Social media, email and relationship inflation

Umair Haque has a post at Harvard Business Review advancing the following hypothesis which he dubs “relationship inflation”:

Despite all the excitement surrounding social media, the Internet isn’t connecting us as much as we think it is. It’s largely home to weak, artificial connections, what I call thin relationships.

A year ago I was blogging as part of a class on Social Media & Business at American University and I wrote a post that touched on a related issue: how email use affects relationships.  I’ve reposted it below.

In short, I I think Umair may be right about the devaluation of the term “relationship” but I’m not convinced that the addition of thin relationships through social media has any negative impact on thick relationships, though I’d love to take a look at research bearing directly on this topic.

My original post “Online or in person? We can (and do) have it both ways” is reposted after the jump.

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Too many cooks, too many kitchens

Imagine a society in which kitchens are rare.  No one has one in their home.  Everyone has to go out to eat three meals a day.  As a result, the society employs quite a large number of professional chefs to work in the few large kitchens, cooking food for everyone else.Too many cooks

Now imagine that technological changes enable anyone to have a kitchen.  Suddenly everyone in the society has the ability to cook for themselves in their own home.  And so cook they do.  For themselves, for their families, for their friends and neighbors.

Sure enough, many of them find they greatly enjoy cooking and are quite good at it.  They happily cook for neighborhood barbecues and picnics, expecting nothing in return but the satisfaction it brings and the community it fosters.

Some people still eat out regularly; others do so occasionally.  Yet, unsurprisingly, the demand for professional chefs decreases sharply.

Perhaps also unsurprisingly, many chefs and former chefs start to complain.  It has suddenly become much more difficult to make a living cooking.  And they are skilled chefs, after all.  Don’t they deserve to be compensated for their talents and effort?

I raise this example because whenever I suggest that amateurs should play a larger role in the production of digital culture – and that I’m comfortable with a corresponding decrease in the number of professional writers or musicians – the notion is treated as not only radical, but heartless.  Those professionals are working hard!  Don’t they deserve to make a living?

Well I imagine most people don’t feel the same way about chefs and cooking, and I want to suggest a very simple reason why: status quo bias.  We’re used to thinking about cooking as mostly an amateur activity; eating a meal cooked by a professional is the exception.  But when it comes to music or magazine writing it’s the reverse.

Now it’s not quite an apples to apples comparison. For one thing, food, unlike digital information, is a rival good.

However, the error is in thinking that the arrangement we’re used to is particularly special.  It wasn’t handed down by the gods or even a philosopher-king.  It was merely the result of an arbitrary economic arrangement that no longer applies.

Incidentally, the cooking metaphor works nicely for arguments about quality of content as well.  A professional chef is more skilled, on average, than an amateur.  But would anyone deny that there are plenty of amateurs whose cooking far surpasses that of many professionals?