chapter 16 and food

[milz]

No: HPFGUIDX 4557

--- In HPforGrownups at egroups.com, "Simon J. Branford" 
<simon.branford at h...> wrote:
> 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

IMo the bouillabaisse passage was another lesson Rowling added. Ron 
refuses to taste the bouillabaisse because 1. he's never heard of it 
and 2. the idea of a fish soup puts him off so he opts for the Black 
Pudding, which is more familiar to him. 

The point is most cultures have "odd" foods. I remember when raw fish 
with vinegar soaked rice and wrapped in seaweed was considered 
*yucky*, but now sushi has become quite trendy. Ditto for gravlax. As 
an aside I remember when an acquaintance found out what goes into 
Haggis and thought it was *gross*. Yet, she liked scrapple (the 
American South's version of haggis made with cornmeal rather than 
oats) and she liked hotdogs.

Some people, like Ron and Harry, are comfortable with the familiar.

:-)Milz