The cut-up (or “cutup”) is a method of juxtaposition where a work (usually text) is cut into pieces and the pieces rearranged in a random order, similar to the montage or collage technique in painting. The traditional cut-ups of Brion Gysin and William S. Burroughs were done manually with scissors, razor blades, axes and other cutting devices. (Netmonkey.com has published an excellent summary of the theory behind the cut-up method, and another good one is in Brion Gysin’s own words.)

Scissors are no longer necessary for making cut-ups; they can be performed more efficiently using a digital computer. The following is a list of open source tools for cutting up etexts and other data using open-source software. The best of these tools improve on the process, generating Markov chains from text input and who knows what else.

Note that the cut-up does not free the artist from the duty of expression; cut-ups serve as a compositional aid and are not a substitute for the act of composition itself.

• Florian Cramer’s “Permutations” contains what he calls “the only technically ‘proper’ CGI-Adaption of Gysin’s/Burroughs’ cutup method.” (All of the site’s Perl source code is GPLed.)
• Lee Worden offers a similar cutup CGI which uses a different algorithm than Florian’s, but is also easy to use.
• cutup, part of the tinyutils package (deprecated), is a small shell script for cutting up an input text file into four sections and then reassembling the slices diagonally. (a Perl rewrite should feature the ability to choose the number of x- and y- slices on the text.)
• Luke Kelley’s Cut-Up Machine is a Web cgi that lets you insert up to 100 elements from Naked Lunch into the output text.
• English as She is Spoken is Jonathan Feinberg’s Python script which takes text and runs it through AltaVista’s Translations service, and then runs the output through again, multiple times until no further “linguistic mutations” occur.
• An earlier Translations tool is the Transmogrifier; this tool powers a multi-lingual chat room (within 10 years you will probably be able to select a default language in your net interface and see the entire Internet translated in such fashion.)
• chef is a lex scanner for outputting its input text in the dialogue of a Swedish chef; the Debian filters package contains a bunch of these little text dialogue filters.
• The Shannonizer takes text or URL input and outputs a translation by a number of famous writers, including Hunter S. Thompson and Lewis Carroll.
• BABLE is a Perl script that generates Markov chains. It works best on large texts.
• Dissociated Press is an Emacs function for “dissociating” the current buffer, combining words and characters to form newords and charcatures; in Emacs, type:
  

  M-x dissociated-press <RET>

• Jamie Zawinski’s dadadodo generates Markov chains of word frequencies. One of its best features is the ability to scan a given text and write a compiled object file which you can then use later to generate output based on the original text.
• JWZ’s latest is webcollage, which builds a collage of random images from the Web on the root window of your X session.

  Ideas for improvements/expansions to webcollage:

  • ability to specify a single host or localhost directory tree when searching for images;
  • ability to specify the number of random images to output (coupled with the above gives a random-image cgi that could be useful for Web sites).
  • ability to save the image from the root window to a file (with as many of the original file properties saved as possible)
  • ability to limit images from a site or sites (say, display random images from eBay auctions)
  • integrated with the window manager so that a double-click with the left mouse button (say) opens a default web browser window with the URL of the originating image; a triple-click (say) pastes the URL to the X selection.
  • option for outputting to an .html file, either with x number of <img src> lines or with an image map
  • including a text option so that random pages/paragraphs/sentences/words/chars of text can be added to the output

This last one leads to an idea for an avant-garde web-art project: you write a program that obtains random text from the Web and then outputs that text in HTML, with random links interspersed through the text (the link heuristics are configured by a filter file whose entries contain two lines: the pattern to match in the input text and the link to use in the output, either a specific URL or a text value, in which case it uses a random URL containing that text); the resultant page is then a hypertext cut-up. Will sites allow you to link to them in such a context? Will linking out of context be outlawed? Or will popular browsers eventually contain cut-up-mode toggles, enabling a network of enthusiasts to trade and morph their filters, even holding filter-contests for the most unique views of/traversals through the Web?

Free software cutup tools are described in The Linux Cookbook, 2nd edition.

Related to this subject is a page on computer-generated writing.

