# Cuisine Decks

Imported and community decks waiting for editorial categorization.

Canonical URL: https://shipslides.com/c/cuisine
Deck count: 20

## Decks

### Baking
URL: https://shipslides.com/d/cuisine-baking
LLM text: https://shipslides.com/d/cuisine-baking/llms.txt
Slides: 30
Tags: cuisine, baking

Baking is the most chemical kind of cooking. The oven is closed, the dough is alive, and what comes out depends on choices made hours before — choices about hydration, fermentation, kneading, shaping, scoring, temperature. Key sections include: Bak ing.; Opening Why bake.; Chapter I Wheat and flour.; Chapter II Hydration.; Chapter III Leavening.; Chapter IV Gluten development.; Chapter V The bread traditions.; Chapter VI Laminated dough.; Chapter VII The other pastry doughs.; Chapter VIII Cake..

Outline:
1. Bak ing.
2. Opening Why bake.
3. Chapter I Wheat and flour.
4. Chapter II Hydration.
5. Chapter III Leavening.
6. Chapter IV Gluten development.
7. Chapter V The bread traditions.
8. Chapter VI Laminated dough.
9. Chapter VII The other pastry doughs.
10. Chapter VIII Cake.
11. Chapter IX The Maillard reaction and crust.
12. Chapter X The home-baker's equipment.
13. Chapter XI Sourdough — the deep current.
14. Chapter XII The bake schedule.
15. Chapter XIII The major pastries.
16. Chapter XIV The 21st-century pastry revolution.
17. Chapter XV Sugar work.
18. Chapter XVI Cookies and biscuits.
19. Chapter XVII The health, gluten, sourdough question.
20. Chapter XVIII Industrial vs. craft.
21. Chapter XIX The working library.
22. Chapter XX How baking fails.
23. Chapter XXI Baking now.
24. Chapter XXII What's still hard.
25. Chapter XXIII Twenty-five works.
26. Chapter XXIV Watch & read.
27. Chapter XXV If you want to start.
28. Chapter XXVI Why bake.
29. Chapter XXVII The next decade.
30. The end of the deck.

### Barbecue
URL: https://shipslides.com/d/cuisine-barbecue
LLM text: https://shipslides.com/d/cuisine-barbecue/llms.txt
Slides: 30
Tags: cuisine, barbecue

Barbecue is the slowest cooking. It is also the most American — not because the technique is American (it isn't) but because the four big regional traditions resolved themselves on this continent, in the last 180 years, into something specific and contested. Key sections include: BARBE CUE.; Opening Why barbecue.; Chapter I What barbecue is.; Chapter II Texas.; Chapter III The Carolinas.; Chapter IV Memphis.; Chapter V Kansas City.; Chapter VI What smoke is.; Chapter VII The pit.; Chapter VIII The cuts..

Outline:
1. BARBE CUE.
2. Opening Why barbecue.
3. Chapter I What barbecue is.
4. Chapter II Texas.
5. Chapter III The Carolinas.
6. Chapter IV Memphis.
7. Chapter V Kansas City.
8. Chapter VI What smoke is.
9. Chapter VII The pit.
10. Chapter VIII The cuts.
11. Chapter IX The pit-master tradition.
12. Chapter X The African-American tradition.
13. Chapter XI The 21st-century revival.
14. Chapter XII Asado.
15. Chapter XIII Korean barbecue.
16. Chapter XIV Jerk and the Caribbean.
17. Chapter XV The Asian smoke traditions.
18. Chapter XVI How to smoke a brisket.
19. Chapter XVII The four sauces.
20. Chapter XVIII The sides.
21. Chapter XIX The competition circuit.
22. Chapter XX Home equipment.
23. Chapter XXI Sausage.
24. Chapter XXII How smoking fails.
25. Chapter XXIII Twenty-five works.
26. Chapter XXIV Watch & read.
27. Chapter XXV If you want to start.
28. Chapter XXVI Why barbecue matters.
29. Chapter XXVII The next decade.
30. The end of the deck.

