Charles Lamb: Eccentric English Essayist and Cult Favorite

Born today was Charles Lamb.

A writer who must have said, "How lucky I am!"

For had he not suffered from  bibliophilia

He'd never have written the Essays of Elia.*

*The pen name Lamb adopted for his essays.

Warning: The following excerpt from Lamb's "Dissertation on a Roast Pig" if read too often may cause clogging of the arteries.

 

 

"There is no flavour comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted, crackling, as it is well called -- the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance -- with the adhesive oleaginous -- O call it not fat -- but an indefinable sweetness growing up to it -- the tender blossoming of fat -- fat cropped in the bud -- taken in the shoot -- in the first innocence -- the cream and quintessence of the child-pig's yet pure food -- the lean, no lean, but a kind of animal manna -- or, rather, fat and lean (if it must be so) so blended and running into each other, that both together make but one ambrosian result, or common substance."

 

Comments

Leave a comment
  • Supposedly, pork is leaner than it was, but above is about what Christopher Kimball says, except you have to salt it first.

    Or, as Homer Simpson says "Bacon.........." And I don't mean Francis.

    There was also some First Nations show on 20.2 that said if you cut out the carbs, your body has to burn the fat. However, I don't think pork was part of the Vancouver Island native diet.

  • In reply to jack:

    Christopher Kimball? I used to watch him on America's Test Kitchen.
    Good show.

    Bacon? My diet's Achilles heel.

  • It's Bacon Week, too!

  • In reply to Weather Girl:

    WG, a happy coincidence. Thanks for bringing it home.

Leave a comment