Anadrome

Anadrome (pronounced an-uh-drohm)

(1) A word which forms a different word when spelled backwards.

(2) In pre-modern medical jargon, the upward path of various elements (pain, blood etc) (obsolete).

Circa 1961 (in this context): The construct was ana- +‎ -drome.  Ana was from the Ancient Greek ἀνα- (ana-), from ἀνά (aná) (backward in direction, reversed) and drome was from the Ancient Greek δρόμος (dromos) (running; racetrack); the surface analysis of anadrome thus can be understood as “going backwards”.  Confusingly however, the Greek prefix aná was appended also to convey the notion of “up, above, upward”, (2) “again”, (3) “thoroughly”, (4) “against”, (5) “distal, away from” and (6) “to grow or change in place; functionally similar”.  So, a deconstruction alone would not be definitive and the meaning is established through context.  The longest accepted anadrome in English is believed to be the pair desserts/stressed but among the dozens which exist, it is god/dog which seems most to amuse students.  The coining (or possibly a re-purposing of the earlier medical jargon) of anadrome was credited to Martin Gardner (1914–2010) who is said to have added it in a 1961 re-publication of Oddities and Curiosities of Words and Literature (1875) by Charles C. Bombaugh (1828-1906) but the word doesn't appear in at least some of the 1961 editions and at least the spike in use may better be attributed to the reclusive and eccentric Dmitri Borgmann (1927–1985) a German-American author regarded still as something of the “high priest of recreational linguistics”.  In his introduction, Mr Gardner does pay tribute to Mr Borgmann as one of the “outstanding creators of word puzzles”.  Anadrome & anadromy are nouns and anadromous & anadromic are adjectives; the noun plural is anadromes.

An young anadromous Atlantic salmon, still resident in the freshwater in which it was born.  The young salmon are called smolts after they gain a silvery hue and migrate to the ocean.

The adjectival form is used in ichthyology, the term “anadromous fish” describing those species born in freshwater rivers or streams that migrate to the ocean to mature and forage, subsequently returning to freshwater to spawn.  First appearing in scientific papers in 1753, the construct of anadromous was ana- (used here in the sense of “up, above, upward”) + dromos (a running), from dramein (to run).  Though the usual natural processes, anadromous fish have evolved with an environmental adaptation called osmoregulation which enables them seamlessly to adapt to changing salinities; that’s what makes it possible for them to live in both aquatic habitats (salt & freshwater).  The process is dynamic as it must be because while some notional freshwater species might move into a sea or ocean only for weeks, others can stay there for years because that’s where they undergo most of their growing cycle.  Remarkably, and using a mechanism not wholly understood (use of the Earth’s magnetic field an intriguing theory), after perhaps years the fish return to their exact natal streams to reproduce.  For freshwater ecosystems, the behaviour is not a mere zoological curiosity because as schools return from their time in saltwater, they bring with them marine-derived phosphorus & nitrogen, “topping up” the elements on which the health of the spawning grounds depends.  Anadromous fish are thus listed as keystone species, some salmon the best known examples.  An anadromic fish swimming to or from the ocean could be said to be proceeding anadromically but the adverb is non-standard.

A catadromous freshwater American eel, slithering out of a pipe, possibly heading back to the ocean, catadromically (again, a non standard adverb).

The companion term is “catadromous fish”, describing species born in salt water that mature in fresh water and return to the sea to spawn, certain eels the best known.  The mysterious European eel exerted a particular fascination upon the natural scientists of Antiquity, Aristotle (384-322 BC) writing the earliest known study although the findings truly were speculative, his novel idea being the creatures were born of “earth worms” which, he suggested, were formed of mud, growing from the “guts of wet soil”.  In the absence of any better theory or observational data, the notion for some time held sway and not for centuries was spontaneous generation disproven.  It wasn’t until the eighteenth century researchers perfected their techniques of dissection and confirmed eels really are fish although, while in recent years it has been possible to effect breeding of eels in captivity, because of the difficulty of replicating at scale the multi-aquatic environment needed for the life-cycle, it’s unlikely any time soon to become commercially viable.  Largely because of demand from the Far East (especially Japan) the European freshwater glass eel has become threatened with smuggling rife, the decline in availability encouraging a trade in the American eel, something which has created problems because of the involvement of transnational crime groups.

25 Franc postage stamp, issued to mark the independence of Upper Volta, 1960.

Although in a sense belonging to the discipline of structural linguistics, the word anadrome (in this context) seems in this context to have come into use (“re-invented” as it were) only in the mid twentieth century and it emerged not from academia but recreational wordplay: It was a “fun word” which migrated to reference books when editors and compliers noticed it appearing in published word games and puzzle culture.  While having no place in formal linguistic theory, it is used as a teaching aid, apparently on the basis of “training the mind to be flexible”, the model believed to be the better known “palindrome” (a word, line, verse, number, sentence, etc reading the same backward as forward), in use since the 1630s.  In logology (recreational linguistics, ie puzzles, word-games and such), there is a great satisfaction in having a coined word “succeed” in the sense of even a limited, specialized acceptance which is why the community has come up with synonyms including: (1) semordnilap (“palindromes” spelled backwards) (2) levidrome (the “Levi” element from the given name of the coiner), (3) reversgram and (4) heteropalindrome (the hetro- prefix a learned borrowing from Ancient Greek ἕτερος (héteros) (other, another, different).  There was a suggestion such words should be called a "volta" (from the Italian volta (which can be used to mean "to turn")) but the idea never caught on.

