainland market, featuring homegrown coffee beans in Yunnan province (China Beverage News; Dong; ITC). Nestlé’s bottled instant coffee found its way into the Chinese market, avoiding a direct challenge to the tea culture. Nestlé packaged its coffee to resemble health food products and marketed it as a holiday gift suitable for friends and relatives. As a symbol of modernity and “the West”, coffee-as-gift meshed with the traditional Chinese cultural custom that values gift giving. It also satisfied a collective desire for foreign products (and contact with foreign cultures) during the economic reform era. Even today, with its competitively low price, instant coffee dominates coffee consumption at home, in the workplace, and on Chinese airlines. While Nestlé aimed their product at native Chinese consumers, the multinational companies who later entered China’s coffee market, such as Sara Lee, mainly targeted international hotels such as IHG, Marriott, and Hyatt. The multinationals also favoured coffee shops like Kommune in Shanghai that offered more sophisticated kinds of coffee to foreign consumers and China’s upper class (Byers). If Nestlé introduced coffee to ordinary Chinese families, it was Starbucks who introduced the coffee-based “third space” to urban life in contemporary China on a signficant scale. Differing from the cafés before 1949, Starbucks stores are accessible to ordinary Chinese citizens. The first in Mainland China opened in Beijing’s China World Trade Center in January 1999, targeting mainly white-collar workers and foreigners. Starbucks coffee shops provide a space for informal business meetings, chatting with friends, and relaxing and, with its 500th store opened in 2011, dominate the field in China. Starbucks are located mainly in the central business districts and airports, and the company plans to have 1,500 sites by 2015 (Starbucks). Despite this massive presence, Starbucks constitutes only part of the café-scape in contemporary Chinese cities. There are two other kinds of cafés. One type is usually located in universities or residential areas and is frequented mainly by students or locals working in cultural professions. A representative of this kind is Sculpting in Time Café. In November 1997, two years before the opening of the first Starbucks in Beijing, two newlywed college graduates opened the first small Sculpting in Time Café near Beijing University’s East Gate. This has been expanded into a chain, and boasts 18 branches on the Mainland. (For more about its history, see Sculpting in Time Café). Interestingly, both Starbucks and Sculpting in Time Café acquired their names from literature, Starbucks from Moby Dick, and Sculpting in Time from the Russian filmmaker Andrei Tarkovsky’s film diary of the same name. For Chinese students of literature and the arts, drinking coffee is less about acquiring more energy to accomplish their work, and more about entering a sensual world, where the aroma of coffee mixes with the sounds from the coffee machine and music, as well as the lighting of the space. More importantly, cafés with this ambience become, in themselves, cultural sites associated with literature, films, and music. Owners of this kind of café are often lovers of foreign literatures, films, and cultures, and their cafés host various cultural events, including forums, book clubs, movie screenings, and music clubs. Generally speaking, coffee served in this kind of café is simpler than in the kind discussed below. This third type of café includes those located in tourist and entertainment sites such as art districts, bar areas, and historical sites, and which are frequented by foreign and native tourists, artists and other cultural workers. If Starbucks cultivates a fast-paced business/professional atmosphere, and Sculpting in Time Cafés an artsy and literary atmosphere, this third kind of café is more like an upscale “bar” with trained baristas serving complicated coffees and emphasising their flavour. These coffee shops are more expensive than the other kinds, with an average price three times that of Starbucks. Currently, cafés of this type are found only in “first-tier” cities and usually located in art districts and tourist areas—such as Beijing’s 798 Art District and Nanluo Guxiang, Shanghai’s Tai Kang Road (a.k.a. “the art street”), and Hangzhou’s Westlake area. While Nestlé and Starbucks use coffee beans grown in Yunnan provinces, these “art cafés” are more inclined to use imported coffee beans from suppliers like Sara Lee. Coffee and Cafés in Contemporary China After just ten years, there are hundreds of cafés in Chinese cities. Why has there been such a demand for coffee or, more accurately, cafés, in such a short period of time? The first reason is the lack of “third space” environments in Mainland China. Before cafés appeared in the late 1990s, stores like KFC (which opened its first store in 1987) and McDonald’s (with its first store opened in 1990) filled this role for