Colour, texture, flavour

When it comes to food, I can be pretty squeamish: mushrooms (icky fungus), spinach (tastes like dirt, barf), oysters (gag, snot on a half shell), any kind of offal (oh… puke), asparagus (urk), beetroot (blech)… I know I’m not alone in finding some morsels too revolting to eat; it’s a personal taste thing. I just don’t like them.

Yeah, obviously I’m a philistine when it comes to gourmet which is probably why I have no plans to visit France.

Of course, there are the usual gastronomic reasons, like… frogs’ legs (shudder) or snails (OMG-hand-me-the-sick-bag!)

One person’s perfect meal is another’s ‘I’m getting a hamburger with fries’.

Now, at last, comes news from the aforementioned France, that they are finally banning the capture and consumption of ortolan because its been hunted to near extinction. Never heard of it?

Well! An ortolan is a small songbird that is cooked and eaten whole; bones an’ all. Just pop that little sucker in and crunch down, no gutting, or filleting necessary.

Gastronomes are furious at the French Government finally cracking down on legislation introduced eight years ago to protect the little bird. They’ve even brought in reinforcements to catch poachers and restaurants serving the meal.

Most famous of those indulging, is Francois Mitterrand who chowed down and concealed ‘his head beneath a napkin in the traditional manner’.

According to yesterday's Sydney Morning Herald: “Some say the napkin helps the diner savour the aroma, others that it is intended to conceal his greed from God.’ The more pragmatic say eating ortolan is a messy business and who needs to see that?

On the other side of the argument (gotta be fair here), one leading chef, Michel Rostang said: “I find it sad that we can no longer serve ortolan in France, or woodcock for that matter, while it is still possible to eat the latter in restaurants in Britain, Spain and Belgium.” Another chef – who remains nameless – said: “It is part of our culture which is disappearing”.

Me, I’m thinking it’s a good thing. Songbirds, for f*** sake!

Of course, it nicely segues into world building, don’ it, and the creation of what characters eat. Many a fantasy or science fiction writer creates what to eat, and how much of a squick factor to incorporate. I’m not that brave, yet, so I put in the usual meat and three veg – different colours, textures, flavours – or shipboard rations. I’m not a fan of ‘recycled’ food, though I can see its value and don’t dismiss the possibility of using the idea.

It comes down to what kind of an environment you’re writing in: what sort of atmosphere – is it rich in oxygen, nitrogen, carbon, methane - the geology – does the planet have a core of iron or not, is it a ‘new’ planet, how much water is there, land masses, ice mass - and soil composition –what microbes are there, is there grass or trees or moss mounds- that decides what food grows and flourishes.

While I’ve read a number of books where food is only referred to, I think it’s important when constructing your world that foodstuffs are written about. Not the history of the food… I mean, have you ever read of characters eating Lobster Thermidor and chatting about the rumour it was Napoleon who named it? Of course not. That’s not as important as the reader knowing what Lobster Thermidor is – and how tasty it is.

Just a reference is needed unless its origins come up in conversation. Why would it? Because some characters are going to demonstrate their superiority to a perceived lesser character – gee, doesn’t that sounds like the French.

Colour, texture, flavour. Kind of says it all.