Dictator-friendly censorship tools? no probs!
This is fascinating, re “authenticity” of food:
The objection that curry house food was inauthentic was true, but also unfair. It’s worth asking what “authenticity” really means in this context, given that people in India – like humans everywhere – do not themselves eat a perfectly “authentic” diet. When I asked dozens of people, while on a recent visit to India, about their favourite comfort food, most of them – whether from Delhi, Bangalore or Mumbai – told me that what they really loved to eat, especially when drinking beer, was something called Indian-Chinese food. It is nothing a Chinese person would recognise, consisting of gloopy dishes of meat and noodles, thick with cornflour and soy sauce, but spiced with green chillis and vinegar to please the national palate. Indian-Chinese food – just like British curry house food – offers a salty night away from the usual home cooking. The difference is that Indian people accept Indian-Chinese food for the ersatz joy that it is, whereas many British curry house customers seem to have believed that recipe for their Bombay potatoes really did come from Bombay, and felt affronted to discover that it did not.
We raised the issue of discrimination in 2011 with one of the banks and with the Commission for Racial Equality, but as no-one was keeping records, nothing could be proved, until today. How can this discrimination happen? Well, UK rules give banks a lot of discretion to decide whether to refund a victim, and the first responders often don’t know the full story. If your HSBC card was compromised by a skimmer on a Tesco ATM, there’s no guarantee that Tesco will have told anyone (unlike in America, where the law forces Tesco to tell you). And the fraud pattern might be something entirely new. So bank staff end up making judgement calls like “Is this customer telling the truth?” and “How much is their business worth to us?” This in turn sets the stage for biases and prejudices to kick in, however subconsciously. Add management pressure to cut costs, sometimes even bonuses for cutting them, and here we are.
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