urban residents, providing locations where customers could experience Western food, meet friends, work, or read. In fact, KFC and McDonald’s were once very popular with college students looking for a place to study. Both stores had relatively clean food environments and good lighting. They also had air conditioning in the summer and heating in the winter, which are not provided in most Chinese university dormitories. However, since neither chain was set up to be a café and customers occupying seats for long periods while ordering minimal amounts of food or drink affected profits, staff members began to indirectly ask customers to leave after dining. At the same time, as more people were able to afford to eat at KFC and McDonald’s, their fast foods were also becoming more and more popular, especially among young people. As a consequence, both types of chain restaurant were becoming noisy and crowded and, thus, no longer ideal for reading, studying, or meeting with friends. Although tea has been a traditional drink in Chinese culture, traditional teahouses were expensive places more suitable for business meetings or for the cultural or intellectual elite. Since almost every family owns a tea set and can readily purchase tea, friends and family would usually make and consume tea at home. In recent years, however, new kinds of teahouses have emerged, similar in style to cafés, targeting the younger generation with more affordable prices and a wider range of choices, so the lack of a “third space” does not fully explain the café boom. Another factor affecting the popularity of cafés has been the development and uptake of Internet technology, including the increasing use of laptops and wireless Internet in recent years. The Internet has been available in China since the late 1990s, while computers and then laptops entered ordinary Chinese homes in the early twenty-first century. The IT industry has created not only a new field of research and production, but has also fostered new professions and demands. Particularly, in recent years in Mainland China, a new socially acceptable profession—freelancing in such areas as graphic design, photography, writing, film, music, and the fashion industry—has emerged. Most freelancers’ work is computer- and Internet-based. Cafés provide suitable working space, with wireless service, and the bonus of coffee that is, first of all, somatically stimulating. In addition, the emergence of the creative and cultural industries (which are supported by the Chinese government) has created work for these freelancers and, arguably, an increasing demand for café-based third spaces where such people can meet, talk and work. Furthermore, the flourishing of cafés in first-tier cities is part of the “aesthetic economy” (Lloyd 24) that caters to the making and selling of lifestyle experience. Alongside foreign restaurants, bars, galleries, and design firms, cafés contribute to city branding, and link a city to the global urban network. Cafés, like restaurants, galleries and bars, provide a space for the flow of global commodities, as well as for the human flow of tourists, travelling artists, freelancers, and cultural specialists. Finally, cafés provide a type of service that contributes to friendly owner/waiter-customer relations. During the planned-economy era, most stores and hotels in China were State-owned, staff salaries were not related to individual performance, and indifferent (and even unfriendly) service was common. During the economic reform era, privately owned stores and shops began to replace State-owned ones. At the same time, a large number of people from the countryside flowed into the cities seeking opportunities. Most had little if any professional training and so could only find work in factories or in the service industry. However, most café employees are urban, with better educational backgrounds, and many were already familiar with coffee culture. In addition, café owners, particularly those of places like Sculpting in Time Cafe, often invest in creating a positive, community atmosphere, learning about their customers and sharing personal experiences with their regular clients. This leads to my next point—the generation of the 1980s’ need for a social community. Cafés’ Symbolic Value—Community A demand for a sense of community among the generation of the 1980s is a unique socio-cultural phenomenon in China, which paradoxically co-exists with their desire for individualism. Mao Zedong started the “One Child Policy” in 1979 to slow the rapid population growth in China, and the generations born under this policy are often called “the lonely generations,” with both parents working full-time. At the same time, they are “the generation of me,” labelled as spoiled, self-centred, and obsessed with consumption (de Kloet; Liu; Rofel; Wang). The individuals of this generation, now aged in their 20s and 30s, constitute the primary consumers of coffee in China. Whereas individualism is