Category: Food

World-Building, Dying, and the Memory Lane of Comfort Foods

personby Deborah J. Ross
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I wrote this in 2013, while taking care of my best friend as she died from ovarian cancer. From time to time, I want to be reminded of the wisdom that arises in times of crisis.

 

The brochure from hospice inform me that as a dying person’s body winds down, appetite becomes erratic and diminishes. The sense of taste changes so that formerly favorite foods are no longer appealing. The person eats less when they do eat.  Finally, many dying people refuse all food. This can be complicated because throughout human cultures, offering food is a way of expressing love. The dying person may continue to eat in order to please a loved one, but in the end the demands of the body prevail.

Besides nourishing our bodies, sometimes past the point of health and into diet-related diseases, food is laden with symbolic meaning. We celebrate with festive meals; we soothe ourselves with favorite treats from our childhood; we give candy to our sweethearts. Even the term “sweetheart” refers to sweetness, a taste, as do “honey” and other endearments. Taste and smell are the most basic, “primitive” senses, so our expressions of care go zing! right into the oldest portions of the brain.

For me, one of the most enjoyable aspects of world-building is creating different cuisines for each culture or social class, ethnic group or family. While it may be true that just about every cuisine has some version of pancake-rolled-around-filling, stew modeled on the canned stuff in American supermarkets shouts “generic fantasy!”

Just as every family seems to have their own special recipe for spaghetti sauce or meatloaf, you can devise variations on the same dish. Sometimes these variations might reflect notions about what is suitable food for people of different ages, different social status, or even genders (“manly meals” or “kiddy food” or salads-are-for-women). Even within these variations, not everyone has the same taste. Some may be innate (how cilantro tastes is genetically determined), or influenced by personal history (travel, associations with significant events or relationships) and health status.

Which brings me again to caring for a terminally ill friend, in particular providing meals for her. She jokes about taking a trip down the memory lane of the foods she’s enjoyed during her life. Her tastes have become nostalgic, erratic to the point of whimsical, but fleeting. Some of the things she’s asked for are cream of mushroom soup, watermelon, Stouffer’s macaroni and cheese, buttermilk biscuits from scratch (which I do know how to make), hot dogs with sauerkraut, salami, and vanilla ice cream with lemon sorbet for breakfast. No pickles with the ice cream, at least not yet, although she jokes about the food cravings of pregnancy. Life is indeed uncertain, so she eats dessert first.

The food comes with memories, of course. “Do you remember the time we ate this when we were students and…” or “I made this recipe while horse camping on Mt. Hood…” or “my father used to cook this for a special occasion…” I think the same is true for everyone, but the awareness that time is limited, that the number of times you will eat this dish or reminisce over the adventures that once accompanied it are not limitless, adds a special poignancy. As my friend’s appetite wanes, she eats less in amount and frequency. There’s a shift from the fullness of having eaten to the sensory pleasure of eating to the anticipation, the idea of that particular food. If there is a sense of re-visiting the past – comfort and celebration, adventure and sharing – there is also a gradual farewell.

Charming Synchronies

personby Gillian Polack
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Yesterday I found my research self and my fiction-writing self in perfect synchrony.

My research self is looking at old tales newly told, from a number of angles. I’m focusing very closely on how writers build the world for their novel. One of my favourite techniques is to look at the various roles food and foodways play. There’s not enough work in this field for me to rest on the work of others, so I spend a lot of my time in an alert state, watching different kinds of narratives and checking the role food and foodways play so that I can deepen my research.

Over time, this alert state has given me a lot of questions that need answering. For instance, in K-drama, there are a number of ways people drink and they are connected to different drinks The most formal ‘proper’ way of drinking was easy to determine, but it wasn’t until I obtained flavoured soju and drank some that some of the more casual ways people drank became clearer. Flavour, mouthfeel, level of alcohol all play as much of a part in how characters drink on K-drama as tradition and courtesy.

