Viral Dances, weakly inefficient markets in everything

-Viral Dance Markets

-the Trade-Offs in intellectual property protection 

-Cultural bits 

I’m not a tik-tok user or a consumer of short form video. I can observe that for 10s of 

millions maybe 100s of millions it’s an important cultural bit.

I was fascinated to learn how these dances are created, how they go viral and the difficulty in gaining creative credit.

I typically think copyright is too long (and I’m mixed on patents, some patents could be longer (pharmaceutical), some shorter (some software) ) but I can see how the informal ways of sharing creative credit can also be tricky. Then again the lack of copyright over dance moves allows (perhaps) them to innovate and circulate faster. 

The 10 second dance of Renegade is noticeable to me for its moderate difficulty as well as the way it has gone viral.  Videos below.  

Still despite the difficulties it looks like the creator of Renegade (Jalaiah Harmon, 14) at least has managed to crystallise some value (maybe lots of value) from her dance so it is not a complete market failure. Dance creators instinctively seem to know that moves don’t achieve mass scaling without well-followed personalities copying them. (NYT article, link end) 

The under current of “dub smash” culture being subsumed by “suburban” I can partly see but it seems to me to be part of the “subculture” going “mainstream” tensions.  In the UK, grime music was big amongst many before it hit mainstream recognition. 

Still she created a dance which has been viewed by millions and copies by many, and understood by followers of dance cultural bits and maybe very few others. There’s a cultural richness there that she couldn’t have tapped into except quite recently. While standard bearers for historic and traditional purveyors of culture and often perplexed (cf Instagram poets) I think perhaps they’ve missed a part of how younger generations enjoy and access cultural bits. 

If anything, I think humanity is culturally richer the more thriving subcultures we have. Long live viral short form dance. 


H/T Ted Giaoa for influencing my thinking on music (and its radicalism and importance to culture). Check out his recent book on Music: A subversive history.

Tyler Cowen for seeing markets in everything. Also see his book Infovore on cultural bits (and autism).

Alex Bedward for discussion in size of Grime markets. 

NYT article here charting renegade: https://www.nytimes.com/2020/02/13/style/the-original-renegade.html

Insta-poets: short blog here.

"Fake Meat", origins with Chinese Monks

I was discussing with a new friend the origins of “fake meat” – it happens to be deeply rooted in ancient Chinese cuisine. Beyond meat is 1000 years behind chinese monks. Fuschia Dunlop (one of the great writers on Chinese food) comments below - but I first heard it from my Mum and I’ve eaten some of the food in Asia.

...Vegetarian cooking in China owes a lot to Chinese Buddhist monks, who have existed in the country since the late Han dynasty (206 BCE to 220 CE), after Indian missionaries brought the religion to this part of Asia. One tenant of Buddhist ideology is vegetarianism. Not wanting to break tradition when outsiders came to visit their monastery, China’s Buddhist monks would copy classic meat-based dishes, replacing the meat or fish with vegetables, tofu, or gluten.

Dunlop: “The imitation meat dishes are particularly associated with Buddhist monasteries, although monks themselves live on very simple vegetarian foods, they also have to entertain people from the outside, like patrons, potential benefactors, and visiting pilgrims.”

“A lot of these people would have been normally eating meat but they would eat vegetarian food when they went to a monastery.”

“There are records from the Tang dynasty, which is 618 to 907, of an official hosting a banquet serving imitation pork and mutton dishes made from vegetables. In the 13th century, which is one of the great periods of Chinese gastronomy and culinary development, there were restaurants in the southern Song dynasty capital, which is today's Hangzhou, where you could eat Buddhist vegetarian dishes.”

Dunlop in a 2019 Podcast / Chinese meal with Tyler Cowen mentioned how Chinese can view being vegetarian a little more flexibly:

“…But vegetarians in China do have a bit of a problem, and that is because the Chinese approach to vegetarian eating is very different from the Western approach. So in China, people often make a distinction between Chinese Su Shi 素食, vegetarian eating, vegetarian food, and Su Shi Zhu Yi 素食主义, vegetarianism. Many Chinese people believe in Buddhism and will have vegetarian food when they go to visit a temple or on certain holy days, but they don’t abstain from meat all the time. I’ve even met an elderly monk who was a lifelong vegetarian who said that when he was sick or weak, he would eat a little meat to boost his strength.

So vegetarians traveling around China have this problem, that sometimes they ask for vegetarian food, and it has little bits of meat in it, or it’s cooked with lard or stock or dried shrimps. It’s quite hard. You have to really insist to restaurants that “I am a total vegetarian. I don’t . . .” You have to list the things you don’t want, to explain.

The only place that traditionally you would get pure vegetarian and even vegan food is in Buddhist monasteries, and sometimes Taoist monasteries. The larger ones have their own restaurants which cater for pilgrims and patrons and do extraordinary vegetarian cuisine. So partly it’s simple vegetarian cooking, and partly it’s Fang Hun Cai 仿荤菜, imitation meat dishes. Impossible Burger, they got there centuries before you! So you can go in Sichuan to a monastery, and you can feast on spare ribs and shark’s fin and sausages and gong bao chicken, and they’re all totally vegetarian.

One change in the last few years is that there are a small number of Chinese people, maybe cosmopolitan, intellectual types in cities, who are becoming vegetarians in that Western way. It is, actually, often connected with Buddhism, but they are abstaining totally from meat, and not only from meat, but also from Wu Hun 五荤, the pungent aromatics like garlic and all kinds of oniony vegetables, which is also part of the Buddhist diet.”

Link to podcast and transcript here.