9/25/18 – Poetry


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Continuing this week with recaps all about F/D from LL78, let’s go to the tape:

LearnedLeague precedent (LL78, MD8) – The heart, liver, and lungs of a calf or sheep chopped up with suet, onions, oatmeal, and seasoning, and boiled in a sheep’s stomach, is a traditional preparation of what dish, which is historically served during a Scottish celebration known as Burns supper?

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if Ye wish her gratefu prayer,
Gie her a Haggis!
“Address to a Haggis”, Robert Burns

The most famous of all Scottish dishes, haggis is certainly this dish of liver and suet. Tak a cup o kindness, I’ve gone 3 for 3 so far this season.

If you feel like more questions on Scottish foods or organ meat, click away, but in honor of the poem read at the Burns supper, today’s post will be about food found in poetry. Enjoy!

1. “Make a tarte Tatin” might be what you do during the period described in the title of what Robert Frost poem, which begins “My long two-pointed ladder’s sticking through a tree / Toward heaven still, / And there’s a barrel that I didn’t fill / Beside it”?

Question 1

2. What food item did the speaker of a Jane Kenyon poem throw away “in haste one evening while making dinner” that “was spoiled on one end. The rest would have been redeemable”? The speaker laments that the title food “seemed to grow until I might have made shepherd’s pie for a whole hamlet, people who pass the day dropping trees, pumping gas, pinning hand-me-down clothes on the line”.

Question 2

3. After “Thirteen Ways of Looking at a Blackbird”, Wallace Stevens’s most famous poem is probably one about an “Emperor of” what food stuff, where the speaker “Calls the roller of big cigars” and for the title figure to “whip in kitchen cups concupiscent curds”? The most famous “poem” to talk about this food was a song written in 1927 by lyricist and non-hotelier Howard Johnson, and became a jazz standard in 1944 following Dixieland jazz members George Lewis and Jim Robinson?

Question 3

4. The most famous poem by Chinese-American poet Li-Young Lee is a poem titled for what fruit, which he describes in this stanza:

Ripe ones are soft and brown-spotted.
Sniff the bottoms. The sweet one
will be fragrant. How to eat:
put the knife away, lay down newspaper.
Peel the skin tenderly, not to tear the meat.
Chew the skin, suck it,
and swallow. Now, eat
the meat of the fruit,
so sweet,
all of it, to the heart.

The poem is set in sixth-grade classroom, and the speaker notes teacher Mrs. Walker brings to class one of these fruits, so everyone can eat one of these fruits called “Chinese apple”. These fruits are often dried and eaten as snack food in East Asia.

Question 4


5. Pablo Neruda more or less wrote an ode to every object, but what food item is he praising here? The title food is the first line, cropped out here.


6. And finally, “This Is Just to Say” is a poem by William Carlos Williams, that describes the selfishness of the speaker, as he eats what delicious, sweet, and icebox-cold fruit (which were probably saved for the reader’s breakfast)? Maybe he used it to create a sauce Chinese cuisine uses to dip spring rolls and egg rolls.

Question 6


1. “After Apple-Picking”
2. “Potato”
3. “The Emperor of Ice-Cream” (the most famous poem is about you and I screaming)
4. “Persimmons”
5. “Ode to The Onion”
6. Plums

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