chapter 16 and food

[Simon J. Branford]

No: HPFGUIDX 4528

Rita wrote: "I can't believe that an entire school could have all one
personality (Ravenclaw for Beauxbaton, Slytherin for Durmstrang)."

The important point was to get one champion on each of the house tables. It
was also to show that, even though Durmstrang students are considered to be
untrustworthy and so on (i.e. like the Slytherin's), they are not all like
this. It is also an indication that some of the Slytherin's may actually be
nice people - shame about Malfoy and co.
The more important thing was to select Cedric, from Hufflepuff, for
Hogwarts. The interaction between him and Harry I could not see having
happened if he was from any other house (even Gryffindor). This only left
Ravenclaw for Beuaxbaton. I can see Fleur as being quite hard working, but
also she seems to know how to turn on the charm.


Kaitlin wrote: "He seems to be like Durmstrang's Harry Potter-the miraculous
Quiddich seeker and the Headmaster's favorite boy."
Rita replied: "Interesting comparison! Are you implying that Harry is
spoiled?"

Harry is spoiled in so much that he gets away with a lot. Especially things
like nighttime wanderings during the holiday. However I will say that I
could see Dumbledore using such happenings to teach any student important
lessons rather than just giving them weeks of detentions.

Rita wrote: "I find it astonishing that the only time that Hermione has had
bouillabaisse is when she vacationed in France with her parents. Here in
Southern California, many many restaurants that are not French restaurants
serve boullabaisse and some people cook it at home"
Joywitch replied: "I dont find it that astonishing, after all (at the risk
of offending several members of this group, although I really dont mean to)
the English are not exactly known for their cooking."
Rita wrote: "Even so, I find it astonishing that Ron could be SO suspicious
of a nice recognizable stew/soup of seafood and garlic in clear broth. Then
the doubtless deliberately joke that, having refused the nice bouillabaisse,
he helps himself to black pudding. What's called Black Pudding in Irish
diners in NYC is called Blood Pudding in German diners in NYC - it's made of
coagulated blood - I think it's disgusting."

I think I will go away and sulk. The English cookery skills have been
insulted - and not for the first time.
>From my knowledge of different cuisines, Britain now has one of the most
diverse and interesting variations of foods available. I just checked in a
guidebook, of restaurants in Oxford, and the list of available cuisines is
amazing.
Having said that I can understand Ron and Harry not knowing what
Bouillabaisse is. I had to look it up to find out and I have sampled many
different foods (having said that I eat little seafood so this may be the
reason). I can understand Ron's reaction. My college dinning hall food can
be terrible (this is why I am living in one of the other blocks - the chef
down here can cook brilliantly). Just because you can recognize what is in
it does not mean that it is edible. Also if I were to cook something like
that I would call it either seafood or fish stew. I do not know many of the
proper names for dishes - I just label them by what is in it.

I also ask the question: Is it the idea of blood pudding that is disliked or
have you actually tried it?
I know plenty of people who will not try it because they dislike the idea of
it but I myself rather like it and do eat it.

Simon