International Raw Meat Collection to Enjoy

A Collection of Raw Meat Ideas Found at the Fancy Food Show San Francisco

GrndRawLebanonKibbeh  GroundBeefRawPic
By Event City Hospitality Channel
Contributing Editorial Team
Event City Premier Magazine

Today we are more connected globally than ever before. We are capable of virtually talking to anyone anywhere over the Internet, cellphones, tools like Skype and Kik. We can even connect instantly with the right tools. We are also interconnected physically today as well. We are able to do business internationally unlike any other time in history. We can send physical packages around the globe for a same day delivery if we want to pay the price. Almost any types of products, including food and beverages.

Food products and the ideas surrounding them are being shared and tasted from all over the world. We love food. Not just in our society, but in most countries food is our community glue, it keeps us all together. Regardless of how different a food product might be from one culture to another, with an open mind and mouth, we can find dishes from any culture, country or continent that we could enjoy. Although sometimes, we might try something without thinking about it, and the taste does not agree with us, and we might get sick.

We live in an age when we actually know what and how people get sick. Whether it is a common cold, or cancer. But when it comes to food, raw meat has picked up a regrettable reputation. The elegance of a nice Steak Tartare blended right in front of you and your guests table-side, has almost been forgotten, and then there are those who will even request (dreadfully speaking), a perfectly nice piece of beef to be destroyed when the order is placed for it to be cooked, well-done. YUCK!!

In many other parts of the world (and even in some areas of the USA), traditional raw meat dishes are going strong, some would say, even making a comeback. Here are some selections we found while at the Fancy Food Show as well as online and even from some of our Event City Delivery Platform Purveyors. These are some of the most prominent examples, that come from many different continents throughout the world. See them, believe they really do exists, and maybe, just maybe, you might get the courage to even do a little taste test for you and your family or friends. There are a collection of links at the end of this article which will lead you to some great sites showing you more than enough recipes and samples of Raw Meat Delicacies. Live Eat Love & Enjoy Life.


  • ­­­Yook hwe (Korea)
    Korean food has a whole category of raw meat dishes, called hwe, but most of them are made with fish or other seafood, a la Japanese sashimi. Yook hwe, however, is typically made with beef, julienned and mixed with a garlicky soy-based sauce and topped with sesame seeds and, more often than not, a raw egg. And look! (Credit: Flickr/By Susan)






  • Steak Tartare (France)
    Some claim that the name for the most famous dish of raw meat (beef or horse, typically) came from the Central Asian Tatars’ habit of sticking horse meat under their saddle during a day’s ride, and eating it raw and tenderized at the end of the day. This, however, is false: the original raw beef dish was actually called steak a l’americaine, and a variety served with tartar sauce on the side (and no egg yolk) was called a la tartare. Eventually, the sauce got dropped, but the name stuck.(Credit: Flickr/rdpeyton






  • Parisa (South Texas)
    The Upper Midwest calls steak tartare “tiger meat,” but it’s pretty much the same dish as the French original. This hyperlocal South Texan dish, on the other hand, is a horse of a different color. Coming from a particular area west of San Antonio where Alsatian immigrants settled in the 1800s, Parisa is a mix of raw beef, bison, or venison, mixed with cheddar cheese, minced onions, and some kind of pepper. One butcher shop in particular, Dziuk’s, in Castroville, still sells it fresh from its case every day. (Credit: Full Custom Gospel BBQ)





  • Ossenworst (The Netherlands)
    This raw Dutch sausage was originally made with ox meat (hence the name–ossenis the Dutch for “oxen”), and is flavored with spices brought in by the vast Dutch trading empire of yore, like cloves, mace, and nutmeg. (Credit: Flickr/Ellen van den Berg)






  • Mett (Germany)
    This German minced pork spread is typically flavored with salt, pepper, and (depending on where you are in the country) garlic or caraway. One way to eat it, which was popular in the 70s, is to shape a lump of Mett like a hedgehog, with onion rings or pretzel sticks stuck in to form the spiny back. Cute!(Credit: Flickr/tobo)