an important value to them, a sense of community is also desirable in order to compensate for their lack of siblings. Furthermore, the 1980s’ generation has also benefitted from the university expansion policy implemented in 1999. Since then, China has witnessed a surge of university students and graduates who not only received scientific and other course-based knowledge, but also had a better chance to be exposed to foreign cultures through their books, music, and movies. With this interesting tension between individualism and collectivism, the atmosphere provided by cafés has fostered a series of curious temporary communities built on cultural and culinary taste. Interestingly, it has become an aspiration of many young college students and graduates to open a community-space style café in a city. One of the best examples is the new Henduoren’s (Many People’s) Café. This was a project initiated by Wen Erniu, a recent college graduate who wanted to open a café in Beijing but did not have sufficient funds to do so. She posted a message on the Internet, asking people to invest a minimum of US$316 to open a café with her. With 78 investors, the café opened in September 2011 in Beijing (see pictures of Henduoren’s Café). In an interview with the China Daily, Wen Erniu stated that, “To open a cafe was a dream of mine, but I could not afford it […] We thought opening a cafe might be many people’s dream […] and we could get together via the Internet to make it come true” (quoted in Liu 2011). Conclusion: Café Culture and (Instant) Coffee in China There is a Chinese saying that, if you hate someone—just persuade him or her to open a coffee shop. Since cafés provide spaces where one can spend a relatively long time for little financial outlay, owners have to increase prices to cover their expenses. This can result in fewer customers. In retaliation, cafés—particularly those with cultural and literary ambience—host cultural events to attract people, and/or they offer food and wine along with coffee. The high prices, however, remain. In fact, the average price of coffee in China is often higher than in Europe and North America. For example, a medium Starbucks’ caffè latte in China averaged around US$4.40 in 2010, according to the price list of a Starbucks outlet in Shanghai—and the prices has recently increased again (Xinhua 2012). This partially explains why instant coffee is still so popular in China. A bag of instant Nestlé coffee cost only some US$0.25 in a Beijing supermarket in 2010, and requires only hot water, which is accessible free almost everywhere in China, in any restaurant, office building, or household. As an habitual, addictive treat, however, coffee has not yet become a customary, let alone necessary, drink for most Chinese. Moreover, while many, especially those of the older generations, could discern the quality and varieties of tea, very few can judge the quality of the coffee served in cafés. As a result, few Mainland Chinese coffee consumers have a purely somatic demand for coffee—craving its smell or taste—and the highly sweetened and creamed instant coffee offered by companies like Nestlé or Maxwell has largely shaped the current Chinese palate for coffee. Ben Highmore has proposed that “food spaces (shops, restaurants and so on) can be seen, for some social agents, as a potential space where new ‘not-me’ worlds are encountered” (396) He continues to expand that “how these potential spaces are negotiated—the various affective registers of experience (joy, aggression, fear)—reflect the multicultural shapes of a culture (its racism, its openness, its acceptance of difference)” (396). Cafés in contemporary China provide spaces where one encounters and constructs new “not-me” worlds, and more importantly, new “with-me” worlds. While café-going communicates an appreciation and desire for new lifestyles and new selves, it can be hoped that in the near future, coffee will also be appreciated for its smell, taste, and other benefits. Of course, it is also necessary that future Chinese coffee consumers also recognise the rich and complex cultural, political, and social issues behind the coffee economy in the era of globalisation. References Byers, Paul [former Managing Director, Sara Lee’s Asia Pacific]. Pers. comm. Apr. 2012. China Beverage News. “Nestlé Acquires 70% Stake in Chinese Mineral Water Producer.” (2010). 31 Mar. 2012 ‹http://chinabevnews.wordpress.com/2010/02/21/nestle-acquires-70-stake-in-chinese-mineral-water-producer›. Chunzi. 张爱玲地图[The Map of Eileen Chang]. 