C.J. Sansom’s Dissolution


I was not aware of C.J. Sansom until I read his obituary in the New York Times. I immediately ordered his first novel, Dissolution, and read it pretty fast, because it was quite good. There are seven novels in the Shardlake series. Matthew Shardlake is a kind of Tudor-era detective and lawyer who (at least in the first book of the series) works for Thomas Cromwell. Cromwell is in the process of dissolving England’s monasteries for King Henry VIII. The Shardlake character is one of Cromwell’s “commissioners” who go out to the monasteries and do Cromwell’s legal work (and dirty work).

Sansom died just a few days before a television series named “Shardlake” started streaming. According to every source I’ve seen, the series was made by Disney+, but I can’t for the life of me find it on Disney+. I did find it, though, on Hulu.

After the first few chapters of Dissolution I was a bit disappointed, because Sansom doesn’t write the snappiest dialogue in the history of fiction. But by the end of the novel I was impressed. The novel is beautifully constructed. Sansom, who was also a lawyer, had a Ph.D. in history. I am highly inclined to trust Sansom’s take on the history of the dissolution of the English monasteries under Henry VIII. In a historical note at the end of the book, Sansom comments on the scarcity of studies on the dissolution of the monasteries. He pretty much dismisses two fairly recent books — 1992 (Yale) and 1993 (Oxford) — and says that the last major study of the dissolution was published in 1959 — The Religious Orders in England: The Tudor Age, David Knowles, Cambridge University Press, 1959. I have ordered a copy of the 1959 Knowles book on eBay and will probably write about it here later on. I am not the least interested in Catholicism in England, but as an unrepentant heathen I am very interested in the erasure of Catholicism in England.

So far I have watched only the first episode of the “Shardlake” television series. The television series is not, not, not faithful to Sansom’s novel. The television series removes one of Sansom’s key characters (Mark Poer) and replaces him with a character named Jack Barak. I do not, not, not approve. The writer of the TV series, Stephen Butchard, says that Sansom’s Mark Poer was too submissive for television and that a character was needed who would do more head-butting with Shardlake. That really irks me, because the television character is a snarky contemporary smart-ass like any number of cookie-cutter male characters that you’ll find on HBO or Netflix. Sansom’s Mark Poer character never snarks at Shardlake, but he certainly was man enough to think his own thoughts and go his own way. I also am skeptical of the television version of the Shardlake character, who sometimes seems mean and heartless in a way that Sansom’s Shardlake never was. It makes me wonder whether the actors have even read the books, the same way I have wondered whether the cast of the 2015 television version of Winston Graham’s Poldark had ever read the books, because they got their characters all wrong.

In any case, if you think you might be interested in C.J. Sansom’s Shardlake novels, I’d highly recommend reading the books first.

As for the dissolution of the monasteries, I hope to have a more informed view after I’ve read The Religious Orders in England: The Tudor Age. But based on what (admittedly little) I know at present, I have to wonder if the history of Western civilization wouldn’t be very different if Henry VIII had never shut down the monasteries (and reallocated the monasteries’ money and land). If Rome had continued to keep England barefoot and domesticated for five hundred more years, could Elizabeth I or the British Empire ever have happened? If not for the religious turmoil that so changed the church and transferred so much power downward from the pope and the bishops to literate commoners, could Edinburgh ever have led the Enlightenment? Could the American colonists have thrown off both a king and a pope?


Anthony Boyle as Jack Barak

The magical threads from nowhere to somewhere



From a live stream from Heathrow Airport, Monday, April 29, 2024

When Charles Dickens was a young man, he would sit on London Bridge and watch the traffic — the people on the bridge, the ships on the river. Though London was a somewhere rather than a nowhere, it’s easy to imagine that Dickens thought of the faraway places to which the ships were bound, or from which they were coming. In David Copperfield, Dickens’ young hero does the same thing:

“[B]ut I know that I was often up at six o’clock, and that my favourite lounging-place in the interval was old London Bridge, where I was wont to sit in one of the stone recesses, watching the people going by, or to look over the balustrades at the sun shining in the water, and lighting up the golden flame on the top of the Monument. The Orfling met me here sometimes, to be told some astonishing fictions respecting the wharves and the Tower; of which I can say no more than that I hope I believed them myself.”