  • Koi Soi (Thailand)
    Southeast Asia has its own school of raw “cooking,” and the raw beef koi soi is Thailand’s contribution to the mix. Like most Thai dishes, it has fish sauce, chiles, lime, and fresh herbs on top. Unlike most Thai dishes, you can get a version of koi soi thickened with blood or bile, in which case it’s called larb lu.(Credit: Flickr/mmmyoso)






  • Bo Tai Chanh (Vietnam)
    Instead of the julienned beef of the koi soi or yookhwe, the Vietnamese version of the raw beef dish uses thin sheets of beef round, lightly marinated in citrus and topped off with chiles, onions, and peanuts.(Credit: Flickr/Tricia Wang)






  • Kitfo (Ethiopia)
    Minced raw beef, Ethiopian spices, and an herb-infused clarified butter go into kitfo, which (like a lot of Ethiopian cuisine) is typically eaten with injera, a spongy kind of flatbread, and occasionally topped with crumbled goat cheese.(Credit: Flickr/Charles Haynes)






  • Gored Gored (Ethiopia/Eritrea)
    East African cuisine also has gored gored, a dish that, unlike kitfo, is left unmarinated, and cut into bigger chunks. Injera (as you can see in this picture) is still the preferred accompaniment, though.(Credit: Flickr/vincent03)






  • Kibbeh Nayyeh (Lebanon/Middle East)
    You might be familiar with kibbeh, the Middle Eastern dish of ground meat, minced onions, and bulgur, which is usually cooked up into little roast footballs. But if you just leave out the cooking part, you’ve got yourself a plate of kibbeh nayyeh, which makes a great spread on flatbread.(Credit: Flickr/Montage_Man)






  • Crudos (Chile)
    Raw dishes tend to follow the German diaspora wherever it happened to land around the world, and Chile’s population of German immigrants came up with crudos. It’s basically mett with beef instead of pork (and no hedgehog serving style), a sensible adaptation to a country that’s bigger on cattle ranching than schwein(Credit: Flickr/ClauErices)






  • Carne Apache (Mexico)
    Basically ground beef ceviche, which is allowed to cure a little in lime juice before serving, carne apache makes a great dip for tostadas. (Credit: Flickr/essgee51)






  • Cig Kofte (Turkey/Armenia)
    Move a little north of kibbeh nayyeh, and you’ve got cig kofte (or as it’s known in Armenia, chee kufta). Sometimes served in little dumpling forms, the main difference from kibbeh is that it’s rarely eaten with bread (and has a wider variety of spicing options, as you might expect from Turkish and Armenian food). (Credit: Flickr/a)






  • Beef Carpaccio (Italy)
    Second to steak tartare, the thinly sliced Italian carpaccio is probably the most familiar raw dish out there. It’s named after a Venetian painter named Vittore Carpaccio, known for the beauty of his red and white tones, and was only dubbed in 1950, when the city held a celebration in the painter’s honor. It was, of course, made in the region for centuries (millennia, even!) before that, but it had the much less mellifluous name of “carne crudo.”(Credit: Flickr/Beholder)






  • Basashi (Japan)
    Japan is famous for its raw fish, but it has just as long a tradition of raw meat dishes, prepared in almost the same way. You can get raw beef (gyu tataki – see below) and raw chicken (toriwasa), but the most common is basashi–horse sashimi. Back in the day, horse was also known as sakuraniku, literally “cherry blossom meat,” as part of a code used by the technically Buddhist (and vegetarian) diners of the Edo period that assigned a flower to different types of meat based on their color. Venison was momoji, or “maple leaf,” and wild boar was botan, or “peony.”(Credit: Flickr/ imagesbyk2)




Carne Apache


  • Carne Apache (Mexico) The most elusive member of the list, carne apache is simply ceviche with ground beef substituted in for seafood. A Mexican delicacy among many in the USA, Cacao Mexicatessen and Sofiy’s Catering in the Los Angeles area both offer superb versions upon special request, though only for catered parties. As for a restaurant or street cart that serves it, the search continues. Event City recommends them for your Mexican cuisine catering needs. Cacao Mexicastessen 1576 Colorado Blvd., Los Angeles (323) 478-2791 (upon special request, catering only). (Credit: Tatiana Arbogast)