H.R. Haldeman (1926–1993; White House chief of staff 1969-1973 right) and Richard Nixon (1913-1994; US VPOTUS 1953-1961 & POTUS 1969-1974) doing paperwork (ie shredding evidence) in the White House.

The word did however find a place in geopolitical history.  Flowing south into the West African nation of Ghana from the highlands of Burkina Faso, the Volta River was in the late fifteenth century named by Portuguese gold traders.  Because it was their furthest extent of exploration before returning, the name was appropriate, volta being Portuguese for “turn” or “twist”, thus the common term “river of return”.  As part of the unravelling of the French colonial empire, the République de Haute-Volta (Republic of Upper Volta) was in 1958 created as a self-governing state within the French Community; previously it had been part of the French Union in West Africa as the French Upper Volta.  Independence was granted in 1960 and in 1984 the nation's name was changed to Burkina Faso.  When president, Richard Nixon sarcastically would use “Upper Volta” as a reference to any “unimportant country”, especially if compelled by the conventions of diplomacy to spend time exchanging “pointless pleasantries” with the dignitaries in their visiting delegations.  Sometimes, when someone from the State Department displeased him (a not infrequent happening), darkly he would mutter about having them posted as “ambassador to Upper Volta”, a place Nixon thought a kind of “diplomatic Gulag”.

62¢ postage stamp issued in 2015 by Deutsche Post (The German post office, now a brand of DHL Group) to mark the 200^th anniversary of the birth of Otto von Bismarck (1815-1989; chancellor of the German Empire (the “Second Reich”) 1871-1890).

Among politicians, the phenomenon of an at least affected indifference to the affairs of countries in which no matters of national interest seem obvious is well documented.  His eyes darting east & west, Otto von Bismarck claimed he “never troubled to read the mailbag from Constantinople” although he of course at least glanced at every paper.  While the famous phrase attributed to him: “I shall not live to see the Great War, but you will see it, and it will start in the East.” is likely apocryphal, what is verified he did say: “One day the great European war will come out of some damned foolish thing in the Balkans.”  Confidently it may be asserted he read the telegrams from the embassy in Constantinople (modern day Istanbul in the Republic of Türkiye (Turkey)).  While predicting squabbles in the Balkans hardly demanded great statesmanship, his vision of a “big” European war was remarkably prescient although the chain of events which in 1914 triggered the spread of what could have been yet another localized Balkan war was a consequence of the legacy of inter-locking treaties he'd crafted, his successors less adept in their handling.  Lord Moran (Charles Wilson, 1882-1977; president of the Royal College of Physicians 1941-1949, personal physician to Winston Churchill 1940-1965) in his diary (The Struggle for Survival, 1940–1965 (1966)) on more than one occasion noted Winston Churchill’s (1875-1965; UK prime-minister 1940-1945 & 1951-1955) unconcern about places which had never piqued his interest.  An entry from April 1953 recorded him saying: “‘I have lived seventy-eight years without hearing of bloody places like Cambodia.’  With a whimsical look he strung out half a dozen strange-sounding names.  ‘They have never worried me, and I haven’t worried them.'”  A year on, revisiting his thoughts, when told of troubles in Central America he thought tiresome, Churchill complained: “I’d never heard of this bloody place Guatemala until I was in my seventy-ninth year.” 

Google Ngram

Google Ngram (a quantitative and not qualitative measure): Because of the way Google harvests data for their Ngrams, they’re not literally a tracking of the use of a word in society but can be usefully indicative of certain trends, (although one is never quite sure which trend(s)), especially over decades.  As a record of actual aggregate use, Ngrams are not wholly reliable because: (1) the sub-set of texts Google uses is slanted towards the scientific & academic and (2) the technical limitations imposed by the use of OCR (optical character recognition) when handling older texts (typically a scanner might misread an “f” for a long “s” or a “u” for an “n”) of sometime dubious legibility (a process AI (artificial intelligence) should improve).  Where numbers bounce around, this may reflect either: (1) peaks and troughs in use for some reason or (2) some quirk in the data harvested.

