Category Archives: food

by Joel | 22 November 2012 · 8:08 am

Just Another Imperial Expansion

From Seven Myths of the Spanish Conquest, by Matthew Restall (Oxford, 2004), Kindle Loc. 3230-3243:

If we focus only on the century following Columbus’s voyages we see Mexica and Inca warriors as losers, West Africans as fighting slaves, and Spaniards as quite reasonably contemplating a world empire. But the age of expansion began with the rise of empires outside Europe, with the Mexica fanning out across Mesoamerica and the Inca dominating the Andes, and in West Africa with the rising of the Songhay empire from the ashes of that of Mali. In Europe, the Ottomans and the Muscovites began empire building before the Spaniards, as did the Portuguese—who beat their Iberian neighbors in the race for a sea route to East Asia. And after the sixteenth century the Spanish empire was gradually eclipsed by the trading and colonial networks of the Dutch, English, and French.

Looking at human history over thousands of years, the Spanish Conquest is a mere episode in the globalization of access to resources of food production. The plants and animals of certain Old World environments and regions have a greater potential as food, and the peoples of those regions have enjoyed advantages over others as a result. But eventually, through uneven encounters, those advantages have been introduced to the previously disadvantaged regions. In the case of Europeans introducing new foods to Native Americans, the parallel introduction of Old World diseases made the encounter especially uneven, while colonialism hindered native access to these new resources. This process is too broad and complex to be understood in terms of the alleged and simple “superiority” of one group of people over another. It is also a process that is incomplete. We are still living through the long period of uneven encounters and the gradual globalization of resources.

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Filed under Africa, Asia, disease, economics, Europe, food, labor, Latin America

by Joel | 25 October 2012 · 7:12 am

Odessa, a “Russian Chicago”

From Odessa: Genius and Death in a City of Dreams, by Charles King (W. W. Norton, 2011), pp. 109-112:

Until the 1860s, Odessa was the breadbasket for much of the Western world, feeding a hungry European and, increasingly, global market. Foreign consuls sent breathless dispatches to European capitals about fluctuations in the prices of wheat and barley. Foreign ministers contemplated the effects of diplomatic squabbles on the supply of foodstuffs. Only with the discovery of oil farther to the east, in the Russian Caucasus and the Caspian seaport of Baku, was Odessa’s chief cash export exceeded by that of a rival Russian city.

Odessa’s commercial success lay in its position at the intersection of flatlands and seascape, where the produce of the former could be sent to markets across the latter. But a series of fortunate accidents allowed the city to enhance this natural gift. Talented administrators such as Vorontsov argued for maintaining the freeport status, which was a considerable inducement to foreign and local entrepreneurs. Improvements in the harbor allowed larger ships to enter and lie safely at anchor. The fall-off in plague outbreaks around the Black Sea reduced much of the time that ships, goods, and passengers spent in quarantine. When the Peace of Adrianople was signed between the sultan and tsar in 1829, ending nearly a decade of diplomatic bickering, trade squabbles, and outright war, Russian secured a historic set of concessions from the Ottomans, including an end to the Ottoman practice of boarding and searching Russian merchant ships. The period of relative peace that followed—from the late 1820s to the early 1850s—provided ease of shipping through the Bosphorus and Dardanelles straits.

The economic results were immense. Grain exports from all the Russian Black Sea ports stood at a yearly average of under two million chetverts (a unit of Russian dry measurement equal to 5.77 U.S. bushels) before 1813, but by the 1860s that figure had risen to over sixteen million chetverts. Over half those exports were coming solely from Odessa. Between the 1840s and 1850s, the annual volume of grain exports to Italian ports more than doubled, while the French were importing ten times as much Odessa grain at the end of that period as at the beginning. After the late 1840s, the easing of restrictive import laws in England the introduction of hardier wheat varieties in Russia opened new markets for Odessa’s produce, well beyond the traditional Mediterranean destinations. By the middle of the century, well over a thousand ships were leaving Odessa each year. The number of British ships sailing into the Black Sea increased sevenfold between the mid-1840s and the early 1850s, with Britain accounting for a third or more of all destinations of vessels exiting the port. Wheat, barley, rye, and other grains filled the holds of long-haul sea vessels flying flags of most major European powers.