### Chinese Cuisine
URL: https://shipslides.com/d/cuisine-chinese-cuisine
LLM text: https://shipslides.com/d/cuisine-chinese-cuisine/llms.txt
Slides: 30
Tags: cuisine, chinese

Chinese cooking is the longest continuous food tradition on earth. It has fed the largest population, generated the most regional variation, and produced the most-imitated cooking technique (the wok-fried stir-fry) of any kitchen in human history. Key sections include: Chinese cuisine.; Opening 食 Why this cuisine.; Chapter I 菜 What "Chinese food" is.; Chapter II 鑊 The wok.; Chapter III 川 Sichuan.; Chapter IV 粤 Cantonese.; Chapter V 點心 Dim sum.; Chapter VI 面 Noodles.; Chapter VII 沪 Shanghainese.; Chapter VIII 京 Beijing and the imperial table..

Outline:
1. Chinese cuisine.
2. Opening 食 Why this cuisine.
3. Chapter I 菜 What "Chinese food" is.
4. Chapter II 鑊 The wok.
5. Chapter III 川 Sichuan.
6. Chapter IV 粤 Cantonese.
7. Chapter V 點心 Dim sum.
8. Chapter VI 面 Noodles.
9. Chapter VII 沪 Shanghainese.
10. Chapter VIII 京 Beijing and the imperial table.
11. Chapter IX 麦 The wheat north.
12. Chapter X 茶 Tea.
13. Chapter XI 五味 The five flavours.
14. Chapter XII 史 The historical span.
15. Chapter XIII 素 Buddhist vegetarian.
16. Chapter XIV 港 Hong Kong.
17. Chapter XV 海 The diaspora kitchen.
18. Chapter XVI 译 Fuchsia Dunlop.
19. Chapter XVII 新 The 21st-century revival.
20. Chapter XVIII 宴 The banquet.
21. Chapter XIX 器 The home pantry.
22. Chapter XX 難 What's hard about Chinese cooking.
23. Chapter XXI 甜 Sweet.
24. Chapter XXII 論 What this cuisine teaches.
25. Chapter XXIII 書 Twenty-six works.
26. Chapter XXIV 觀 Watch & read.
27. Chapter XXV 始 If you want to start.
28. Chapter XXVI 將 The next decade.
29. Chapter XXVII 尾 One last meal.
30. The end of the deck.

### Fermentation
URL: https://shipslides.com/d/cuisine-fermentation
LLM text: https://shipslides.com/d/cuisine-fermentation/llms.txt
Slides: 30
Tags: cuisine, fermentation

Fermentation is what humans do with microbes when both parties win. Yeast eats sugar; we get bread and beer. Lactic acid bacteria eat sugar; we get cheese and kimchi. Aspergillus eats rice; we get sake and soy sauce. Key sections include: Ferment ation.; Opening The oldest collaboration.; Chapter I What fermentation is.; Chapter II Lacto-fermentation.; Chapter III Sauerkraut and the European tradition.; Chapter IV Kimchi.; Chapter V Koji — the engine of East Asia.; Chapter VI Miso.; Chapter VII Soy sauce.; Chapter VIII Yeast..

Outline:
1. Ferment ation.
2. Opening The oldest collaboration.
3. Chapter I What fermentation is.
4. Chapter II Lacto-fermentation.
5. Chapter III Sauerkraut and the European tradition.
6. Chapter IV Kimchi.
7. Chapter V Koji — the engine of East Asia.
8. Chapter VI Miso.
9. Chapter VII Soy sauce.
10. Chapter VIII Yeast.
11. Chapter IX Sourdough.
12. Chapter X Vinegar.
13. Chapter XI Cheese — fermentation in concentrated form.
14. Chapter XII Fish sauce and the protein ferments.
15. Chapter XIII Sandor Katz — the populariser.
16. Chapter XIV Noma's Fermentation Lab.
17. Chapter XV Tempeh and the soybean ferments.
18. Chapter XVI Fermented beverages.
19. Chapter XVII Cured meats.
20. Chapter XVIII The hidden ferments — coffee and cocoa.
21. Chapter XIX The microbiome story.
22. Chapter XX The home fermenter's kit.
23. Chapter XXI How fermentation fails.
24. Chapter XXII The world atlas of ferments.
25. Chapter XXIII Where fermentation is going.
26. Chapter XXIV Twenty-five works.
27. Chapter XXV Watch & read.
28. Chapter XXVI If you want to start.
29. Chapter XXVII Why ferment.
30. The end of the deck.

