Trestle tables on Main St, Nantucket:
mostly well prepared seafood;
roast goose;
roast duck;
roast plump chicken-like birds;
a butter sculpture of the returned ship;
a honey-glazed roast pig with an apple in its mouth on rice;
Nantucket wine;
caviar with crackers;
a three foot thick, ten foot long Connecticut River sturgeon on steamed seaweed;
instant mashed potatoes.
OK. We have to acknowledge that Stirling writes better food fiction than Poul Anderson despite Anderson's creation of the gourmets, van Rijn and Flandry.
1 comment:
Kaor, Paul!
As the examples of Nicholas van Rijn and Dominic Flandry shows, Poul Anderson appreciated good food! But never thought it necessary to go into the detail S.M. Stirling gives us. And the idea of roast pigs with apples in their mouths amuses me!
Sean
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