Of all these goods, the queen was wheat. Ninety percent of Russian wheat exports flowed out of the empire’s Black Sea ports, and many of the sights, sounds, and smells of Odessa derived from its production and sale. Immense herds of cattle provided manure for fertilizer in the countryside and pulled the thousands of wooden carts that bore the harvested grain from field to storage centers….

Some carters would return north with cloth, wine, or other imported goods offloaded from merchant vessels in the harbor, while others chose to transform their infrastructure into capital. The dried dung could be collected and sold as fuel to poor families, and the animals could then be given up to slaughter for meat and hides. The sweet smoke of burning, grass-rich manure mingled in the air with the reek of tallow vats and the sharp odor of tanneries, the factories that produced the bricks of processed fat and bundles of unworked leather destined for Turkey, Italy, or France.

With hundreds of thousands of head of livestock coming through the city each harvest season, dust and mud were constant features of Odessan life. Choking, white-yellow clouds, stirred up by hooves and swirled about by the prevailing winds, powdered residents like talcum. Rain turned inches of accumulated limestone grime into impassable sloughs….

An open, brick-lined drainage system, about two feet deep, ran alongside the major thoroughfares, crossed by occasional footbridges and wooden planks. But the rivulets they contained—the wastewater runoff and solid offal of houses and hotels, as well as animal dung and mud from the streets—could gag even the toughest pedestrian. The blooms of acacia trees and oleander fought back with their perfume, but it usually took a change in wind direction, blowing off the plains and toward the sea, to unburden the city of its own stench.

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Filed under Britain, economics, food, France, industry, Italy, Russia, Turkey, U.S., Ukraine

by Joel | 10 September 2011 · 2:56 pm

Wordcatcher Tales: Menbei, Yuzusco, Hakugei

While we were shopping for light, comestible omiyage (souvenirs) to bring back from Japan this summer, we came across three products of linguistic as well as gustatory interest.

Menbei < mentai senbei – Korea is the source of one well-known item of Hakata (Fukuoka) cuisine, 辛子明太子 karashi mentaiko ‘spicy cod/pollock roe’. The name mentai apparently derives from Korean 명태 myeongtae ‘Alaskan pollock’. Its genus (Theragra) is different from that of the Atlantic pollock (Pollachius), but both fall within the highly prolific family Gadidae (< Gadus ‘cod’) ‘cod, haddock, pollock, whiting’. We bought a few boxes of spicy mentai-flavored rice crackers to share with our colleagues at work. Their pungent aroma caused some comment.

Yuzusco < yuzu ‘citrus’ + (~~taba~~)sco – The fresh taste of yuzu (柚子) is very popular in Japanese cuisine and is used to flavor many different things: from savory chawanmushi to sweet honey, bitter tea, vinegar, wine, and even bath oil. We brought back some tiny jars of yuzu pepper paste and two hot sauces marketed as under the brand names Yuzusco and Shogasco (< shouga ‘ginger’ + -sco). I’m not sure if the makers of Tabasco have licensed just the last three letters of their registered trademark, but they apparently encourage co-branding. Nor am I sure where these products rank on the Scoville scale of spicyness.

