I do not like [green eggs and] ham

A recent report from Israel has hit the world press, confusing many readers: Israeli soldier arrested for eating a sandwich with pork.  A person unfamiliar with Middle Eastern culture would find this as absurd as a New Zealander being arrested for having a chicken salad lunch.  In fact, the act of eating pork in Israel, among other regional countries, in any form in public is a political statement with the incumbent risks.

Judaism is as much a way of life as a religion, meaning there are rules for every aspect of living from the most spiritual to the most banal.  An ultra religious Jew strives to follow every rule, quite a challenge. Most Jews in practice make choices, either out of knowledge or ignorance.  For example, a significant percentage of Jews in Israel will not eat a cheese burger because such an act would violate the ban on mixing meat and dairy in the same meal even if they do not go to synagogue.  Thus, a person’s choice of public behavior, at least, defines the level of acceptance of Judaism’s rules.

On the extreme end of accepted are the rules of Yom Kippur and pork.  Only a total anti-religious person would go play tennis on Yom Kippur (I had an uncle that did that, actually.) That choice does not reflect enjoyment of tennis but instead states a philosophical point of few, i.e. I view the rules as complete bubameisis (grandmother’s tales).  Similarly, pigs and pork are persona non grata in Israel, including by the Muslims and Druze.  The name of the meat is even camouflaged, referred to as “white meat.”  The only places that sell it are Russian and Christian Arab stores.  I recently discovered that many of my engineering students had never heard of the story The three pigs and the wolf.   Even Israelis that blatantly consume shrimps and cheeseburgers back down when it comes to bacon, occasionally surreptitiously tasting it abroad. The stigma is so strong that when Dr. Seuss’s book “Green Eggs and Ham” was translated in Hebrew, the ham was left out entirely (as were the green eggs), the title being instead  לא רעב ולא אוהב [lo ohev v lo ohev], meaning I am not hungry and I don’t like it.

So, only the most anti-religious or ignorant Israeli would not agree with Sam-I-Am.

Food conclusions

Translations without cultural explanation can be deceiving even for the casual tourist.  While food items may seem simple to guess or find in the most basic pocket dictionary, naïve readers may be unaware of what they will be getting.

For example, most cultures have meat as an essential part of any serious meal.  However, the term meat left unspecified has a clear significant for the locals that may not be known to visitors, mainly based on the most economic and prevalent form of it.  For example, in countries with significant quantities of land water, beef is the common main course of a dinner.  By contrast, if the media inn Israel talks about families that cannot afford meat during the week, it is referring to chicken, which is affordable to most families, as compared to beef products, which are expensive and not especially good (granted with a few exceptions).  New Zealanders, outnumbered by their sheep, do their best to reduce the quantity of the latter.  The Chinese, often living in cramped conditions or poor land (a high percentage of China is actually mountain or desert), assume that pork is on the menu.  Some countries, such as France, are blessed with a rich variety and quality of land. For them, meat is meat, i.e. derived from an animal source and needing to be specified. 

In the same vein, it is common to eat a salad with that meat but it is not always clear to visitors what they will get.  In the United States, lettuce with a few tomatoes is the standard fare.  In the Middle East, lettuce is exotic but finely diced tomatoes, cucumbers and parsley are served everywhere.  Europe tends to have sliced vegetables, including the basic crudités in France, which means the raw variety. South Korea is famous for Kim Chee, a fermented cabbage based dish. For that matter, steamed or pickled cabbage is the basic green in China (historically because the use of “night soil”, i.e. human feces, rendered eating raw vegetables quite dangerous).

We need our daily bread, or so it is said, but the form of that bread can vary from country to country.  The United States generally services some kind of white flour roll unless you are sitting in an upscale or foreign restaurant.  The baguette rules in Italy and France, curiously enough even in Chinese restaurants.  By contrast, good brown bread is available in Germany and Holland, but has to be ordered in the former.  Local Middle Eastern food, especially humus, is automatically accompanied by pitta, a pocket bread, except during Pesach where even Arab restaurants have matzo, unleavened bread, available for their somewhat observant diners. India is famous for na’an and other flatbread.

Finally, locals tend to drink different beverages.  The French love their wine with any meal, claiming with some possible justification that it leads to better health and sex.  The Chinese are famous for their tea.  In Eastern Europe including Germany, beer is inexpensive and good though I am not quite so confident of its positive effect on life expectancy and intimacy.  Americans, being the land of plenty, drink everything, including milk. Once soft drinks were once the norm in Israel, but the Russian immigration has brought with it greater consumption of alcohol of all kinds, for better or worse.

Names Matter

To take Hannah Arendt slightly out of context, language not only expresses what feel but determines what we feel.  A prime example is food.  Especially in the modern age when most people don’t raise their one food or often don’t even see a live animal aside the zoo, the source animal and the food on the plate are completely distinct in the people’s mind.  Theoretically and, for some people, practically, the thought of eating that cute rabbit or lamb takes the appetite away.

The culinary solution is to linguistically avoid connection.  The first way is to more accidental and historical than intentional.  Due to class and language issue in Norman English, where the French-speaking Normans enjoyed the “fruit” of the labor of the Anglo-Saxon speaking locals, the animal and derived meat had different names.  Cows, lambs, and pigs produced beef, mutton, and pork, respectively.  To be fair, saying out loud that you would like half of a pound of cow sound today a bit crude.

A more purposeful vocabulary shift is the purposeful development of alternative vocabulary to make certain foods more palatable.  Some examples include venison, sweetbread, tripe, and sausage / hot dog.  In animal terms, that means eating wild meat, generally deer, brain, intestines, and garbage meat in an edible bag, respectively.  As for the latter, how many kids would enjoy a hot dog if they knew what really was in it?

Modern culinary literature, i.e. the art of making it almost it impossible to understand what you are going to order, emphasizes foreign words because they sound exotic and induce no image in diners’ minds  concerning what is the source of their protein.  It sound so adventurous (and accordingly expensive) to eat les fruits de mer, escargots, canard, or calamari, to name a few.  To those who are afraid to ask, those lucky people are about to eat shellfish, snails, duck, and squid.  How delicious!  (Actually, they are in my opinion, but, as they say in French and most languages, chacun á son gout or to each his own).

So, when you go to that fancy restaurant and struggle to understand what exactly you should order (and are afraid to ask, as Woody Allen would say), remember, it is sometimes better to bluff your way and confidently order that mysterious item.  You might discover that brains are really tasty, or maybe not.