### French Cuisine
URL: https://shipslides.com/d/cuisine-french-cuisine
LLM text: https://shipslides.com/d/cuisine-french-cuisine/llms.txt
Slides: 32
Tags: cuisine, french

For roughly three centuries — from Louis XIV's Versailles kitchens to the nouvelle revolt of the 1970s — France set the terms by which serious cooking was judged. The vocabulary, the technique, the brigade, the Michelin star: the institutions of fine dining are French inventions. Key sections include: La cuisine française.; Opening Why France matters.; Chapter I The first chef.; Chapter II Le Guide Culinaire.; Chapter III The five mothers.; Chapter IV Brigade de cuisine.; Chapter V Provence.; Chapter VI Lyon, the gastronomic capital.; Chapter VII Brittany.; Chapter VIII Alsace..

Outline:
1. La cuisine française.
2. Opening Why France matters.
3. Chapter I The first chef.
4. Chapter II Le Guide Culinaire.
5. Chapter III The five mothers.
6. Chapter IV Brigade de cuisine.
7. Chapter V Provence.
8. Chapter VI Lyon, the gastronomic capital.
9. Chapter VII Brittany.
10. Chapter VIII Alsace.
11. Chapter IX Burgundy.
12. Chapter X The bistro.
13. Chapter XI Julia.
14. Chapter XII Bocuse.
15. Chapter XIII Nouvelle.
16. Chapter XIV Pâtisserie.
17. Chapter XV Fromage.
18. Chapter XVI The wine question.
19. Chapter XVII The baguette.
20. Chapter XVIII Charcuterie.
21. Chapter XIX Le marché.
22. Chapter XX Le Guide rouge.
23. Chapter XXI Vegetables ascendant.
24. Chapter XXII Now.
25. Chapter XXIII The café.
26. Chapter XXIV Eight stops.
27. Chapter XXV Twenty essentials.
28. Chapter XXVI Watch & read.
29. Chapter XXVII Twelve words.
30. Chapter XXVIII What France gave cooking.
31. Chapter XXIX The argument with itself.
32. The end of the deck.

### Indian Cuisine
URL: https://shipslides.com/d/cuisine-indian-cuisine
LLM text: https://shipslides.com/d/cuisine-indian-cuisine/llms.txt
Slides: 30
Tags: cuisine, indian

"What is Indian food?" is the wrong question. India is more linguistically and agriculturally diverse than Europe; its food is no more a single cuisine than European food is. Key sections include: Indian Cuisine.; Opening The wrong question.; Chapter I The spice cabinet.; Chapter II Tadka.; Chapter III Punjabi cooking.; Chapter IV Bengali cooking.; Chapter V Gujarati cooking.; Chapter VI Tamil cooking.; Chapter VII Kerala cooking.; Chapter VIII Vegetarian India..

Outline:
1. Indian Cuisine.
2. Opening The wrong question.
3. Chapter I The spice cabinet.
4. Chapter II Tadka.
5. Chapter III Punjabi cooking.
6. Chapter IV Bengali cooking.
7. Chapter V Gujarati cooking.
8. Chapter VI Tamil cooking.
9. Chapter VII Kerala cooking.
10. Chapter VIII Vegetarian India.
11. Chapter IX The Mughal layer.
12. Chapter X The British inheritance.
13. Chapter XI Manish Mehrotra and the modern Indian restaurant.
14. Chapter XII Priya Krishna and the home-cook generation.
15. Chapter XIII Indian breads.
16. Chapter XIV Street food.
17. Chapter XV Sweets — the mithai tradition.
18. Chapter XVI The coastal cuisines.
19. Chapter XVII The Deccan and Hyderabad.
20. Chapter XVIII The Northeast — cuisine outside the canon.
21. Chapter XIX What Indians drink.
22. Chapter XX The pickle universe.
23. Chapter XXI The Indian home kitchen.
24. Chapter XXII Twenty-five works.
25. Chapter XXIII Watch & read.
26. Chapter XXIV If you want to start.
27. Chapter XXV Why Indian.
28. Chapter XXVI The next decade.
29. Chapter XXVII What's still hard.
30. The end of the deck.