Gyu Tataki


  • Gyu Tataki: If you don’t mind paying for omakase at Urasawa, or securing access to a secretive Totoraku dinner, you can sample kobe beef tataki, a sliver of velvety, marbled raw beef whisked over the flame for a brief second. For a version made with a lesser cut (that doesn’t equate to a month’s rent) try Yabu in West L.A. Yabu, 11820 W Pico Blvd., Los Angeles 90064 (310) 473-9757  (Credit: Flickr/josewolff)




A Few Different Raw Beef Recipes

A Variety of Raw Meats Recipes and many other dishes

Mexican Carne Apache

Beef Carpaccio with Marinated Bean Salad


A Nice WikiPedia Collection of Raw Beef Dishes

Why It’s Healthy to Eat Raw Meat and How to do it Safely

ecLogo300x300Event City is the Community Portal for the Special Events, Hospitality (Food & Beverage), Music and Entertainment industries. Currently in Launch mode, the project evolves weekly, the portal changes daily and the community is dynamic. Musicians, Performers, Street Vendors, Event Producers, Show & Concert Promoters, Filmmakers, Entertainers, Caterers, Chefs, Restaurants, Hotels, Food Purveyors, Venues, and all various industry suppliers are invited to participate and Sign Up for our FREE Live Launch VIP Invitation. We hope to see you there and be part of your success in helping you get to where you want to go.

Nolan Apostle is a co-founder, writer, producer, promoter, event impresario, merchandiser, photographer, screenwriter, food lover, and all around nice guy.


BREAKING NEWS – Santana IV Album with Original Bandmates Neal Schon, Gregg Rolie, Michael Shrieve & Michael Carabello

SANTANA IV reunites legendary band lineup - new studio album out April 15, 2016 (PRNewsFoto/SANTANA)

SANTANA IV reunites legendary band lineup – new studio album out April 15, 2016 (PRNewsFoto/SANTANA)

SANTANA IV to be Released Soon

By Nolan Apostle
Contributing Editor
Event City Premier Magazine

Event City just received the announcement that Carlos Santana along with some of his Bandmates from his early 70’s lineup, Neal Schon, Gregg Rolie, Michael Shrieve & Michael Carabello will release a new collaboration soon. The rumors are true and while there are many of you who have long since admired the original talent and music of the Santana and Journey bands, to bring them together once again will be a historic treat for all of us, and quite a concert experience indeed.

April 15, 2016 marks the release date of Santana IV, the wildly anticipated studio album, a reunion recording bringing together an album project for the first time in 45 years – since 1971, the multi-platinum classic Santana IIIThis is an incredible feat, especially in our modern day Music Industry, and the longest span of time that an original act has come together with its core band members to record a follow up album. This is the original quintet that recorded together, that incredible early lineup from the 1970’s of guitar icon Carlos Santana (guitar, vocals), Gregg Rolie (keyboards, lead vocals), Neal Schon (guitar, vocals), Michael Carabello (percussion) and Michael Shrieve (drums).

SANTANA IV reunites legendary band lineup - new studio album out April 15, 2016. Pictured (l-r) Benny Rietveld, Michael Shrieve, Gregg Rolie, Carlos Santana, Michael Carabello, Neal Schon, Karl Perrazo. (PRNewsFoto/SANTANA)

The newly formed band plans to celebrate their new release by planning some concerts with the current Santana band and the current Journey line up! We certainly do not want to miss this!

