these are some lovely pics of dusk in panzano, chianti, before we ate at dario cecchini's place.
i've signed up next week to help out with a conference FIS is hosting called "the future of objectivity." bruno latour is the keynote speaker. i love love love him. he's got a foot in philosophy, anthropology, and sociology as well as the sciences. he basically studies and ruminates on the process of objectification through the discourse of science and he's a wonderful, witty, charming, droll academic writer. it's very chatty and disarming, like an armchair fireside chat with a heavy...possibly my ideal format for theory digestion. he'll do things like drop a "dear reader" into the text to make you feel all chummy and gregarious, before laying the intellectual smackdown. i've volunteered to help out for a 2 hour stint so that i can get the conference fees waived and attend his talk. i've also put myself down to be his student liasion. no one else had asked for that job yet!!! he's such a heavy!!! i can't believe it. i hope i hope i hope i can do it with my full time job. in my head, it means that i get to take him out for dinner and pick his brain, but in reality, i think it means that i fetch him water or remind him where his hotel room is if he gets lost. he's so smart! here's what he has to say about whether or not he's a relativist:
we're eating outside tonight...and i'm going to see if i can coax the dotytron to play some frisbee with me in the park. barring that, i'm going to catch up on some magazine reading and general reading. i've got a new book out from the library: "the sushi economy: globalization and the making of a modern delicacy." tonight for dinnie i made this baked fish thing, consisting of a layer of mandolined potatoes on the bottom of a casserole dish, topped with seasoned sauteed spinach, then a layer of seasoned, sauteed-and-deglazed-with-marsala "wild" mushrooms, drizzled with some cream, and topped with fish filets (supposed to be tilapia but bill didn't have any, so i got white tuna instead). the fish filets have been smeared with grainy mustard and topped with a parsley breadcrumb mixture for texture.
fin.
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