Today I had a chance to virtually attend The Nowcasting Seminar, organized by Peter Lunenfeld at UCLA Design|Media Arts. The website states that “NOWCASTING is the first conference to apply design theory to emerging issues in the digital humanities. Showcasing digital humanities projects at every level from Google mapping to super computing visualization, the Nowcasting seminar proposes that learning from communication design, interaction design, and industrial design will be vital to 21st century humanistic inquiry.”
I wasn’t fortunate enough to watch all the presentations but caught Erkki Huhtamo’s “SUSHI, ROBOTS, HUMANS, AND THE CULTURE OF INTERACTIVITY,” Warren Sack’s “INTERACTIVE SOCIAL MAPPING,” and Lev Manovich’s “CULTURAL ANALYTICS.”
Although all the presentations had some ties with my thesis direction. Huhtamo’s presentation was the one I could relate the most to. Applying his theory of three modalities of the Human/Machine relationship—mechanization, full automation, interactivity, and their social, cultural, and ideological implications—to the sushi production process, Hutamo was able to illustrate some interesting trends in its industry.
The presentation caught my eyes when he showed videos and images of robots making sushi, touchscreen interfaces being used to order sushi, and the shinkansen(Japanese bullet train)-inspired sushi delivery system. He definitely makes a good point. Japanese culture has historically valued craftsmanship and formality. But all this took a little turn with the modern day Japan’s obsession with robots. Actually….

I guess there has been a history of obsession towards anamorphic objects. This, we could say is parallel to the circling sushi boat delivery but making sushi with robots is different. It replaces the creation process, which hasn’t been done with the tea delivering dolls. So what makes the sushi making machine so “odd?” so un-acceptable?
I think there are a couple of reasons. For one, it is replacing the historical sushi-making, which was often seen as a work of art, craftsmanship, and if earned, perfection—or the hard work behind it. Replacing the image of a skilled “sushi master” with a robot is unaccepted because as human beings, we pride in the fact that we create things unlike other animals. Don’t agree? Well, currently these machines may not be able to consider the different fish sizes, fat content, texture, and all the other details a sushi artisan would. What if this machine became so advanced that it could do all this and maybe make perfect sushi every time it spat one out. What would happen? Would we still honor the sushi master? What if there was a machine that could write the most beautiful poem in the world every time it wrote something? That’s something to think about.
Now there’s another thing to think about. The perfect irregularities of the sushi made by a sushi master and the not-so-perfect uniform sushi from robots. They feel different don’t they? Did I warp Huhtamo’s presentation a little too much towards my thesis?