Wednesday, 5 June 2013

#globalhub May: Is News Funny?

Check out the twitter feed @globalhub1
Satirical news is still shunned as the naughty stepchild of the news, but is it really a new way for us to get our information?

If you are boring on social media no-one will retweet you. If you are too old school then you offend the new generation of digerati who want a real person to engage with them and want to be part of a two-way communication.

Most journalist today are talking about two new trends: curation and social TV. Publications like the Culture-ist, and online tools like Storify are leading the way in bridging the gap between traditional and social media. And what about indymedia? Where does that fit in?

When you move abroad, social media is a great way to get the mood of your home nation. The traditional media doesn't respond like people do. Before it was impossible to know what people felt without being there, but now you can get the tone of a nation on twitter.

Here are the best answers from May's #globalhub:

Q1. What is your preferred source of news (traditional, social media, etc.)?
Q2. Do you trust reporting from your home or host country more?
Q3. Do you feel you have a free press in your home/host country?
Q4. What's your favorite satirical publication or show?
Q5. Do you consider gossip to be news?
Q6. What country's media covers the world the best?
Related Blogs

What Can A Cookbook Teach Us About Globalisation?

One of the main problems in globalisation is developing a global structure that promotes innovation.

Most companies that globalise transplant methods and styles to other cultures and create a parent-child relationship with subsidiaries. Corporate leaders find it difficult to create meta-structures that include different ways of doing things and often replace local systems with their own way.


This cookbook shows how creativity and innovation-- the foundations of doshebu-- can be used to create a global mindset. It pulls together different national cuisines and presents them in a structure that represents globalisation.

Is This Just a Scot Doing it the Scottish Way?

Most Scots wouldn't recognise the dishes included in this book as originating from Scotland. There are dishes that are based in the cuisines of the US, Mexico, France, Japan and Greece.

My book honors the identity of the individual dishes, but globalises the experience.

Chili is one of those dishes that is adopted by cultures as their own. It is a provocative dish. The Mexicans reject it as an abomination to their cuisine and the Texans recognize it as a symbol of their state, a Bowl o' Red. I think of my Turkey Chili as my version of this great dish and not a copy or change to a national cuisine.

If I had created a cookbook that represented my travels, the contents would be traditional dishes made authentically. Thinking globally about taste lets you use different aspects of cuisines to develop new ideas. I like Mexican enchiladas done the traditional way, but I also appreciate a Buree Blanc sauce and the enchilada recipe in the book combines these two styles to create a new way of enjoying the dish.

Related Blogs