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Culture War Roundup for the week of February 13, 2023

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An update to a post I made after Christmas lamenting the state of children's books, and all their on the nose, "current year" agenda pushing nonsense. Specifically an update in reply to this comment.

This is why we only have classic little golden books and some innocuous stuff from the 80s and 90s on our bookshelf. Also Roald Dahl, he's great. As others have said, there's no reason to buy modern propaganda children's books. Not only are they proselytizing, but they're mostly objectively ugly.

Roald Dahl goes PC in a world where no one is 'fat' and the Oompa-Loompas are gender neutral

archive link

The publisher, Puffin, has made hundreds of changes to the original text, removing many of Dahl’s colourful descriptions and making his characters less grotesque.

The review of Dahl’s language was undertaken to ensure that the books “can continue to be enjoyed by all today”, Puffin said.

You can read the litany of changes for yourself. I guess I missed the boat on stocking up on Roald Dahl children's books. As is feeling increasingly typical these days, there can be no escape from current year. Fuck me I guess.

It's unclear to me whether they're taking the original versions out of print or not. I'm fine with a censored version being available for purchase, so long as the originals are too. Maybe they could slap a warning label on them, like the Looney Tunes Golden Collections.

If these versions are the only ones that are going to be available, then that's disturbing. This is worse than just removing the books from print. It feels like rewriting history. There needs to at least be a note inside that this isn't Dahl's original artistic vision.

While it is trivial to offer old editions of books alongside new ones, the idea is that new ones are better, so I wouldn't bet on it and, for usual reasons, would expect this to go the way of non-kosher food, only faster.

Now consider this manifestation of the dictatorship of the minority. In the United Kingdom, where the (practicing) Muslim population is only three to four percent, a very high number of the meat we find is halal. Close to seventy percent of lamb imports from New Zealand are halal. Close to ten percent of the chain Subway carry halal-only stores (meaning no pork), in spite of the high costs from the loss of business of nonpork stores. The same holds in South Africa where, with the same proportion of Muslims, a disproportionately higher number of chicken is Halal certified. But in the U.K. and other Christian countries, halal is not neutral enough to reach a high level, as people may rebel against forceful abidance to other’s religious norms. For instance, the 7th Century Christian Arab poet Al-Akhtal made a point to never eat halal meat, in his famous defiant poem boasting his Christianity: “I do not eat sacrificial flesh”. (Al-Akhtal was reflecting the standard Christian reaction from three or four centuries earlier — Christians were tortured in pagan times by being forced to eat sacrificial meat, which they found sacrilegious. Many Christian martyrs starved to death.)

One thing I find most amusing about the dominance of kosher-friendly cuisine in the US is that literally every time I read a recipe from an American website, the recipe always specifies to use "kosher salt", rather than just "salt". This is true even if it's a recipe for pork chops, or prawn curry, or any other recipe which is non-kosher by definition.

It has to do with standardization, you're specifying to use salt that has this size and composition so your seasoning is the same as the recipe creator. Chefs like kosher salt because the grains are larger than in regular table salt (which is rather fine) but not as large as say a finishing sea salt which might be really big and flaky. They also don't have any anti-caking agents, so I guess it's more "pure"? In general it's also saltier due to having more sodium content, so if you substitute just regular table salt instead of kosher salt, your dish will be under-seasoned in my experience. None of it has to do with religion for most Americans, product just happened to be good enough to become a standard for chefs.

Huh, TIL.

This is (used to be?) how Americans say "sea salt." "Salt" usually refers to table salt. Sometimes you need to specify large crystal salt instead of fine table salt.

It used to properly be called "koshering salt" because it was the type of salt used in the koshering/kashering process for meat. But then English did what English does and now nothing makes sense anymore.

Ah hah! I am enlightened. Thanks; is been wondering about this for ages.