Thinspo

Thinspo (pronounced thin-spoh)

(1) Material created, curated or used (distributed almost exclusively in digital form) to inspire thinness or weight loss.

(2) A sub-set of the pro-ana community which exists to support those on a spectrum ranging from obsessive dieters to those who have chosen as a lifestyle a managed form of anorexia nervosa.

2005–2010: The short form of thinspiration, the construct being thin +‎ (in)spiration.  Thin was from the Middle English thinne, thünne & thenne, from the Old English þynne, from the Proto-West Germanic þunnī, from the Proto-Germanic þunnuz (thin) (and related to þanjaną (to stretch, spread out)), from the primitive Indo-European ténhus (thin), from ten- (to stretch).  It was cognate with the German dünn, the Dutch dun, the West Frisian tin, the Icelandic þunnur, the Danish tynd, the Swedish tunn, the Latin tenuis, the Irish tanaí, the Welsh tenau, the Latvian tievs, the Sanskrit तनु (tanú) (thin) and the Persian تنگ‎ (tang) (narrow). A doublet of tenuis, it was related also to tenuous.  Inspiration was from the Middle English inspiracioun, from the Old French inspiration, from the Late Latin īnspīrātiōnem (nominative īnspīrātiō), from the Classical Latin īnspīrātus (past participle of inspīrō).  It displaced the native Old English onbryrdnes (literally “in-pricked-ness”).  Thinspo inspired others forms such as fitspo (encouraging fitness) and blondespo (advocating being blonde) and between thinspo and fitspo, critics noted some overlap, suspecting that in at least some cases the later identity is assumed as an attempt at disguise.  Thinspo & thinspiration are nouns; the noun plural is thinspos.  Derived forms like the nouns thinspirationist & thinspirationism do appear but are non-standard.

Thinspo's idealized bone definition.

The companion term ribspro (the short form of ribspiration (known also as bonespo)) is a particular genre within thinspo.  Whereas thinspo material can be long or short-form text, diagrams or images, ribspro is almost exclusively visual, the text limited to perhaps a few admiring or encouraging words and, as the names suggest, the focus is on ribcages or other bones proximately defined against taut skin.  Backbones, ribs, clavicles and hipbones seem the most favored, presumably because they tend to provide the most definitional contrast but there’s also the suspicion they're the particular aesthetic construct the thinspo community finds most attractive (unlike a knee or elbow which, however boney, seems not to be thought photogenic).  Another genre (a kind of applied thinspo) within the community is meanspo (the short form of mean inspiration), from the “tough love” or “cruel to be kind” tradition of weight loss and this school of thought advocates issuing critical and insulting comments to those considered “insufficiently thin enough”, the rationale being this will convince them to reduce intake, exercise more, purge and thus lose weight.  The thinspo ecosystem has also proliferated thematic variations such as “vegan thinspo” although that seems at least to some extent opportunistic given the most extreme of the thinspo operatives had long since banished animal products, regarding recommendations like “lean meat” or “chicken strips” as just so much fat.

Thinspo images often are rendered in grayscale, and that may have stated in in a nod to the aesthetic of art-house photography or simply because in monochrome the bone definition is more pronounced, a function of the contrast of light & shadow exploited by artists working with the chiaroscuro technique.  Whatever the origin, "black & white" became a thinspo motif although the B&A (before & after) posters appear to stick to original, full-color images. 

Like much in the pro-ana community, thinspo sites exist on a spectrum, those thought innocuous left to continue while any judged to be encouraging eating disorders subject to being shutdown although the efforts undertaken by (and sometimes imposed on) the platforms is a Sisyphean struggle, content shifting between hosts as required.  It’s also organic in that thinspo, like all that’s curated by the pro-ana community, is just another function of the supply & demand curve.  The supply of pro-ana content exists because of demand and in a manner familiar to behavioral economists, the ecosystem is symbiotic, the two forces acting upon and encouraging the growth of the other.  Like much that is on-line, some of the material blatantly is fake, something most obviously detected in the dubious B&A photos which appear with frequent duplication.  

Whether there were statistically significant differences in the nature of the content of thinspo and fitspo (a clipping of fitspiration (the construct being fit + (in)spiration) sites (featuring images and other material designed to trigger a motivation to exercise and enhance physical fitness) attracted academic interest and there were studies, the results differing in detail (there were widely divergent results depending on the platform analyzed which was thought to be a reflection more of the degree of success a platform achieved in enforcing its policies than any difference in the collective user profile) but displaying the same general trends: Thinspo sites portrayed body parts with more than twice the frequency of fitspo and posts highlighting bony body features and references to mental illness were overwhelmingly almost specific to thinspo.  Interestingly, the differences between fitspo & thinspo relating to sexually suggestive images, appearance comparison and messages encouraging restrictive eating were striking and almost wholly correlated with the platform on which they were posted.  The more extreme of the forks such as self harm (such as the cutter subset) also appear on thinspo sites.

Thinspo Rules

Thinspirationism: A blonde Lindsay Lohan during thinspo pin-up phase, 2005.

