David Weinberger on a crucial distinction (emphasis added)…
Behind our disagreement, ckridge, may be a difference about the role of categorization. Tagging systems think of themselves as providing navigational and re-finding aid. Traditional categorization systems sometimes thought of themselves as attempts to parse the real order of the universe.
Parsing the real order is a worthwhile activity, especially if one does not insist that there is only one way to carve up the goat (or the Solar System). And acknowledging there are many ways does _not_ imply that _all_ ways work.
One might of course argue, albeit tangentially, that no categorization systems actually think of themselves. Yet.
Technorati Tags: EiM, Everything is Miscellaneous
{ 3 comments… read them below or add one }
David Weinberger 06.03.07 at 9:07
Ah, but Frank, are we not all categorization systems?
(Yes, I’m trying to dance my way out of this one.)
Frank Paynter 06.03.07 at 9:47
David, regardless of the off-handed conversational way you expressed it, I find the distinction quite useful. Whether using a taxonomy or a tagsonomy, we users are required to remain flexible, to remember that what we may have learned to call a bluefish may not be what a bluefish is called by others.
Closer to my house (where the bluefish never run), we have the trout lily, the fawn lily, the dog toothed violet, and of course erythronium americanum — which are all the same plant. The neighbors all need to know that because all those names are in use around here.
Part of what I find wonderful about EiM is that you are helping us feel easy about the variety of names we apply to what’s around us. If I’m looking for a picture of an erythronium on FlickR, I might first do a little research to find out what other people call it. There are as many as 1500 pictures of the flower on FlickR but you’ll only find 113 of them if you search for “fawn lily.”
Aunt Hentic 06.05.07 at 8:28
I think Dr.Weimaraner can really cut the rug! I enjoyed small pieces miscellaneous joined loosely and everything. You can tell he used to be a comedy writer and I mean that in the high comedy sense! We don’t have bluefish here in Ekalaka Lake, alas. I’m relaxing today and tying flies! LOL Trout.
This easy to cook, tasty to eat, generally good for you little fellow is literally a swimming capsule of health.
Rich in omega three fatty acids, which lower cholesterol and help redress an inbalance in our present diet, these nutritious fish are full of healthy, low fat protein, mmerals and vitamins A and D. Natural oils enhance the condition of skin and hair.
Pemberton Emperor Trout grilled over bok choy & english spinach with a light soy, ginger & orange dill beurre blanc
1 emperor trout (also known as salmon trout’)
English spinach
Bok choy
75 ml late harvest riesling
50 ml orange juice
20 ml light soy sauce
1 1/2 inch ginger,
finely chopped 1 clove garlic,
Crushed fresh dill, to personal taste
30 ml pouring cream
250 gm unsalted butter, softened Olive oil
Fillet the emperor trout and remove bone from fillet with pair of tweezers, cut into portions.
Method
Pick and wash english spinach, removing any stems leaving only tender leaves.
Wash bok choy and finely slice stems leaving the leaves whole.
Prepare the beurre blanc by combining and reducing wine, orange juice, ginger, garlic and dill until about 40 ml of liquid is left. Add soy sauce and cream and bring to the boil.
Take off heat and whisk in softened butter in pieces, one at a time, only adding more when last piece has been incorporated. Season with mixed black pepper and salt.
Pan fry emperor trout in olive oil until flesh turns opaque to a translucent texture when parted slightly.
Saute english spinach and bok choy in a little butter and season, leaving a little crispness in bok choy stems.
Arrange bok choy and english spinach on plates, overlay the pan fried trout and garnish with the beurre blanc and chopped fresh chives.
Beurre. It’s a cold one here in Ekalaka! Have a good one!