On China and other niceties

Life is life and not the thing we want it to be. That’s why it so often slips out of our hands and why the story of every life boils down to the story of the tension between the urge to do the thing you want and the combination of circumstances bent on keeping you from it, let’s say, your dream. It seems unnecessary to stress that this tension creates a lot of frustration. Put like this, life tends to look more like a process of breaking down – as Fitzgerald wrote – than anything else, like some kind of title bout, where all that matters is staying on one’s feet as one’s ride the punches. The progress of an education, whether a contender’s, for the Heavyweight Championship of the World or one’s own, has always interested me (that´s why I like the Chinese proverb,  活到老, 学到老 huó dào lǎo, xué dào lǎo, which means something like: [If one] lives to an old age, [one will continue to] learn until old age.)

Long ago, perhaps aware of the punches coming my way, I came up with a very small stratagem – sometimes, small things are crucial – to help me escape from the frustration, bad moods, or weakness, that life can deliver. The stratagem is simply a list of 10 delicious dishes I could choose from to give me back my lust for life or that energy I lacked after the latest blow. I have yet to complete the list. Moreover, a lady once said to me: “Let me tell you your favourite dish”. She didn’t say much more, because it seems that at some point in her life she had acquired the habit of not doing so, of politeness, and converted said habit into a question of manners, like when one leaves a tiny bit of food on the plate to show one’s host that the meal was abundant. Oh les femmes!

 

cangrejo

 

Please find below my list, in no particular order, because each has its moment.

Dazhaxie (大闸蟹), wonderful Shanghainese river crabs, only available from late September to November (see photo).
Chayedan (茶葉蛋) or Tea egg: delicious eggs cooked in spices, soy sauce and black tea leaves.
Toro (とろhiragana or トロ katana), the fatty cut of tuna belly.
Caviar, which needs no explanation.
Morcilla, or spicy black pudding, from Leon, in northern Spain.
Escamoles, a Mexican dish made from ant larvae and pupae.
Spanish dry cured ham (jamón ibérico).
– A juice of Acaí, made from a Brazilian berry.

As you can see, the list is incomplete and needn’t stop at 10, which when all is said and done, is simply a number we’ve chosen from our habit of rounding up things, a sort of security blanket to ward off our loneliness and frustration. By the way, another femme, French of course , said you do not forget Le Champagne!!!

 

 

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