As is Fuse by Scott Draves. The algorithm is inspired by dissociated-press but works on images, not text.

Another related subject is generative art — art where devices such as computers are used to generate source material (which, as with cut-ups, may then be reinterpreted, modified and otherwise used by the artist). Like cut-ups, it poses interesting philosophical issues of authorship and the creation or invention process. The definitive site for generative art research and free software tools is www.generative.net.

Norwegian novelist (1882-1949)

Wrote about Scandinavian countries in the Middle Ages. [more] [wiki]

Became a Catholic in 1924.

Awarded Nobel Prize for literature in 1928. [more]
[autobio]

Her modernist novels vividly depict medieval life

Books

Kristin Lavransdatter

The Axe: The Master of Hestviken, vol 1

Gunnar’s Daughter

The Unknown Sigrid Undset: Jenny and Other Works

Articles and info

“Reading Sigrid Undset” by Cynthia Grenier, CERC (1999).

For further reference

For those who are now discovering this old method, know that it can be used to brighten up any bad cup of coffee and to take out the bitterness. It adds a new “savory” flavor to what is otherwise a sweet beverage, and provides several health benefits. And it has now proven (in early 2009) to be a hot international trend in its different variations, discussed below.

Salted coffee among ethnic groups

The origins of salted coffee go back to the history of various seafaring peoples of Europe and Asia. The addition of salt in coffee was especially popular among the seafaring, “partly nomadic people of Mongolian race” including those in North Europe (the Laplanders of Finland) and parts of the Orient, including China. In Mark Kurlansky’s Salt: A World History, it was said that it was “a habit of the Laplander in the far north.”

It should be noted that in these northern European nations of the North Sea, including the Netherlands and Finland, coffee drinking has always been popular — in fact Finland is still known today as one of the most coffee-drinking nations in the world. It has been reported in literature from the 1940s that it was “the Finnish way” (below) and one secretary claimed that it was a Dutch secret. This practice could be due to the seafaring nature of these nations. Supposedly some peoples from the seafaring lands of the Far East added salt to their coffee, and in recent years (2008) it was reported online that “all the Chinese-run coffee shops” in NYC do this.

Today, while nearly forgotten among English-speaking peoples — a search online for “Finnish coffee” brings not a single reference to the addition of salt — there are many anecdotal reports and old reminisces of housekeepers and mothers from back in the 1950s and at least one mother-in-law who used a percolator always putting a little salt in their coffee, both before and after brewing, to reportedly great results.

Salt Coffee, the new craze in Taiwan

But salt coffee is coming back, and this new phase of mass popularity for the preparation started in Taiwan. As recently reported in the news, Taiwan has “gone crazy” for salt coffee, with articles in late 2008 and early 2009 appearing in the international press, including Australia’s The Age as well as Time magazine (“Some Salt with Your Coffee? Taiwan’s Hot Drink,” Jan 15 2009.)

The 85 Degree Bakery Cafe — who beat Starbucks in 2005 to become that nation’s largest coffee chain — launched a new product called Salt Coffee on December 11, 2008; spokeswoman for the company Cathy Chung had reported in the news that sales for the new Salt Coffee product was 20 to 30 percent higher than their standard “American Coffee” product. Unlike other forms of salted coffee discussed here, the 85 Degrees Bakery Cafe product contains sea salt — and instead of mixing it into the grounds or the brew, the salt is sprinkled on the cold whipped cream that is dolloped on top of the hot and steaming regular cup or the chilled ice-coffee version.

The drink gives you many flavors in one drink, and as reported in a Reuters news story, the popular, new formulation has been predicted to go mainstream.

These predictions are already panning out: it’s now officially come to the US, as the first reports of sea-salt coffee as a healthful American trend have been reported in Florida. On March 6, 2009, Good Morning Jacksonville hosts Patty Crosby and Phil Amato did a live taste test of sea-salt coffee on the air. [video]

Recipes for this below; I’ll recommend a good Hawaiian organic sea salt and give recommendations for others, too.