(1) Never eat something just because you want to finish it.  Eat only enough to stop the worst of the hunger pangs and don’t eat until sated; those extra bites add up.

(2) Don’t let emotions take over and eat only if hungry.  Stop yourself once you start eating if you know it’s for the wrong reasons.  The right reason is pangs of hunger; there is no other reason.

(3) If you catch yourself in a binge, stop the moment you realize.  Don’t forgive yourself for screwing up; it will only permit you to screw up again.  If you have binged, it must in some way be atoned for and than can be an increased energy burn (ie more exercise) or intake deprivation (eg skipping next meal).

(4) Every calorie counts so review every recipe and remove as many calories as possible.  Where available, choose the low cal version (but study nutritional-content labels because tags like "diet" or "97% fat-free" can be deceptive and misleading) and drink water (unmodified soda water is fine), black tea or black coffee instead of other beverages.  Avoid zero-cal sweeteners because (1) they’re a chemical cocktail and (2) the thinspo goal is completely to cure the body’s natural sugar addiction.  Artificial sweeteners may be equated with opioid substitutes such as methadone and while clinically there may be good reasons for a patient seeking to cease using heroin to be proscribed methadone, sugar is like nicotine: highly addictive but weak and able (chemically) to be withdrawn from within days.  Some will find the psychological addiction lingers longer but often that's associative (as it is with the social link between drinking alcohol and smoking).  The general principle is it's not good to replace one addiction with another so with added sugar the answer is "cold turkey", not packets of powdered chemicals.  The body does of course need sugar (it works essentially by converting intake into sugars the muscles, brain and other organs can use) but your intake should be exclusively in natural (unprocessed) sugars like those in green apples.    

(5) Don’t feel guilt about wasting food.  The undesirability on environmental grounds is noted but the sooner you change yourself, the better and as you hone your techniques, losses can be reduced to close to zero.  Set a goal always not to eat everything you’re served and gradually increase this quantity.  Before long, you’ll be throwing away food without barely a thought and if you have a garden or outdoor pot-plants, most organic waste can be chopped up or mushed to be mixed with water and added to the soil (plants will use the nutrients and eventually, the residue become soil).

(6) Eat slowly, savoring each bite.  Thinspo does not mean ceasing to enjoy food; it means the opposite because it makes every bite a rare and valued treat.  Thinspo life is like a rugby test in which only one try is scored but it is celebrated whereas "normal" life is like a rugby sevens game in which there may be two-dozen trys: after the first few they cease to be exceptional.  We evolved quickly (in biological terms) from creatures which had to hunt or gather every bite of the fat, salt & sugar we craved to survive but, with the same biology, we now live often sedentary lives among shelves laden with fat, salt & sugar, all within reach and sometimes packaged conveniently for instant consumption.  It is the curse of plenty. 

(7) Drink water during meals, as much as you can manage but, as a general principle, don't go beyond 6 litres (1.3 gallons (UK) 1.6 (US)); this is well short of of water's toxicity threshold but there's both a law of diminishing returns and a point at which water-intake becomes counter-productive.  Water curbs hunger, is filling, aids in digestion and maintains hydration which has many benefits.  Water has zero calories and can be taken as ice.

(8) Chew food more, taking at least one full breath after every bite.  While it will vary according to what’s being eaten, as a guide, chew 20-30 times for each mouthful. This not only assists digestion but slows the pace of eating, reducing consumption.

(9) Cut food into smaller pieces which (1) slows the process of eating, (2) can make you think you’re eating more (there's nothing wrong with fooling yourself if self-aware) and (3) it will make other people think you ate more (in some circumstances it can be helpful to fool others).

Thinspirationist: Actor Lily Collins (b 1989) in a semi-sheer white Calvin Klein ensemble, the cropped spaghetti-strap top and knee-length pencil skirt, both embellished with scale sequins, New York Fashion Week, New York City, September, 2025.  Note the pleasing definition of the sinews (arrowed, centre).  The hair-style is a chin-length bob.

(10) Associate unhealthy food with something else: ice cream with saturated fat, bread with carbs, juice with sugar etc.  Concrete visual examples are also helpful: imagine cake as fat sitting in and adding bulk to your thighs, chips as a permanent lining adding mass to the stomach etc.

(11) Learn from other people eating because while there are individual variations, overall, the patterns should be consistent.  Watch skinny people and apply their principles to your own diet; watch fat people with disgust and revulsion, avoiding what they do.

(12) Decide beforehand how much you are going to eat and never eat more.  If cooking, cook only one serving, so you can’t eat anymore.  The ideal model is to have no food in the house and each day buy only what you’re that day allowed.  It can at first be difficult but can be done and if stuck to, it’s a foolproof diet because you cannot eat what's not there.  If on the day you've not been able to buy food, you must fast and take in only water or black tea and coffee.  You won't enjoy it but it's good for you and may inspire you to add one or two "fast days" to the weekly cycle.