Stay tuned to the Event City Creative Magazine, we will keep you posted on all of the Santana IV release and news on the bands exciting shows and who else might show up to grace the stage with these legends.


ecLogo300x300Event City is the Community Portal for the Events, Hospitality (Food & Beverage), Entertainment & Music industries. Currently in Launch mode, the project changes weekly, the portal changes daily and the community is dynamic. Musicians, Performers, Songwriters, Event Producers, Meeting Managers, Show & Concert Promoters, Film Producers, Entertainers, Actors, Models, Caterers, Chefs, Restaurants, Nightclubs, Hotels, Food Purveyors, Venues, and all industry suppliers are invited to participate and Sign Up for our FREE Live Launch VIP Invitation. We hope to see there and be part of your success in whoever you want to be.
Nolan Apostle is a co-founder, writer, merchandiser, promoter, event impresario, photographer, screenwriter, food lover, and all around nice guy. 

Food, Food & More Food and It’s Fancy

The Winter Fancy Food Show opens in San Francisco this Sunday


Are You a Newbie? What you can Expect at the Fancy Food Show

FFSshow-attendees    FFSlogo-winter-show

By Nolan Apostle
Contributing Editor
Event City Premier Magazine

Hello to all of our Foodie Friends it’s that time of the year for the one and only Winter Fancy Food Show at the Moscone Center in San Francisco! Simply the biggest and best Food and Beverage industry show in the country, and that is not just my own personal opinion, but fact, as you will see as you continue to read and hear about some of the knowledge you can receive at the show whether you are an exhibitor, wanna-be exhibitor, buyer or an attendee guest with some of your own ideas and products.

The Event City Creative Magazine’s Editorial team is great surprised how our readers interest has boomed on many hospitality and Special Events stories we have shared with you. It is impressive to see all of the viewers and responses we have received and able to share this information with you.  It is exciting for me to experience your own enthusiasm in some of the messages and notes you have sent me. Reaching out to each other has become an important tool on the global Internet for Event City and we plan to do much more of that, especially for our tradeshow coverage.

Enough of that, let’s talk Food and what this Fancy Food Show is all about, especially for you newcomers, sound good?! The Winter Fancy Food Show 2016 was conceptualized and created by the Specialty Food Association a worldwide organization. They create, connect, support, and share the extraordinary experience of specialty foods over the entire planet. They are a membership based organization with some incredible benefits. By joining their organization you will gain access to exclusive offers and opportunities within the Food and Beverage world.

Creating the Fancy Food Show, they are invested in building what is simply the most valuable tool for Food and Beverage business owners and one of the largest specialty food tradeshows in the world. A showcase of industry innovation, bringing specialty food’s top manufacturers, buyers, and thought leaders together under one roof for three days of delectable discovery, January 17-19. The rows will seem endless as you canvass the endless list of exhibitors and fill your bags with product literature and plenty of goodies from the incredible array of the latest and greatest in the world of Food and Beverage.

There are many different opportunities at the Fancy Food Shows for small and very large companies alike. As an Exhibiting company or to expand on your “idea” or product launch, here are a few of the various opportunities that WFFS 2016 has to offer:

Seminar sponsorships

Event sponsorships

Specialty Food Magazine Show edition ads and Digital Show advertising

What’s New, What’s Hot! ads and display cases – these are very cool and helpful

Directory advertising, and more

Interviewing various attendees in previous years we have found there is a misnomer that the show is extremely expensive and a very costly endeavor just to showcase your new ideas or products at the WFFS. It may not be for everyone at any given time in their trek for that great new killer foodie product, but as large as this show is, and comparing it to other shows and exhibiting opportunities – local, national, and international, the Fancy Food Show is by far your biggest chunk of cheese for your slice into the Food and Beverage industry!


Exhibitors at the Winter Fancy Food Show

Exhibiting at a Fancy Food Show is one of the most convenient and cost-effective ways to connect with buyers from every major food and beverage buying channel in the United States and abroad. Keeping this in mind, if and when you jump into the fray, it is essential for you to know your product, your market, and potentially new markets and how your company is going to make money. Even if you are an attendee with a new product or idea, having this information and more at the tip of your tongue, you never know who will be listening to your conversation in passing, or who might sit down next to you during lunch. This makes the show one of the best tradeshows in the business to network and learn all about your product or the types of products you are buying.