Hakugei ‘White Whale’ – At a duty-free shop at Fukuoka Airport, we got a sampler of five small bottles of shochu, a longtime Satsuma (Kagoshima) specialty. (The cashier unboxed them and put them in little transparent baggies so we could take them through security!) They included 麦わら帽子 Mugiwara Boushi ‘barley-straw hat’, made from barley; two types of Satsuma 白波 Shiranami ‘white wave’ made from sweet potato (my favorite) with dark and light molds; 白鯨 Hakugei ‘white whale’, made from white rice; and 蕎麦蔵 Sobagura ‘buckwheat granary’, made from buckwheat. Shiranami is perhaps the most famous brand name of Satsuma shochu, but the other brand names were well chosen to reflect their ingredients. As one might expect, Hakugei tasted the most like sake. I prefer sweet potato shochu myself.

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Filed under food, Japan, language, travel

by Joel | 28 August 2011 · 9:05 am

Wordcatcher Tales: Japanese Fish Names

During our recent travels to far-outlying corners of Japan we came across several local specialties that I had never heard of before. When I solicit the names for new dishes in Japanese, I often end up learning new fish names in English, just as I did long ago doing linguistic fieldwork in a coastal village in Papua New Guinea. Here is a sample of new fish we tried at izakaya last month.

Slender sprat sashimi

At the fine Umaya Restaurant beside JR Kumamoto Station, we ordered kibinago sashimi. After failing to find kibinago in my old Canon Wordtank G55 electronic dictionary, I asked the waitress if she could find out what to call it in English. She came back and showed me the gloss in her electronic dictionary, ‘silver-stripe round herring’. This slender sprat, Spratelloides gracilis, is often used as a bait fish, but also makes a very attractive dish of sashimi.

Mantis shrimp sashimi

On the way up from Kyushu, we stopped overnight at Shin-Yamaguchi, an old railway junction city (Ogōri) that was renamed and upgraded to a Shinkansen station but still proudly displays memorabilia from the old days. The owner of the izakaya we had dinner at was a train buff and the walls of our booth were covered with posters and photos of old steam locomotives. Among the novelties we ate there was shako sashimi, mantis shrimp (Squilla sp.) with ginger mustard sauce to counter the fishy taste. This creature I could find in my electronic dictionary, so I tortured the waitress with questions about old trains. We both recalled the days when the steam locomotive whistle would signal an upcoming tunnel, and we would quickly close the window so as not to get a faceful of soot. The next day we boarded the Super-Oki limited express bound for the Japan Sea coast and up the San’in Main Line.

Deep-fried dojo loach

After making a quick visit to Tottori’s famous sand dunes just in time for the sunset, our taxi driver called his contacts at Daizen, a busy new izakaya that he recommended when I asked where we could find a place that served local specialties. We ordered fried gobo chips, which are gaining popularity, and we ate two fish that were new to us.

Broiled rosy sea bass

One was loach, 泥鰌 dojou (lit. ‘mud-loach’) ‘dojo loach’, Misgurnus anguillicaudatus, also called ‘weatherloach’, a member of the carp order (Cypriniformes). The other was broiled nodoguro (lit. ‘black throat’) ‘rosy sea bass’, Doederleinia berycoides (also called 赤鯥 akamutsu ‘red gnomefish’) in the family Acropomatidae (lanternbellies, Jp. hotarujako ‘firefly fry’).

Poached nibbler

At a small mamasan-without-papasan izakaya next to our hotel in Tsuruga, we tried mejina nitsuke ‘poached nibbler’. The Japanese name, 眼仁奈 mejina, applies to both the genus Girella and the subfamily Girellinae ‘nibblers’, members of the Kyphosidae (sea chub) family in the order Perciformes. We spent a long time talking with everyone else there: the very hospitable self-employed proprietor, who served as her own buyer, cook, and waitress (and single mother); a very talkative traveling digger and inspector of wells and tunnels; and three ladies from Shikoku on a hiking trip, one of whom had a daughter just back from Ethiopia with JICA.