Lindsay Lohan shopping on Melrose Avenue, Los Angeles, 2009.  Her thinspo pin-up career long out-lasted her blonde phase.

(13) Always remind yourself of your goals and rewards.  Keep track of daily nutrient and food goals (some use a diet minder journal or tracking app but the best method is whatever works for you).  Weigh yourself twice a day (before morning coffee and just before going to bed), the goal being always to see a lower number than previous weigh-in.  If you have achieved a target weight and operate within a daily variation of +/- 100g, that is acceptable although that's also technologically deterministic: if your digital scales report in 50g increments, reduce your acceptable variability to that level for if God has given us such scales, She's trying to tell us something.

(14) Don’t eat 2½ hours before bed.  This time window can be increased but not reduced.

(15) You’ll be sometimes compelled to eat with friends or family so develop techniques surreptitiously to dispose of food.  You’ll get good at knowing where to sit so one hand can always be unseen and a good trick is to wear clothes with big pockets you can line with plastic bags.  Sit somewhere which makes disposal simple (open windows ideal, large pot plants can work) and develop a suite of reasons to ask to sit in certain spots.

(16) Don't be tempted to take up smoking or vaping.  While it can't be denied smoking often works as an appetite suppressant (all those commendably slender catwalk models can't be wrong), inhaling a known carcinogen is unwise because not only does it shorten lifespan (it seems on average by about a decade although the numbers do bounce around) but even while one remains alive it can induce or worsen many illnesses and other conditions.  While in the long run we're all dead and one should die thin, the object is to live thin for as long as life remains enchanting and what smoking does is tend to reduce life expectancy.  The numbers need to be understood because while dying at 75 rather that 85 may not (vied from decades afar) sound that bad, smoking directly can kill those in their twenties or thirties.  There are better ways (see 1-15 above) to lose weight and the evidence on vaping is mixed.  It's too soon to tell what the long-term health outcomes will be but there is anecdotal evidence flavored vapes can stimulate one's appetite and that makes sense because so many use tastes the mind associates with "sweet".  There's only one acceptable form of addiction: diet & exercise.     

Vulpine

Vulpine (pronounced vuhl-pahyn or vuhl-pin)

(1) Of or resembling a fox.

(2) Possessing or being thought to posses the characteristics often attributed to foxes ( crafty, clever, sly, cunning etc).

1620-1630: From the Latin vulpīnus (foxy, fox-like, of or pertaining to a fox), the construct being vulp(ēs) (fox) + -īnus.  Vulpēs was from the earlier volpes (genitive vulpis, volpis) of unknown origin, though though probably from the  primitive Indo-European wl(o)p and cognate with the Welsh llywarn (fox), the Classical Greek ἀλώπηξ (alṓpēx) (fox), the Armenian աղուէս (ałuēs), the Albanian dhelpër, the Lithuanian vilpišỹs (wildcat) and the Sanskrit लोपाश (lopāśa) (jackal, fox).  The Latin suffix -inus was from the Proto-Italic -īnos, from the primitive Indo-European -iHnos and cognate with the Ancient Greek -ινος (-inos) and the Proto-Germanic -īnaz.  It was used to indicate "of or pertaining to, usually a relationship of position, possession, or origin.  Vulpine is a noun & adjective, vulpinism & vulpinist are nouns and vulpinary is an adjective; the noun plural is vulpines.

The Holy Fox, Lord Halifax: The Right Honourable Edward Frederick Lindley Wood, First Earl of Halifax, KG, OM, GCSI, GCMG, GCIE, TD, PC, was a leading Tory (Conservative & Unionist Party) politician of the inter-war and war-time years; among other appointments, he was Viceroy of India, foreign secretary and ambassador to the United States.  He was known as the Holy Fox because of his devotion to church, the hunt and Tory politics though was more holy than foxy and perhaps too punctilious ever to be truly vulpine.  He was also born too late; had he lived a century earlier, he’d likely be remembered as an eminent statesman of the Victorian era but even before 1945, he seemed a relic of the bygone age.

A fox and other beasts: Count Galeazzo Ciano (1903–1944; Italian foreign minister 1936-1943, left), Lord Halifax (1881–1959; UK foreign secretary 1938-1940 centre left), Neville Chamberlain (1869–1940; UK prime minister 1937-1940, centre right) and Benito Mussolini (1883–1945; Duce & Italian prime minister 1922-1943, right), Rome, January 1939.

