Lately, I’ve fallen completely off my normal disciplined focus, distracted by seemingly important, but really mundane quests for knowledge. For example:
- If it’s yellow, is it still a ladybug?
- What’s the difference between lunch and luncheon?
- If Chinese is the most spoken language in the world by population, what do most people eat for breakfast?
- Why is it called cocoa if it comes from a cacao plant?
- Is winter (in Ohio) really more gray than other seasons?
I have to admit, I’m delighted and wish I had entire afternoons during which I wish I could learn a hundred other mundane things.
Ladybugs are actually not bugs, nor are they all ladies. They’re beetles, and they come in pink, red, orange and yellow. In England, they’re called ladybirds. In other places that speak English, they’re called lady cows. Most entomologists call them lady beetles because they already knew they weren’t bugs. My grandmother used to call them “potato bugs,” and after spending several rainy hours reading about these bugs, I think I know why. Most ladybugs are considered helpful in the garden because they eat the eggs and young of other bugs that eat the plants. However, a subfamily of the group (Epilachninae) are known to eat plants like grains and potatoes. Since we never grew grains, I imagine she must have had a family of the Epilachninae in her garden once.
The difference between lunch and luncheon is far less stimulating. Lunch is simply a casual meal eaten in the middle of the day. Luncheon, on the other hand, is a formal midday meal taken as part of a business meeting or entertaining. Turns out, I eat lunch approximately 90 percent of the year. It makes me think that the next luncheon I attend, I should be more formal. Usually, I am though–already dressed in a business suit armed with business cards and a lipstick smile. The few luncheons I have attended taught me something else extraordinarily interesting. Assigned table seating is a God-send!
Like most of my endeavors, I usually attend luncheons alone. The past few have been in celebration of or education about international diplomacy…and in a different city than my own. So I know no-one and the networking half-hour prior to mealtime is frightening. I would have left the first one except just as my fear was nudging me to the door, a very kind gentleman with a clipboard asked my name and escorted me to my assigned table. Then, checking his clipboard, he introduced me to my tablemates. There was a student, a retired former-ambassador to the Ukraine and Norway, his wife, the treasurer of the hosting group, and a shy member of the city’s Somalian delegation. Whew! I immediately wanted a clipboard for myself someday…but now I realize it was actually the table assignment that saved me.
I don’t yet know what most people eat for breakfast, but I do know that it varies greatly around the world. I guess I’d hoped it would settle the question about what I should eat for breakfast once and for all. However, I find lots of reasons to like and dislike lots of these options. A croissant or left-over dinner tart or toast is so classy with my tea, but leaves me hungry early. Eggs and bacon leaves me too full and my entire meal regimen is undone for the day. Cereal—well, I just can’t bring myself to eat it knowing it’s pure propaganda from Misters William Kellogg and later Charles Post and filled with all sorts of chemicals to make it practically glow. Rice has been an interesting option. Porridge, not so much. And I haven’t even yet explored the African, Indian or Russian traditions. I’ll have to continue my research, Gentle Penguin, and get back with you on this one…
But it was in my quest to understand where the heck oats came from that I came across a reference to the definition of “oats” in Samuel Johnson’s dictionary (circa 1775). In it he defined oats as: “A Grain, which in England is generally given to horses, but in Scotland supports the people.” As you might imagine, the Scots were not amused. (Perhaps this one of the underlying pains that gave cause for wanting to separate?) Anyway, which writer in their right mind wouldn’t be TOTALLY taken in by the idea of a dictionary written with personality? I kind of want to write my own dictionary now!
So, in reading more, I learned that in this same dictionary, Mr. Johnson accidentally left off the definition of the word “coco” and instead placed the definition of the word “cocoa.” Coco, by the way is a palm tree that produces bowling-ball sized “nuts” that have holes in them often resembling a smiling face. The word “coco” is Spanish for “grinning face” and has no relation to an animated cuckoo bird who likes puffs made from a different cereal conglomerate. Meanwhile, “cocoa” is the English bastardization of the Spanish word “cacao,” which is a tree that produces small nut-like seeds that when fermented, dried, smashed and crushed produce cacao paste from which chocolate is made (with heaps of sugar, of course). Before the addition of sugar, Mesoamericans considered anything made from cacao to be the most manly of all foods or beverages and were forbidden to eat or drink them unless you were willing to serve in battle.
With sugar added, the drink and food are now the purvey of doting grandmothers, women looking for love, and little children who will later make you want to drink.
But sugar isn’t the important differentiator–it’s butter. When the butter is removed from the crushed nibs, it becomes a dried powder cake—called cocoa. This bastardization of the plant is relatively new, dating back to 1828 and a Dutch chemist. Hence the difference between hot cocoa and hot chocolate is that one is made from the powder and one is made from the paste–or solid bar made from the paste.
Something I will also have to look into (or rather, I already have begun, but once begun is not quite done) is this recurrence of chemists in our food history…breakfasts, chocolate, wine…
But first, I must discover whether Ohio is really more gray in the winter than any other season. I don’t want to believe it’s true, but all indications point otherwise. So, like I did once in grade school, I will spend the next five (or six) months charting the weather. Today, by the way, has been both sunny and gray. I’m not sure how I will mark that. But, I figure, I’ll figure it out…after I try to do some work.