Sea bass sashimi

Our second evening in Tsuruga we went to a much larger izakaya that had been too busy by the time we showed up the night before. There we had suzuki sashimi, which our waitress described as light and tasty when I asked what kind of fish it was. I hadn’t heard suzuki as a fish name, but in Japanese taxonomy, 鱸 suzuki ‘Japanese sea bass or sea perch‘ Lateolabrax japonicus seems to be the type species or genus for a whole suborder and order of bony fish, the equivalent of Perc- in Percoidei (スズキ亜目) and Perciformes (スズキ目).

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Filed under food, Japan, language, travel

by Joel | 7 July 2011 · 8:53 pm

Breadlines in the U.S. and Ukraine, 1933

Bloodlands: Europe Between Hitler and Stalin, by Timothy Snyder (Basic Books, 2010), Kindle Loc. 533-575 (pp. 21-22):

Nineteen thirty-three was a hungry year in the Western world. The streets of American and European cities teemed with men and women who had lost their jobs, and grown accustomed to waiting in line for food. An enterprising young Welsh journalist, Gareth Jones, saw unemployed Germans in Berlin rally to the voice of Adolf Hitler. In New York he was struck by the helplessness of the American worker, three years into the Great Depression: “I saw hundreds and hundreds of poor fellows in single file, some of them in clothes which once were good, all waiting to be handed out two sandwiches, a doughnut, a cup of coffee and a cigarette.” In Moscow, where Jones arrived that March, hunger in the capitalist countries was cause for celebration. The Depression seemed to herald a world socialist revolution. Stalin and his coterie boasted of the inevitable triumph of the system they had built in the Soviet Union.

Yet 1933 was also a year of hunger in the Soviet cities, especially in Soviet Ukraine. In Ukraine’s cities—Kharkiv, Kiev, Stalino, Dnipropetrovsk—hundreds of thousands of people waited each day for a simple loaf of bread. In Kharkiv, the republic’s capital, Jones saw a new sort of misery. People appeared at two o’clock in the morning to queue in front of shops that did not open until seven. On an average day forty thousand people would wait for bread. Those in line were so desperate to keep their places that they would cling to the belts of those immediately in front of them. Some were so weak from hunger that they could not stand without the ballast of strangers. The waiting lasted all day, and sometimes for two. Pregnant women and maimed war veterans had lost their right to buy out of turn, and had to wait in line with the rest if they wanted to eat. Somewhere in line a woman would wail, and the moaning would echo up and down the line, so that the whole group of thousands sounded like a single animal with an elemental fear.

People in the cities of Soviet Ukraine were afraid of losing their place in breadlines, and they were afraid of starving to death. They knew that the city offered their only hope of nourishment. Ukrainian cities had grown rapidly in the previous five years, absorbing peasants and making of them workers and clerks. Ukrainian peasant sons and daughters, along with the Jews, Poles, and Russians who had inhabited these cities for much longer, were dependent upon food they obtained in shops. Their families in the country had nothing. This was unusual. Normally in times of hunger city dwellers will make for the countryside. In Germany or the United States the farmers almost never went hungry, even during the Great Depression. Workers and professionals in cities were reduced to selling apples, or stealing them; but always somewhere, in the Altes Land or in Iowa, there was an orchard, a silo, a larder. The city folk of Ukraine had nowhere to go, no help to seek from the farms. Most had ration coupons that they would need to present in order to get any bread. Ink on paper gave them what chance to live that they had, and they knew it.

The proof was all around. Starving peasants begged along the breadlines, asking for crumbs. In one town, a fifteen-year-old girl begged her way to the front of the line, only to be beaten to death by the shopkeeper. The city housewives making the queues had to watch as peasant women starved to death on the side-walks. A girl walking to and from school each day saw the dying in the morning and the dead in the afternoon. One young communist called the peasant children he saw “living skeletons.” A party member in industrial Stalino was distressed by the corpses of the starved that he found at his back door. Couples strolling in parks could not miss the signs forbidding the digging of graves. Doctors and nurses were forbidden from treating (or feeding) the starving who reached their hospitals. The city police seized famished urchins from city streets to get them out of sight. In Soviet Ukrainian cities policemen apprehended several hundred children a day; one day in early 1933, the Kharkiv police had a quota of two thousand to fill. About twenty thousand children awaited death in the barracks of Kharkiv at any given time. The children pleaded with the police to be allowed, at least, to starve in the open air: “Let me die in peace, I don’t want to die in the death barracks.”