汉语大词典出版 [Hanyu Dacidian Chubanshe], 2003. de Kloet, Jeroen. China with a Cut: Globalization, Urban Youth and Popular Music. Amsterdam: Amsterdam UP, 2010. Dong, Jonathan. “A Caffeinated Timeline: Developing Yunnan’s Coffee Cultivation.” China Brief (2011): 24-26. Highmore, Ben. “Alimentary Agents: Food, Cultural Theory and Multiculturalism.” Journal of Intercultural Studies, 29.4 (2008): 381-98. ITC (International Trade Center). The Coffee Sector in China: An Overview of Production, Trade And Consumption, 2010. Liu, Kang. Globalization and Cultural Trends in China. Honolulu: University of Hawai’i Press, 2004. Liu, Zhihu. “From Virtual to Reality.” China Daily (Dec. 2011) 31 Mar. 2012 ‹http://www.chinadaily.com.cn/life/2011-12/26/content_14326490.htm›. Lloyd, Richard. Neobohemia: Art and Commerce in the Postindustrial City. London: Routledge, 2006. Lu, Xun. “Geming Kafei Guan [Revolutionary Café]”. San Xian Ji. Taibei Shi: Feng Yun Shi Dai Chu Ban Gong Si: Fa Xing Suo Xue Wen Hua Gong Si, Mingguo 78 (1989): 133-36. Rofel, Lisa. Desiring China: Experiments in Neoliberalism, Sexuality, and Public Culture. Durham and London: Duke UP, 2007: 1-30. “Starbucks Celebrates Its 500th Store Opening in Mainland China.” Starbucks Newsroom (Oct. 2011) 31 Mar. 2012. ‹http://news.starbucks.com/article_display.cfm?article_id=580›. Wang, Jing. High Culture Fever: Politics, Aesthetics, and Ideology in Deng’s China. Berkeley, Los Angeles, London: U of California P, 1996. Xinhua. “Starbucks Raises Coffee Prices in China Stores.” Xinhua News (Jan. 2012). 31 Mar. 2012 ‹http://news.xinhuanet.com/english/china/2012-01/31/c_131384671.htm›. Yuyue. Ed. “On the History of the Western-Style Restaurants: Aileen Chang A Frequent Customer of Kiessling.” China.com.cn (2010). 31 Mar. 2012 ‹http://www.china.com.cn/culture/txt/2010-01/30/content_19334964.htm›.

Amongst the hundreds of emails that made their way to error@media-culture.org.au over the last ten months, I received the following correspondence: Failure noticeHi. This is the qmail-send program at sv01.wadax.ne.jp.I’m afraid I wasn’t able to deliver your message to the following addresses.This is a permanent error; I’ve given up. Sorry it didn’t work out.namewithheld@s.vodafone.ne.jp>:210.169.171.135 does not like recipient.Remote host said: 550 Invalid recipient:namewithheld@s.vodafone.ne.jp>Giving up on 210.169.171.135. Email of this sort marks a moment that is paradoxically odd and all too familiar in the digital exchanges of everyday life. The failure message arrives to tell me something “didn’t work out.” This message shows up in my email account looking no different from any other correspondence—only this one hails from the system itself, signalling a failure to communicate. Email from the “mailer-daemon” calls attention to both the logic of the post that governs email (a “letter” sent to an intended address at the intention of some source) and the otherwise invisible logic of informatic protocols, made visible in the system failure of a “permanent error.” In this particular instance, however, the failure notice is itself a kind of error. I never emailed namewithheld@s.vodafone.ne.jp—and by the mailer-daemon’s account, such a person does not exist. It seems that a spammer has exploited an email protocol as a way of covering his tracks: when a deliver-to path fails, the failure notice bounces to a third site. The failure notice marks the successful execution of a qmail protocol, but its arrival at our account is still a species of error. In most circumstances, error yields an invalid result. In calculation, error marks a kind of misstep that not only corrupts the end result, but all steps following the error. One error begets others. But as with the failure notice, error often marks not only the misdirections of a system, but also the system’s internal logic. The failure notice corresponds to a specific category of error—a potential error that the system must predict before it has actually occurred. While the notice signals failure (permanent error), it does so within the successful, efficient operation of a communicative system. What is at issue, then, is less a matter of whether or not error occurs than a system’s ability to handle error as it arises. Control systems attempt to close themselves off to error’s misdirections. If error signals a system failure, the “failure notice” of error foregrounds the degree to which in “societies of control” every error is a fatal error in that Baudrillardian sense—a failure that is subsumed in the operational logic of the system itself (40). Increasingly, the networks of a global marketplace require a rationalisation of processes and an introduction of informatic control systems to minimise wastage and optimise output. An informatic monoculture expresses itself through operational parameters that define communication according to principles of maximum transmission. In effect, in the growing dominance of a network society, we are witnessing the transcendence of a social and cultural system that must suppress at all costs the failure to communicate. This global communication system straddles a paradoxical moment of maximum exchange and maximum control. With growing frequency, social and commercial processes are governed by principles of quality assurance, what Lyotard defined nearly thirty years ago as a “logic of maximum performance” (xxiv). As Six Sigma standards migrate