Food Theme in Don Quixote
Food Theme in Don Quixote
Different types of foods and beverages are named in “Don Quixote,” which are either prepared by innkeepers at various roadside taverns, or are pulled from Sancho Panza’s saddle-bags, or are eaten at rustic picnics, or are served at wedding banquets, or are given to Don Quixote by his niece or housekeeper. For example, Don Quixote stays at an inn where he is served “what is known in Castille as abadejo, in Andalusia as bacallao, in La Mancha as truchuela, and other parts in Spain as curadillo—[which translates to] salt cod,” which is blog article by Don Quixote on Themes a variety of troutling. In reply, Don Quixote says that if the innkeeper has “a goodly number of troutlings they will serve [him] as well as a trout.” Don Quixote then compares these troutlings to “veal, which is better than beef, or kid, which is better than goat, because, whatever this fish is, the travails and the burden of arms cannot be borne on an empty stomach.” Sadly, for our knight, he is served “a dish of inadequately soaked and worse cooked salt cod and a loaf of bread as black and moldy as the hidalgo’s armour.” At this point readers learn that “it [is] a source of great mirth to watch Don Quixote eat, since he [wears] his helmet and [holds] up his visor, [because] he [can’t] put any food into his mouth with his own hands, and [one of the ladies blog Content by Don Quixote On Characters named La Tolosa has] to do so for him.” But when they try to give Don Quixote some drink the innkeeper has to “bore a hole through a [ten foot] length of cane, and poor wine in the other,” because Don Quixote’s helmet is held in place with “helmet ribbons” which our knight will not allow to be cut, because it is so difficult, and took him so long, to put his helmet on in the first place. In the midst of these activities, a sow gelder “sounds his pan-pipes” outside of the inn, “four of five times,” which convinces Don Quixote that he is in a famous castle, eating to the accompaniment of music, and that the “salt cod [is] trout, the bread [is] baked from the whitest wheat flour, and [the] prostitutes [serving him are] fine ladies.”
Twenty-four pages later, when Don Quixote lies in bed after his first sally, his niece and housekeeper “give him some food, and he [falls] asleep again.” During his second sally, Sancho Panza Don Quixote anounced follows a “trail of smell being given out by some chunks of goat meat that [boil] in a pot over [a] fire, [making haste to survey] a sheep-skin [laid on the ground], which passes as a rustic table.” At this point, a drinking horn is brought out and Don Quixote tells Sancho Panza to “sit by [his] side in the company of these excellent [goatherds] to eat from his own plate and drink from his own cup,” so they are together as one, Knight and squire. To this request, Sancho Panza replies that “what [he] eats in [his] own little corner without any fuss or bother, even if it is only bread and onions, tastes much better to [him] than all the other fine turkeys on other tables where [he has] to chew slowly, drink Don Quixote Themes assistance hardly a drop [of wine] wipe [his] mouth all the time, never sneeze or cough if [he] feels like it, or do all those other things that being by yourself and free and easy lets you do.” At this reply, Don Quixote seizes Sancho Panza by his “arm [and] forces him to squat by [the] side of the sheepskin rug,” were the goat herds “stow away chunks of meat as big as their fists.” Once the men finish the meat course, a great “quantity of sweet acorns [are produced together] with half a cheese, harder than if it had been made of mortar.” Additionally, the drinking horn circulates so often, “(now full, now empty, like a bucket on a water wheel) that it soon exhausts one of the two wineskins hanging [on a] near-by [tree].” Forty-two pages later, when Maritornes tip-toes to a muleteer’s bed, Don Quixote gets a whiff of stale official Don Quixote blog piccalilli from her breath, which suggests that this waitress had a pickle relish consisting of chopped vegetables with mustard, vinegar, and spices, for dinner. Eighteen pages later, when Sancho Panza tells Don Quixote that since an innkeeper took his saddle bags for payment, they can eat natural, edible, “herbs growing in the fields, the ones that unfortunate knight errants pick up to make up for lack of food.”
In reply, Don Quixote says he “would sooner have a two-pound loaf of white bread or an eight-pound loaf of bran bread and a couple of dozen salted pilchards, [which are small, oily fish know, today, as sardines] than all the herbs [in the world.]” Seventy four pages later, Don Quixote tells Sancho Panza that he will “eat whatever herbs and other fruit of the land this meadow and these trees provide.” Seventy pages later, after the Priest promises to pay the innkeeper for Don Quixote and Sancho Panza’s room and board, together with the costs of housing and feeding Rocinante and Dapple, “the innkeeper, in hope of better payment, [does] his very best to cook a passable meal.” Two hundred and seventy eight pages later, the squire of the forest notices that Sancho Panza’s tongue is sticking to the roof of his mouth and his stomach is growling with hunger. So he fetches “a great leather bottle full of wine and a pie half-a-yard square, [which is so big] because it [has] been made with a white rabbit so successfully fattened that as Sancho Panza [feels it] he [takes] it for not just a kid but a full grown goat.” Not needing to be “asked twice to tuck in, down [goes] mouthfuls of food the size of hobble-knots,” into Sancho Panza’s eager belly.