Some three months after signing the infamous Munich Agreement that rubber-stamped Adolf Hitler's (1889-1945; Führer (leader) and German head of government 1933-1945 & head of state 1934-1945) takeover of Czechoslovakia, Chamberlain and Halifax visited Rome to confer with Mussolini.  Although it had long been obvious the Duce had been drawn into the German orbit, British foreign policy was still based on the hope war could be avoided and, having seen appeasement prevent immediate conflict over Berlin's demands about Czechoslovakia, the hope was to find a way to appease Rome, the goal at the time little more ambitious than the maintenance of the status quo in the Mediterranean.  Even in 1939, the UK's Foreign Office still believed Mussolini might be susceptible to "civilizing influences" in a way it had (belatedly) become obvious Hitler would not.  In retrospect pointless, the meeting, held between 11-14 January 1939, was the last attempt through official channels to tempt the Duce away from the entanglement with Hitler to which, in reality, he was already committed although he certainly didn't expect war to be declared as soon as things transpired.  The spirit of the meeting was well captured in Count Ciano's diary and while the count's entries are not wholly reliable, he was one of the century's notable diarists, an astute observer and, too clever to be much bothered by principles, painted vivid pictures of some of the great events of those troubled years.  Mussolini, flattered by Hitler and  already seeing himself as a Roman emperor, must have thought he was being visited by the ghosts of the past, Chamberlain looking like the provincial lord-mayor he'd once been and Halifax the archbishop he probably wished he'd become.

“In substance, the visit was kept on a minor tone, since both the Duce and myself are scarcely convinced of its utility. . . . How far apart we are from these people!" Ciano noted in his diary.  "It is another world."  After dinner with Mussolini he recorded the Duce's feelings: "These men are not made of the same stuff as the Francis Drakes and the other magnificent adventurers who created the British Empire.  These, after all, are the tired sons of a long line of rich men, and they will lose their Empire,... The British do not want to fight. They try to draw back as slowly as possible, but they do not want to fight."  Whatever other mistakes he may have made, on that night in Rome, Mussolini made no error in his summary of the state of thought in Downing Street and the Foreign Office.  "Our conversations with the British have ended" Ciano concluded and "Nothing was accomplished."  He closed the diary that evening with the note "I have telephoned Ribbentrop (Joachim von Ribbentrop (1893–1946; Nazi Foreign Minister 1938-1945) that the visit was a big lemonade [ie a farce].”

Foxy Eyes by Skinklink.

In zoology, the family Canidae is divided into (1) Vulpini (foxes) and (2) Canini (wolves, dogs, coyotes, and jackals).  From these beasts comes the metaphorical use of “canine” and “vulpine”, both tending to be used of character traits rather than appearance.  In the metaphorical sense, “canine” is associated with qualities such as friendship loyalty, trustworthiness, dependability, devotion and loyalty, thus the phrase: “Dog is man’s best friend”, pointed variants appearing in quips from politicians such as Frederick II’s (Frederick the Great, 1712–1786, Prussian king 1740-1786): “The more I learn of the nature of man, the more I value the company of dogs” and Harry Truman’s (1884–1972; US president 1945-1953): “Want a friend in Washington? Get a dog”.  Jeff Kennett (b 1948; premier of the Australian state of Victoria 1992-1999) would late adapt that Truman doctrine and coined one to use in an internecine squabble, disparaging Peter Costello (b 1957; Treasurer of Australia, 1996-2007) for possessing “all the attributes of a dog - except loyalty”.  If “canine” brings to mind honestly and guilelessness, “vulpine” does not.  Because foxes stereotypically are though sly, clever and cunning, they’re regarded not as loyal companions but solitary creatures whose every calculation in life is one of shrewd self-interest, their folkloric reputation for deceit well-deserved.

Amanda Knox in court during her appeal against her conviction for murder, Perugia, Italy, September, 2011.

The terms (of both endearment and disparagement) “foxy” and “vulpine” can be used interchangeably but context must be studied to determine which meaning is being deployed.  A US citizen studying in Italy, Amanda Knox (b 1987) was twice wrongfully convicted of murder by Italian courts and, as a young, photogenic American accused of killing the young lady who was at the time her flat-mate, the trials received extensive international coverage.  It wasn’t long before the media were referring to Ms Knox as “Foxy Knoxy” and while many assumed that was typical tabloid journalism and a use of “foxy” in the sense of “sexy young woman” (perhaps with an overtone of “manipulative”), it was revealed to be her nickname on MySpace (an early social media site on which Rupert Murdoch (b 1931) would book a big loss), the moniker gained from the pace and agility she displayed in her youth on the soccer (football) pitch.  Of Ms Knox, the use of “foxy” can be debated but it would never be appropriate to speak of her as “vulpine”.

The dapper Franz von Papen during the first Nuremberg Trial.  Although never part of the Nazi "establishment", he served the regime almost to the bitter end.

Both however could be applied to Franz von Papen (1879-1969; German chancellor 1932 & vice chancellor 1933-1934) who appears in the history books described variously as “vulpine”, “foxy”, “the sly old fox” and “the old silver fox”.  No author has ever used these terms to suggest Papen was “sexy” and the references are all to his cunning, slyness and extraordinary ability, over many decades, to extricate himself from situations where his prospects seemed dismal or doomed.  Few have ever quibbled over André François-Poncet (1887–1978; French ambassador to Germany 1931-1938) famous thumbnail sketch: “There is something about Papen that prevents either his friends or his enemies from taking him entirely seriously” and the Frenchman was acknowledged a fair judge of politicians, even Hitler more than once admitting: “Poncet is the most intelligent of the diplomats I've known”, to which he’d sometimes pause to add (especially if anyone from the foreign ministry was in earshot): “…including the German ones.”