from the world of manufacturing to a wide range of institutions, we find a standard of maximum predictability and minimum error as the latest coin of the realm. Utopia is now an error-free world of 100% efficiency, accuracy, and predictability. This lure of an informatic “monoculture” reduces communication to a Maxwell’s demon for capturing transmission and excluding failure. Such a communicative system establishes a regime of signs that thrives upon the drift and flow of a network of signifiers, but that affirms its power as a system in its voracious incorporation of signs within a chain of signification (Deleuze and Guattari 111-117). Error is cast out as abject, the scapegoat “condemned as that which exceeds the signifying regime’s power of deterritorialization” (Deleuze and Guattari 117). Deleuze and Guattari describe this self-cycling apparatus of capture as “a funeral world of terror,” the terror of a black-hole regime that ultimately depends upon a return of the same and insures that everything that circulates communicates…or is cast off as abject (113). This terror marks a relation of control, one that depends upon a circulation of signs but that also insists all flows fall within its signifying regime. To speak of the “terror of information” is more than metaphorical to the extent that this forced binary (terror of signal/error of noise) imposes a kind of violence that demands a rationalisation of all singularities of expression into the functionalities of a quantifiable system. To the extent that systems of information imply systems of control, the violence of information is less metaphor than metonym, as it calls into high relief the scapegoat error—the abject remainder whose silenced line of flight marks the trajectory of the unclean. This cybernetic logic of maximum performance demands that error is either contained within the predictable deviations of a system’s performance, or nullified as outlying and asignifying. Statistics tells us that we are best off ignoring the outlier. This logic of the normal suggests that something very risky occurs when an event or an instance falls outside the scope of predicable variance. In the ascendancy of information, error, deviance, and outlying results cast a long shadow. In Norbert Wiener’s account of informatic entropy, this drift from systematic control marked a form of evil—not a Manichean evil of bad actors, but rather an Augustinian evil: a falling away from the perfection of order (34-36). Information utopia banishes error as a kind of evil—an aberration that is decidedly off the path of order and control. This cybernetic logic functions at all levels, from social systems theory to molecular biology. Our diseases are now described as errors in coding, transcription, or transmission—genetic anomalies, cancerous loop scripts, and neurochemical noise. Mutation figures as an error in reproduction—a straying from faithful replication and a falling away from the Good of order and control. But we should keep in mind that when we speak of “evil” in the context of this cybernetic logic, that evil takes on a specific form. It is the evil of the errant. Or to put it another way: it is the evil of the Sesame Street Muppet, Bert. In 2001, a U.S. high school student named Dino Ignacio created a graphic of the Muppet, Bert, with Osama bin Laden—part of his humorous Website project, “Bert is Evil.” A Pakistani-based publisher scanning the Web for images of bin Laden came across Ignacio’s image and, apparently not recognising the Sesame Street character, incorporated it into a series of anti-American posters. According to Henry Jenkins’s account of the events, in the weeks that followed, “CNN reporters recorded the unlikely sight of a mob of angry protestors marching through the streets chanting anti-American slogans and waving signs depicting Bert and bin Laden” (1-2). As the story of the Bert-sighting spread, new “Bert is evil” Websites sprang up, and Ignacio found himself the unwitting centre of a full-blown Internet phenomenon. Jenkins finds in this story a fascinating example of what he calls convergence culture, the blurring of the line between consumer and producer (3). From a somewhat different critical perspective, Mark Poster reads this moment of misappropriation and misreading as emblematic of global networked culture, in which “as never before, we must begin to interpret culture as multiple cacophonies of inscribed meanings as each cultural object moves across cultural differences” (11). But there is another moral to this story as well, to the extent that the convergence and cacophony described here occur in a moment of error, an errant slippage in which signification escapes its own regime of signs. The informatic (Augustinian) evil of Bert the Muppet showing up at an anti-American rally in Pakistan marks an event-scene in which an “error” not only signifies, but in its cognitive resonance, begins to amplify and replicate. At such moments, the “failure