### Italian Cuisine
URL: https://shipslides.com/d/cuisine-italian-cuisine
LLM text: https://shipslides.com/d/cuisine-italian-cuisine/llms.txt
Slides: 32
Tags: cuisine, italian

There is no Italian cuisine. There are twenty regional cuisines bound together by a confederation younger than the United States — the Risorgimento finished in 1871 — that share a few staples, a fanatical attachment to ingredient quality, and the conviction that the recipe should be shorter than it is. Key sections include: La cucina italiana.; Opening Italy is plural.; Chapter I The map.; Chapter II Tuscany.; Chapter III Campania.; Chapter IV Sicily.; Chapter V Emilia-Romagna.; Chapter VI Piedmont.; Chapter VII Veneto.; Chapter VIII Lazio & Rome..

Outline:
1. La cucina italiana.
2. Opening Italy is plural.
3. Chapter I The map.
4. Chapter II Tuscany.
5. Chapter III Campania.
6. Chapter IV Sicily.
7. Chapter V Emilia-Romagna.
8. Chapter VI Piedmont.
9. Chapter VII Veneto.
10. Chapter VIII Lazio & Rome.
11. Chapter IX The pasta system.
12. Chapter X Five mother sauces.
13. Chapter XI Pizza Napoletana.
14. Chapter XII Slow Food.
15. Chapter XIII Bottura.
16. Chapter XIV La nonna.
17. Chapter XV Olio.
18. Chapter XVI Il bar.
19. Chapter XVII Vino.
20. Chapter XVIII Formaggi.
21. Chapter XIX Salumi.
22. Chapter XX Pane & pasticceria.
23. Chapter XXI Riso.
24. Chapter XXII The American teachers.
25. Chapter XXIII The current scene.
26. Chapter XXIV Eight stops.
27. Chapter XXV Twenty essentials.
28. Chapter XXVI Watch & read.
29. Chapter XXVII Twelve ingredients.
30. Chapter XXVIII Italian food abroad.
31. Chapter XXIX The single rule.
32. The end of the deck.

### Japanese Cuisine
URL: https://shipslides.com/d/cuisine-japanese-cuisine
LLM text: https://shipslides.com/d/cuisine-japanese-cuisine/llms.txt
Slides: 32
Tags: cuisine, japanese

UNESCO inscribed washoku — "the dietary cultures of the Japanese, notably for the celebration of the New Year" — on its intangible-heritage list in 2013. The category is broader than the foreign image of Japanese food. Sushi and ramen are the foreign ambassadors; washoku is the home meal of rice, soup, three side dishes, pickle. Key sections include: Japanese cuisine.; Opening What washoku means.; Chapter I Five tastes 五味; Chapter II Dashi 出汁; Chapter III Gohan 御飯; Chapter IV Fermented seasonings.; Chapter V Sushi 寿司; Chapter VI Jiro.; Chapter VII Ramen ラーメン; Chapter VIII Soba & udon..

Outline:
1. Japanese cuisine.
2. Opening What washoku means.
3. Chapter I Five tastes 五味
4. Chapter II Dashi 出汁
5. Chapter III Gohan 御飯
6. Chapter IV Fermented seasonings.
7. Chapter V Sushi 寿司
8. Chapter VI Jiro.
9. Chapter VII Ramen ラーメン
10. Chapter VIII Soba & udon.
11. Chapter IX Tempura 天麩羅
12. Chapter X Kaiseki 懐石
13. Chapter XI Shun 旬
14. Chapter XII Hōchō 包丁
15. Chapter XIII Tsukemono 漬物
16. Chapter XIV Tea & sake.
17. Chapter XV Yōshoku 洋食
18. Chapter XVI Wagashi 和菓子
19. Chapter XVII Izakaya 居酒屋
20. Chapter XVIII Influence abroad.
21. Chapter XIX Tokyo.
22. Chapter XX Kyoto.
23. Chapter XXI Beyond the centres.
24. Chapter XXII Manners.
25. Chapter XXIII Twenty essentials.
26. Chapter XXIV Eight stops.
27. Chapter XXV Watch & read.
28. Chapter XXVI Twelve essentials.
29. Chapter XXVII The contributions.
30. Chapter XXVIII The visual sense.
31. Chapter XXIX The single instruction.
32. The end of the deck.