For my fiction, I begin with recipes and the food itself. Then I start thinking about what the appropriate ways of presenting the food are. This approach was sparked 30+ years ago when a favourite writer had people throw food that would have been dripping with honey, in a social group that has given us no historical evidence for treating food that lightly. Several possible messes entered into my visualisation of the scene: honey everywhere, and the very important personages acting as ill-disciplined overgrown children. I talked to the writer about the scene and she had not considered either aspect. The throwing was in the modern American cultural sense of being light-hearted and the characters were demonstrating how close they were to each other.

This was the first time I discovered just how much of our own culture we place in our constructed worlds and how, unless we consider things really carefully, we echo what we think we know and it is our own way of doing things.

I started to do two things at that point.

The first was to find out what my own cultural nuancing is and where it comes from. How do I assume people eat and drink in various circumstances?

Just like almost every other fiction writer, I draw the worlds for my novels from places I’m always ready a bit familiar with and many of them echo my life and experience. The difference is that I do this while aware. That state of alert becomes increasingly handy. I watch television and go to movies partly to continue this dialogue with myself.

This helps inform the second thing I do, which is research and teach. My most recent research thingie (I hate the words “outcome’ and ‘output’; ‘research monograph’ doesn’t work when the book is available very cheaply to anyone who wants to read it and is written in ordinary English) is, of course, Story Matrices. (At this point I’m supposed to remind everyone that it’s Hugo eligible and to suggest that you think of nominating it. I normally don’t do this, but in the case of Story Matrices, I want people to read it and they can’t read it if they don’t find out about it and the Hugos are a really good way of letting people know a work exists and that it’s worth a look.)

So how did everything come together? The soju and my thoughts about it gave me an ‘aha!’ moment for my research. One of the writers I’m focusing on always gives precise cultural places for drink, another does but they’re historically incorrect, and the third doesn’t at all.

This ‘aha!’ moment made me realise I have not worked on drink for either of the novels that I’m slowly, slowly writing. The novels will be out way after the new research, because the new research takes priority, due to there being income attached. I do love it, though, when they talk to each other while I imbibe someone else’s foodways.

If Sleeping Beauty Were Jewish

personby Gillian Polack
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I’m working on fairy tale retellings right now, and preparing for Pesach (Passover) and getting ready for Eastercon (the UK’s national science fiction convention which is hybrid, is called Conversation this year and has a spectacular programme) and so time to do things is rare and fleeting. Fortunately, I have insomnia tonight, so spent two hours in bed, thinking. I got out of bed because I remembered I needed to write something for all of you, here. Insomnia doesn’t lead to great amounts of intellectual capacity, so it was very lucky I remembered a little story I wrote many years ago. It explains why I have insomnia… and is a fairy tale retelling about Passover. I’ve given you a link to the original, just because.

If I can fit everything together neatly through something I wrote so very long ago … maybe I will be able to sleep? Also, my cleaning this year is less impossible this year because when my refrigerator died, it took a lot of the food I needed to finish with it. Such unexpected synchronicity.

Before I give you the story, let me share a link to that fabulous Eastercon programme. Only a few of the panels won’t be available virtually. https://guide.conversation2023.org.uk/ The timezone is (because I’m the kind of person who loves stating the obvious)_ UTC/GMT+1. Normally it would be UTC/GMT 0 (zero, nothing at all) but the UK is in daylight savings time, unlike me. I’m heading towards winter and we’ve lost summer time. I’m on panels and giving a reading, so, if you join us at Conversation, join me in conversation! (And that’s my bad joke of the day. Now everyone around me safe from my attempts at wit for hours.)

In the meantime, I might copy my character and sleep.

 

If Sleeping Beauty were Jewish


Sleeping Beauty was Jewish in a non-Jewish world. It was just over a week before Pesach (1). She had a thousand and one deadlines from the world outside, partly because April is a busy time of the year in the non-Jewish world and partly because if she didn’t clear the decks (2) then crucial things would fall into the mire while she commemorated Exodus (3).

She was tired of being exotic. Tired of being Jewish. Tired of being busy. Let me admit it, she was just plain tired.

Sleeping Beauty took another long look at the cupboard (4) and said “I’m going to take a nap.”

