THE MORE EXOTIC THE BETTER
by Steve Goldfinger
I like food—the more exotic the better. So, who would I invite to a fantasy dinner party?
Marcus Gavius Apicius, Emperor Elagabalus, and William Buckland—only if they brought their chefs along to prepare their meals. And Mahatma Gandhi, so I could see his face as he watched the others feast.
Apicius, a first century Roman, is renowned for his imaginative delectables. He brought culinary artistry to new realms, feeding his guests lark tongue pie, flamingo tongue, dolphin meatballs, jellyfish omelets, and boiled parrot. Homage to the chef!
Elagabalus, the depraved boy emperor, lived but 21 years. After his guests enjoyed such savories as camel heels, parrot heads, nightingale tongue, peacock brains, and mice baked in poppies and honey, they would disgorge themselves in order to have a second round of the same. Elagapalus liked surprise endings. At the end of one food orgy, several of the gourmands remarked on how pleasant it would be if they could then be smothered under the scent of roses. Elagabalus obliged. At the end of their very next feast, he had them suffocated to death by tons of rose petals. He was known for concluding other banquets by unleashing wild animals on his thoroughly stuffed guests.
Second thoughts about inviting this lad.
William Buckland, Vicar and Professor of Geology at Oxford University in the 19th century, was also a man of dietary oddities: rodents, crocodiles, hedgehogs, moles, roast joint of bear, puppy, and his most historic swallowed morsel—the embalmed heart of King Louis XIV that had been stolen from the king’s tomb and eventually came his way. When asked how the king’s heart tasted, Buckland replied that it would have gone a bit better with gravy prepared from the blood of a marmoset. Although he claimed he would eat anything organic, the vicar once admitted he could not be tempted to have a second helping of stewed housefly.
So I’m looking at Gandhi, seated in front of his goat milk, orange, nuts, stewed vegetables and concoction of ginger, lemons, strained butter, and aloe juice.
He is looking at me.
Shall I offer him a spoonful of my matzoh ball soup?
God, if I do, he might want me to try his concoction.
Better lie low.
After a long career in medicine, Steve has been exploring his artistic side. At BOLLI, he has taken writing courses, been active in the Writers Guild, and even tried CAST (Creativity in Acting, Storytelling, and Theatre) where his imagination made him a singular player!
3 thoughts on “STORIES FROM STEVE: A FANTASY DINNER PARTY”
Such fun Steve. What a delightfully well written fantasy.
Thanks Carla. Fun writing this one.
Steve, once again your delicious wit suits my appetite. A mouth watering treat.