As Google’s Ngram attests, “anadrome” was in use in the nineteenth century, the earliest citation dating from 1840, the use a classic illustration of “lexical overlap” a phenomenon which delights word nerds (an easily delighted lot).  In the mid-late 1800s, anadrome (often written as anadromé, reflecting both the Greek roots and the backgrounds of those using the word) was a technical term seen mostly in botanical and medical publications; it was direct borrowing of the Ancient Greek anadromē (ἀναδρομή) (“an ascent”; “running up”).  Medical dictionaries in the era weren’t new but revised editions were common because advances in observational technologies and techniques meant new entries constantly were required and anadrome seems first to have been used of a variety of “physiological ascents” including (1) Ascending Pain: physical pain starting in the lower limbs or torso and migrating upward, (2) The “upward determination of blood: A rush of blood toward the head or upper body and, best of all (3) Globus Hystericus: The “lump in the throat” sensation described at the time also as the “ascent of the womb”.  While scientifically inaccurate, it was memorable and dated from the era (which lasted well into the twentieth century) when the condition “hysteria” was part of the diagnostic toolkit for physicians assessing female patients.  In botanical use, the meaning was most analogous with the idea of blood flow, botanists describing “upward sap flow” (the ascent of sap through a plant’s vascular system).  What the Ngram has in this case captured is a genuine heteronym (a word that looks the same but has a completely different meaning and subtly different lineage).

Between consenting players only: More than 11 points but don’t try insisting on it in competition or you’ll be blackballed; the Scrabble crew neither forgive nor forget.

The proliferation of synonyms of a word which is little more than a curiosity is an example of why the English language has so many words, most of which are never or rarely used.  The estimates notoriously are vague because there exists no consensus on just what is the definition of a “real word” (which sounds silly but in language there’s no concept like the “real number” in mathematics and, at the margins, disputes are legion).  If one is most accommodating of the definitional spectrum, there may in English be as many as a million words but only 15-20% are thought to be in regular or occasional use.  However, although it has appeared in many lists (often of the strange or obscure), "anadrome" has not received the imprimatur of the major sanctioning bodies setting the rules for the game of competitive Scrabble.  It never appeared in the Collins SOWPODS (an anagram of the two abbreviations OSPD (Official Scrabble Players Dictionary) & OSW (Official Scrabble Words)) or the replacement CSW (Collins Scrabble Words) and nor is it in the NASPA’s (North American Scrabble Players Association) NWL (NASPA Word List).  Quite why Collins replaced the wonderful "SOWPODS" with the dreary "CSW" remains a mystery; more than most, they would know English speakers usually will be pulled to a word with two syllables if the alternative is one of five.  The NASPA Dictionary Committee does accept submissions so anadrome advocates can pursue that course but as a non-standard form, the adverb anadromically definitely has no good prospects.  Those playing at home can of course tolerate a bit of linguistic promiscuity and, provided all players agree, if used, "anadrome" would yield a face value of 11 points (before any double/triple letter or word bonuses) but because there are not eight sequential blank squares on a standard Scrabble board, at least one letter always will attract a multiplier.  For word nerd dissidents unhappy with the dictatorial ways of Scrabble’s ruling ancien régime, there is the scrabblesque (also not a “real word”) “Anadrome the Game” in which "anadrome" is lawful and welcomed.

A brunette era Lindsay Lohan wearing Nahol dress in a black and white rose print by Masai of Copenhagen, rendered as a line drawing by Vovsoft.  The anadrome of “Lohan” is “Nahol”.

Masai describes the Nahol as “a loose, oversized, and comfortable midi-dress, characterized by a V-neck, ¾-length length sleeves, side pockets and an elasticized hem creating a slight balloon effect.”  That it has pockets may be enough of a selling point for women, many designers loath to include them in women’s clothing because any additional bulk might “spoil the line”.  Made with what the manufacturer describes as a “sustainable” (a word that has become the industry’s “new black”) mix of 15% polyamide blend & 85% viscose (said “often” to be FCS (Forest Stewardship Council) certified), the material had a “crinkled” finish in black or printed designs.  It does look comfortably accommodating and, on the move, would "swish" nicely.

Nahol as a proper noun (surname): Dalia Nahol.

While not a recognized word in English or other European languages, Nahol is a proper noun and the village of Nahol (bp) (नहोल (bp)) is in the Shimla District of Himachal Pradesh State, India.  In the anthropological record, it seems most often mentioned as used a name in PNG (Papua New Guinea) and East Africa although many of those texts were derived from oral histories so what was recorded as a phonetic “Nahol” may in some cases have been variants.  Whether there’s any link in origin between the uses in PNG & East Africa isn’t known and as a relatively simple (five letter, two syllable) form, it is likely Nahol came independently to be used as a name in more than one place.  The best documented origin is from Ethiopia where the name Naol often was transliterated as Nahol, Nawol or Naoll; it’s a masculine form from Oromo culture meaning “one who brings the peace” or “peaceful”. 

Nahol as a proper noun (surname): Isaac Amu Nahol.