She was woken up a week before Pesach by a pretty standard handsome prince. Things were looking good. For one thing, there was the prince. For another, after a hundred years the food in her pantry was unbelievably past its use-by date. She simply threw everything away to start again. The easiest Pesach cleaning (5) she had ever done in her life. For a third thing, there was the prince.

There were no deadlines. They had all gone, long ago. So had her opportunities. So had her friends. But her prince was a nice chap. She could deal.

That next week she discovered what her new life would be like. She had hastily married her prince, which was fine. What was less good was that he didn’t even know what ‘Jewish’ meant and how her background shaped her life. She was beginning to discover the effect of cultural change on everyday life in other ways, too. For instance, she had her own castle still, but none of the servants quite understood her instructions. What was oddest of all was that the people around her kept telling her, ‘No-one hates Jews any more. Stop complaining.’ Yet she still couldn’t go to synagogue without security guards three thick.

The princess thought “At least my guard is because royalty needs security in this odd future of mine. It’s not because anyone threatens Jews with violence anymore. I know this because there was nothing about violence against Jews in the newspapers. That’s another good thing: I’ve slept through racism and it’s gone.”

She arrived at shul (6) and discovered they wouldn’t let her in unless they knew her. There were security guards 5 thick and barbed wire to boot.

“The schoolground was fire-bombed yesterday,” explained one of them, apologetically.

“No-one told me. It wasn’t in the news.”

“It happened to the Jewish community. Why should it reach the news? It wasn’t terrorism, after all. It wasn’t even important,” said that non-Jewish guard.

The princess had a very private morning service, just herself and her prayer-book, in the tower she had hidden in a hundred years ago. Then she went right back to sleep again.

(1) Passover. Not to be confused with Easter with which it sometimes coincides. It’s the time of great family feasts, much alcohol (for 1 or 2 nights) and becoming very bored with eating unleavened bread. There are no Easter eggs, no Easter bunny and there is absolutely no Good Friday.

(2) Enough cleaning to generate great angst in even the tidiest neatest human being on the planet. One part of it is to get rid of any chametz (food not suitable for Passover).

(3) Moses and his Merry Men (and Women). Or the second book of the Bible, which contains the story of Moses. Or both. Take your pick.

(4) Or the pantry. Anywhere where food is kept. They all have to be emptied and cleaned for Passover and it’s one of things that sounds simple, but necessitates many long looks and much tearing of hair. This process is the single biggest argument for never becoming Jewish.

(5) Pesach cleaning – ritual cleaning for Passover. See (4).

(6) Shul is another word for synagogue, the place of prayer for Judaism. After all that cleaning, one needs a prayer or two, though maybe not the three hours that’s traditional in Orthodox Judaism on first day Passover.

Work in summer

personby Gillian Polack
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I had very fine intentions this week. I was going to say something Wise. Then I was going to say something Important. Then I was going to move back to my introductions to my own books, and talk about a novel.

It’s summer here, however, and the heat has melted my brain. This is why I normally write in the wee hours of my morning at this time of year: there is less heat then.

So what was I doing in the wee hours of my Monday morning? Why was I not writing to you? I finished my monthly Patreon newsletter, and sent it out. What you get from me today, then, is a pause. If you want to know more about my Patreon, you can find it here: https://www.patreon.com/GillianPolack

This month my patrons asked me to talk about antisemitism. There’s a short story where I tried (and failed) to find a way of explaining the cultural loss it incurs. There is non-fiction that gives some explanation. There’s some (very personal) advice for writers who come from mainstream culture. It explains the first big step they can take to write about people who come from different backgrounds to themselves. Without this first step, other understanding can be shallow, and so the writing is less than it should be.  And, for my top tier of patrons, I talked about what’s happening in the publishing industry. I pointed to the need to support writers in these very, very difficult times. My estimate is that the next three years is going to lose us many favourite writers: support from readers is the biggest factor in many of us staying the distance.

All this boils down to the appearance of my once-a-policy-wonk self. It’s talking to my historian self. I’m looking at the shape of publishing and its internal dynamics and patterns of change over time… it’s all a bit too exciting.