Hunger was far worse in the cities of Soviet Ukraine than in any city in the Western world. In 1933 in Soviet Ukraine, a few tens of thousands of city dwellers actually died of starvation. Yet the vast majority of the dead and dying in Soviet Ukraine were peasants, the very people whose labors had brought what bread there was to the cities. The Ukrainian cities lived, just, but the Ukrainian countryside was dying. City dwellers could not fail to notice the destitution of peasants who, contrary to all seeming logic, left the fields in search of food. The train station at Dnipropetrovsk was overrun with starving peasants, too weak even to beg. On a train, Gareth Jones met a peasant who had acquired some bread, only to have it confiscated by the police. “They took my bread away from me,” he repeated over and over again, knowing that he would disappoint his starving family. At the Stalino station, a starving peasant killed himself by jumping in front of a train. That city, the center of industry in southeastern Ukraine, had been founded in imperial times by John Hughes, a Welsh industrialist for whom Gareth Jones’s mother had worked. The city had once been named after Hughes [Yuzovka (Юзовка)]; now it was named after Stalin. (Today it is known as Donetsk.)

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Filed under democracy, economics, food, U.S., Ukraine, USSR

by Joel | 7 July 2011 · 8:32 pm

What Ukraine Meant to Hitler and Stalin

Bloodlands: Europe Between Hitler and Stalin, by Timothy Snyder (Basic Books, 2010), Kindle Loc. 519-531 (p. 19) (reviewed at length here):

Hitler and Stalin rose to power in Berlin and Moscow, but their visions of transformation concerned above all the lands between. Their utopias of control overlapped in Ukraine. Hitler remembered the ephemeral German eastern colony of 1918 as German access to the Ukrainian breadbasket. Stalin, who had served his revolution in Ukraine shortly thereafter, regarded the land in much the same way. Its farmland, and its peasants, were to be exploited in the making of a modern industrial state. Hitler looked upon collectivization as a disastrous failure, and presented it as proof of the failure of Soviet communism as such. But he had no doubt that Germans could make of Ukraine a land of milk and honey.

For both Hitler and Stalin, Ukraine was more than a source of food. It was the place that would enable them to break the rules of traditional economics, rescue their countries from poverty and isolation, and remake the continent in their own image. Their programs and their power all depended upon their control of Ukraine’s fertile soil and its millions of agricultural laborers. In 1933, Ukrainians would died [sic] in the millions, in the greatest artificial famine in the history of world. This was the beginning of the special history of Ukraine, but not the end. In 1941 Hitler would seize Ukraine from Stalin, and attempt to realize his own colonial vision beginning with the shooting of Jews and the starvation of Soviet prisoners of war. The Stalinists colonized their own country, and the Nazis colonized occupied Soviet Ukraine: and the inhabitants of Ukraine suffered and suffered. During the years that both Stalin and Hitler were in power, more people were killed in Ukraine than anywhere else in the bloodlands, or in Europe, or in the world.

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Filed under food, Germany, nationalism, Ukraine, USSR, war

by Joel | 4 July 2011 · 7:20 am

Curing Capt. Cook’s Costiveness with Clysters

From: Blue Latitudes: Boldly Going Where Captain Cook Has Gone Before, by Tony Horwitz (Picador, 2002), pp. 218-219:

Cook resumed his polar probe during the next southern summer [1773], after wintering in Polynesia. The second approach to Antarctica proved even more wretched than the first. Livestock perished, tropical provisions ran out, and the men—eating little except weevil-ridden biscuits and salt rations—began to show signs of scurvy and depression.