There is an ancient linkage between Jewish traditions and Ethiopia but there’s no evidence the surname Nahols (most prevalent in Eastern Europe, notably among Jewish communities in Poland and Ukraine) has any connection with the Oromo culture; the similar form Nahal (or Nahaul) from the Hebrew (נחל) (nahal) meaning “stream, brook, valley” (and, by extension, “inheritance” (the idea of an estate “flowing” to the descendants)).  Nahols may have been derived from a Yiddish or Hebrew personal name (on the model of English names such as Stevenson (ie the son of Steven)).  In Arabic, the cognate root yielded Nahel & Nahil which although often understood as “generous” or “successful”, was linked also to “bees & honey”, the latter perhaps accounting for why one Bangladeshi (the old post-partition East Pakistan) source cited the name Nahol meaning “the queen of bees”.

Nova Sky: Yasdnil, Star Of (2021) by Yasdnil (Lindsay Ferraro).

The anadrome of “Lindsay” is “Yasdnil”.  As a surname, Yasdnil is astonishingly rare, the genealogy sites listing only a few dozen instances with the origin, although uncertain, thought to be Persian and from the Yazd region (in modern, Central Iran).  The name is thought drawn from Yas, a type of desert flower, thus the symbolic link of the name with beauty and nature.  Genealogists note the rarity and suspect at least some names with similar spellings may be variant forms.  In the Actinobacteriophage Database, Yasdnil is listed as an Actinobacteriophage (viruses that infect bacteria) in the phylum Actinobacteria; it was found in North Texas in 2018 “…in a soil sample that was dark, dry and had organic material (wood-chips, branches etc).”  The researcher reported the phage was named after “…an individual who was important to me, a lot of time was invested into the phage just as a lot of time was invested into that individual.  Naming the phage after them seemed appropriate as it commemorates commitment and good memories.”  It wasn’t revealed whether the inspiration was a “Yasdnil” or an anadromic “Lindsay”.  Yasdnil is also used as a pseudonym (presumably usually as an anadrome of Lindsay) and the best known may be author and advocate Lindsay Ferraro, who published the poetry collection Nova Sky: Yasdnil, Star Of (2021).  Less encouragingly, NRS (normally reliable source) Urban Dictionary has a listing for yasdnil as meaning “the Devil’s daughter”.

Guinea

Guinea (pronounced guin-ee)

(1) In geography, a coastal region in western Africa, extending from the Gambia River to the Gabon estuary.

(2) As Republic of Guinea (since 1958), an independent state in western Africa, on the Atlantic coast, formerly French Guinea, a part of the French colonial empire.

(3) In geography, as the Gulf of Guinea, a part of the Atlantic Ocean that projects into the western coast of Africa and extends from Côte d'Ivoire (the Ivory Coast) to The Gabonese Republic (the Gabon).

(4) A gold coin of Great Britain issued from 1663 to 1816, with a nominal value of 20 shillings until 1717 when, until the adoption of decimal currency in 1971, it was standardised at a value of twenty-one shillings.

(5) In horse racing, a person who does miscellaneous work in or around a horse stable (initial lower case).

(6) In historic admiralty use, as guinea-men, a trading ship of the seventeenth century used in the Atlantic trade.

1663: The coin was in use between 1663-1816, the name derived from it being the colony of Guinea which provided most of the gold used in its production.  Descendants include the Irish gine, the Scottish Gaelic gini, the Spanish guinea and the Welsh gini.  It’s also the basis for the Arabic word for the Egyptian pound الجنيه el-Genēh / el-Geni, calculated as 100 qirsh (one pound) and, circa 1900, worth approximately 21 shillings.  The guinea was, predictably, part of the British class system.  It was thought more gentlemanly than the pound so the artist would pay for his paint and canvas in pounds but charge for his portraits in guineas.  One quirk of the valuation was that a third of a guinea equaled exactly seven shillings, thirds and things in sevens highly unusual in currencies until the planet’s only $7 banknote was issued by the Central Bank of Fiji to commemorate the gold medal the rugby sevens team won at the 2016 Olympic Games in Rio de Janeiro.  There was no currency symbol for the guinea, 1 guinea written either a “1g” or “1gn”.

The name of the colony Guinea (since 1958 the Republic of Guinea) came from the Portuguese word Guiné, a fifteenth century formation created to describe the geographical area inhabited by the Guineus, a generic term for the black African peoples south of the Senegal River (and thus distinguished from the "tawny" Zenaga Berbers to the north whom the Portuguese called Azenegues or Moors).  Some sources also cite a connection to the (north African) Tuareg word aginaw (black people).  New Guinea was named in 1546 by the Spanish explorer Inigo Ortiz de Retes in reference to the natives' dark skin and tightly curled hair and the Guinea hen is a domestic fowl first imported from there in the 1570s.

Linguistically, the guinea pig must have seemed as strange to geographers and biologists as the Holy Roman Empire appeared to Voltaire (François-Marie Arouet; 1694–1778) for it does not come from Guinea and is unrelated to any pig.  A rodent native to South America, beginning in the 1660s, it was brought back to Britain aboard Guinea-men, ships that plied the triangle trade routes between England, Guinea, and South America.  That’s the standard view of the origin of the name but there are alternative etymologies, one suggesting a link to its resemblance to the young of the Guinea-hog "river pig" and another from possibly illiterate sailors confusing Guinea with the South American region of Guyana.  All agree however that it came to be dubbed a pig because of the similarity of its grunting sounds to its unrelated porcine namesake.  The use "one subjected to an experiment" dates from 1920, the adoption (al la lab rat) because they were a favorite animal for animal experimentation in science and industry.