If you want to know more about any of the subjects I talk about on Patreon, I can talk about them here, on Mondays. My patrons get first look, though, so it won’t be instant. And since I’m no longer paid for my insights, writing about the big subjects that tax my brain is a low priority. I’ll still work at understanding everything (we all have our obsessions – I have this one and I have chocolate), but I can’t take it further. Income matters.

My highest priority right now is writing about my research. (I get paid for it!) This month and next I’m focused on food and foodways and history and genre. A curious side-effect of this research is that I think I finally understand what makes certain writers popular. I can trace the critical aspects of their fiction and have linked them clearly to things of cultural importance in the outside world. This fit with all my earlier work, but it means I understand far, far better what makes a work a best-seller when an equally good work dies in a ditch. (I love my research so very much!)

I’m gradually working through the physical morass I’ve been in for the last few months. When I’m out of it, I’ll return to interviewing writers. I have so many amazing writers to interview!

In the meantime – including next week – I’ll keep introducing my own work.

If you want to see me at a conference, I’ll be at the virtual side of Boskone in February.

And now, if you’ll excuse me, I go to ponder food in fiction.

The past feels like food and puns today.

personby Gillian Polack
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It’s my father’s birthday today. He died in 1988. on 8/8/88, to be precise, five minutes before midnight. He was very fond of puns and bad jokes and I was there and I will maintain, whatever anyone tells me to the contrary, that he died before midnight so that he could make one last joke. His son-in-law was American, so I think it would have pleased him that the joke works in both US English and Australian English.

My tribute to him is a story that’s currently being considered for publication. On his deathbed, you see, I promised I’d write a story (a mystery story, I thought at the time) that was inspired by the murders in Belanglo Forest, NSW, in the 1980s. I camped in that forest at that time, and must have walked by dead bodies and did not see them. The story is written and it contains some carefully placed jokes that only my father would truly understand. It’s being considered by an editor, and if it gets published, I’ll let you know, so that you, too can explore a bit of Belanglo Forest and wonder if you would be like me and walk cheerfully of an early morning, entirely unaware of being surrounded by grue. It’s not the story I promised, because I found that the promise was too laden with missing my father. In all these decades you’d think I’d get over it, but there are some things we don’t get over.

Since 1988, Christmas has been difficult. Until then, it didn’t really matter that we didn’t do Christmas, because I could always say, “I prefer my father’s birthday.” And I got to decorate my BFF’s Christmas tree with her, and cook Christmas treats, and she came round to us to fry latkes for Chanukah. We shared our festivals up to the point our parents agreed, and life was much better.

After Dad died, there was an ache every Boxing Day, and when people pressured me to celebrate Christmas (as they still do) “because it’s secular” I didn’t have the heart to tell them that they were treading on my father’s grave. My close friends know this, and have found ways to make this week happy, and these last few days have been lovely.

Dad and I would have strategised our way through the pandemic, and he would’ve made bad jokes, and he would’ve opened his dental surgery extra hours to make sure that no-one missed out on dental treatment just cos there was a pandemic. He would have turned up his nose at my cooking when I cooked what I wanted to, which, during his last few years was the food my friends from Malaysia and Singapore and Japan taught me, and before that the food that my non-Jewish Australian friends taught me. But he got used to pizzas quite quickly and, given enough time, he would have learned to love yakitori. The first few times he would poke and it and ask for real food, though. And he never ate anything savoury with spices. Spices, in his world, were for sweet food.

How do I know he would have adjusted? Well, when I was a child, his special time to cook each week was Sunday mornings. We’d sit round and eat and read and play patience and do the crossword, and eat his special breakfast.

