
I been reviewing two new books which deal with the collection
and application of data. The first is
THE AISLES HAVE EYES by Joseph Turow, University of
Pennsylvania professor and associate dean.
Turow is pursuing a very interesting topic as his discussion of the
reshaping of retail explores the tension between Americans being willing to
give up personal data in favor of discounts OR being “resigned to the idea of
surveillance.”
Turow’s subtitle is “How Retailers
Track Your Shopping, Strip Your Privacy, and Define Your Power” and he provides
numerous examples in a retailing context, although it was sometimes difficult
to stay engaged with his argument. At one point, I thought of the way parents
used to avoid giving actual birthdates to restaurant chains like Farrell’s Ice
Cream when those records were ultimately used by the government to pursue
registrants for the selective service draft. The current potential for social discrimination and other misuse is noted as well as the ways in which our preferences are
recorded and tracked by smartphones, fitbits and tablets. Turow compares the
seeming unconcern with increased observation to a frog eventually boiling as
water temperature is very slowly increased. He explains that tracking through
other wearables and facial recognition (Face-Six, Emotient, FaceFirst are some
of the companies involved) are coming quickly. Turow suggests a few actions,
but seems more intent on raising an alarm rather than proposing detailed solutions.
THE AISLES HAVE EYES has an index and extensive
notes although a full bibliography would be helpful, too.

THE UNDERGROUND CULINARY TOUR by Damian
Mogavero with Joseph D'Agnese is subtitled “How the New Metrics of Today's Top
Restaurants Are Transforming How America Eats” so again, we are learning about
data applications and their impact on consumers. Here, the authors draw on
extensive experience in the restaurant industry. Mogavero concentrates on financial
analyses and human resource efforts (training a waitress to open a bottle of
wine) in order to show the impact on often fragile bottom lines in the hospitality sector. A couple of chapters do
provide highlights from the annual real-life Underground Culinary Tour which Mogavero
conducts; otherwise, this book is best matched with those who have a specialized
interest in restaurants or similar businesses where Mogavero’s ideas could be
applied.