Members of the Reich government assemble for the First of May celebrations, Berlin Lustgarten, 1 May 1933.  Disappointingly for English-speakers although Lustgarten translates as “Pleasure Garden”, that’s in the sense of “a pleasant place to take a stroll”.

Left to right: Otto Meissner (1880–1953; head of the Presidential Chancellery of Germany 1920-1945), Vice-Chancellor von Papen, Chancellor Hitler and Dr Joseph Goebbels (1897-1975; Nazi propaganda minister 1933-1945).  The military office behind Hitler is Minister of Defense, General (later Generalfeldmarschall) Werner von Blomberg (1878–1946; Reichsminister of War 1935-1938).  Blomberg would in 1938 be forced to resign as Minister of War and Commander-in-Chief of the Army after it was revealed his new wife (the much younger Erna Gruhn (1913–1978)) “had a past”.  Hitler, although untroubled about ordering the murder of millions, was in some matters a bourgeois moralist and there were verified reports of him at the time ranting: “If a German field Marshal can marry a whore, anything is possible.”

Most Germans were as sceptical as the French ambassador.  General Kurt von Schleicher (1882–1934; German chancellor 1932-1933) who was a confidant of Generalfeldmarschall Paul von Hindenburg (1847–1934; Reichspräsident (1925-1934) of Germany 1925-1934) schemed and plotted to have the dilettante Papen appointed chancellor (prime minister), believing his inexperience and known political ineptitude make him a malleable tool (like many others, he would later make the same mistake with Hitler).  When astonished associates protested: “Papen has no head for administration”, the General replied” “He doesn’t need a head, his job is to be a hat”.  Through means fair & foul, Papen managed to stay in office for six months and was planning to have Hindenburg grant him dictatorial powers before being out-maneuvered by Schleicher who secured the office for himself.  Between December 1932 and January 1933 that chancellorship lasted only eight weeks before Hitler was appointed but the general continued to plot ways back into office before in 1934 becoming one of hundreds murdered by the Nazis during the Nacht der langen Messer (Night of the Long Knives), a purge of the regime's opponents subsequently justified by Hitler as a pre-emptive strike against the imminent "Röhm putsch".

Papen, then serving as Hitler's vice chancellor, had been on several of the lists (there was a bit of mission creep from the original plan for a "surgical strike" against two-dozen-odd) to be killed, having upset the Nazis by having made a speech at Marburg University critical of the regime but escaped death because Hermann Göring (1893–1946; leading Nazi 1922-1945, Hitler's designated successor & Reichsmarschall 1940-1945) had him placed in protective custody; Göring knew Papen's execution would have troubled the president.  Although appalled at the blood-letting (including several of his close associates), Papen couldn't resist the lure of the political stage and continued to accept appointments from Hitler, his last job being as ambassador to Turkey (Türkiye since 2023) and he remained in the embassy in Ankara (which, along with Cario and Lisbon, was one of the war's hotbeds of espionage) until August 1944 when diplomatic relations with Berlin were severed.

Papen in Pickelhaube while serving as German Military Attaché to the US, Washington DC, 1915.

As a consequence of his inept and sometimes farcical attempts at espionage and sabotage, the US government in December 1915 declared Papen persona non grata (the diplomatic term meaning “you must immediately leave the country”) but despite the conspicuous failure of his mission, upon returning to Berlin, he was (presumably for “effort”) awarded the Iron Cross, First Class.  The Pickelhaube (pointed helmet, pronounced pick-el-how-buh) was first used by the Prussian Army in the 1840s and became such a potent symbol of German power it was adopted by some of the country’s many uniform-loving institutions including police forces, fire brigades and even the forestry service.  Rendered unsuitable for use in combat by advances in ballistics, except for ceremonial purposes, beginning in 1916, it was withdrawn from use and replaced by the Stahlhelm (steel helmet, pronounced shtal-helm).    

Back-seat driver.

Then serving as vice-chancellor, von Papen sits behind Hitler during a parade, Berlin, May 1933.  The car is a Mercedes-Benz 770K (W07, 1930-1938) Cabriolet D.  Despite the "K" ("Kompressor" in the context of the 770s), not all W07 770Ks were supercharged but all those suppled to the Chancery had the Roots type "blower".  Big, heavy and with less than slippery aerodynamic qualities, the cars needed the power of their 7.7 litre (468 cubic inch) straight-8s but, despite the mass, the updated 770K (W150, 1938-1943) could top 100 mph (160 km/h) on the long straights of the new Autobahns although such was the fuel consumption (which for the armored versions could be as high as 40 litres/100 km (5.88 mpg (US); 7.06 mpg Imperial)), even with a 195 litre (52 US gallon; 43 Imperial gallon) tank, when cruising at high speed, the time between "top-ups" could be brief.