The 2016 show in San Francisco will feature a staggering amount of products – more than 80,000 at last count, over 19,000 buyers (that is probably one of you), and at least 1,400 exhibitors – which essentially could be you one day with some of the great products you are in the midst of developing! I have truly enjoyed much of what I have seen and tasted over the last year! Surely one of the best products to emerge from the Northern California Region is the CARROLL’S BRAND of Meats and Rubs. The company is huddled in beautiful San Bruno California and has a delicatessen and a catering division. They are also eager to begin distribution of their meat and rub products. Try their Blackened Hanger Steak™ or Blackened Burgers™, on the grill, baked, broiled or fried, your palate will be pleasantly pleased.


Winter Fancy Food Show California Vendors

This writer has seen a great deal of companies and products come and go over the 20 plus years I’ve been attending the Fancy Food Shows. To put it into perspective, as a business owner, regardless if your type of product or service, there is superabundance of information to share with you. If you fall under the category of “Fancy Food Show Rookie”, you may find yourself a little bit inundated, and sometimes even extremely overwhelmed with the plethora of products and services at the show. Either way, don’t fret, take it one step at a time and create a list of notes and goals of what you would like to see and experience at the show, categorically speaking. Some of what you will see while attending the Fancy Food Show is everything you can imagine and much more – new pasta sauces or meat rubs, a line of Mediterranean food products, dessert items, international products, a unique food establishment or franchise opportunities, new technologies, a vegan delight, bacons, seafood, delicatessen specialties and so much more, you could spend an entire week at the show and not see everything!

At Event City we cover shows involving the Events & Creative Industries – from the Consumer Electronic Show, to the Special Events Expo. We have covered NAMM, the SF Gift Show, Halloween & Party Expo, Ad Tech, MacWorld, The Halloween Expo & Haunt, The Party Show, Nightclub & Bar Show, The Hospitality Expo, and many more. We work hard for you to help showcase the latest and greatest within a the Event City array of industries. As hard as we work, we can play pretty hard too. We have a little saying about the Fancy Food Show – and if you think Wizard of Oz theme, you’ll get it. It goes like this,

“Cheese, Crackers and Meats – Oh my!”

We wish it was that simple, but the fancy food show is definitely not simple. All who have attended over the years would definitely attest to the fact that this industry’s “must attend show”, is a Food lover’s utopia and all for the obvious reasons. Now don’t forget, as you’re entering the show floor for the first time, grab your partner’s hand and chime along together, Cheese, Crackers and Meats – Oh my!, Cheese, Crackers and Meats – Oh my… 

See you there.


The Winter & Summer’s Fancy Food Show Schedule – We hope to see you there.

2016 Winter Fancy Food Show—January 17-19, San Francisco

Sunday, January 17, 2016: Show Open 10am – 5pm

Monday, January 18, 2016: Show Open 10am – 5pm

Tuesday, January 19, 2016: Show Open 10am – 4pm

2016 Summer Fancy Food Show—June 26-28, New York


The Specialty Food Association can help your growing business in a number of different ways, please feel free to browse their website for much more information.


David Bowie & Kanye West – Showdown at the RS Corral

David Bowie saying goodbye

So long mates.

By Nolan Apostle
Contributing Editor
Event City Premier Magazine

First off, my sincere condolences to David Bowie’s family for their loss. It is most difficult to lose a loved one, but when in the public’s eye it is that much more difficult as the family is constantly reminded of their loss. Bowie, as most fans referred to him, was in constant flux. I do not believe there was another artist on the planet that has reinvented him or herself as much as Bowie did throughout his career. Most importantly, he not only did it his way, but was successful each time.

Several hours after the 69 year old Bowie passed away I came across a unique dialog of several thousand members going at it on the Rolling Stone Magazine’s Facebook page. Not because David Bowie was now gone (Rest In Peace my chameleon Rocker), it was a dialog which began at the invite of Rolling Stone Magazine urging its visitors to explore the hundreds, if not thousands of comments already propagating on their page. The magazine introduced the dialog with a photograph of a live shot of Bowie playing an acoustic guitar. The photo’s caption read, “Kanye West, Pharrell, Brian Eno Remember David Bowie”, and added, “The Weeknd, Haim also pay tribute to iconic singer’s influence.”