A one guinea coin (1663, Charles II (1630–1685; King of Scotland 1649-1651, King of Scotland, England and Ireland 1660-1685)).

The guinea was a coin of approximately one quarter ounce of gold, issued in Great Britain between 1663 and 1816.  It was the first English machine-struck gold coin and was originally worth one pound sterling (twenty shillings) but rises in the price of gold relative to silver caused the value of the guinea to increase and reach as much as thirty shillings and between 1717-1816, its value was officially fixed at twenty-one shillings and when the gold standard was adopted, guinea became a colloquial or specialised term although it continued as a measure of exchange.  In the great recoinage of 1816, the guinea was replaced as the major unit of currency by the pound and in coinage with a sovereign.

A one guinea promissory note issued 2 May 1796.

Even after the coin ceased to circulate, the name guinea was long used to indicate the amount of one pound and one shilling.  The guinea had an aristocratic overtone; professional fees and payment for land, horses, art, bespoke tailoring, furniture and other luxury items are still sometimes quoted in guineas even after decimalisation in 1971, the practice continued also in Australia and New Zealand even after they decimalized in 1966 & 1967 respectively although transactional use soon died in the antipodes.  In England and Wales, it’s still quoted in the pricing and sale of livestock at auction and racehorses, where the purchaser will pay in guineas but the seller will receive payment in an equal number of sterling. The difference (5p in each guinea (£1.05=105p)) is traditionally the auctioneer's commission (which thus is the usual 5% buyer's fee typically levied at auctions).  Many major horse races in Great Britain, Ireland, Canada, New Zealand and Australia bear names such as The Thousand Guineas although though the purse will be much higher and may even be in a foreign currency.

Raffish (left) vs respectable (right): 1963 Jaguar Mk 2 3.8.  (Stg£1561 including purchase tax) and 1963 Daimler 2.5 V8 (Stg£1568 including purchase tax).  The Jaguar was produced between 1959-1969 but the 3.8 litre engine was in 1967-1968 available only to special order, the 3.4 continuing until 1968 while the 2.4 (by then badged 240) was made until 1969 because price reductions had made it the "bargain basement Jaguar" and demand was strong.  The Daimler was made between 1962-1969 and with almost 18,000 sold, it remains the marque's most-produced model.

It's apparently an urban myth that raffish Jaguars were advertised in pounds while prices for the similar but somehow more respectable Daimlers were listed in guineas.  Historical records do suggest there were dealers who advertised prices in guineas but it was rare and they seem to have done it for everything they sold.  The factory listed both only in £Stg.  The addition of the lively 220 bhp 3.8 litre XK-six engine to the Mark 2 on what was a dated chassis meant that on the road it could sometimes be a little too entertaining but in early 1960s saloon car racing it was dominant for years until rendered uncompetitive by the new generation of “total performance” fast Fords, the 427 Galaxie, the Lotus Cortina and later the Mustang.  One of the classic engines of the era, the jewel-like, Daimler's 2½ litre hemi-head V8 lent an air of refinement and exclusivity to the small Jaguar.  Remarkably, the performance almost matched the Jaguar 3.4 and it’s remembered too for the quality of the exhaust note, a burble which for over sixty years, few have matched.  The Daimler (in 1967 renamed V8-250 when the Mark 2 range was revised and (sort of) rationalized) was Jaguar's rare intelligent use of one of the two V8 engines it gained upon absorbing Daimler in 1960 but both the 2½ & 4½ litre versions were under-utilized because of Jaguar's corporate fixation on six and twelve cylinder powerplants, something which doomed the big Mark X (1961-1970 and in 1967 renamed 420G) which would probably have been a great success in the US market if so equipped. 

Connecticut Humane Society employee Rachel McCabe in 2012 introducing guinea pigs Britney Spears & Lindsay Lohan who were in need of a good home but couldn't be separated.  On X (then known as Twitter), what the tweeters wanted to know was: "What became of Paris Hilton?" 

The point about them not being separated was serious, Switzerland even having passed a law that people are not permitted to own a single guinea pig (or parrot), the rationale being they're a social species and it's thought a form of animal abuse if they're not able regularly to interact with others of their species.  Curious and inquisitive by nature, guinea pigs are timid explorers who become very attached to both their partners & owners and Swiss law further provides that if one dies, the survivor must be provided with a new friend.  That can be as much a challenge as it is for humans to find a mate which is why Swiss animal lover Priska Küng runs a matchmaking service for guinea pigs who find themselves alone.  The service is said to be “in high demand”.

Deep fried: Cuy Peruano (Peruvian Guinea Pig) with roast potato, corn, red onion salad and salsa.