### Mexican Cuisine
URL: https://shipslides.com/d/cuisine-mexican-cuisine
LLM text: https://shipslides.com/d/cuisine-mexican-cuisine/llms.txt
Slides: 30
Tags: cuisine, mexican

Outside Mexico, Mexican food usually means Tex-Mex. Inside Mexico, the cuisine is one of the world's most regionally complex — UNESCO inscribed it as Intangible Cultural Heritage of Humanity in 2010, the first cuisine ever so recognised. Key sections include: Mexican Cuisine.; Opening The misunderstood cuisine.; Chapter I The pre-Columbian foundation.; Chapter II Corn — the bedrock.; Chapter III The chiles.; Chapter IV Mole.; Chapter V Oaxaca — the cradle.; Chapter VI Yucatán — the Maya kitchen.; Chapter VII Puebla — the colonial baroque.; Chapter VIII Veracruz and the Gulf coast..

Outline:
1. Mexican Cuisine.
2. Opening The misunderstood cuisine.
3. Chapter I The pre-Columbian foundation.
4. Chapter II Corn — the bedrock.
5. Chapter III The chiles.
6. Chapter IV Mole.
7. Chapter V Oaxaca — the cradle.
8. Chapter VI Yucatán — the Maya kitchen.
9. Chapter VII Puebla — the colonial baroque.
10. Chapter VIII Veracruz and the Gulf coast.
11. Chapter IX Northern Mexico.
12. Chapter X Mexico City — the metropolis.
13. Chapter XI Diana Kennedy — the documentarian.
14. Chapter XII Pujol and the Olvera generation.
15. Chapter XIII The masa revival.
16. Chapter XIV The taco universe.
17. Chapter XV Mezcal and tequila.
18. Chapter XVI Salsas — the unsung work.
19. Chapter XVII Beans, rice, and the supporting cast.
20. Chapter XVIII Aguas frescas and atoles.
21. Chapter XIX Pan dulce — the bread tradition.
22. Chapter XX The sweet repertoire.
23. Chapter XXI Tex-Mex and the diaspora.
24. Chapter XXII The market system.
25. Chapter XXIII Twenty-five works.
26. Chapter XXIV Watch & read.
27. Chapter XXV If you want to start.
28. Chapter XXVI Why Mexican.
29. Chapter XXVII The next decade.
30. The end of the deck.

### ME Cuisine
URL: https://shipslides.com/d/cuisine-middle-eastern-cuisine
LLM text: https://shipslides.com/d/cuisine-middle-eastern-cuisine/llms.txt
Slides: 30
Tags: cuisine, middle, eastern

Middle Eastern cuisine is a constellation of regional traditions sharing common roots in the eastern Mediterranean and Levantine spice-and-bread tradition. Lebanese, Persian, Turkish, Palestinian, Egyptian, and North African cuisines have historical interconnections without being identical. Key sections include: Middle East.; Opening What we mean by Middle Eastern cuisine.; Chapter I The fertile crescent.; Chapter II The mezze tradition.; Chapter III The slow elegance.; Chapter IV Empire to street food.; Chapter V Contested cuisine.; Chapter VI Bread and beans.; Chapter VII Mesopotamia.; Chapter VIII The Gulf cuisines..