In the aftermath of the war, the old fox proved himself again one of the century’s great survivors.  Indicted for (Count 1) conspiracy to commit crimes against peace and (Count 2) waging aggressive war, he was acquitted by the IMT (International Military Tribunal) in the first Nuremberg Trial (1945-1946), a verdict which disappointed some but didn’t surprise those lawyers who’d found the conspiracy charge dubious in many aspects and thought the defendant too remote from the business of planning or waging war.  The speech critical of the Nazis (drafted for him by an aide who was murdered during the purge) he delivered in 1934 seems to have persuaded the (non-Russian) judges that even if "corrupting", he was less reprehensible figure than some of his fellow defendants (that may be "damning with faint praise" but the "he spoke at Marburg" feeling seems to have been an effective piece of mitigation) contributed to him securing one of three acquittals among 19 convictions (twelve death sentences and seven imprisoned with terms between ten years and life).  In 1947 he was convicted by a German de-Nazification court and sentenced to eight years hard labor but, on appeal, was released in 1949 and his two years in captivity were not unpleasant, spent mostly in a hospital; upon release, promptly he re-discovered his robust good health although his attempts in the 1950s to re-enter politics proved abortive.  Many of his more obviously credentialed contemporaries were either murdered by their “friends” or sent to the gallows by their opponents but the old fox lived to his ninetieth year, dying peacefully in his bed.

Lindsay Lohan’s “Fursona”, one of the Canine Cartel’s NFTs (non-fungible token).  In zoology, the canine family (Canidae, from the Latin canis (dog)) includes domestic dogs, wolves, coyotes, raccoon dogs, foxes, jackals and several other species.

Launched in August 2021 on Ethereum, the Canine Cartel NFT was a generative NFT collection launched in late August 2021 on Ethereum.  The collection included a reputed 10,000 unique (ERC‑721) canine characters, each with what was claimed to be “randomly generated traits” (subsequent analysis would correct that) inspired by ten dog breeds, the fictional back-story being of dogs which formed a “cartel” that emerged victorious over feline rivals in a stylized Sinaloa-inspired turf war.  As all know, cats are evil so the happy ending was good triumphed over evil.  There was a charitable element to the project, the first 10 ETH raised (some 10 % of mint revenue) pledged to dog shelters.  At the time, there was quite a buzz around EFTs and (with a mint price of 0.05 ETH per NFT) the drop apparently sold out quickly but like many EFT “bubbles”, expectations of profits were not realized by most speculators and recent floor prices have hovered around 0.0045 ETH on very low volumes.  The Canine Cartel model was a classic example of the promotional technique used when speculative interest in NFTs was high and was one common to many ventures, some of which by centuries pre-date the internet.

Camembert & Brie

Camembert (pronounced kam-uhm-bair or ka-mahn-ber (French))

(1) A village in the Normandy region of France.

(2) A mellow, soft cheese, the centre of which is creamy and of a golden cream color, made from cow's milk.

1867 (the cheese): The cheese is named after Camembert, the village near Argentan, Normandy where it originated.  The village name was from the Medieval Latin Maimberti (field of Maimbert), a West Germanic personal name derived from the Proto-Germanic maginą (strength, power, might) and the Proto-Germanic berhtaz (bright).  A rich, sweet, yellowish cream-cheese with the name Camembert was first sold in 1867, but the familiar, modern form of the cheese dates from 1791.  Camembert is a masculine form; the strong, genitive Camembertes or Camemberts and there is no plural.

Camembert labels from the Serge Schéhadé collection.

A tyrosemiophile is one for whom collecting the colorful (usually round) labels affixed to wooden boxes of Camembert cheese wheels is (depending on where they sit on the spectrum) variously a hobby, calling or obsession.  The practice is called tyrosemiophilia (the construct being the Ancient Greek tyro (cheese) + semio (sign; label) + philos (love) and while there appears to be no documented use of tyrosemiophobia (morbid dread or aversion to Camembert cheese labels), there’s no reason why someone who suffered some disturbing experience with a wheel of Camembert wouldn’t become a tyrosemiophobe.  Collecting objects with a high degree of structural similarity (Camembert cheese labels, beer bottle tops etc) has much appeal for some and in cultural studies is classed as “connoisseurial collecting”, described as a collecting focused on variations within a narrow type (which can be structural, thematic chronologic etc but tends to exclude much within the field collected by those casting a wider net).  The hobby (or whatever) falls under the rubric of “typological accumulation” in which objects are exemplars of a “type” and while each is to some degree different, their attraction lies in the similarity, something like Karl Marx’s (1818-1883) exasperated description of peasants as “…like a sack of potatoes, all the same, yet all different”.

Camembert labels from the Serge Schéhadé collection.