For years this breakfast was scrambled eggs made with pickled cucumber, eaten with leftover challah, or, when he felt exotic, French toast made with leftover challah, or something equally from things he found in our kitchen. He’d make Turkish coffee for himself in a saucepan (not actual Turkish coffee, “Bushell’s Turkish Coffee” a local excuse to overcaffeinate), and the rest of us would drink tea. When he learned that he liked Italian food (finally!) and that bagels were likewise trustworthy, he’d go out early, pick up some bagels from Glick’s (bagels were an excuse to gossip, I suspect, just as offering to get more milk or eggs were – we the children were sent out as search parties for him some nights when he didn’t come back from getting milk because the conversation was more interesting than walking home), and then go to the local cheese factory and get ricotta so fresh it still steamed, and some pecorino, and maybe another cheese or two. Always ricotta and pecorino. We ate them with fresh tomato and cucumber and maybe dill pickles. The dill pickles were always Pose’s pickles, and were so exactly like the ones my grandfather made that one day (just a few years ago) I asked Mr Pose about the recipe and he explained that he and my grandfather came from the same town, so of course they ate the same pickles. The only reason the pickles were optional, was because often, Saturday lunch would be leftover challah, topped with leftover roast potato, leftover roast (mostly lamb, this being Australia in the 60s/70s), sliced tomatoes and those wonderful pickles. I miss those pickles. I miss Dad more, though.

The reason Dad’s memory is eliciting thoughts of food is that his birthday rarely coincided with Chanukah. Today was the last day of Chanukah and he would have been 99 if he had lived. He died when I was 27, and I was born in 1961 and this year am 61. Dad would have teased me about the 61/61.

Ave atque vale, Dad, and I wish you were here to tell me (as you used to), “That’s Greek to me,” and then laugh when I try to explain with great sincerity but not entirely disingenuously, that it’s Latin. Then we’d wonder why it doesn’t work nearly as well in Hebrew and we’d say ‘Shalom v’Shalom” to each other, to make sure we were both telling the same joke.

I miss you.

The Pleasant Art of Finding the Right Reading

personby Gillian Polack
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I’ve vast lists of books to read, because I keep going to science fiction conferences and academic conferences and I always end up with loads of exciting reading. I ought to dissect these lists and ell you all the best reading in them, but I can’t, because I still have to read the books myself. Also, most of them are still in the mail.

That got me thinking abut how we decide what to read when there are too many choices. I’m the sort of person who can’t deal with choices. Give me too many choices and I will walk away in frustration rather than buying the thing I came into the shop for. Except with books. It’s much easier to know which book to read at any given time. This is because, for me, each book is surrounded by information that helps me choose.

When I travel to Sydney, for instance, and go to one of my favourite bookshops there, the folks behind the counter are always knowledgeable. Every time I visit, I buy a book specially for the bus trip home. It has to be something special, I tell them, and something new. It has to be something that’s not being seen quite enough and that I absolutely need to know about. We talk about my favourite writers and they always, always find me something. I’ve only ever given one of those books away, too. Booksellers know books. It’s as simple as that. If I am in a bookshop where the bookseller doesn’t know more than me about the books in their shop, then I walk straight out. This is why I have favourite bookshops: because the people who run them choose with care and thought and understand their work so very wonderfully.

Another route I take is to think carefully about the genre and even sub-genre of the book I want to read. I fit the type of book to my mood, in other words. To do this successfully, I need a vast TBR (to be read) pile. Choice helps me where usually it perplexes me. It’s so much fun finding the perfect book through this method, because I take each book out, one by one, and hold a kind of inner conversation with it.

Other days I need comfort reading. I have maybe 3 dozen authors I turn to for this and which writer I turn to depends so much on what my comfort needs are. When I need much comfort over a few weeks, I’ll haul down a series by a favourite author. By ‘haul down’ I mean that I actually climb onto a chair and take a whole pile of books down. Series of comfort reading are on my high shelf, you see, and reach to the ceiling.

Sometimes I am a butterfly, and stand in my library reading a bit of this book here or that there until I find the one I want. Sometimes I’m a carnivore and eat the content of cookbooks except, these days, all my cookbooks are finally in my kitchen or loungeroom, so I stand by the kitchen counter or sit in a chair near the door. I’ll make a stack of books I want to use recipes from, and read bits and pieces from half a dozen more. It takes several days for the books to all be returned to their place. Sometimes I cook all the recipes. Sometimes I don’t. Sometimes I sit down and read a whole book (or two) but mostly I use the books in my food collection as a trampoline for research and for thinking about what I will be eating.

