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Eric Francis Coppolino's avatar

Michael, you're onto something here — an observation about the digital environment; which has implications for all media environments. For a guide, we can go right to the work of McLuhan, who was the first person I know of to define the idea of a media environment and to explain that as a conducting vector, it has more power than the content that it facilitates.

This is what is meant by "the medium is the message." It is the vector — the medium — that transforms people and society, rather than the content. But people tend to obsess over the content and forget that the environment exists. You are talking about what the digital environment is doing to the content that it conveys — which is basically everything.

Let's consider another environment you didn't mention — food. I'm so old that when I was a boy, there was such a thing as "going out to eat." It was contrasted with "the family eating dinner at home." Going out to eat was a little quaint, and it has a slightly formal quality and you put the napkin in your lap. Back in the day, there was such a thing as a "meal."

Today, I would estimate that most people with jobs eat most of their food prepared out — but it's no longer "going out to eat." Some people eat in; and there is a heck of a lot of take-out as well as the digitization of food, all those delivery services where so many people take a cut that the restaurant makes little profit and the person who used to be called a chef has little influence over something crucial, which is the presentation of the dish. We still have that if you eat in (which used to mean eat at home, and now means eat in the restaurant).

Then there is eating out that is itself digitized, by third-party reservation services and contactless checkout in the restaurant — you pay your tab like you're at one of Walmart's self-checkout lanes.

When I was little, there was a Chinese restaurant in Brooklyn called Jay Wong's. Mr Wong himself worked there every night. The metal dish of pork fried rice would come out covered, and when the cover was lifted, the rice was shaped perfectly and there was the (intended) effect of a burst of aroma.

That has nothing to do with the slop thrown into a cardboard bucket in most Chinese takeout places today, which sometimes have a creaky, greasy table over in the corner. No such meal is memorable, unless it's connected to some other significant life event, like running out of gas right near the place. It has no value of its own. And any teenager with kitchen skill can be taught in about 10 minutes to make fried rice that may not be Jay Wong's but would be many times better than takeout slop.

Then there are the phantom restaurants that take no customers — they only do delivery. They could be in the back of a warehouse or in someone's garage. That's actually a pretty good idea, since the whole table service thing has very little to do with the food preparation thing, or the delivery thing.

Digital conditions have expedited this whole process. They have expedited all processes. There used to be a thing called journalism, which gave way to the blogosphere, which has given way to the ongoing mass shooting known as Substack. The problem with the blogosphere and Substack is not that the copy is not edited; it's that hardly anyone has heard of, much less met or worked with, a copy editor.

The result is an ongoing horror; yours is one of the few Substacks I did not unsubscribe from this summer (notably, I only unsubbed from one of the Stacks I pay for, kept the rest of the ones I paid for, and ditched about 50 that were not worth paying for because they gave me agita and because the authors would do things like photograph their computer screen and push the photo into the article and think that was an "illustration." As a photographer who would take a photo, then develop and print the image, then reproduce the image in what was called a stat darkroom and then place it in the article, the torture was worse than finding typos in a book of poetry.)

As for Eddie van Halen, he's a clown, even if someone thinks he's the 4th greatest guitarist of the Anthropocene. I can't name one of his songs, and I am not ignorant of the music of his era. He can complain about noodling all he wants, though he seems to miss the point of improvisation — which is not a product of the digital age but (as we know it) a product of the jazz age (the early radio era). Nearly all jazz has an improvisational element, which comes across as freshness. Of course, all music back to the Paleolithic is based on improvisation. There was a time before songs, and nearly all songs are based on some form of an experiment.

When my teacher Joe Trusso arrived at conservatory in the 1960s, there was a sign on the wall of all the practice rooms that said NO IMPROVISING. So the first thing the students did was...improvise. Aah, the Sixties. Usually, good improvisers have some real training and then they let it go and learn how to be with the music and do something that is based in how they feel and what their surroundings are feeding them in that moment. As one great guitarist said to me, "Fuck the modes."

I can point you to many great Jerry Garcia solos (which were different in every rendering of every song). Brian Eno composed Music for Airports using tape loops strung around the legs of furniture in his apartment. Then the virtuosos known as Bang on a Can transcribed it and did a new version that is amazing but probably too complicated and dynamic to be called ambient music; it is more properly classical music.

This essay is improvised. It's a "comment" in a "Substack" about 1000 words long, which in the past an editor would have been happy to pay me for, since it's a focused piece of commentary. But tonight, it's just a comment to one of the last Substacks I care to read.

PS, once upon a time there was a thing called a book, and it could change people's minds about topics and issues they had not considered before.

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