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Atheism

Alexandre Kojève

Columbia University Press

Given the standing and prominence of French philosophers, Alexandre Kojève’s oeuvre was almost eclipsed in the new world but has been immensely influential in Europe and the predecessor of the union thereof.

Jeff Love’s new translation of Kojève’s unfinished emission, i.e. Atheism, is focused on what can be described as the impossibility of determining a central authority of transcendence outside the confines of politics, i.e. what is commonly referred to as “god”

In essence, Atheism is a profound exploration of the deeper questions of life and death.

It touches and questions belief systems, notions, literature and what seems to be proven by science, specifically mathematics.

What I find most interesting is that Kojève not only questions god’s existence per se in a borderline Dostoyevsky-an manner, but the fundamental question is raised if we as more humans even have the capability to question it.

If you have read your Heidegger and you are remotely interested in anthropology, Kojève’s mostly pessimistic take on things will intrigue you as he ups the ante with a more radical approach that elevates essential questions to the next level far beyond the Hegelian Phenomenology of Spirit.

Having indulged in Alexandre Kojève’s thoughts, Francis Bacon’s take on atheism came to mind as he stated that a bit of philosophy leads to atheism, but a lot leads to a profound faith in god, specifically when Kojève muses on action negating being and pure nothingness ultimately being the prerequisite to enable becoming, which replaces being.

Sounds confusing? Give this one a go – I found it most enlightening and asking questions that lie underneath the surface that is usually not scratched by other atheist philosophers.

Self-Determination Theory: Basic Psychological Needs in Motivation, Development, and Wellness 1st Edition

Richard M. Ryan and Edward L. Deci

The Guilford Press

Alright.

Self-help and all that garbage. You don’t need that.

I hear you. However, Self-determination theory (SDT) might sound like one of those airy-fairy concepts that are being marketed end masse.

However, if you spare a few minutes to look under the hood you will find that what it is is a provision of a framework for a deeper understanding of the factors that essentially promote the stimulus to substantiate the maintenance of health – both physiologically and psychologically.

With the aforementioned framework come sub-categories, which serve as the foundation that is informed by how each component can be applied to the different phases one passes through during our short and mundane existence.

Once rebellion has worn off, one might take a deeper look at their own competencies and how one can improve one’s performance in the realms of work, sports, education and everything in between – that is where this beautifully written tome comes in handy as it bases its approach on a well-calibrated and -explained middle ground between science and tangible proof.

Easily accessible in nature, the book is one useful exercise in articulating fascinating treatises which are drawn from philosophical and psychological perspectives and culminate in a valuable compendium of theories. A compendium which aid sin researching the common application of relevant theories of self-discovery, e.g. perspectives on development and how they changed throughout the ages, philosophical perspectives as well as the intrinsic deciding factors and values of what drives our stimuli, the essence of self-esteem and authenticity as well as the creation of conducive environments to satisfy elementary psychological needs.

In a subtle manner, merely reading and actively engaging with the content boosts productivity and coming from an angle that very much zeros in on the satisfaction of what nurtures our very being, it helps to optimise a launch pad for motivation to grow and expand on an on-going basis.

Water of Life - Bushmills 21-Year Old

I dig Scotches.

The more peat and smoke, the better.

While I have yet to encounter one that is an utter disappointment, Irish whiskeys that blow my mind are few and far between.

The milk chocolatey nuances of Bushmills Single Malt Whiskey 10-year-old is a gateway into Irish whiskey territory that I find rarely entered.

The heavily sweet yet soft Bushmills Single Malt Whiskey 16-year-old is something that truly hits the pause button as one finds it difficult to put an end to it caressing one’s palate.

However, Bushmills Single Malt Whiskey 21-year-old plays in a league of its own: Learning that it has been matured in a mixture of Oloroso Sherry and Bourbon casks, before a two-year marrying period spent in Madeira casks sets high expectations.

Expectations that are exceeded ones it is uncorked.

It is rare to find whiskey with such a delicate nose as the nostrils are tickled with hints of honey, marzipan, musty oak, almonds and grapey wine notes buried in the back that make one salivate straight away. 

With malt nuances that serve as a foundation for the claviature of spiciness, hints of Sulphur, raisings and a pronounced nuttiness, the thick and creamy 21 -year-old melts in your mouth in a manner with waves of caramel, feint ginger, creamy toffee and subtle tobacco notes that redefine mellowness and is in some aspects reminiscent of what I get out of a smooth Michter’s Bourbon.

One hell of a complex full-bodied drop from start to its dry finish with a deliciously malty and spicy aftertaste and a mesmerizing one for special occasions – if you ever fell prey to the notion that Irish whiskeys lack the multi-dimensionality that is found in scotches, you will find yourself converted with this finely-calibrated exercise in aromas and flavours.