Whether such things especially draw “obsessional collectors” doesn’t seem to have been studied but the characteristics of the stuff (Camembert cheese labels a classic example): (1) structurally similar objects, (2) tiny differences (colors, typography etc) and (3) adaptability to being stored or displayed in a precise, geometrical form may hint at the personality type attracted.  Cognitive psychology has identified how pleasing some find “variation within sameness” and that seemed in some way linked to PRDW (pattern recognition dopamine reward) in which the brain rewards the subject for creating, modifying or spotting subtle distinctions within a structured set.  Cheese production being an ongoing business, the collecting of Camembert labels is obviously not a closed system but within the whole, it can be possible to achieve “complete sets” (a single producer, region, period etc) and this aspect too is a thing among collectors.

Camembert labels from the Serge Schéhadé collection.

Among producers, there is something of a tradition of making the labels miniature “works of art” with themes including, florals, farm animals, fields of grass, famous (dead) figures from history and, of course, comely milkmaids in period costumes.  There is in France the CTF (Club Tyrosémiophile de France), which has existed since 1960 and still conducts annual conferences (a significant part of which are the “swap-meet” sessions at which members can sell or exchange labels and like any commodity, based on desirability (the prime determinate usually rarity), the value of items varies.  Collectively the club’s inventory now includes several million labels, many of which are on display at the Camembert Museum in Vimoutiers, Normandy and there are plans to digitize the collection and make them publicly accessible.  That millions of different cheese labels exist may not surprise those who recall the (apparently apocryphal) quote attributed to Charles de Gaulle (1890-1970; President of France 1959-1969): “How can one govern a country which has 246 varieties of cheese?” because, even in Le Général’s time, the true count was well into four figures.  In a sign of the times, as the CTF’s membership roll dies off, numbers are shrinking because the young seem not attracted to the cause.  Interestingly, it’s said the artistic labels (called étiquettes in French) date from circa 1910 where they were used as means of attracting children, the idea being the same as the little trinkets distributed in breakfast cereal boxes; the small proto-consumers being trained as “influencers” there to persuade their parents to buy more cheese so they could afforce their label collection.

The flaccid cheese wheel in surrealist art: La persistència de la memòria (The Persistence of Memory) is Salvador Dalí’s (1904-1989) most reproduced and best-known painting.   Completed in 1931 and first exhibited in 1932, since 1934 it has hung in New York’s Museum of Modern Art (MoMA).

Salvador Dalí’s (1904-1989) most reproduced and best-known painting, La persistència de la memòria is better known by the more evocative title: Melting clocks.  Amused at the suggestion the flaccidity of the watches was a surreal pondering of the implications of Albert Einstein's (1879-1955) theory of special relativity (1905), Dalí provided an earthier explanation, saying his inspiration came from imagining a wheel of Camembert melting in a Catalan summer sun.  Dali's distortions were of course a deliberate device.  Celebrities who manage inadvertently to produce their own by not quite mastering Photoshop or other image-editing software quickly find the internet an unforgiving critic.  For better or worse, AI artificial intelligence has now reached the point where such manipulation is often close to undetectable.

Brie (pronounced bree)

(1) A mainly agricultural region in north-east France, between the Seine and the Marne, noted especially for its cheese.

(2) A salted, creamy, white, soft cheese, ripened with bacterial action, originating in Brie and made from cow's milk.

(3) A female given name (with the spelling variant Bree), from the French geographical region but also as a truncation of Brianna.

1848 (the cheese): The name of the cheese is derived from the name of the district in department Seine-et-Marne, southeast of Paris, the source being the Gaulish briga (hill, height).  The English brier (a type of tobacco pipe introduced circa 1859) is unrelated to the cheese or the region in France which shares the name.  The pipes were made from the root of the Erica arborea shrub from the south of France and Corsica, from the French bruyère (heath plant) from the twelfth century Old French bruiere (heather, briar, heathland, moor), from the Gallo-Roman brucaria, from the Late Latin brucus (heather), from the Gaulish bruko- (thought linked with the Breton brug (heath), the Welsh brwg and the Old Irish froech).  The noun plural is bries.

Lindsay Lohan with cheese board, rendered by Vovsoft as a pen drawing: Clockwise from top left, Camembert, Shropshire, Morbier, Nerina & Appenzeller.

Before the French crown assumed full-control in the thirteenth century, the region of Brie was from the ninth century divided into three sections ruled by different feudal lords, (1) the western Brie française (controlled by the King of France), corresponding approximately to the modern department of Seine-et-Marne in the Île-de-France region, (2) the eastern Brie champenoise (controlled by the Duke of Champagne), forming a portion of the modern department of Marne in the historic region of Champagne (part of modern-day Grand Est) and (3) the northern Brie pouilleuse, forming part of the modern department of Aisne in Picardy.  As well as the cheese, Brie is noted for the culturing of roses, introduced circa 1795 by the French explorer Admiral Louis-Antoine, Comte de Bougainville (1729–1811).  Papua New Guinea’s (PNG) Bougainville Island and the Bougainvillea flower were both named after him.

Whipped Brie dip.