A common theme in literature is stories that start nowhere but take the reader somewhere as the plot unfolds. Often the stories return to nowhere at the end (because there’s no place like home). One of the reasons we read is to escape the nowhere in which most of us live for a vicarious look at somewhere.

Through the miracle of the global network that we call the Internet, there are new ways of sitting in the stone recesses of London Bridge and watching the world go by. When I discovered the YouTube live stream from London’s Heathrow Airport, I spent an embarrassing amount of time, as though mesmerized, just watching the planes land, one after another, about a minute apart. The chat window identifies the plane and says where it came from — Buenos Aires, maybe, after a long flight, or Edinburgh after a short one — sometimes places I have never been, sometimes places I remember, and sometimes places that I still would like to go.

Then I realized that planes fly over my little piece of nowhere all the time. I also realized that there are apps that can identify those planes as they fly over and reveal where they came from and where they are going. It happens that a great many planes in and out of Atlanta fly right over me on the way to Europe and beyond. In no time at all, I saw (in the app) a plane on its way to Paris that was headed my way. I went out to see if I could see it. My eyes never found it, but I heard it pass over. Paris! Until Notre Dame caught fire, I had not planned to ever go to Paris again. Now I want to see Notre Dame after it has been repaired. Then there was a flight to Rome, a big Airbus that made so much noise that I could hear it through my bedroom window.

The YouTube streaming service from Heathrow is Flight Focus 365. The URL changes a couple of times a day, so you’ll need to select the live stream from the list of videos.

The app, for iPhone and Android, is Plane Finder.


⬆︎ Source: Wikimedia Commons. A square-rigged ship is to previous centuries as an Airbus 380 is today. They’re equally romantic and beautiful, if you think about it in a certain way.


⬇︎ The red airplane icon is Delta flight 66 from Atlanta to Rome. The blue dot is my location.


Update:

As long as we’re talking about Heathrow Airport, I should mention Windsor Castle. Planes approaching Heathrow from the east pass right over Windsor when they’re about six miles from Heathrow. The altitude is low, a little more than 2,000 feet, so if you’ve got a window seat you’ll get a very good look at Windsor Castle. There are stories that Queen Elizabeth II was so accustomed to the sound of airplanes overhead that she could identify airplanes from their sound.

I should also mention Slough, which is visible in the map below. I had wondered how “Slough” is pronounced. The train toward Paddington Station stops at Slough about 25 minutes before Paddington Station. According to the automated voice that calls out the stops, “Slough” rhymes with “how.”


Remember Madras?


I can’t remember what made me think about Madras shirts last week. It might have been because we were having uncommonly hot weather for early spring, and that started me thinking about whether I needed new warm-weather shirts. I’ve made a bad habit of buying Harris tweed jackets on eBay, so of course I went on eBay and searched for Madras shirts.

There were quite a few. Most of them seemed to have been made by Ralph Lauren. They were surprisingly inexpensive, which made me think that, unlike well made Harris tweed jackets, which can be pretty dear, nobody wants Madras shirts anymore.

Well, too bad for them, then, because I’ll wear them. When I was in junior high school (think 1963), Madras shirts were a major thing and a status symbol. I don’t think I had one until high school, when I bought a Madras shirt with my own money, which I had earned from my weekend job as a newspaper copy boy. It was mostly yellow, as I recall, with a lot of narrow deep red lines, and maybe some blue or green.