What can be assumed is Ms McCabe would not with favour have responded to enquiries about Lindsay & Britney had the source been identified as a restaurant specializing in South American cuisine.  Peruvians rarely keep guinea pigs as pets but are most familiar with them on restaurant menus as picante de cuy, a delicacy often served with potatoes and salsa and known to have been a part or regional cuisine since Inca times.  The ones which appear on plates are not wild-caught creatures, being reared in captivity purely for food, most production undertaken by farmers (large-scale and small) in the Andes Mountains.  Most often roasted or fried, it’s said, like many meats, to taste something like chicken, critics usually describing the Cuy Peruano (Peruvian Guinea Pig) as having a deeper, “fattier” flavour, some using the familiar term “gamey”.  The unfortunate rodents are ideal for chefs because, weighing-in typically between 0.5-1.2 kg (1-2.5 lb) and with a length between 200-400 mm (8-16 inches), the equipment required and techniques used in preparation are much the same as for chicken.

The dish is served also in Ecuador and Bolivia and can be found (most often as cuy asado (roasted guinea pig) in outlets in US cities such as New York, Los Angeles and Miami where there’s a sizable community of South American origin.  However, although low in fat & cholesterol, high in protein and nutritionally above average, most folk in the West are for reasons of cultural association unlikely to be persuaded to try one, the little creatures thought of by most as their daughter’s friendly pet, the same sort of connection which makes most appalled at the idea of eating cats, dogs or even horses although there’s a long history of consumption of the latter in parts of Europe.  Peruvian chefs advising that while the intestines are removed, the head is edible and for many said to be “their favourite part” probably doesn’t add to the attraction.  What meat delights some and appals others is a product of history, culture and sometimes religious tradition.  Most in the West would think it dreadful to eat cats, dogs and guinea pigs whereas for Hindus the cow is sacred and for Jews and Muslims the meat from pigs is proscribed, the latter restriction dating from old Jewish rules (from the pre-refrigeration and preservation age) which were essentially a “food safety code”, shellfish also banned.  Those rules were based on experience of what foods were most prone to inducing illness but in time became articles of religious observance.

Camembert & Brie

Camembert (pronounced kam-uhm-bair or ka-mahn-ber (French))

(1) A village in the Normandy region of France.

(2) A mellow, soft cheese, the centre of which is creamy and of a golden cream color, made from cow's milk.

1867 (the cheese): The cheese is named after Camembert, the village near Argentan, Normandy where it originated.  The village name was from the Medieval Latin Maimberti (field of Maimbert), a West Germanic personal name derived from the Proto-Germanic maginą (strength, power, might) and the Proto-Germanic berhtaz (bright).  A rich, sweet, yellowish cream-cheese with the name Camembert was first sold in 1867, but the familiar, modern form of the cheese dates from 1791.  Camembert is a masculine form; there is no plural.

Camembert labels from the Serge Schéhadé collection.

A tyrosemiophile is one for whom collecting the colorful (usually round) labels affixed to wooden boxes of Camembert cheese wheels is (depending on where they sit on the spectrum) variously a hobby, calling or obsession.  The practice is called tyrosemiophilia (the construct being the Ancient Greek tyro (cheese) + semio (sign; label) + philos (love) and while there appears to be no documented use of tyrosemiophobia (morbid dread or aversion to Camembert cheese labels), there’s no reason why someone who suffered some disturbing experience with a wheel of Camembert wouldn’t become a tyrosemiophobe.  Collecting objects with a high degree of structural similarity (Camembert cheese labels, beer bottle tops etc) has much appeal for some and in cultural studies is classed as “connoisseurial collecting”, described as a collecting focused on variations within a narrow type (which can be structural, thematic chronologic etc but tends to exclude much within the field collected by those casting a wider net).  The hobby (or whatever) falls under the rubric of “typological accumulation” in which objects are exemplars of a “type” and while each is to some degree different, their attraction lies in the similarity, something like Karl Marx’s (1818-1883) exasperated description of peasants as “…like a sack of potatoes, all the same, yet all different”.

Camembert labels from the Serge Schéhadé collection.

Whether such things especially draw “obsessional collectors” doesn’t seem to have been studied but the characteristics of the stuff (Camembert cheese labels a classic example): (1) structurally similar objects, (2) tiny differences (colors, typography etc) and (3) adaptability to being stored or displayed in a precise, geometrical form may hint at the personality type attracted.  Cognitive psychology has identified how pleasing some find “variation within sameness” and that seemed in some way linked to PRDW (pattern recognition dopamine reward) in which the brain rewards the subject for creating, modifying or spotting subtle distinctions within a structured set.  Cheese production being an ongoing business, the collecting of Camembert labels is obviously not a closed system but within the whole, it can be possible to achieve “complete sets” (a single producer, region, period etc) and this aspect too is a thing among collectors.

Camembert labels from the Serge Schéhadé collection.