“Salt Beef & pork, without vegetables for 14 weeks running, would probably cure a Glutton, even in England,” wrote William Wales, the ship’s astronomer. According to George Forster, even the resilient Cook became “pale and lean, entirely lost his appetite, and laboured under a perpetual costiveness [constipation].”…

Three weeks later, Cook collapsed. He doesn’t reveal much about this in his journal, except to note that he was confined to his cot for a week because of a gastric affliction he called “Billious colick.” George Forster makes it clear that the captain’s condition was much graver than Cook suggests. The captain suffered from “violent pains” and “violent vomiting,” Forster wrote. “His life was entirely despaired of.”

The treatment given Cook—opiates, clysters (suppositories), plasters on his stomach, “purges” and emetics to induce vomiting—probably didn’t help. When Cook finally recovered, his first meal in a week was the only fresh meat on the ship: the Forsters’ dog. “Thus I received nourishment and strength from food which would have made most people in Europe sick,” Cook wrote.

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Filed under anglosphere, Britain, food, language, science, travel

by Joel | 11 June 2011 · 2:13 pm

Cook’s Endeavour: Victualled, Flogged, & Pickled

From: Blue Latitudes: Boldly Going Where Captain Cook Has Gone Before, by Tony Horwitz (Picador, 2002), pp. 16-17, 28-29:

ON MY FIRST night aboard the replica Endeavour, I sat down with my watchmates to a dinner advertised on galley blackboard as “gruel.” This turned out to be a tasty stew, with pie and fruit to follow It was also a marked improvement on the fare aboard the original Endeavour. Before leaving port. Cook complained to the Navy Board that the cook assigned his ship was “a lame infirm man, and incapable of doing his Duty.” The board granted his request for a replacement sending John Thompson, who had lost his right hand. Cook’s request for still another man was denied. The Navy gave preference to cripples and maimed persons” in its appointment of cooks, a fair indicator of its regard for sailors’ palates.

“Victualled” for twelve months, the Endeavour toted thousands of pounds of ship’s biscuit (hardtack), salt beef, and salt pork: the sailors staples. On alternate days, the crew ate oatmeal and cheese instead of meat. Though hearty—a daily ration packed 4,500 calories—the sailors’ diet was as foul as it was monotonous. “Our bread indeed is but indifferent,” the Endeavour‘s botanist, Joseph Banks, observed, “occasioned by the quantity of Vermin that are in it. I have often seen hundreds nay thousands shaken out of a single bisket.” Banks catalogued five types of insect and noted their mustardy and “very disagreeable” flavor, which he likened to a medicinal tonic made from stags’ horns.

On the replica, we also enjoyed a considerable luxury denied Cook’s men: marine toilets and showers tucked discreetly in the forward hold. Up on the main deck, Todd showed us what the original sailors used: holed planks extending from the bow, utterly exposed in every sense. These were called heads, or seats of ease. On Cook’s second voyage, an unfortunate sailor was last seen using the heads, from which he fell and drowned….

On our first-day tour of the replica, Todd had showed us a canvas bag; inside it was a heavy knotted rope—the cat-o’-nine-tails, so named for the number of its cords and the catlike scratches it left on a man’s back. This was also the origin of the phrases “let the cat out of the bag” and “not enough room to swing a cat.” The cat came out of the bag with depressing regularity during the Endeavour‘s long passage to the Pacific. On one day alone, three men were lashed, the last for “not doing his duty in punishing the above two.” Before the trip was over. Cook would flog one in four of his crew, about average for eighteenth-century voyages.

If Cook didn’t spare the lash, he also didn’t stint sailors their most treasured salve: alcohol. The Endeavour sailed with a staggering quantity of booze: 1,200 gallons of beer, 1,600 gallons of spirits (brandy, arrack, rum), and 3,032 gallons of wine that Cook collected at Madeira. The customary ration for a sailor was a gallon of beer a day, or a pint of spirits, diluted with water to make a twice-daily dose of “grog.” Sailors also mixed beer with rum or brandy to create the debilitating drink known as flip. Cook’s notes on individual crewmen include frequent asides such as “more or less drunk every day.”

