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March 8, 2004
More SCMS
I'm still recovering from the sensory overload of the SCMS conference. I'll go ahead and mention that I was quite pleased overall with the panel--the three papers developed some useful connections regarding film and the digital. But after hearing at least two dozen papers in three days, I'm beginning to feel a little like Keanu Reaves in The Matrix while he's in training ("I know Kung Fu"). So many exciting papers, and I don't feel like I've assimilated half of what I heard. In general, I was impressed by the range of papers that I heard and really enjoyed the opportunity to meet other scholars with similar interests, and I'm planning to work through some of my conference notes at some point (Kathleen's conference notes are fantastic, especially her notes on Mark Crispin Miller's plenary address).
After our panel, a few of us had a delicious dinner at MidCity Cuisine (webpage may not be working), one of the better restaurants I've encountered in the city of Atlanta. MidCity Cuisine features chef Shaun Doty, and the menu focuses on "New American" cuisine (here's one review). The calamari appetizer was very good, and for the main course, I had a fantastic duck dish (wish I could describe it better, but I have a mediocre food memory/vocabulary). The experience was wonderful, though. I left the restaurant with a great sense of well-being. Then I had to ride the train home with a bunch of kids leaving the Linkin Park concert, which was a lot less fun (not that I'm a snob or anything).
Posted by chuck at March 8, 2004 12:38 AM
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Comments
Re: Food Vocabulary--like so much writing, food writing depends on the analogical for its most surprising turns of phrase. The most interesting food writing, then, often employs visual, auditory and tactile language when talking about flavor (indeed, "delicious" never says much, something my students are completely struggling with.)
Posted by: Ryan at March 8, 2004 11:17 AM
I think that's why I emphasized the "memory" problem. That meal, in less than a day, has become part of the conference sensory overload. I think that if I could find a menu, I'd be able to relate that experience in more vivd detail.
Posted by: chuck at March 8, 2004 11:21 AM