Outline:
1. Middle East.
2. Opening What we mean by Middle Eastern cuisine.
3. Chapter I The fertile crescent.
4. Chapter II The mezze tradition.
5. Chapter III The slow elegance.
6. Chapter IV Empire to street food.
7. Chapter V Contested cuisine.
8. Chapter VI Bread and beans.
9. Chapter VII Mesopotamia.
10. Chapter VIII The Gulf cuisines.
11. Chapter IX The Maghreb.
12. Chapter X The pantry.
13. Chapter XI The fat.
14. Chapter XII The center of the table.
15. Chapter XIII The shared table.
16. Chapter XIV The dairy tradition.
17. Chapter XV The dessert tradition.
18. Chapter XVI The other ritual.
19. Chapter XVII The popularizer.
20. Chapter XVIII The contested dish.
21. Chapter XIX Where the cuisines went.
22. Chapter XX The contemporary scene.
23. Chapter XXI Cuisine and conflict.
24. Chapter XXII Where to start.
25. Chapter XXIII Twenty-five works.
26. Chapter XXIV Watch & read.
27. Chapter XXV If you want to learn it.
28. Chapter XXVI Why it matters.
29. Chapter XXVII The next decade.
30. The end of the deck.

### GREAT CITIES / Ten that changed history
URL: https://shipslides.com/d/catalog-culture-cities
LLM text: https://shipslides.com/d/catalog-culture-cities/llms.txt
Slides: 13
Tags: catalog, culture, cities

A city of brick and clay rising from the floodplain — where civilization first learned to scale. Key sections include: GREAT CITIES / ten that changed history; Babylon circa 1800 BC · Tigris-Euphrates; Athens circa 500 BC · Golden Age; Rome circa 100 AD · Imperial Apex; Constantinople 330 AD — 1453 / Istanbul thereafter; Chang'an 7th – 9th century AD · modern Xi'an; Florence 1400s · Medici Florence; Venice c. 1000 – 1797 · Maritime Republic; Paris 1789 · 1871 · 1968; London 19th century · capital of empire.

Outline:
1. GREAT CITIES / ten that changed history
2. Babylon circa 1800 BC · Tigris-Euphrates
3. Athens circa 500 BC · Golden Age
4. Rome circa 100 AD · Imperial Apex
5. Constantinople 330 AD — 1453 / Istanbul thereafter
6. Chang'an 7th – 9th century AD · modern Xi'an
7. Florence 1400s · Medici Florence
8. Venice c. 1000 – 1797 · Maritime Republic
9. Paris 1789 · 1871 · 1968
10. London 19th century · capital of empire
11. New York 1900 — present
12. The Next chapters
13. Cities are where futures are rehearsed.

### FASHION / Garments and what they say
URL: https://shipslides.com/d/catalog-culture-fashion
LLM text: https://shipslides.com/d/catalog-culture-fashion/llms.txt
Slides: 13
Tags: catalog, culture, fashion

A t Versailles, Louis XIV understood that silk and stitching could be statecraft. His regulated luxury — silver brocade, towering wigs, red-heeled shoes — marked rank as plainly as a coat of arms. Key sections include: FASHION / Garments and what they say; Dressing for the Sun King; The garment, multiplied; Worth: the first designer; Chanel cuts the corset; Dior's New Look : the hourglass returns; Hemlines up, boundaries down; Street steals the spotlight; The black revolution; Fast fashion: from runway to rack in 14 days.

Outline:
1. FASHION / Garments and what they say
2. Dressing for the Sun King
3. The garment, multiplied
4. Worth: the first designer
5. Chanel cuts the corset
6. Dior's New Look : the hourglass returns
7. Hemlines up, boundaries down
8. Street steals the spotlight
9. The black revolution
10. Fast fashion: from runway to rack in 14 days
11. The true price of cheap
12. The garment uncloths itself
13. Continue the conversation

### FOOD / a global history
URL: https://shipslides.com/d/catalog-culture-food
LLM text: https://shipslides.com/d/catalog-culture-food/llms.txt
Slides: 13
Tags: catalog, culture, food

THIRTEEN COURSES · PRESS → TO BEGIN No. 02 ~ origins ~ course one The Seven Hearths around 10,000 BC, agriculture begins — independently — in many places at once For 200,000 years humans foraged. Then, almost simultaneously, scattered groups began to plant, weed, and wait. Key sections include: FOOD a global history; The Seven Hearths; The Big Three; Tame Companions; Pepper, Cinnamon, Nutmeg; The Columbian Exchange; Tin Cans & Cold Rooms; Bread from Air; Globalize the Plate; Too Much, Too Cheap.