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Filed under Britain, food, military, Pacific, science, travel

by Joel | 7 May 2011 · 6:35 am

Cameroon Tales: The PTA Meeting

After spending our first night in Cameroon in a hotel in Yaoundé, we changed money with a friendly Nigerian Igbo at the Hilton, went shopping for food at the central market and for baguettes at a suburban bakery, then drove the two hours back to the village where my brother was staying in time for a short rest before the parent-teacher meeting for the local preschool (maternelle) that we were invited to attend that afternoon at 4 p.m.

We had been invited in order to thank my brother for his small monetary donation, which had enabled the teacher to buy some new and much needed school supplies. The meeting was held in the salon of the chief of the village, and my brother and I stopped to buy a half-dozen large bottles of beer and soft drinks for those who attended. We purchased them from the village patriarch’s store, waking him up from his afternoon nap on his front porch.

In the chief’s salon, we found about a dozen parents seated across from the sofa that the chief had reserved for us, and an open box of school supplies on the coffee table in the center of the room. As others were allocating the drinks we had brought, the chief told me my brother had never accepted his offers of homemade oil palm wine (there called vin blanc) but he wondered whether I would like to try it. After a moment’s hesitation, I said I would be happy to, rationalizing that the alcohol in it would help neutralize the residual bacteria. The chief then called for his palm wine and filled two stemmed glasses from his cupboard. The palm wine was palatable, though poorly filtered.

The president then rose to welcome us, asking first whether he could address me in French (rather than switch to English, presumably). My brother assured him I spoke several languages, neglecting to mention my poor speaking ability. In fact, I could follow the proceedings pretty well until they later gave way to more free-flowing conversation and storytelling.

Then the president introduced the maitresse, who did a show-and-tell of the supplies she had bought, which included various (French) literacy and language materials, workbooks and educational activities, and about a dozen rolls of toilet paper to be used in the brick outhouse that had been started behind the school building. She regretted only that she had not been able to obtain materials to teach numeracy as well as literacy. As she finished, she offered to turn over her receipts to my brother, as the donor, but he suggested she turn them over to the president, who had replaced a corrupt predecessor.

The president was a successful businessman who got his start as a chauffeur for Catholic nuns, and my brother’s regular driver would usually rent the president’s car when he hired himself out as a driver. The maitresse was a trained and dedicated teacher who had recently fallen victim to pickpockets in a shared taxi on her way home from a bank in Yaoundé with a loan of 1.5 million francs CFA with which to build a house. She was very slowly paying back the loan from her very modest teacher’s salary.

After the formalities were over, the conversation drifted to other topics. One man asked us why Obama was not (yet) intervening in Libya. (This was an overwhelmingly Christian village less concerned than a largely Muslim village may have been about the delicacy of American relations with the Muslim world.) Later, after somebody else told a story about an encounter with a large snake, this same man said he had seen a show on National Geographic about people handling poisonous snakes without getting bitten. He obviously had access to satellite TV and was concerned to educate himself as well as his children. He and I (and the chief) were the only ones drinking the chief’s palm wine instead of beer.

Ndole, a stew of bitterleaf, ground peanuts, and fish

We finally made our exit, explaining that our new cook had made a big pot of ndole, the national dish, to welcome us. This stew of bitterleaf greens, ground peanuts, and fish or meat takes a lot of time and effort, so everyone was impressed. In fact, we had hardly finished eating when the chief showed up at our door, with the village patriarch and another of his drinking buddies, saying they had come to sample our ndole, which their wives rarely made. They pronounced it very well prepared, at which my brother could not resist telling the chief that he could be eating it more often if his son had gone ahead and married the cook after romancing her. They finally left after finding out we had no more beer or wine on hand.