Among producers, there is something of a tradition of making the labels miniature “works of art” with themes including, florals, farm animals, fields of grass, famous (dead) figures from history and, of course, comely milkmaids in period costumes.  There is in France the CTF (Club Tyrosémiophile de France), which has existed since 1960 and still conducts annual conferences (a significant part of which are the “swap-meet” sessions at which members can sell or exchange labels and like any commodity, based on desirability (the prime determinate usually rarity), the value of items varies.  Collectively the club’s inventory now includes several million labels, many of which are on display at the Camembert Museum in Vimoutiers, Normandy and there are plans to digitize the collection and make them publicly accessible.  That millions of different cheese labels exist may not surprise those who recall the (apparently apocryphal) quote attributed to Charles de Gaulle (1890-1970; President of France 1959-1969): “How can one govern a country which has 246 varieties of cheese?” because, even in Le Général’s time, the true count was well into four figures.  In a sign of the times, as the CTF’s membership roll dies off, numbers are shrinking because the young seem not attracted to the cause.  Interestingly, it’s said the artistic labels (called étiquettes in French) date from circa 1910 where they were used as means of attracting children, the idea being the same as the little trinkets distributed in breakfast cereal boxes; the small proto-consumers being trained as “influencers” there to persuade their parents to buy more cheese so they could afforce their label collection.

La persistència de la memòria (1931).

La persistència de la memòria (The Persistence of Memory) is Salvador Dalí’s (1904-1989) most reproduced and best-known painting.   Completed in 1931 and first exhibited in 1932, since 1934 it’s hung in New York’s MoMA (Museum of Modern Art) and in popular culture, the work is often referred to as the more evocative “Melting Clocks”.  Despite the gushing of some critics, surrealism's intellectual undercoating was patchy, some of the latter output being openly imitative but with Dalí, critics seemed often ready to find something.  His "theory of softness and hardness" has been called "central to his artistic thinking" at the time The Persistence of Memory was painted and some suggested the flaccidity of the watches is an allusion to Albert Einstein's (1879-1955) theory of special relativity (1905), a surreal pondering of the implications of relativity on our once-fixed notions of time and space.  Dalí was earthier, claiming the flaccidity of the clocks was inspired not by Einstein but by imagining a wheel of camembert cheese melting in the Catalan sun, although in Conquest of the Irrational (1935) he did write:  Conquest of the Irrational (1935): “The famous soft watches are nothing else than the tender, extravagant, solitary paranoiac-critical camembert of time and space.”  Dali's distortions were of course a deliberate device.  Celebrities who manage inadvertently to produce their own by not quite mastering Photoshop or other image-editing software quickly find the internet an unforgiving critic.  For better or worse, AI (artificial intelligence) has now reached the point where such manipulation is often close to undetectable.

Brie (pronounced bree)

(1) A mainly agricultural region in north-east France, between the Seine and the Marne, noted especially for its cheese.

(2) A salted, creamy, white, soft cheese, ripened with bacterial action, originating in Brie and made from cow's milk.

(3) A female given name (with the spelling variant Bree), from the French geographical region but also as a truncation of Brianna.

1848 (the cheese): The name of the cheese is derived from the name of the district in department Seine-et-Marne, southeast of Paris, the source being the Gaulish briga (hill, height).  The English brier (a type of tobacco pipe introduced circa 1859) is unrelated to the cheese or the region in France which shares the name.  The pipes were made from the root of the Erica arborea shrub from the south of France and Corsica, from the French bruyère (heath plant) from the twelfth century Old French bruiere (heather, briar, heathland, moor), from the Gallo-Roman brucaria, from the Late Latin brucus (heather), from the Gaulish bruko- (thought linked with the Breton brug (heath), the Welsh brwg and the Old Irish froech).  The noun plural is bries.

Lindsay Lohan with cheese board, rendered by Vovsoft as a pen drawing: Clockwise from top left, Camembert, Shropshire, Morbier, Nerina & Appenzeller.

Before the French crown assumed full-control in the thirteenth century, the region of Brie was from the ninth century divided into three sections ruled by different feudal lords, (1) the western Brie française (controlled by the King of France), corresponding approximately to the modern department of Seine-et-Marne in the Île-de-France region, (2) the eastern Brie champenoise (controlled by the Duke of Champagne), forming a portion of the modern department of Marne in the historic region of Champagne (part of modern-day Grand Est) and (3) the northern Brie pouilleuse, forming part of the modern department of Aisne in Picardy.  As well as the cheese, Brie is noted for the culturing of roses, introduced circa 1795 by the French explorer Admiral Louis-Antoine, Comte de Bougainville (1729–1811).  Papua New Guinea’s (PNG) Bougainville Island and the Bougainvillea flower were both named after him.

Whipped Brie dip.

