s2 week 3 entry
Megan Heyward
I thought her talk was great. It adds sooo much to have the person reponsible for the work to be there, accessable and able to explain where they were coming from.
I really liked how in the begining she herself had trouble puting into words her hypertext and what she was trying to achieve with it. This gave me a little bit of faith in myself and my own difficulties to do the same thing with her work. Its hard for me not to approach the work not as a 'work' an 'artwork' and Heyward ar the 'artist' rather then the writer. I thought it was interesting that Heyward hadnt considered the artistic associations in 'of day,of night'. This would be more her training in interpreting writing rather then visual art forms but the associations remain. What does this mean for hypertext writing? Is it still writing or is it a new combined media all together? Somehow hypertext reminds me of the recent trend for celebrity chefs that create outlandish new flavours with ingredients that have been around forever. Its the new ways that they combine and then present the food that is the difference.
I thought her talk was great. It adds sooo much to have the person reponsible for the work to be there, accessable and able to explain where they were coming from.
I really liked how in the begining she herself had trouble puting into words her hypertext and what she was trying to achieve with it. This gave me a little bit of faith in myself and my own difficulties to do the same thing with her work. Its hard for me not to approach the work not as a 'work' an 'artwork' and Heyward ar the 'artist' rather then the writer. I thought it was interesting that Heyward hadnt considered the artistic associations in 'of day,of night'. This would be more her training in interpreting writing rather then visual art forms but the associations remain. What does this mean for hypertext writing? Is it still writing or is it a new combined media all together? Somehow hypertext reminds me of the recent trend for celebrity chefs that create outlandish new flavours with ingredients that have been around forever. Its the new ways that they combine and then present the food that is the difference.