I’m certainly not a Kanye West fan and I may not agree with his unprofessional antics away from his live performances, but regardless of what you think of him personally, Kanye is a very successful artist.  So what is all of the hub bub about on RS Facebook? Can’t a celebrity fan, maybe even a friend, leave their personal thoughts to his family and friends like anyone else? Fans are complaining that Kanye West left his condolences on the site, along with probably by now, many other celebrities. What seems to be the biggest complaint is the onslaught of David Bowie fans (or Kanye West haters) claim that Kanye didn’t even like the Rock legend’s music so why is he on there anyway. While reading the comments one doesn’t have to travel far down the list to begin seeing the ensuing battle between fans of both artists. The various cheap shots taken by the fans at each other is actually quite entertaining. What it boils down to, and yes the conversations were getting pretty hot, did Kanye West appreciate the Rock legend’s talent?

I remember Crawdaddy, the Rock’n’Roll magazine which was a pinnacle of the era of Rock and began in the 60’s somewhat of a training ground for music journalist as the magazine preceded Creem and Rolling Stone. Through a roller-coaster of publishing efforts, the on again, off again Crawdaddy finally folded for the last time in 2003 and in 2006 was sold to Wolfgang’s Vault. They brought it back as a website in the style of a blog and one of the articles was about David Bowie and Kanye West. I searched and search the web and couldn’t find it anywhere, but I remember reading it and thought it was interesting. So digging deep into the bowels of the “secret archival internet” I did find a version of it, which is below. Food for thought, David Bowie and Kanye West, may not have collaborated directly, but who’s to say they didn’t appreciate and admire each others talents. You be the judge.


David Bowie and Kanye West previous article

Promiscuous Anglerfish: David Bowie vs. Kanye West

by Mark Asch • May 21, 2009

**Courtesy of David Bowie** –  There are several ways we might go about demonstrating that hip-hop, not rock (or country, or old-time folk, or jazz, or blues, or chamber, or orchestral classical music, or opera, or musical theater, or mainstream radio pop, or whatever else you might name as a world unto itself), is the dominant form of today’s American popular music. We might demonstrate it via an example as significant as hip-hop’s lyrics, which speak for the nation the way rock used to. (There is a straight line leading from Buddy Holly’s “My love bigger than a Cadillac” to Biggie’s “Birthdays was the worst days, now we sip champagne when we thirst-ay”—the desire for size, appreciation, and material goods, belted out in primal grammar. Revivalists like the Hold Steady approach arena legacy, but their songs are about that tradition, not part of it.) Or we might demonstrate it via an example as mundane as the fact that a twentysomething douchebag like Asher Roth feels most comfortable using rap, not backwards-baseball-cap-party-band music, as the vehicle for his frat-tastic boasts. But the way we will go about demonstrating this premise here is by noting how hip-hop now does what rock used to do: Namely, absorb all the lesser genres it comes in contact with, in much the same way a male anglerfish is absorbed into the bloodstream of the larger female with which it copulates.

There used to be rappers invited to drop by and lend some novelty to rock songs (KRS-One on “Radio Song”, remember?); now rappers have little guitarist catamites that they carry around like itsy bitsy dogs in sweaters (Lil Wayne with Kevin Rudolf, for instance). But I’m talking less about head-to-head dominance than relative gravitational force. In its origins as a collage of samples, hip-hop has an undeniable advantage here; still, note how we’ve gone from horn loops to undisguised lifts, like in Flo Rida’s frankensteined ’80s one-hit-wonder “Right Round.” But the clearest way to make this point is with an SAT-style analogy:

Rock : Hip-hop :: David Bowie : Kanye West.