notice” of error signals a creative potential in its own right—a communicative context that escapes systemic control. The error of “evil Bert” introduces noise into this communicative system. It is abject information that marks an aberration within an otherwise orderly system of communication, an error of sorts marking an errant line of flight. But in contrast to the trance-like lure of 100% efficiency and maximum performance, is there not something seductive in these instances of error, as it draws us off our path of intention, leading us astray, pulling us toward the unintended and unforeseen? In its breach of predictable variance, error gives expression to the erratic. As such, “noise” marks a species of error (abject information) that, by failing to signify within a system, simultaneously marks an opening, a poiesis. This asignifying poetics of “noise,” marked by these moments of errant information, simultaneously refuses and exceeds the cybernetic imperative to communicate. This poetics of noise is somewhat reminiscent of Umberto Eco’s discussion of Claude Shannon’s information theory in The Open Work. For Shannon, the gap between signal and selection marks a space of “equivocation,” what Warren Weaver calls “an undesirable … uncertainty about what the message was” (Shannon and Weaver 21). Eco is intrigued by Shannon’s insight that communication is always haunted by equivocation, the uncertainty that the message received was the signal sent (57-58). Roland Barthes also picks up on this idea in S/Z, as N. Katherine Hayles notes in her discussion of information theory and post-structuralism (46). For these writers, equivocation suggests a creative potential in entropy, in that noise is, in Weaver’s words, “spurious information” (Shannon and Weaver 19). Eco elaborates on Shannon and Weaver’s information theory by distinguishing between actual communication (the message sent) and its virtuality (the possible messages received). Eco argues, in effect, that communication reduces information in its desire to actualise signal at the expense of noise. In contrast, poetics generates information by sustaining the equivocation of the text (66-68). It is in this tension between capture and escape marked by the scapegoats of error and noise that I find a potential for a contemporary poetics within a global network society. Error reveals the degree to which everyday life plays itself out within this space of equivocation. As Stuart Moulthrop addressed nearly ten years ago, our frequent encounters with “Error 404” on the Web calls attention to “the importance of not-finding”: that error marks a path in its own right, and not merely a misstep. Without question, this poetics of noise runs contrary to a dominant, cybernetic ideology of efficiency and control. By paying attention to drift and lines of flight, such erratic behaviour finds little favour in a world increasingly defined by protocol and predictable results. But note how in its attempt to capture error within its regime of signs, the logic of maximum performance is not above recuperating the Augustinian evil of error as a form of “fortunate fall.” Even in the Six Sigma world of 100% efficiency, does not corporate R & D mythologise the creative moment that allows error to turn a profit? Post-It Notes® and Silly Putty® present two classic instances in which happenstance, mistake, and error mark a moment in which “thinking outside of the box” saves the day. Error marks a kind of deviation from—and within—this system: a “failure” that at the same time marks a potential, a virtuality. Error calls attention to its etymological roots, a going astray, a wandering from intended destinations. Error, as errant heading, suggests ways in which failure, mutation, spurious information, and unintended results provide creative openings and lines of flight that allow for a reconceptualisation of what can (or cannot) be realised within social and cultural forms. While noise marks a rupture of signification, it also operates within the framework of a cybernetic imperative that constantly attempts to capture the flows that threaten to escape its operational parameters. As networks become increasingly social, this logic of rationalisation and abstraction serves as a dialectical enclosure for an information-based culture industry. But error also suggests a strategy of misdirection, getting a result back other than what one expected, and in doing so turns the cybernetic imperative against itself. “Google-bombing,” for example, creates an informatic structure that plays off of the creative potential of equivocation. Here, error of a Manichean sort introduces noise into an information system to produce unexpected results. Until recently, typing the word “failure” into the search engine Google produced as a top response George Bush’s Webpage at www.whitehouse.gov. By building Webpages in which the text “failure” links to the U.S. President’s page, users “hack” Google’s search algorithm to