Get the latest news on this trend…

Recipes for salted coffee

The recipes are simple; most instructions are to just add a pinch of the salt to the grounds before perking or brewing. Some add a small amount to the individual cup of coffee after it’s brewed; they also include cinnamon or cardamon and mix it in before brewing to cut the bitterness. A little bit of salt is supposed to be effective for that.

Chow.com has a few brewing hints.

An old recipe among sailors (below) is to use 1 part salt to 6 parts coffee grounds.

To prepare the new “sea salt coffee,” as served in Taiwan, just brew a good, rich cup of dark coffee using fresh grounds, optionally give it a dollop of creamed frothy milk or whipping cream, and shake out some sea salt either on top of the cream or milk (if you’ve used it) or straight into the coffee. What type of sea salt you decide to use will be a personal preference but (as with coffee) many people prefer a good Hawaiian sea salt. Try stirring in a mixture of sea salt and turbinado sugar! This is a good coffee beverage to have before working out, because the salt will prevent dehydration.

You don’t have to stick with the organic Hawaiian sea salt — there are many types and pedigrees of sea salt, and it’s best to experiment and try a few. Brittany Sea Salt manufactures French sea salt in a handy shaker-top bottle that’s good for the workplace coffee station. (They also have large canisters of their signature “Fleur De Sel De Camargue” French Sea Salt at a very reasonable price.) It’s an interesting idea to try sea salts from around the world as well as to match the region of the sea salt with the type of beans: Italian roasts or Greek coffee with mediterranean sea salt, French roast with Brittany’s product, Kona blend with Hawaiian organic, and so on.

Salted coffee among sailors and seamen

The origins of salted coffee go back to the sea. Adding salt to the water used to brew coffee has been called a common practice among sailors, commercial fishermen, workers on offshore oil rigs and among any groups where potable water “has been stored for a long time,” the reason being that the added salt will cut the bitterness but removes some of the “stale” taste of the stored water.

“In 1926 Major Cheesman, for eight years British Consul in northwest Ethiopia, was served salted coffee”: from Ethiopia in Broader Perspective by Katsuyoshi Fukui (1997).

This is called Black Gang Coffee and has its origin among the men who worked in the engine rooms of ships. The thick, dark coffee they would brew would keep them up and going for the long, extended hours of their shifts, and the addition of salt was done “for the electrolytes” and because salt is a natural water softener. One “black gang coffee” recipe is to use one part salt to six parts dark coffee grounds, mix, and then brew

Salted coffee for your health

The sailors and seamen were probably on to something. It does improve flavor and the idea of adding salt to soften the water is good, but in a 1906 issue of Interstate Druggist, an American trade magazine, it was reported that a Dr. William C. Alpers of New York [search] added “a small quantity” of salt to the grounds used in brewing the coffee he served at the soda fountain of his drug store. Dr. Alpers claimed that the addition of salt gave the brew “a finer flavor” and at a meeting of the Manhattan Pharmaceutical Association he claimed to obtain the formulation from this practice from an old-time coffee manufacturer that had since gone out of business. [full text of his remarks] The pinch of salt added to his percolated coffee “improved sales considerably.” What Dr. Alpers also did was soak the coffee grounds in water for several hours before he added the salt or percolated it, “treating it as he would any crude drug from which he proposed to extract the active principle.” Too much salt, he said, would spoil the product.

With the advent of Taiwan’s new salt coffee beverage, food writers are discussing the healthful benefits of adding salt to coffee.

Salted coffee in literature

It’s referenced as Finnish coffee in Nancy Hale’s The Prodigal Women (1942), in which a hot coffee being perked by a Finnish woman in a small oceanside New England town is described as salty-tasting “in the Finnish way.”

It’s mentioned early on in The Big Show: My Six Months with the American Expeditionary Forces by Elsie Janis (1919), a WWI memoir, and apparently salt in coffee is mentioned at least a few times in mid-20th century literature, and even later: it’s been said that in an early Tom Clancy novel (Patriot Games?), an “ex-admiral at the CIA” instructed someone to add a pinch of salt to the brew, and that it was the old Navy method. And in a more recent mystery novel by Robert B. Parker, Hush Money, one of the “Spenser Mysteries,” the protagonist/chef puts a pinch of salt in his coffee grounds before brewing.