Forty-nine pages later, Sancho Panza salivates at the prospect of the great amount and variety of food and drink that he is served at Camacho the Rich’s wedding. Indeed, from a distant canopy of trees, Sancho Panza sniffs out “a beautiful smell coming that’s got more to do with fried rashers, than with galingale and thyme.” So he investigates further to find that “a whole ox is spitted on an elm trunk with twelve juicy little suckling pigs sown into its belly” to make it moist and tender. Moreover, Sancho Panza is ecstatic to find six, vast, cooking pots stewing everything from whole sheeps to skinned hares to plucked hens to shorn geese to exotic birds and game of all kind. In addition, Sancho Panza sees large heaps of the “whitest loaves of bread [lying] like little piles of grain by the side of a threshing floor.” Furthermore, there are so many cheese wheels stacked together that interlocked like bricks they form a solid wall. What’s more, readers learn that “two cauldrons of olive oil, bigger than dyers vats, [are used to] fry a great abundance of doughnuts, which are later dunked into a cauldron full of warm honey once they have been cooked.” In addition, there is such a great amount of different spices that they are “not brought by the pound but by the bushel to be displayed in a great, big, wooden, chest.” Indeed, there is so much fine, old, wine that Sancho Panza counts more than sixty wineskins each holding a good fifty pints of alcohol. In short, since the cornucopia of food and drink and spices is enough to feed a small army, Sancho Panza is delighted at the savory repast. Fifty three pages later, at an inn, Sancho Panza makes his hunger pains know to his company by reminding everyone that “it is time for supper and he is beginning to feel the pangs of hunger.”
Ten pages later, Sancho Panza reminds Don Quixote that except for brief interludes at “Don Diego de Miranda’s house, and [the] fiesta [he] had with the skimmings off of Camacho’s pots, [the rest of the time he has existed] on slices of cheese and crusts of bread drinking water from the streams and springs” found in lonely, isolated, places, like the ravines of the Sierra Morona, for example. One hundred and thirty four pages later, during Sancho Panza’s governorship of Barataria, he is given a sufficient dinner consisting of “cold beef and onions drenched in oil, and boiled calves feet.” To Sancho Panza, this simple meal is relished as if “he’d been given francolins (a type of bird) from Milan, pheasants from Rome, veal from Sorrento, partridges from Moron, or geese from Lavajos.” Sick of eating thin wafer tubes, thin slices of quince jelly, candied fruit and iced water, Sancho Panza tells doctor Pedro Recio Vamos to tell the steward to bring him “great messes of pottage they call ollas podridas,” which is a Spanish stew made from pork and beans and a wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used. The meal is traditionally prepared in a clay pot over several hours. Forty-four pages later, Sancho Panza lays like “a side of bacon being salted between two kneading-trays,” when a joke is played on him at the conclusion of his governorship of Barataria. After Sancho Panza’s governorship, he and Ricote “use the grass as a tablecloth as they spread out on it bread, salt, knives, walnuts, wedges of cheese and ham bones that don’t allow any chewing but didn’t prevent themselves from being sucked.”
They also produce “caviar made of fish’ roe eggs.” Eleven pages later, Sancho Panza reports to the Duke and Duchess that he is eager to return to his knight-mentor Don Quixote because “even though he does eat his bread with Don Quixote in a state of alarm, at least he gets to fill his belly [either with] carrots or partridges.” Twenty-one pages later, a tavern owner asks Sancho Panza what he wants for dinner because his “inn [is] stocked with birds of the air, fowls of the ground, or fish of the sea.” In reply, Sancho Panza tells the tavern owner that he won’t be needing surf, turf, or airborne animals, at all, rather, “just a couple of [roast] chickens because [Don Quixote] is a delicate man and doesn’t eat a lot, and [he is] not much of a greedy guts.” When the tavern owner replies that he does not have any chickens, Sancho Panza asks him to have “a nice tender pullet roasted for him,” which is a young domestic hen, usually one that is less than a year old. Informed by the tavern owner that “only yesterday [he] sent more than fifty [pullets] to town to be sold, Sancho Panza is disappointed that the [cook] ran out of veal (young cattle meat) or kids (goats under one year old). Finally, when Sancho Panza asks the tavern owner from some eggs or bacon, the tavern owner replies that Sancho Panza has “a good sense of humour, [since he] told him [he hasn’t] got any pullets or hens, and he expects [him] to have eggs.” Exasperated, Sancho Panza asks the tavern owner what he does have to eat, which, he learns is “a pair of cow-heels just like calves feet, or a pair of calves’ feet just like cow-heels; [that have] been stewed with plenty of chick-peas, onions, and salt pork, [which invite Sancho Panza to eat them].” One page later, suppertime comes around. So the tavern owner brings a stew to Don Quixote’s room, which our knight eats with a will.
Originally posted 2020-01-25 10:57:42.