produce an errant heading. The cybernetic imperative is turned against itself; this strategy of misdirection enacts a “fatal error” that evokes the logic of a system to create an opening for poeisis, play, and the unintended. Information networks, no longer secondary to higher order social and cultural formations, now define the function and logic of social space itself. This culture of circulation creates equivalences by way of a common currency of “information,” such that “viral” distribution defines a social event in its own right, regardless of the content of transmission. While a decade earlier theorists speculated on the emergence of a collective intelligence via global networks, the culture of circulation that has developed online would seem to indicate that “emergence” and circulation are self-justifying events. In the moment of equivocation—not so much beyond good and evil, but rather in the spaces between signal and noise—slippage, error, and misdirection suggest a moment of opening in contrast to the black hole closures of the cybernetic imperative. The violence of an informatic monoculture expresses itself in this moment of insistence that whatever circulates signifies, and that which cannot communicate must be silenced. In such an environment, we would do well to examine these failures to communicate, as well as the ways in which error and noise seduce us off course. In contrast to the terror of an eternal return of the actual, a poetics of noise suggests a virtuality of the network, an opening of the possible in an increasingly networked society. The articles in this issue of M/C Journal approach error from a range of critical and social perspectives. Essays address the ways in which error marks both a misstep and an opening. Throughout this issue, the authors address error as both abject and privileged instance in a society increasingly defined by information networks and systems of control. In our feature article, “Revealing Errors,” Benjamin Mako Hill explores how media theorists would benefit from closer attention to errors as “under-appreciated and under-utilised in their ability to reveal technology around us.” By allowing errors to communicate, he argues, we gain a perspective that makes invisible technologies all the more visible. As such, error provides a productive moment for both interpretive and critical interventions. Two essays in this issue look at the place of error and noise within the work of art. Rather than foregrounding a concept of “medium” that emphasises clear, unimpeded transmission, these authors explore the ways in which the errant and unintended provide for a productive aesthetic in its own right. Using Shannon’s information theory, and in particular his concept of equivocation, Su Ballard’s essay, “Information, Noise, and et al.’s ‘maintenance of social solidarity-instance 5,” explores the productive error of noise in the digital installation art of a New Zealand artists’ collective. Rather than carefully controlling the viewer’s experience, et al.’s installation places the viewer within a field of equivocation, in effect encouraging misreadings and unintended insertions. In a similar vein, Tim Barker’s essay, “Error, the Unforeseen, and the Emergent: The Error of Interactive Media Art” examines the productive error of digital art, both as an expression of artistic intent and as an emergent expression within the digital medium. This “glitch aesthetic” foregrounds the errant and uncontrollable in any work of art. In doing so, Barker argues, error also serves as a measure of the virtual—a field of potential that gestures toward the “unforeseen.” The virtuality of error provides a framework of sorts for two additional essays that, while separated considerably in subject matter, share similar theoretical concerns. Taking up the concept of an asignifying poetics of noise, Christopher Grant Ward’s essay, “Stock Images, Filler Content, and the Ambiguous Corporate Message” explores how the stock image industry presents a kind of culture of noise in its attempt to encourage equivocation rather than control semiotic signal. By producing images that are more virtual than actual, visual filler provides an all-too-familiar instance of equivocation as a field of potential and a Derridean citation of undecidibility. Adi Kuntsman takes a similar theoretic tack in “‘Error: No Such Entry’: Haunted Ethnographies of Online Archives.” Using a database retrieval error message, “no such entry,” Kuntsman reflects upon her ethnographic study of an online community of Russian-Israeli queer immigrants. Error messages, she argues, serve as informatic “hauntings”—erasures that speak of an online community’s complex relation to the construction and archiving of a collective history. In the case of a database retrieval error—as in the mailer-daemon’s notice of the “550” error—the failure of an address to respond to its hailing calls attention to a gap between query and expected response. This slippage