Black gang coffee is mentioned in at least three novels, all dealing with naval and military subjects. The oldest reference I’ve found is in Richard McKenna’s 1962 classic, The Sand Pebbles, a tale of a U.S. Navy gunboat on the eve of the Chinese revolution. (Amazon is currently offering it on sale with another postwar military classic, The Caine Mutiny.) Later, it’s mentioned in two of Tom Clancy’s “Jack Ryan” novels, Debt of Honor and The Bear and the Dragon. In an old WWII Navy book by Capt Abercrombie and Fletcher Pratt, they claim that the coffee’s tested by floating an iron wedge in it. (If it’s salted properly, the wedge floats, not sinks.)

The addition of salt in coffee is not always presented favorably. In Truman Capote’s classic true-crime “nonfiction novel” In Cold Blood, it’s a breakfast mistake — and the sugar went into the eggs (the exact line is used in a forgotten nineteenth century story from the “Monthly Packet”). [excerpt] It’s also a mistake in an old children’s book, “Tim’s Salted Coffee” (1974) [buy] And in Debbie Levy’s Richard Wright: A Biography, it was claimed that employees at one coffee shop hated black people and added salt to their coffee, giving them an “unpalatable” beverage.

For further reference

There’s a little story out there about one man’s reason for salting his coffee, and you can also read the funny story of Barbara O’Connor’s experience with salted coffee.

Catalog of notable dream writers

People who kept famous, large, or lengthy dream journals.

1. “George Weldon” (pseud.) cataloged 2,400 dreams from 1981 to 1986. [case study]

2. Barb Sanders recorded 3,116 dreams over 20+ years. [case study]

3. Jack Kerouac, Book of Dreams (this new edition contains the whole manuscript, including 200 dreams omitted from the original edition from 1961).

More…

For further reference

Research library: Useful Articles on Dreams

A history of the island of Cephalonia

Guide to archeological finds in Kefalonia. The tomb is still being excavated.

Bridegroom, dear to my heart,
Goodly is your beauty, honeysweet.
You have captivated me,
let me stand trembling before you;
Bridegroom, I would be taken to the bedchamber.
Bridegroom, you have taken your pleasure of me.
Tell my mother, she will give you delicacies;
my father, he will give you gifts.

Dates to approx 2030BC.

“The Oldest Line in the World” (NYtimes 2006)

The “Five-Foot Shelf of Books” and companion 20-volume Shelf of Fiction

Assembled and edited by Dr. Charles W. Eliot in 1910, what he called “all the books needed for a real education.” [more] [ToC with commentary] [google] [wiki]

The entire HC series is online at Bartleby. You can also buy the complete set of books.

“Eliot’s Elect: The Harvard Classics, 1910”

Attempts at reading the entire series

List of current attemptors (46 in 3/09)

A comedy writer took the year 2008 to try and do it

Comic book and graphic-novel artist, progenitor of “literary comics.” [bio] [wiki] [catalog] [quotes] [images]

Exhibition at Richard Heller Gallery

Ghost World

Conceived in the late 80s, early 90s, serialized 1993-1997, published as a graphic novel 1997. [wiki]

Film adaptation came in 2001. [trailers and footage] [official site]

Salon interview with director and Clowes

Interviews

AV Club (2008)
NYTimes (2007)
Wired (2006)
NPR (2005)
Hermenaut
Salon (2000)

For further reference

German writer, philosopher, scientist and genius (1601-1680). Jesuit. Wrote 40+ books, invented the megaphone and the magnetic clock. [Catholic Encyclopedia] [wikipedia] [google]

Correspondence [more]

Kircherianum Virtuale: list of sites

Stanford’s Athanasius Kircher Project includes images, Kircher’s China research, his correspondence and more.

Articles and information on Kircher

“The Last Renaissance Man”

For further reference

The Gangs of New York

sequel

For further reference

an annotated walk down the bowery in lower manhattan (long)