David Bowie was, and still probably is, rock’s great changeling, starting out as a folkie in a frock, getting psychedelic and stargazing, bringing in Mick Ronson for power chords, glamming up, delving into Brecht-and-Weill cabaret pop, and that’s just the early ’70s. But it was more than just the chameleonic role-playing—the Thin White Duke just kept ingesting music, making it a part of his discography, and thus, because of his rock star status, demanding that his influences be taken seriously as rock. (And demanding that a dramatic cycle—the “rock opera”—be taken for granted as a natural structure for three-minute pop songs.) He revived a garage-rocker’s career, made some blue-eyed soul records, and then, when the coke caught up to him, listened to some Brian Eno, chilled out, and made the Berlin Trilogy. Hoo boy, the Berlin trilogy. Ambient or otherwise experimental music’s texture and krautrock’s inscrutable rigor—it’s still a head trip. And it cleared Bowie’s mindset so right that he spent most of the ’80s knocking out assured dance-pop hits, bringing aboard a rotating cast of comparatively short-lived (career-wise) stars to make the records glitter. Those of us who grew up on ’90s alternative radio have strong memories of Bowie’s dalliance with Trent Reznor, but aside from his industrial buzz bin, he saw a lot of stuff coming, particularly the futuristic placelessness of dance music. (Not really surprising.) Now, aside from the occasional experimental one-off—no more planting a flag in a genre and claiming it for the rock canon—he mostly patronizes indie rockers like Arcade Fire and Secret Machines.

I am willing to bet that David Bowie’s iPod, which probably looks a lot like your iPod, looks a lot like Kanye West’s iPod, and not just because both of them established their critical bona fides once and for all by going to Berlin (albeit only musically in Kanye’s case, though I’d like him even more if he had tried to chart with a song called “Drunky Hot Bowls”). Spot-the-influence is easier with rappers than it is with rockers, of course, and Courtesy of Kanye Westbecause appropriation is much more obvious, it also becomes more brazen. Is Kanye showing off by ripping Daft Punk and Peter, Bjorn and John? I think he is. I think he gets off on taking indie stars, critical darlings, and trends (or some combination thereof), and proving to us that his songs are big enough to fit their songs. In Kanye’s house, there are many dwelling places (which, when I think about it, is the kind of line I’m surprised no rapper has ever, to my knowledge, used as a boast).

But he, like Bowie, also really loves this stuff. 808s and Heartbreak is, I think, a record every bit as surprisingly miraculous and necessary as the Berlin Trilogy. (You know what album we will not be saying this about? Rebirth. But I… yeah.) That a rap star would make a mopey, distanced, shrink’s-couch synth-pop record—well, it’s as unlikely and as bold as a rock star making mopey, distanced, shrink’s-couch krautrock records. That Kanye West would ever channel something as totally cred-free as Depeche Mode—and on a song as personal as “Welcome to Heartbreak”—says something about what musical genre is at the top of the food chain right now.

And it’s catching, especially through Kanye. I’m honestly surprised I haven’t seen “Brooklyn, We Go Hard” on t-shirts where I live yet, but I’m pretty sure I will. It sounds like a line Jay-Z would write himself, but it was Santogold’s line first. Santogold is herself an interesting case, an indie darling before her crossover success, whose songs sound like reggae, Blondie, Tegan and Sara, and that paragon of blenderized mash-up beats, M.I.A. But she’s been claimed, much like “Swagger Like Us” took M.I.A. away from the indie blogosphere and into the rap game and the Grammys: M.I.A.’s an adjunct to hip-hop now, thanks to a song produced by—yup—Kanye West. (Nerdy, witty, status-obsessed, quick to claim indie sensations: Has there ever been a pop star easier to imagine as a religious Pitchfork reader?) As Bowie stakes claim to a smaller sphere of new music (and as, say, Madonna and Prince, who once had the whole world in their hands, respectively play touristic dress-up and hit the same old notes), Kanye’s making it pretty clear: All your music belongs to rap.

Watch: David Bowie, “Ziggy Stardust

Watch: David Bowie, “Lazarus

Watch: Kanye West, “Only One ft.

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Above article source: Web Deep Internet Archives