A trick of commercial caterers, wedding planners and others who have to gain the maximum visual value from the food budget is whipped Brie dip.  Often a feature of charcuterie boards or a flourish at wine & cheese events, apart from the taste, the main attraction is that aerating Brie almost doubles its volume, making it a cost-effective component.  Technically, the reason the technique works so well as a base is the aeration increases the surface area of the material which comes into contact with the taste receptors.  There are few rules about what goes into a whipped Brie dip although honey, salty bacon & lemon-infused thyme tend often to be used, some including crushed walnuts.  Timing has to be managed because it’s at its best just after being prepared and served at room temperature; if it’s chilled it sets hard and becomes difficult to spread and will break any cracker being dipped.  So, it can be a last-minute task but preparation time is brief and it’s worth it.

Brie & Camembert

Wheel of Camembert.

Both thought delicious by cheese fiends, Brie & Camembert are often confused because the appearance is so similar, both soft, creamy cheeses with an edible white rind and tending to be sold in wheels (squat little cylinders) though it’s easier to tell the difference with cheeses made in France because there they usually maintain the convention that a Camembert will be smaller (unless it’s a baby Brie or petit Brie which will be indicated on the label).  Because most Brie is matured in larger wheels, it’s often sold in wedges, rare among Camembert because the wheels are so small.  However, in the barbaric English-speaking world where anything goes, Brie is sometimes sold in smaller sizes.  Traditionally, like most, they were farmhouse cheeses, but have long been produced mostly in larger artisanal cheeseries or on an industrial scale.

Wheel of Brie.

Both originally created using unpasteurized cow's milk, thanks to the dictatorial ways of humorless EU eurocrats and their vendetta against raw milk, they’re now almost always made with pasteurized milk although there remain two AOP (Appellation d'origine protégée (Protected designation of origin)) unpasteurised Bries, Brie de Meaux & Brie de Melun and one AOP Camembert, Camembert de Normandie, said best to be enjoyed with French cider.  As a cheese, Brie is characterized as being refined, polite and smooth whereas a Camembert is more rustic, the taste and texture earthier (food critics like to say it has more of a “mushroomy taste”), cream being added to the curd of Brie which lends it a milder, more buttery finish and double and triple Brie are even more so.  To ensure the integrity of the brand, French agricultural law demands that a double-cream cheese must contain 60-70% butterfat (which results a fat content around 30%+ in the finished product.  Although variations exist, according to calorieking.com.au, Brie contains 30.5g fat and 18.5g protein per 100g and the same amount of Camembert, 25g fat and 19.5g protein.

Visually, if left for a while at room temperature, it’s easier to tell the difference because a Camembert will melt whereas Brie will retain its structure.  Because of the marked propensity to melt into something truly gooey, Camembert is often used in cooking, sometimes baked and paired with cranberry sauce or walnuts but. Like Brie, is also a staple of cheese plates, served with things like grapes or figs and eaten with crackers, crusty bread and just about any variety of wine.  One local tradition in the Brie region was the Brie Noir (a type of longer-ripened Brie) which villagers dipped into their café au lait over breakfast.

Turkey, Camembert and cranberry pizza (serves 4)

Ingredients

4 medium pita breads
Olive oil spray
120ml cranberry sauce
1 small garlic clove, minced
80g Camembert, sliced and torn
200g lean shaved turkey breast
8 table spoons parmesan cheese
1 cup rocket leaves

Instructions

(1) Heat oven to 390°F (200°C) conventional or 360°F (180°C) fan-forced and line 2 oven trays with baking paper.

(2) Place pita bread on trays and spray lightly with olive oil.

(3) Mix cranberry sauce with garlic and smear onto the pita bread.

(4) Top with Camembert, shaved turkey and finish with a sprinkling of parmesan.

(5) Bake in the oven for 10-15 minutes until golden and the cheese has melted.

(6) Remove from the oven, sprinkle over rocket leaves and serve.

Phyllo-Wrapped Brie With Hot Honey and Anchovies (serves 10-12)

Ingredients

¼ cup chopped roasted red bell pepper (pre-packaged is fine as well as fresh)
3 oil-packed anchovy fillets, minced
1 garlic clove, finely grated or minced
¾ teaspoon finely grated lemon zest
1 pound phyllo (or filo) dough (must be thawed if bought frozen)
10 tablespoons (1¼ sticks) unsalted butter, melted
1 large (about 26 ounces (750 grams)) wheel of Brie
Hot honey (or regular honey (see below)) for serving
Crackers and/or sliced bread, for serving

Instructions

(1) Heat the oven to 425°F (220°F). In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.

(2) On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the centre and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.

(3) Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the centre of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the centre on top where the Brie is uncovered, and that’s okay.

(4) Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.

(5) Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.

Most baked Bries tend to the sweet with layers of jam or chutney beneath the crust but this is a savoury variation using anchovies, garlic, and roasted bell peppers.  A drizzle of honey and the pinch of lemon zest lends the dish a complexity and for the best effect it should be served straight from the oven because that’s when the Brie is at its most seductively gooey.  It’s ideal with crisp crackers or crusty bread for crunch.  The hot honey is a bit of a novelty and those who want to enhance or tone-down the effect can create their own by stirring a pinch or more of cayenne into any mild honey.