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Photo by T

Water of Life – Whisky and Meat

Now, whisky and food make for an interesting combination.

Interesting in that it has to be calibrated extremely well, specifically when it comes to pairing meat and whisky as the intense flavours of one can easily overpower the other.

Enter Smoky Sue’s.

Given that with their idiosyncratic approach to BBQing, i.e. pioneering the melange of slowly curing, cooking and barbecuing meats with a consistency that is achieved by employing the sous vide technique, which has not only been refined in the French cuisine but is a reliable technique employed by professional chefs.

While traditional BBQing demands surgical skill when it comes to taking the meat away from the heat at just the right time to avoid it being  from either being over- or undercooked, the sous vide way is based on cooking with water, instead of an oven or a pan, so that the temperature can be raised precisely to hit the sweet spot every time to enjoy a perfectly prepared steak or pork chop.

Smoky Sue’s, the name being a clever pun on the sous vide food technique, and its meaty emissions are a class of its own on any given day, but things are taking a step further with their curated whisky and food events.

Now, we are all aware of omnipresent mainstream whisky infused marinades and BBQ sauces. The initiated might even familiar with smoking techniques fired on by whiskey barrel chips, but the pairing of barbecue dishes or more generally ones cooked on the grill with the tasting of whisky in purity is an art that takes expertise and consolidation to be mastered.

Teaming up with the man behind Gentleman’s Cabinet, man about town, liquor connoisseur and conferencier par excellence, Peter Stevens, Smoky Sue’s Whisky and Meat pairings exceed the confines of what is commonly held in high esteem when it comes to the combination of whisky and the DNA of what makes American Barbecue.

No matter if it is an austere robustly woody and spicy Tennessee whisky, characterized by an additional phase of filtration of maple coal before the passage in cask, countering with its sour acidity Smoky Sue’s dishes where caramelized fat plays an important role, such as Pork based meats, or Scotches, where oak and / or sherry barrel aged barley malts reign supreme, paired with Smoky Sue’s beef, which amplifies the characteristic flavours, or combining a  rich yet soft and fruity Irish drop, whose sapidity on the finish makes it an ideal partner to the Smoky Sue’s desert pies; the tag team of Smoky Sue’s and Whiskey Pete have got you covered.

The fact that the ambience of Smoky Sue’s is enriched with subtle allusions and clever designs, think homages to Dr Dre “Smoke meat every day”, along with an overall lack of pretension and an ever growing quality offering of not only craft beers but a well-stocked liquor cabinet, makes it the perfect place to enjoy a barbeque with all its accoutrements.

There was a moment when something magical happened as the relationship between one of Peter Stevens’s specifically chosen drops and Smoky Sue’s brisket birthed a completely new flavour and brought out a smoky and oaky character that was fantastic and whose total brought more than the sum of the individual components with wildly flavourful, nuanced and layered flavours popping out, juxtaposing the mellowness of the meat with the melange that is encapsulated in a dram of Allt-a-Bhainne, i.e. fruity flavours of Speyside with soft peated Islay notes wafting throughout.

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photos by @k.a.vv

Time Out Sydney – Bar Awards

Not entirely sure how you keep abreast of what is happening in your town outside the confines of crustpunk shows in the basement of your local squat, but if I find myself in one of the over one hundred cities that Time Out Magazine covers, it is a go-to to find out where to go, where to snack and what to see.

It certainly is not the only means but with its independent reviews and take on things, it has established itself as a reliable source of information.

Reviews of Pubs, Bars and Restaurants are an integral part of Time Out’s regular coverage and once a year they hold awards to celebrate outlets and staff that have made a dent in the hospitality landscape over the last year.

Hundreds of people were packed into the confines of Oxford Art Factory’s on a Sunday afternoon witness given out across a range of categories. Remembrances and gifs could be shot with FotoBox and sustenance was provided via catering and drinks aplenty with an emphasis on Southern Soul Food and free-flowing cocktails of all variants, beers, wines and ciders.

The top gong, i.e. Bar of the Year went to Old Mate’s Place, the rooftop and both moody and eclectically atmospheric confines of which we covered extensively when first opened.

The event was hosted by local celeb The Chaser’s Julian Morrow who did not miss a chance to poke fun and ridicule Sydney city’s Licensing Restrictions that have been imposed over recent years on Sydney’s venues – a theme that also formed the focus of the #UnitefortheNight campaign, which embedded and contextualised the event in a meaningful manner.

A DJ set by Mowgli May and Rainbow Chan framed the proceedings, which culminated by sending attendants home with a hot-off-the-presses copy of the new issue.

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photos by @k.a.vv