The shirt I’m wearing in the photo actually is 100 percent linen, which makes me think that it’s not authentic made-in-India Madras. Madras was always made from cotton, as far as I know. But it seems that the history of Madras is as long as the history of Harris tweed. Originally, Madras cloth was loomed by hand, by workers in India. Unsurprisingly, there also is some sort of British colonial connection, including a particular connection with Scotland.

Go figure. But my new thinking is that Madras shirts are to hot weather as Harris tweed jackets are to cold weather. And suddenly I’m afraid that I’m at risk of starting a collection. They are outrageously comfortable, though, and much cheaper on eBay than any decent shirt bought new.

The Taste of Things



Juliette Binoche and Benoît Magimel

I have some complaints about the plot of “The Taste of Things,” but the plot really isn’t the point. The point is the food and what happens in the kitchen and at the table. The amazingly beautiful food in this film makes me feel like a complete slob in the kitchen.

Did anyone really cook and eat like that in the 19th Century? Was anyone in the 19th Century really that far ahead of us in presentation? I tend to doubt it. But the point, I think, has to do with the deep roots of high cuisine, what we owe to the French, and the importance of having a garden just outside the kitchen door.

This film was released in U.S. theaters earlier this year. It’s now available for rent or purchase on Apple TV and Amazon Prime. I actually bought it rather than renting it. There are a great many things happening in the kitchen that move a little too fast to properly study. I’ll want to review the kitchen work. The film opens with Juliette Binoche in the garden harvesting celeriac. The kitchen work moved too fast for me to see whether the celeriac reappears in the kitchen, but, if it does, I’m very curious about celeriac.

Sooner or later you’re going to be asked whether you’ve seen this film. You want to be able to say yes.

Feðgar á ferð



Click here for high resolution version.


The Old Man and His Sons. (In the Faroese edition, the title is Feðgar á ferð.) By Heðin Brú. Published in Faroese, 1940. English translation by John F. West, 1970.


I got from this book just what I hoped to get — an impression of life in the Faroe Islands before the modern era. Given that the novel was published in 1940, I would assume that the novel’s period would be the 1930s.

Ketil and his wife are old, old-fashioned, and very poor. They live in a cottage with a turf roof. Their chickens roost on the ceiling beams at night, and the cow lives on the other side of the wall. In their fireplace they burn peat. They don’t like eating with forks. When the weather is bad, they stay in by the fire to spin wool and knit sweaters to sell. They have grown sons, all of them married and living nearby, and all of whom want a more modern and more comfortable way of life.

There is not much plot in this novel, and no doubt that’s how it should be. The range of experience available to a Faroese villager born around 1865 is not going to be very great. Village life is everything. People look out for each other, but they also gossip and condemn. A cow, an old boat for fishing, and a place to grow potatoes are enough to subsist on. Money is hard to come by. One is always aware of the sea and the weather.

The book includes an excellent introduction by the translator, John F. West. The introduction includes a brief history of the Faroe Islands and a somewhat more detailed history of Faroese literature. West writes:

“The reader may well ask how it happens that a miniature nation of 38,000 people [now about 55,000] manages to throw up such a wealth of literary talent. It is a result, I think, of the vivid sensation of community membership that a citizen of such a small nation inevitably feels. Anyone with talent tends to shoulder his artistic responsbility, whereas in a larger community, many a potential author is prepared to leave it to the other fellow.”

In other words, in such a small nation, nothing can be wasted, including people and their talents.

The bleak island beauty of the Faroe Islands, and its location in the wild North Atlantic, appeal to me. I have a fantasy of visiting there someday. But the food! I suspect that the Faroese diet can’t have changed all that much. The only crops mentioned in the novel are potatoes and barley. Everything else comes from the sea, or from the sheep, or from the cow. Today there are regular ferries to the Faroe Islands from northern Denmark, but Denmark does not have the best soil (or the best cuisine) in the world. I will not be looking for a Faroese cookbook.