in control is, as discussed above, and instance of an Augustinian error. But what of the Manichean—the intentional engagement in strategies of misdirection? In Kimberly Gregson’s “Bad Avatar! Griefing in Virtual Worlds,” she provides a taxonomy of aberrant behaviour in online gaming, in which players distort or subvert orderly play through acts that violate protocol. From the perspective of many a gamer, griefing serves no purpose other than annoyance, since it exploits the rules of play to disrupt play itself. Yet in “Amazon Noir: Piracy, Distribution, Control,” Michael Dieter calls attention to “how the forces confined as exterior to control (virality, piracy, noncommunication) regularly operate as points of distinction to generate change and innovation.” The Amazon Noir project exploited vulnerabilities in Amazon.com’s Search Inside!™ feature to redistribute thousands of electronic texts for free through peer-to-peer networks. Dieter demonstrates how this “tactical media performance” challenged a cybernetic system of control by opening it up to new and ambiguous creative processes. Two of this issue’s pieces explore a specific error at the nexus of media and culture, and in keeping with Hill’s concept of “revealing errors,” use this “glitch” to lay bare dominant ideologies of media use. In her essay, “Artificial Intelligence: Media Illiteracy and the SonicJihad Debacle in Congress,” Elizabeth Losh focuses on a highly public misreading of a Battlefield 2 fan video by experts from the Science Applications International Corporation in their testimony before Congress on digital terrorism. Losh argues that Congress’s willingness to give audience to this misreading is a revealing error in its own right, as it calls attention to the anxiety of experts and power brokers over the control and distribution of information. In a similar vein, in Yasmin Ibrahim’s essay, “The Emergence of Audience as Victims: The Issue of Trust in an Era of Phone Scandals,” explores the revealing error of interactive television gone wrong. Through an examination of recent BBC phone-in scandals, Ibrahim explores how failures—both technical and ethical—challenge an increasingly interactive audience’s sense of trust in the “reality” of mass media. Our final essay takes up the theme of mutation as genetic error. Martin Mantle’s essay, “‘Have You Tried Not Being a Mutant?’: Genetic Mutation and the Acquisition of Extra-ordinary Ability,” explores “normal” and “deviant” bodies as depicted in recent Hollywood retellings of comic book superhero tales. Error, he argues, while signalling the birth of superheroic abilities, marks a site of genetic anxiety in an informatic culture. Mutation as “error” marks the body as scapegoat, signalling all that exceeds normative control. In each of these essays, error, noise, deviation, and failure provide a context for analysis. In suggesting the potential for alternate, unintended outcomes, error marks a systematic misgiving of sorts—a creative potential with unpredictable consequences. As such, error—when given its space—provides an opening for artistic and critical interventions. References “Art Fry, Inventor of Post-It® Notes: ‘One Man’s Mistake is Another’s Inspiration.” InventHelp. 2004. 14 Oct. 2007 http://www.inventhelp.com/articles-for-inventors-art-fry.asp>. Barthes, Roland. S/Z. Trans. Richard Miller. New York: Hill and Wang, 1974. Baudrillard, Jean. The Transparency of Evil. Trans. James Benedict. New York: Verso, 1993. Deleuze, Gilles. “Postscript on the Societies of Control.” October 59 (Winter 1992): 3-7. Deleuze, Gilles, and Felix Guattari. A Thousand Plateaus. Trans. Brian Massumi. Minneapolis: U Minnesota P, 1987. Eco, Umberto. The Open Work. Cambridge: Harvard UP, 1989. “Googlebombing ‘Failure.’” Official Google Blog. 16 Sep. 2005. 14 Oct. 2007 http://googleblog.blogspot.com/2005/09/googlebombing-failure.html>. Hayles, N. Katherine. How We Became Posthuman. Chicago: U Chicago P, 1999. Jenkins, Henry. Convergence Culture. New York: NYU Press, 2006. Lyotard, Jean-Francois. The Postmodern Condition. Trans. Geoffrey Bennington and Brian Massumi. Minneapolis: Minnesota UP, 1984. Moulthrop, Stuart. “Error 404: Doubting the Web.” 2000. 14 Oct. 2007 http://iat.ubalt.edu/moulthrop/essays/404.html>. Poster, Mark. Information Please. Durham, NC: Duke UP, 2006. Shannon, Claude, and Warren Weaver. The Mathematical Theory of Communication. Urbana: U Illinois P, 1949. “Silly Putty®.” Inventor of the Week. 3 Mar. 2003. 14 Oct. 2007 http://web.mit.edu/Invent/iow/sillyputty.html>. Wiener, Norbert. The Human Use of Human Beings. Cambridge, MA: Da Capo, 1988. Citation reference for this article MLA Style Nunes, Mark. "Failure Notice." M/C Journal 10.5 (2007). echo date('d M. Y'); ?> <http://journal.media-culture.org.au/0710/00-editorial.php>. APA Style Nunes, M. (Oct. 2007) "Failure Notice," M/C Journal, 10(5). Retrieved echo date('d M. Y'); ?> from <http://journal.media-culture.org.au/0710/00-editorial.php>.