Wine and Dine

At the beginning of Part II in Dark Princess, Matthew Towns and an Italian man are told to fight each other by the kitchen steward of the ship they’re on. The steward saw the Italian punching Matthew before. Instead of trying to stop the tension between his workers, he got the upper class on the boat to pay to watch them continue the fight. Perhaps because of solidarity, or maybe to keep their pride, Matthew and the other man refuse to fight for the wine-drunk rich.
Wine is the result of natural fermentation of grapes, so it’s difficult to discern where people first made and drank it. That’s why instead, I’ll be discussing a country that is not necessarily known for the beverage, but has a history with wine to rival that of Greece and Rome: China! In my opinion, this country should be included more often when discussing wine. “Distillation of alcohol in China started 500 years earlier than in Europe” according to a novel on China’s Wine Industry. But alcohol there isn’t just made of fermented grains and grapes. In fact, grape wine used to be seen as an exclusive, exotic beverage only for the emperor. Rice wine was more local and more popular in China. In fact, during the Shang dynasty, rich and poor people were buried with their favorite rice wine jars. I’m glad I had this opportunity to explore this other significant part of wine’s history.

Dark Princess pg 40

Drinking Wine in Ancient China


https://www.grin.com/document/298622#:~:text=During%20the%20Han%20Dynasty%20(206,mainly%20for%20the%20emperor’s%20table.

Corned Beef and Rowdy Men

Following the burning of his shop, Lowe is corralled and embraced by a mob of men surrounding Miss Cora’s shop. She calls the men to bring him in and they physically lift him in while Lowe is “defeaned by the thunderous roar of men” (133). As he’s brought face to face with Miss Cora in this overwhelming environment, Lowe notes smelling “the horse sweat of the men that had burned down his shop, the semen smell, rum smell, carbolic soap smell of men… the smell of bay rum and sulfur and tobacco and pea soup, and the smell of cod and corned beef, of red herring” (134). They treat Lowe to a drink and he toasts: “in a fragile voice… cracked with forgiveness…mantled with sadness… [and] moist with confusion: ‘Drink up, Eh. All of you, Eh. Thanks'” (135).

The description of the aroma of these men includes mention of corned beef, part of a personal favorite breakfast meal of mine that is corned beef hash. Corned beef came about as early preservation methods dictated salt to be used for widespread meat preservation. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It finds itself as the meat filling in dishes worldwide in variety of cultures and cuisines.

The use of meats as a descriptor of these men fits the imagery imagined by the preceding descriptions of smoke and burned wood, tobacco and alcohol products, sweat, blood and unwashed skin – all used in relation to a group of individuals comprising the stereotypical men of this neighborhood. Not only does the use of beef allude to the muscular capacity and heavy smell of men, but I believe corned beef specifically speaks to the idea of extended exposure (as in preservation of meat) that denote the extended labor of men which could create such a pungent, distinctive odor. Lowe reacts in such a way as a result of the volatile situation, being toasted by individuals being responsible for the burning of his shop. The situation describes the hot blooded, unpredictable nature of these men, to be capable of disrespecting and embracing the same man in a single instance.

 

Corned beef. Wikipedia. Wikimedia. https://en.wikipedia.org/wiki/Corned_beefCorned beef – Wikipedia 

Scotch Bonnet: Known to Shudder Cheeks

On his way to meeting his daughter, Lowe finds himself in an awkward encounter inside the shop of an older Chinese man. He notes “carr[ying] his trembling radiance inside the shop” and being “looked at as if he were a rare bird” (55) alluding to Lowe’s presence as a traveler, someone unknown to the area, and also his unique appearance. Lowe makes his order in “remnant pieces of Hakka he could recall” (55) and expresses a desire to connect with this old shop keeper who reminded him of his Father. A moment of indifference passes and the shopkeeper brings Lowe a plate with scotch bonnet pepper and bread. Scotch bonnet being a signature pepper used for spicing/seasoning in Caribbean communities.

The color of the immature scotch bonnet pepper is green, but the mature pepper has a range of colors from bright yellow, to orange and red. It is often confused for the similar looking Habanero pepper, which is actually a close biological relative of the scotch bonnet pepper. Both are a version deriving from pepper varieties native to the Amazon Basin. The peppers likely made their way to the Caribbean through the relocation of indigenous populations to the West Indie islands. The Scotch bonnet was actually the first Caribbean hot pepper to be known by a specific name in the export market.

The scotch bonnet seems to have significance in this moment as a signature pepper of the West Indies. The pepper, like the presence of the shopkeeper, reminds Lowe of their own culture and experience. This becomes a dissonance for Lowe as this sense of familiarity contrasts with an inability to ever feel comfortable as someone forced to present in the opposite gender and in a way that makes their otherness felt by others. Because of this dissonance, Lowe can no longer engage with the shopkeeper after being seated, even when prompted with conversation by the man who resembles her Father. The moment speaks to Lowe’s struggle to find a sense community and belonging while performing another life, or living life “always through some kind of veil” (245).

 

“Scotch Bonnets Chile Peppers.” Information, Recipes and Facts. Accessed December 13, 2020. https://www.specialtyproduce.com/produce/Scotch_Bonnets_Chile_Peppers_165.php.

“The Scotch Bonnet Peppers of Jamaica.” Fiery Foods & Barbecue Central, June 1, 2008. https://www.fieryfoodscentral.com/2008/06/01/the-scotch-bonnet-peppers-of-jamaica/.