Speaking about research, finding the right book for researching (whether for scholarly purposes or for a novel) is another method entirely, and even thinking about it makes me tired. I think I might stop this piece right here and go to bed. Time to dream of books.

Books and food and science fiction/fantasy

personby Gillian Polack
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My mind is buzzing with food stories again. I’m on a panel in a few minutes, you see. The panel is described in my last post, and is the final one for me for this convention. I’ve been battling my heath these last few days, so I haven’t done all the exciting social things and watching the many panels I had intended to do. But still, I got to catch up with some friends and to talk about subjects I love.

Given I have just a few minutes to write, and given I want to talk about books, and given… all the things, why don’t I introduce you to the stash of books I have by my side to keep me company during the panel?

The first book is a volume I’m suing for my research. It’s Michael Owen Jones’ Frankenstein was a Vegetarian: Essays on Food Choice, Identity, and Symbolism. I love it that there’s now enough research on related subjects so that when I analyse food in fiction, I don’t have to throw my hands up in despair and wail. This book is actually part of my non-convention work this week, so, right now, it’s filling three functions.

The CSFG Gastronomicon ed Stuart Barrow. This is a science fiction anthology with recipes. My story was sent to Stu to test the system, and was not the one I intended to suggest for it. On the front cover there is a dinner table, created by the inimitable Les Petersen. Every time I see this art, since it first appeared in 2005, I have wondered about my picture. Les made us look real, but from fantasy stories. I need to ponder why I never see myself the way artists and photographers see me.

The next book is by me, but has wonderful line drawings by Kathleen Jennings on the cover. It’s the book of the banquets (Five Historical Feasts: The Banquets of Conflux). I tell the story of the years we created these events, and how we researched the food history and added a few extras. There are stories by some very well known authors, and an article on Richard III’s coronation feast. There is also a record of the committee meeting where we tested all the drinks for the Prohibition dinner. This fits nicely in with Anne McCaffrey’s Cooking Out of this World.

Nanny Ogg’s Cookbook, Dining on Babylon 5 (Human Edition), and two quite different versions of the Doctor Who cookbook represent my (very small) collection of books representing science fiction and fantasy worlds. Cooking with Asterix also (sorta) fits into this and is mostly in the pile for the cartoons.

The second last book in my pile is the book I recommend to anyone who wants to cook English food from the Middle Ages. Pleyn Delit: Medieval Cookery for Modern Cooks is so handy as a springboard into talking about food in fantasy fiction, because it helps even those who don’t know what a medieval kitchen looked like understand what sort of cooking is possible.

The final book is the place where the fantastical meets the historical meets the foodie: it’s a translation of Nostradamus recipe book.

And now that you know what is on one side of me (on the other is washing, drying on an airer) I shall go be part of this panel!

The Somewhat Updated Guide to Prevent Perplexity: How to avoid Gillian at Chicon8

personby Gillian Polack
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Normal life is slowly (maybe) returning, for quite different grades of normal to those any of us expected. I may never be able to attend a big crowded event again. Fortunately, this means that it’s very easy to avoid me at events. You can go where I cannot. You can get a cuppa while attending virtually. You can train your computer system to obliterate me while listening and enjoying all other panellists, speakers. I admit, I have not worked out how to do this latter, but there must be an app for it, somewhere.

Worldcon is coming. In Chicago, where I cannot go, due to COVID. Also on our computers, where I am definitely going and where I am on the program and… you need to know how to avoid me.

I would like to return to warning people of my incipient presence somewhere. How can you know how to avoid me if you don’t know where I am?

This is all of my program a week prior to the convention. I’ve left out times and days because you’ll need to find the location for each event and the program guide itself will contain all this critical information. I think avoiding me will be fun this time round, a computer-assisted minuet.

