Chris Aldrich

If Lynne Kelly's thesis about the methods of memory used by indigenous peoples is correct, and I strongly believe it is, then the concept of ekphrasis as illustrated in the description of the Shield of Achilles in Homer's Iliad (Book 18, lines 478–608) is far more useful than we may have previously known. I strongly suspect that Achilles' Shield is an early sung version of a memory palace to which were once attached other (now lost) memories from Bronze Age Greece.

The word ekphrasis, or ecphrasis, comes from the Greek for the description of a work of art produced as a rhetorical exercise, often used in the adjectival form ekphrastic.—Wikipedia

While many may consider this example of Homer's to be the first instance of ekphrasis within literature (primarily because it specifically depicts an artwork, which is part of the more formal definition of the word), I would posit that even earlier descriptions in the Iliad itself which go into great detail about individuals and their methods of death are also included in a broader conception of ekphrasis. This larger ekphrasis subsumes all of these descriptions in an tradition of orality as being portions of ancient memory palaces within a broader field of mnemotechny. I imagine that these graphic, bloody, and larger-than-life depictions of death not only encoded the names and ideas of the original people/ancestors, but they were also quite likely to have had additional layers of memory encoded (or attached) to them as well. Here I'm suggesting that while an actual shield may or may not have originally existed that even once the physical shield or other object is gone or lost that the remembered story of the shield still provides a memory palace to which other ideas can be attached.

(I'll remind the forgetful reader than mnemotechny grows out of the ancient art of rhetoric as envisioned in Rhetorica ad Herennium, and thus the use of ekphrasis as a rhetorical device implicitly subsumes the idea of memory, though most modern readers may not have that association.)

Later versions of ekphrasis in post-literate history may have been more about the arts themselves and related references and commentary (example: Keats' Ode on a Grecian Urn), but I have a strong feeling that this idea's original incarnation was more closely related to early memory methods at the border of oral and literate societies.

In other words, ancient performers, poets, etc. may have created their own memory palaces by which they were able to remember long stories like the Iliad, but what is to say that these stories themselves weren't in turn memory palaces to the listeners themselves? I myself have previously used the plot and portions of the movie Fletch as a meta memory palace in just this way. As the result of ritualistic semi-annual re-watchings of classic and engaging movies like this, I can dramatically expand my collection of memory palaces. The best part is that while my exterior physical location may change, classics movies will always stay the same. And in a different framing, my memories of portions of history may also help me recall a plethora of famous movie quotes as well.

Can I borrow your towel? My car just hit a water buffalo.—Irwin M. Fletcher

Eden on Brand, right next to the Alex Theater, has taken a dramatic step up from its prior location further North (which is now closed, by the way).

The atmosphere is stunning and very chic and borders on Hollywood night club with staff dressed to match, and apparently two more floors set to open soon according to employees. The darker theme with wood, stone, metal, and leather highlighted brilliantly with subtle lighting was fantastic. The restaurant is large and spacious and I can only imagine how fantastic the kitchen must be to work in. The space was actually so large, I almost wondered why they didn't try to sneak in a few more 2 tops on the first floor to give things a bit more bustle amid the hip music vibe being piped in.

The food, while a tad on the high side for standard burger fare, is generally great and exceptionally tasty. I loved the Royal Blue burger which had just enough blue cheese to be spectacular without going overboard. Similarly their signature Black Label Burger was fantastically beefy and even juicier than the Royal Blue. Both burgers were cooked perfectly. Given their burger creativity, I'm surprised that they didn't have a Kobe beef burger on the menu.

The shoestring fries, while cooked wonderfully and garnished with just the right amount of parsley were lacking a bit in flavor and could have used some more salt.  Perhaps frying them in flavored oil or adding a light sprinkling of garlic could have lifted them to the level of the rest of the fare and the surrounding ambiance? The spicy ketchup was a nice attempt, but was far too overpowering given the flatter fries and didn't fit in with the flavor profile of the burgers. Larger ketchup vessels might make it easier to dip a burger if desired.

The appetizers were passable, but not nearly as creative as the burger options. I tried their carrot appetizer which sadly, while interesting, didn't put the carrots front and center and left them a bit overcooked.  The chefs might consider updating the appetizer menu with some more creativity or possibly swiping a few ideas from the Smith Brothers in Pasadena or Crossings in South Pasadena as this seems to be what they're chasing after, but still keep things in the mold of the high-end burger joint.

Their beer selections were nice as was the list of harder alcohols, but I'm surprised they didn't have a signature drink menu which could go a long way towards highlighting their bar for increased revenue.

The staff, while warm and welcoming still needs to up their game a tad, though hopefully this will come with time as they settle into the new space which is only about a month old.  Refinements could include: tipping customers off to the fact that the ketchup is spiced; not being so clumsy as to ask diners if they want to keep their silverware, but just bringing out new sets automatically with changes in courses (especially given the higher bar of dining that's being portrayed); pronouncing duck confit properly (it's French); and possibly suggesting beer pairings with particular burgers (if they're not going to be suggested on the menu). Check averages would also be a higher if they checked on refills or alternates during the meal as well.

I can certainly see where they're going with the ambiance and the food, and would certainly come back again. It would be a complete five star experience if they can up their game just a tad to have everything match their fine location and decor.

Also posted on Yelp.