The Tao of Travel

There was the somewhat sinister Mr. Black, whom I never met, but who, I am told, kept an outsize electric refrigerator in his sitting room, in which there was a collection of half-pint glass jars. Occasionally he would open the refrigerator door, inspect the labels on the bottles and select one. Then in front of his guests he would pour its contents into a glass and drink. A lady I know, who was present one day when he did this, innocently inquired if what he had in the glass were a combination of beet and tomato juice. "This is blood," he said. "Will you have some? It's delicious chilled, you know." The lady, who had lived in Tangier for many years, was thus determined to show no astonishment at anything, replied, "I don't think I will right now, thank you. But may I see the jar?" Mr. Black handed it to her. The label read

Mohammed.

"He's a Riffian boy," explained Mr. Black. "I see," she said, "and the other jars?" "Each one is from a different boy," her host explained. "I never take more than a half pint at a time from any one of them. That wouldn't do. Too debilitating for them."

—Paul Bowles, "Tangier,"

Gentleman's Quarterly

(1963) (Note: Bowles

based his 1985 short story "Hugh Harper" on this man's tastes.)

Evelyn Waugh on Tasso in British Guiana

Tasso

is prepared in this way. The killing of a beast [pig in this case] is an event of some importance in the immediate neighbourhood. Indians get news of it and appear mysteriously like gulls round a trawler when the catch is cleaned. A few choice morsels are cut away and cooked and eaten fresh. The Indians carry off the head and the entrails. The rest is sliced into thin slabs, rolled in salt and hung up to dry. A few days of sun and savannah wind reduce it to a black, leathery condition in which it will remain uncorrupt indefinitely. Even the normally omnivorous ants will not touch it. It is carried under the saddle above the blanket to keep it tender and protect the horse from galling. When the time comes to eat it, it is scrubbed fairly clean of dust and salt and boiled in water. It emerges softened but fibrous and tasteless.

I can conceive it might be possible for a newcomer to stomach a little

farine

with a rich and aromatic stew; or a little

tasso

with plenty of fresh vegetables and bread. The food of the savannah is

farine

and

tasso

and nothing else.

—

Ninety-two Days

(1934) (In

A Handful of Dust,

Waugh's

captive hero Tony is given "

tasso

at noon...

farine

and

tasso

and sometimes some fruit for supper.")

For a Sharecropper in Alabama, Hardly a Crumb

"Sometimes it don't seem possible that we're living at all, especially when I wake up in the morning and see the children getting up and dressing and walking around in the kitchen where there's hardly a crumb of food. They make a fire in the cook-stove and I scrape together a little corn meal, when there's any to scrape, and I cook it with salt and water. Once in a while we have some molasses, or maybe just some sugar-water to eat with it. When noontime comes, they start another fire, and I cook some more cornbread. A lot of times lately I've just sat and wondered if there's anything else in the world to eat. I know there must be other things in the world to eat, because the rich wouldn't eat cornbread, and I wouldn't if I could help it. Not just cornbread and nothing else. Once in a while we have some store-bought canned beans, just one or two cans among us, and that don't go far when there's nine hungry children besides me. The two oldest boys manage to earn a little money somehow, and they bring home all they make. Altogether, what money there is comes to two or three dollars a week. We eat on that, except for the twenty-five cents a week house rent I pay the landlord. We've been getting along somehow for three years since my husband died. Every time it rains hard all of us have to crawl under the house to keep from getting wet, because I don't reckon there's a landlord in the country who would patch a roof for only twenty-five cents a week rent."

—quoted in Erskine Caldwell and Margaret Bourke-White,

You Have Seen Their Faces

(1937)

In Tibetan Cuisine, Meat Is a Rarity