3 Body Problem


Last night I watched the first episode of Netflix’s new “3 Body Problem.” It looks very promising. It’s smart and complicated, and it focuses on dialogue and drama rather than action.

The series is based on a book by the Chinese science fiction writer Liu Cixin. The Netflix project was done by David Benioff and D.B. Weiss, who produced “Game of Thrones” for television.

My only complaint is that some of the dialogue sounds mumbled and muddy, which makes it tempting to turn on subtitles.


By the way: The three-body problem has to do with the physics of predicting the motions of a group of three masses in space (such as stars). When only two masses are orbiting each other, their motion is easy to predict. When there are three (or more), it’s almost chaos. This idea is introduced in the first episode of the Netflix series, but how it relates to the plot is still a mystery.


Neither here nor now, please



Faroe Islands sheep. Source: Wikimedia Commons. Click here for high resolution version.

I was on jury duty all of last week. It was educational, but it also was suffocating. There were more than a hundred people in the jury pool, and sometimes we were obliged to sit in a too-small holding room for more than two hours at a time, waiting to be called into the courtroom when it was time to pick a jury. By the time the judge dismissed the jury pool on Friday, I was burned out.

The more I’m involuntarily exposed to what the French call trop de monde — too much world, or, too many people — the more I try to compensate with some form of escape. Friday evening I was bored with the bleak last episode of “Masters of the Air,” so I found one of those relaxation videos on YouTube and played it on the (pretty big) television screen. It was seascapes in the Faroe Islands, beautifully shot from drones, good medicine for a jury duty hangover:

I can’t imagine landscapes more thrilling than places where steep mountains come up against the sea. There is some of this in California. But some of the best of such landscapes on the planet, and the most accessible to travelers, are to be found in Ireland and Scotland. I’ve been to the west coast of Ireland, and to some of the Scottish Islands including the Outer Hebrides. Now I’m trying to figure out how, and when, I might be able to work in a trip to the Faroe Islands someday.

The Faroe Islands are a Danish territory, more or less midway between northern Scotland and Iceland. In reading an overview of the islands’ history on Wikipedia, one of the things that surprised me was just how quickly the church reached a place so remote and so far from Rome. According to Wikipedia, that was in the late 10th or early 11th centuries. Unsurprisingly, it was conquerers who brought the church to the islands, offering “salvation” while seizing the land. As remote as the islands are, the population today is surprisingly great — more than 50,000 people.

I also learned on Wikipedia that there is a remarkably rich literary history in the islands’ language, Faroese. Some Googling led to a Faroese writer named Heðin Brú, who died in 1987. One of his novels, in an English translation, was published in 1970 as The Old Man and His Sons. The novel was first published in Faroese in 1940. I found a copy of the 1970 translation on eBay and have ordered it.

Given how quickly the world is getting warmer, if I were young and born south of, say, the 40th parallel, I think I would try to figure out how to migrate farther north. Nothing much happens in Canada. But I suspect that Scotland, and the Nordic and Baltic countries, have a bright future, as long as Putin and whoever succeeds him can be contained.


⬆︎ eBay photo


⬆︎ Google Books

A snapshot of Scottish cooking, 1925-1946



Newly rebound in cloth, with the old cover used as a label

I hope I am wrong, but I am reluctantly inclined to conclude that traditional Scottish cooking is almost completely lost, just as my native cuisine, Southern American cooking, also is almost completely lost. Though there are older people who remember it (both here and no doubt in Scotland), and though there are even a few living souls who can still cook that way (both here and probably in Scotland), few people do (both here and probably in Scotland). As for Southern American cooks, most have thrown in the towel and, in the name of cost, convenience, and saving time, even use ultraprocessed foods. Others, like me, clean it up to make it healthier — even better. I’m not by any means suggesting that good cooking is a lost art. In many ways, the state of the art has gotten much better (though by no means cheaper), thanks largely to the great cooking schools, to travel, and to the better sort of restaurants.