Outline:
1. FOOD a global history
2. The Seven Hearths
3. The Big Three
4. Tame Companions
5. Pepper, Cinnamon, Nutmeg
6. The Columbian Exchange
7. Tin Cans & Cold Rooms
8. Bread from Air
9. Globalize the Plate
10. Too Much, Too Cheap
11. The Future Pantry
12. Why Food Matters
13. Further Reading

### INTERNET CULTURE / forums, memes, attention
URL: https://shipslides.com/d/catalog-culture-internet
LLM text: https://shipslides.com/d/catalog-culture-internet/llms.txt
Slides: 34
Tags: catalog, culture, internet

A 13-slide tour from BBS dial-tones to algorithmic feeds . Best viewed in 800x600 with a Pentium II and a fresh bowl of Bagel Bites. Key sections include: INTERNET CULTURE; BBS & USENET; Bulletin Board Systems; Threaded discussion at scale; Eternal September; GEOCITIES & THE PERSONAL HOMEPAGE; IDENTITY TIED TO TOPIC, NOT FACE; Forums; IRC; THE BLOGOSPHERE.

Outline:
1. INTERNET CULTURE
2. BBS & USENET
3. Bulletin Board Systems
4. Threaded discussion at scale
5. Eternal September
6. GEOCITIES & THE PERSONAL HOMEPAGE
7. IDENTITY TIED TO TOPIC, NOT FACE
8. Forums
9. IRC
10. THE BLOGOSPHERE
11. LiveJournal
12. Blogger
13. WordPress
14. THE MEME
15. 4CHAN & REDDIT
16. 4chan: anonymous, ephemeral
17. Reddit: pseudonymous, persistent
18. FACEBOOK + TWITTER CONSOLIDATE THE CONVERSATION
19. INFLUENCERS
20. Bloggers
21. YouTubers
22. TikTokers
23. THE ATTENTION ECONOMY
24. MISINFORMATION & POLARIZATION
25. Speed
26. Sorting
27. Trust
28. WHERE IT'S GOING
29. Niche communities
30. Fediverse
31. Generated content
32. THANKS FOR VISITING
33. Selected references
34. Watch & wander

### Language / 7,000 voices
URL: https://shipslides.com/d/catalog-culture-language
LLM text: https://shipslides.com/d/catalog-culture-language/llms.txt
Slides: 13
Tags: catalog, culture, language

An atlas of the human capacity to mean — its sounds, its scripts, its families, its futures. Key sections include: Language / 7,000 voices; A creature that talks; A few trunks , a thousand branches; From a single tongue , half the world; The phoneme & its variations; From picture to letter; The shapes of writing; Who eats whom , in what order; What every language shares; How English became English.

Outline:
1. Language / 7,000 voices
2. A creature that talks
3. A few trunks , a thousand branches
4. From a single tongue , half the world
5. The phoneme & its variations
6. From picture to letter
7. The shapes of writing
8. Who eats whom , in what order
9. What every language shares
10. How English became English
11. One dies every two weeks
12. Translation, preservation , & the rise of English
13. Sources & rabbit holes

### Migration — A Species on the Move
URL: https://shipslides.com/d/catalog-culture-migration
LLM text: https://shipslides.com/d/catalog-culture-migration/llms.txt
Slides: 13
Tags: catalog, culture, migration

A species on the move Key sections include: MIGRATION; Out of Africa; The Bering Land Bridge; The Indo-European Expansion; The Bantu Expansion; Polynesian Expansion; The Atlantic Slave Trade; The Great European Emigration; Partitions and Refugees; Postwar Labour Migration.

