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  1. #1
    Bourbonian of the Year 2011
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    Sep 2002
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    Toronto, Canada
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    Evocative Writing About Drink

    The English have, or had, a genius for evocative, textured writing about food and drink. I have given (multiple) examples of the former from the canon of Elizabeth David.

    Here is a short but effective piece on "pastis", the licorice- and herb-flavoured French aperitif which replaced absinthe after its ban. It is from, "The Complete Book of Spirits and Liqueurs" by Cyril Ray, copyrighted in 1977:

    "Pastis is not only lacking in the wicked wormwood but is only about half so strong in alcohol as the absinthe of the good-or-bad-old-days. It is sweeter, too, and so need not have the necessary water added, drop by drop, through lumps of sugar on a perforated spoon, as used to be the ceremonial practice.

    All the same, it is one of the most evovative of cafe-table aperitifs, as is its Greek cousin, ouzo, the smell and taste of the one summoning up visions of the cobbled street of some Attic or Aegean-island hamlet, bleached under the blazing sky; the smell and taste of the other recalling the click-clack-click of high heels on the Avenue des Champs-Elysees, the sight and the scent of the girls in their summer frocks, and the wish that one were a fortnight younger than one really is".

    (That reference to a fortnight may be cited as a classic instance of English understatement mingled with irony).

    The memories associated with bourbon can be evoked just as charmingly in our land.

    Will anyone here try...?

    Gary
    Last edited by Gillman; 10-31-2007 at 01:18.

 

 

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