Still, one can’t revise a traditional cuisine without knowing what it used to be. My reasoning was that, if the 1943 edition of Irma Rombauer’s The Joy of Cooking is a good reference for American cooking, then there might be a reference on Scottish cooking from the same period. I scoured eBay for old books. A book that is frequently mentioned in references on Scottish cuisine is from 1909, The Cookery Book of Lady Clark of Tillypronie. That book, though, seems to be both rare and expensive. I wonder, too, if it isn’t a reference that is too fancy, given that Virginia Woolf wrote about it in the Times Literary Supplement in 1909. I’m also much more interested in provincial cooking than in the cooking that was done in the big houses of lords and ladies.

I came across a couple of copies of a more humble, and much less expensive, reference: The Scottish Women’s Institutes Cookery Book, sixth edition, 1946. Though this book went through multiple editions after 1925 and clearly sold well, I suspect that few copies survive because the book was cheaply bound, with heavy staples and a paper cover. People probably just threw them away after they fell apart. The book was conceived and printed in Edinburgh. The gathering of recipes was about as honest as you can get. Members of the Scottish Women’s Institutes from all over the country were asked to send in recipes.

After I received my copy, I resolved to rebind it and try to preserve it. To have used it in its tattered condition would have caused further tattering. Preserving it meant removing the staples (which had gotten rusty), improvising with heavy sting to hold the pages together, and making a new cloth cover.

I have often said that the best soup I ever had in my life was a Scotch broth that I had in a small restaurant in Edinburgh. That was in 1985, on Princes Street, I believe, downhill from the castle. That soup probably was the most authentic Scottish cooking I’ve ever had. Though the barley is essential, I suspect that Scotch broth can’t really be made without bones. I remembered the Edinburgh soup as green but probably misremembered that the green came from peas, since the green in this recipe comes from leaves and leeks. A runner of beef, I believe, is a lean piece of steak from the shoulder. A Swede turnip is what Americans call a rutabaga.

This cookbook, as well as the eleven Waverley novels that I have read so far, strongly suggest that much of the Scottish pride in its cuisine relates to game. The treatment of vegetables, though, is barely short of cruel. I am very curious about a vegetable that appears to be still common in Scotland but which is hard to find in the U.S. That’s celeriac, which this book calls heart of celery or just celery. I’m still looking for some celeriac because I’ve never had any. But a friend who recently found some in the Asheville Whole Foods said that it’s smooth, like potatos, and reminded him more of apple and pine than celery. Sooner or later, I will find some celeriac.


The front cover was intact, but …


… I had to remove it to restore the binding.


Having removed the rusty staples, I improvised on the rebinding, using string.


Click here for high resolution version

Falling for Figaro


Would it be possible to go wrong with a smart and sweet romantic comedy set mostly in the Scottish Highlands with an operatic soundtrack? Not to my taste!

Some of the critics didn’t like it as much as I did. For example, the Wikipedia entry quotes someone at RogerEbert.com: “The performances are what make Falling for Figaro an entertaining distraction, even as the film plays out exactly as you would expect.”

Of course it plays out exactly as we would expect. Most good drama does. About one-third into this film, after we meet the Max character, who, like the heroine Millie, is a singing student with dreams of success, it’s easy to guess that we’re going to end with a duet, on a stage somewhere. That’s not a spoiler. That’s just the way it has to be done in a smart and sweet romantic comedy set mostly in the Scottish Highlands with an operatic soundtrack.

The opera selections are chosen to appeal to everyone, not just opera fans. The musical performances are as good as the acting. The Scotland gags are hilarious, especially the ones involving Scottish plumbing and the pouring of Scotch. There’s a brief trip to Edinburgh, and some scenes in London. According to Wikipedia, the stage scenes were filmed in Glasgow. This film has a timeless charm that somehow reminds me of Princess Bride.

Falling for Figaro is on Netflix.