Outline:
1. MIGRATION
2. Out of Africa
3. The Bering Land Bridge
4. The Indo-European Expansion
5. The Bantu Expansion
6. Polynesian Expansion
7. The Atlantic Slave Trade
8. The Great European Emigration
9. Partitions and Refugees
10. Postwar Labour Migration
11. The Twenty-First-Century Crises
12. The Patterns of the Present
13. References & Further Voyaging

### Mythology — The stars we tell ourselves by
URL: https://shipslides.com/d/catalog-culture-mythology
LLM text: https://shipslides.com/d/catalog-culture-mythology/llms.txt
Slides: 13
Tags: catalog, culture, mythology

We are pattern-seekers. Where there is a sky, we read constellations into it; where there is a death, we tell a story about what comes after. Key sections include: MYTHOLOGY; Why myths recur; The Hero's Journey; Greek; Norse; Egyptian; Hindu; Mesoamerican; Indigenous Australian; African.

Outline:
1. MYTHOLOGY
2. Why myths recur
3. The Hero's Journey
4. Greek
5. Norse
6. Egyptian
7. Hindu
8. Mesoamerican
9. Indigenous Australian
10. African
11. The recurring patterns
12. Modern resonance
13. Further reading

### Pop Music — A Century of Recorded Sound
URL: https://shipslides.com/d/catalog-culture-pop-music
LLM text: https://shipslides.com/d/catalog-culture-pop-music/llms.txt
Slides: 13
Tags: catalog, culture, pop, music

Before microphones, before radio stardom — pop was a printed medium. A cluster of music publishers on West 28th Street churned out sheet music by the ream, with songpluggers banging upright pianos to sell the next hit to vaudeville singers and parlors across America. Key sections include: POP / MUSIC; Tin Pan Alley.; Big Band & Swing.; Crooners & early R&B.; Rock 'n' Roll.; British Invasion.; The 70s.; Hip-Hop.; M T V.; The 90s..

Outline:
1. POP / MUSIC
2. Tin Pan Alley.
3. Big Band & Swing.
4. Crooners & early R&B.
5. Rock 'n' Roll.
6. British Invasion.
7. The 70s.
8. Hip-Hop.
9. M T V.
10. The 90s.
11. Unbundled. Rebundled.
12. Algorithmic Pop.
13. Liner Notes.

### World Religions / The Major Answers
URL: https://shipslides.com/d/catalog-culture-religions
LLM text: https://shipslides.com/d/catalog-culture-religions/llms.txt
Slides: 13
Tags: catalog, culture, religions

A comparative survey of how humanity has answered the oldest questions: who are we, why are we here, and how should we live. Key sections include: WORLD RELIGIONS / The major answers; Hinduism; Buddhism; Judaism; Christianity; Islam; Sikhism; Bahá’í, Jain, Zoroastrian & Indigenous Traditions; Common Patterns Across Traditions; Conceptions of Divinity, Salvation, Time.

Outline:
1. WORLD RELIGIONS / The major answers
2. Hinduism
3. Buddhism
4. Judaism
5. Christianity
6. Islam
7. Sikhism
8. Bahá’í, Jain, Zoroastrian & Indigenous Traditions
9. Common Patterns Across Traditions
10. Conceptions of Divinity, Salvation, Time
11. The Rise of the Religiously Unaffiliated
12. Religion’s Persistence
13. Closing & References

### SPORTS — Play turned into spectacle
URL: https://shipslides.com/d/catalog-culture-sports
LLM text: https://shipslides.com/d/catalog-culture-sports/llms.txt
Slides: 13
Tags: catalog, culture, sports

A 13-chapter almanac of human contest — from the agora to the algorithm. Key sections include: SPORTS; The Ancient Arena; Codifying the Game; Athens, Reborn; Football’s Century; Gridiron Nation; The Peach-Basket Game; Cricket, Quickened; Wired for Sport; Title IX, 1972.

Outline:
1. SPORTS
2. The Ancient Arena
3. Codifying the Game
4. Athens, Reborn
5. Football’s Century
6. Gridiron Nation
7. The Peach-Basket Game
8. Cricket, Quickened
9. Wired for Sport
10. Title IX, 1972
11. The League Economy
12. Spreadsheets, Cameras, Voices
13. From the Agora to the Algorithm