A trick of commercial caterers, wedding planners and others who have to gain the maximum visual value from the food budget is whipped Brie dip.  Often a feature of charcuterie boards or a flourish at wine & cheese events, apart from the taste, the main attraction is that aerating Brie almost doubles its volume, making it a cost-effective component.  Technically, the reason the technique works so well as a base is the aeration increases the surface area of the material which comes into contact with the taste receptors.  There are few rules about what goes into a whipped Brie dip although honey, salty bacon & lemon-infused thyme tend often to be used, some including crushed walnuts.  Timing has to be managed because it’s at its best just after being prepared and served at room temperature; if it’s chilled it sets hard and becomes difficult to spread and will break any cracker being dipped.  So, it can be a last-minute task but preparation time is brief and it’s worth it.

Brie & Camembert

Wheel of Camembert.

Both thought delicious by cheese fiends, Brie & Camembert are often confused because the appearance is so similar, both soft, creamy cheeses with an edible white rind and tending to be sold in wheels (squat little cylinders) though it’s easier to tell the difference with cheeses made in France because there they usually maintain the convention that a Camembert will be smaller (unless it’s a baby Brie or petit Brie which will be indicated on the label).  Because most Brie is matured in larger wheels, it’s often sold in wedges, rare among Camembert because the wheels are so small.  However, in the barbaric English-speaking world where anything goes, Brie is sometimes sold in smaller sizes.  Traditionally, like most, they were farmhouse cheeses, but have long been produced mostly in larger artisanal cheeseries or on an industrial scale.

Wheel of Brie.

Both originally created using unpasteurized cow's milk, thanks to the dictatorial ways of humorless EU eurocrats and their vendetta against raw milk, they’re now almost always made with pasteurized milk although there remain two AOP (Appellation d'origine protégée (Protected designation of origin)) unpasteurised Bries, Brie de Meaux & Brie de Melun and one AOP Camembert, Camembert de Normandie, said best to be enjoyed with French cider.  As a cheese, Brie is characterized as being refined, polite and smooth whereas a Camembert is more rustic, the taste and texture earthier (food critics like to say it has more of a “mushroomy taste”), cream being added to the curd of Brie which lends it a milder, more buttery finish and double and triple Brie are even more so.  To ensure the integrity of the brand, French agricultural law demands that a double-cream cheese must contain 60-70% butterfat (which results a fat content around 30%+ in the finished product.  Although variations exist, according to calorieking.com.au, Brie contains 30.5g fat and 18.5g protein per 100g and the same amount of Camembert, 25g fat and 19.5g protein.

Visually, if left for a while at room temperature, it’s easier to tell the difference because a Camembert will melt whereas Brie will retain its structure.  Because of the marked propensity to melt into something truly gooey, Camembert is often used in cooking, sometimes baked and paired with cranberry sauce or walnuts but. Like Brie, is also a staple of cheese plates, served with things like grapes or figs and eaten with crackers, crusty bread and just about any variety of wine.  One local tradition in the Brie region was the Brie Noir (a type of longer-ripened Brie) which villagers dipped into their café au lait over breakfast.

Turkey, Camembert and cranberry pizza (serves 4)

Ingredients

4 medium pita breads
Olive oil spray
120ml cranberry sauce
1 small garlic clove, minced
80g Camembert, sliced and torn
200g lean shaved turkey breast
8 table spoons parmesan cheese
1 cup rocket leaves

Instructions

(1) Heat oven to 390°F (200°C) conventional or 360°F (180°C) fan-forced and line 2 oven trays with baking paper.

(2) Place pita bread on trays and spray lightly with olive oil.

(3) Mix cranberry sauce with garlic and smear onto the pita bread.

(4) Top with Camembert, shaved turkey and finish with a sprinkling of parmesan.

(5) Bake in the oven for 10-15 minutes until golden and the cheese has melted.

(6) Remove from the oven, sprinkle over rocket leaves and serve.

Phyllo-Wrapped Brie With Hot Honey and Anchovies (serves 10-12)

Ingredients

¼ cup chopped roasted red bell pepper (pre-packaged is fine as well as fresh)
3 oil-packed anchovy fillets, minced
1 garlic clove, finely grated or minced
¾ teaspoon finely grated lemon zest
1 pound phyllo (or filo) dough (must be thawed if bought frozen)
10 tablespoons (1¼ sticks) unsalted butter, melted
1 large (about 26 ounces (750 grams)) wheel of Brie
Hot honey (or regular honey (see below)) for serving
Crackers and/or sliced bread, for serving

Instructions

(1) Heat the oven to 425°F (220°F). In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.

(2) On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the centre and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.

(3) Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the centre of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the centre on top where the Brie is uncovered, and that’s okay.

(4) Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.

(5) Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.

Most baked Bries tend to the sweet with layers of jam or chutney beneath the crust but this is a savoury variation using anchovies, garlic, and roasted bell peppers.  A drizzle of honey and the pinch of lemon zest lends the dish a complexity and for the best effect it should be served straight from the oven because that’s when the Brie is at its most seductively gooey.  It’s ideal with crisp crackers or crusty bread for crunch.  The hot honey is a bit of a novelty and those who want to enhance or tone-down the effect can create their own by stirring a pinch or more of cayenne into any mild honey.