The Middle Ages Weren’t Actually Bad
I agree with the title, but not with the reason for it. Of course you should avoid me. I will make waves. Grumpy waves. I’m a middle-aged Medievalist, so any waves I make are grumpy and my time to make that joke is almost over, which makes me grumpier. In the context, I might even make my toilet joke. I want to say “my notorious toilet joke” but that would be giving it too much credit. Find a gizmo that hides my face and reduces my voice to nothing, and enjoy the panel. The other panellists are definitely worth hearing.
Virtual Jewish Fan Gathering
I’m co-hosting a fan gathering. I don’t know if I’m the non-American Jew in this, or the Orthodox, or…
I’m Modern Australian Orthodox, for those who wonder why I don’t act like a Chassid. I am not Chassidic, my childhood was religious, but also full of science.
If you want to come to this gathering and make me invisible without even letting me know who you are, find someone who has read The Green Children Help Out or The Wizardry of Jewish Women or The Time of the Ghosts (the novels with the highest Jewish content). Ask them to chat with me (chat function FTW!) about my writing. I will immerse myself in the world of Jewish superheroes or the world of Jewish fairies and everyone else will have a fine time.
Virtual Table Talk – Gillian Polack
This is a simple “Avoid Gillian” one. Don’t come. I can talk to myself about fairy tale retellings, the Middle Ages (France and England especially), enthohistory, my fiction, Jewishness in fiction, my research, cultural brickwork, my fiction-to-appear-in-print-soon, my world developing, Australia, new kitchens and more.
Reclaiming History Through Alternate Yesterdays
My suggestion for this panel is that you reclaim it through Alternate Gillians. It’s too good to miss, otherwise. How does one create an Alternate Gillian? Whenever I say something, you, twist what I say until it makes you laugh aloud. For instance, if I say, “My background for this panel lies in historiography adulterated with ethnohistory” you replace the ‘historiography’; with ‘haemophilia’ and in your mind make that part of an explanation for our world where vampires died out through developing haemophilia more acutely than any human can.
Your reward is the other panellists, and I become your fiction for the day.
Australian Speculative Fiction
Two perfectly excellent Australian writers (both award-winning, I believe)… and me. The approach I suggested for Reclaiming History would also work for this. Replace ‘Australian’ with ‘Aslanian’ and turn my comments into analysis of Narnia. If I talk about lost civilisations (I am prone to this) then invent your own. If I talk about German academics and their interest in Australian SFF, then take yourself to a university website and read the blog about Australian SFF whenever I speak.
Virtual Reading – Gillian Polack
This is another skip-by-not-attending one. I’m tossing up between reading from my Other Covenants story and my next novel. If you skip it, you don’t have to find out if my coin landed on heads, tails, or spun so strangely I had to read a bit from each.
Fairy Tales and Folklore in Urban Fantasy
You don’t want to miss this panel. One reason (just one, of the several) is Frances Hardinge. She’s one of the best fairytale/folklore using writers around, worldwide. I should know – this is one of my academic interests. And the other two panelists are also worth many detours to hear. Many. You’ll have to be creative then, in avoiding me. Stick a picture of a malevolent fairy over my bit of your computer screen. Hear my voice as the garbled sound heard through a mound, with no fairy door to provide clarity. You’ll be fine.
The Culinary Delights of Speculative Fiction
Use your avoidance of me in this panel to create the perfect dinner party. Invite all the best people (the remainder of the panel, for instance, because they’re worth meeting as well as listening to) and use all the foodstuffs I can’t eat. Fish and pork, seafood and nuts. If you feel vindictive, let me know the menu and invite me to enjoy it. That’ll help you get even with me for being on this otherwise-wonderful panel and making you miss some of it.
Or you could ask me to describe the making of portable soup and use those minutes to take a refreshing nap.

          The Metaverse and SF
The academic panel is two papers and a discussion. It’s worth coming for the section on the Metaverse (Ben Root “The Metaverse, from Science-Fiction to Reality.” )
My paper is on “Dangerous borders: the importance of edges and edginess in Ó Guilín’s The Call and The Invasion.” Skipping stuff about Peadar (even by me) is a sadness and should not be done. Pretend I’m someone else for twenty minutes, perhaps?