The tale of two cooks will be the next installment.

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Filed under Cameroon, education, food

by Joel | 10 April 2011 · 4:55 pm

Wordcatcher Tales: Binga, Befam

The dusty dirt road from Lolodorf to Ebolowa was only 107 km long, but it took us three hours to cover the distance in our hired Toyota sedan, over ten years old and without air-conditioning, so we often had to choose between keeping the dust out and the heat in, or letting some dust in to get some fresh air. By the time we reached the outskirts of Ebolowa, we were ready for a refreshing lunch stop in as nice a restaurant as we could find, so we began asking people on the street to direct us to the nearest hotel, which turned out to the brand-new, European-standard Florence Hôtel. (We found out too late that we would have had many more choices had we driven into the city center first.)

We felt out-of-place from the moment we entered the front gates and noticed the newer Mercedes and Land Cruiser parked inside. The feeling only increased as our parched and dusty party of four were ushered to a linen-covered table with fine silverware opposite a wooden bar counter with a premium selection of duty-free-shop liquors on the wall behind it. Despair mounted as we perused the menu. The cheapest main dish cost 4,000 francs CFA (< 10 USD), and the price of the table d’hôte buffet set out for a banquet meeting then underway of visiting dignitaries from the Société Nationale d’Investissement du Cameroun was 12,000 francs CFA.

We finally settled on vegetable soups for starters and fruit plates for dessert (each about 2,000 francs), with nothing in between, and bottled water to drink. Our waiter was pleasantly accommodating and even brought us extra water at no charge. He very likely assumed we were missionaries, especially after we quizzed him about the words that marked the women’s and men’s rooms, binga and befam, respectively. (It was like seeing wahine and kane on the restroom doors of a French brasserie in Honolulu.) The restrooms were otherwise to European standard, spotlessly clean, with hot and cold running water, airjet hand driers, and toilet paper. In fact, they were the nicest restrooms we used during our two weeks in Cameroon.

We stopped later in the afternoon at the Repere Bar on the outskirts of Yaoundé in order for our driver and my brother belatedly to eat their main courses, beef stew with manioc and rice, respectively, for 500 francs each, while my wife and I each had a large bottle of Guinness, for 900 francs each. (The facilities there were rather more basic.)

The language we had encountered on the doors was Bulu, a dialect of the Beti language group widely spoken across the rain forests of southern Cameroon and neighboring countries. The current president of Cameroon, Paul Biya, comes from the Beti-speaking region. According to our Florence Hôtel waiter, binga means ‘women’ and minga means ‘woman’, while befam means ‘men’ and fam means ‘man’ (a near homophone of French femme). Speakers of Castilian or Catalan can get a taste of the closely related Fang dialect online.

This kind of distinction is typical of Bantu languages, which mark different noun classes with prefixes that distinguish singular from plural in the case of count nouns. Or at least they do so in Narrow Bantu, if not so regularly in Wide Bantu (or Bantoid) languages. In fact, the word bantu means ‘people’, while muntu means ‘person’. And that’s why so many placenames in parts of Cameroon start with Ba-.

The most memorable introduction to this phenomenon that I’ve ever read was a passage in African Language Structures (U. California Press, 1974) by William Everett Welmers, who on p. 160 applies Bantu noun class and concord systems to words borrowed from English:

KiSwahili
kipilefti ~ vipilefti ’roundabout(s), traffic circle(s)’
digadi ~ madigadi ‘fender(s)’ (< mudguard)

KeRezi (a fictional Bantu language)
mudigadi ~ badigadi ‘bodyguard(s)’
mutenda ~ batenda ‘bartender(s)’
matini ‘martini’ (with ma- marking mass nouns for liquids)

UPDATE: We’re back from Cameroon and will have more tales to tell, but only after finishing taxes, posting more photos, and hitting the road for another week of travel.

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