Treading Lightly – Grate Your Own!

personby Pati Nagle
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Treading Lightly is a blog series on ways to lighten our carbon footprint.

I like the convenience of grated cheese for cooking. Friday is Cheesy Macs day at our house, and the cheesy macs are made from scratch. One time, though, I opened a package of grated cheese and discovered it was moldy. The freshness date was still in the future. Disgusted, I tossed it.

Why buy packaged grated cheese that has who-knows-what added to it to keep it fresh and can still be moldy? Plus, single-use plastic packaging. Bad!

I started buying big blocks of sharp cheddar, grating it myself, and storing it in the fridge. No mold! It’s perfect for cheesy macs, grilled cheese sandwiches, and sprinkling on top of enchiladas and dozens of other things.

Because I am a big pasta fan I also buy blocks of Romano (which I prefer to parmesan) and grate that, too. Perfecto!

Cheese can be grated in a food processor. I use a gadget called a salad shooter, which is designed for shredding vegetables. (I don’t use it for that.)

Grating your own cheese is also less expensive than buying packaged grated cheese. Like, WAY less expensive!

Have I made you hungry yet? No?

OK, grated cheese can also be used for chile con queso (nacho cheese, if you’d rather call it that), pizza, cheese sauce to pour over your favorite steamed veggie (broccoli, cauliflower), just about any pasta dish, baked potatoes, on and on and on. Once you have a container of freshly-grated cheese in your fridge, you will find a ton of uses for it.

Give it a try! Go buy a block of cheese, grate it, and enjoy! You’ll have fresher cheese, save money, and be treading a little more lightly.

The scent of books is the scent of toffied candied peel

personby Gillian Polack
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Today I had a rather fun cooking accident. I’m making candied peel, and the doorbell rang. This candied peel has a bit of alcohol in, and the water hadn’t boiled out of it and… it boiled over onto the stovetop while I answered the door. I cleaned up some of it immediately, because dinner was impossible without any cooking elements for my frypan (my frypan is greedy that way – it won’t heat without help), and left the rest until later. ‘Later’ was just now for some of it. It had crystallised and could be cleaned off with an egg-lifter. When wet, it took so much more work to clear away.

While I was creatively using my egg-lifter (and is egg-lifter even a word in US English?), I thought about what book I should tell you about today.

Given that the other thing I did today was clean out all my herbs and spices and check their use-by date, the obvious book is to do with herbs. Just one book? Perish the thought. The only thing perished today were some very, very, very old herbs…

Let me introduce you to my perennial favourite herbals: Culpeper’s Complete Herbal and Mrs Grieve’s A Modern Herbal. I’ve had my Culpeper since high school. The powers-that-were made the mistake of letting us choose our own books for school prizes, you see. My Culpeper is much-used, and it still has a little bookplate explaining why I have it. I was awarded it for the Year 12 English prize, at Camberwell High School, in 1978. My copy of Mrs Grieves wasn’t acquired until at least two years later.

I might throw the Culpeper a fiftieth birthday party in 2028. It’s earned it. Both books have. They’ve been handy to me as an historian, as a writer, as someone who loves cooking, and as someone who’s curious about how we change the way we describe things. Thee two books were part of the stack I used to refer to as ‘my external memory.’ Much of my library is borrowable, but these two books do not leave my side. They’re always in the room I work. Always. This is despite the fact that I actually use e-versions when I want to look something up.

They’re too close to me to make introductions easy. They’re not my oldest books, nor even my earliest. This doesn’t make them less part of my life. I have other books that are equally important. When I was told I was going blind, one of the first things I did was decide that 200 books needed to stay with me, even when I can’t see them. Handling them will be grounding. I’m not blind yet, and my library has 7000 books – I’d own more, but many were stolen and my flat is full. I say this to make it clear how critical to my existence is any book in that ‘must keep even if I can’t see them’ stack.

I think we all have books like this. As of today, because of the candied peel and its wonderful interaction with my stovetop, I will forever think of the smell of citrus toffee (with a faint overtone of fine liqueur) when I think of these books. If you have a moment, I’d love to know if you have books you treasure the way I treasure these.