Pavlova

Pavlova (pronounced pav-luh-vuh, pahv-loh-vuh, pav-luh-vuh or pah-vluh-vuh (Russian)).

A meringue cake, topped typically with whipped cream and fruit or confections.

Circa 1930: Named after Russian ballet ballerina Anna (pronounced ah-nuh) Pavlova (1885-1931).  Pavlova is a transliteration of the Russian surname Па́влова (Pávlova), the feminine variant of Па́влов (Pávlov).  Pavlova is a noun (pav the usual contraction); the noun plural is pavlovas.

Julia from Pampered Menial (1975) by Pavlov’s Dog.

Although coined at much the same time, the adjective Pavlovian is unrelated Ms Pavlova or meringue cakes.  It refers to the theories & experimental work of Russian physiologist Ivan Petrovich Pavlov (Ива́н Петро́вич Па́влов; 1849-1936), especially in connection with the conditioned salivary reflexes of dogs in response to the mental stimulus of the sound of a bell (in the West, his work was in 1911 originally referred to as the “Pavloff method” because of a misunderstanding by editors).  His work was a landmark in experimental behavioralism, inducing a dog associatively to link a biologically potent stimulus (food) with a previously neutral stimulus (a bell).  The phrase “Pavlov’s dog” entered English to describe a conditioned response (reacting to a situation on the basis of taught behavior rather than reflectively).  One interesting aspect of comrade Pavlov’s career is that he made no secret of his opposition to many aspects of communism in the Soviet state built by comrade Stalin (1878–1953; leader of the USSR 1922-1953), on occasions making his views plain even to the general secretary himself.  Despite that, no action appears ever to have been taken against him and after he died (at 86 of natural causes), he was granted a grand funeral.

Anna Pavlova with Jack.

Anna Pavlova was famous for her interpretation of The Dying Swan, a solo dance choreographed by Mikhail Fokine (1880-1942) to Camille Saint-Saëns's (1835-1921) Le Cygne (The Swan) from Le Carnaval des animaux (The Carnival of the Animals (1922)), commissioned as a pièce d'occasion (an artistic work produced for a special event) for the ballerina who performed it on some 4000 occasions.  It's a short, intense piece which follows the last moments of a swan.  Ms Pavlova for years kept a pet swan called Jack.

New Zealand is a small country in the remote South Pacific which has over the years produced some notable figures such as (1) Lord Rutherford (1871–1937) who, although a physicist who regarded other branches of science as mere forms of engineering which worked within the laws of physics, was awarded the 1908 Nobel Prize in chemistry and is most remembered for his work which led to the atom being split in 1932, (2) Sir Edmund Hillary (1919–2008) who, with the Sherpa mountaineer Tenzing Norgay (1914–1986), was the first to ascend Mount Everest and (3) Sir David Low (1891–1963) who was among the most noted and prolific political cartoonists between the troubled 1930s and the early Cold War years.  The country has also for more than a century fielded what has been usually the world’s most successful rugby union side (the recent inconsistency of the All Blacks not withstanding) and memories are long, the try disallowed by a Scottish referee in a 1905 test against Wales at Cardiff Arms Park still a sore point.

Mango, passion fruit & limoncello pavlova.

Less bitter but no less contested than the matter of the disallowed try is the origin of the Pavlova, the invention of which is claimed by both Australia and New Zealand.  What all agree is the cake is a mixture of egg whites and sugar, topped usually with cream and fresh fruit, named after the Russian ballerina Anna Pavlova who toured both countries during the 1920s.  Researchers on both sides of the Tasman Sea (referred to by locals as “the ditch”) have long trawled cook books and newspapers to find the earliest entry but according to the Oxford English Dictionary (OED), New Zealand appears to hold the evidential advantage, a recipe from there having been verified as published in 1927 while the oldest claimed entry from Australia dates from 1935.  That however resolves only the use of Ms Pavlova’s name as the description, pastry chefs adding cream to meringue known even in the nineteenth century and the 1927 recipe in the book Davis Dainty Dishes, published by the Davis Gelatine company, was a multi-colored jelly concoction.  New Zealand’s historians of food concede the culinary point but cite recipes from 1928 & 1929 which are definitely of meringue, cream and fruit.  Strangely perhaps, the OED remained on the lexicographical fence, listing the origin as an ambiguous "Austral. and N.Z."

Espresso martini pavlova

Preparation: 1 hour

Cooking: 2 hours:

Serves: 10-12

Ingredients

8 egg whites
Pinch of cream of tartar
1 tablespoon ground coffee powder
430 gm (2 cups) caster sugar
2 tablespoons of corn-flour
1 teaspoon white vinegar
600 ml (l carton) thickened cream
125 ml (½ cup) coffee liqueur
2 teaspoons cocoa powder
Chocolate-coated coffee beans (to decorate)
Dark chocolate curls (to decorate)
Coffee vodka syrup
2 tablespoons vodka
2 teaspoons arrowroot
100 grams (½ cup, firmly packed) brown sugar
125 ml (½ cup) prepared espresso coffee

Instructions

(1) Preheat oven to 120^oC (100 ^oC fan forced) (250^oF (210 ^oF fan forced).  Draw a 200 mm (8 inch) circle on 2 sheets of baking paper.  Place each sheet, marked side down, on a baking tray.

(2) Use an electric beater with a whisk attachment to whisk the egg whites and cream of tartar in a clean dry bowl until firm peaks form.  Gradually whisk in the coffee powder.  Add the sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.  Beat in the corn-flour and vinegar.

(3) Divide meringue mixture among the 2 marked circles on the prepared trays. Use a palette knife to spread mixture into 2 evenly shaped discs.  Bake for 2 hours or until meringues are dry and crisp.  Turn off oven. Leave meringues in the oven, with the door slightly ajar, until cooled completely.

(4) Meanwhile, to make the coffee vodka syrup, combine the vodka and arrowroot in a small bowl.  Combine the sugar and coffee in a small saucepan.  Bring to the boil over high heat, stirring, until the sugar dissolves. Reduce heat and simmer for 3 minutes or until the syrup has thickened slightly.  Stir in the vodka mixture and return to the boil, boiling for 1 minute or until thickened.  Remove from heat and transfer to a small bowl and set aside to cool.  Place in the fridge until required.

(5) Use electric beaters to beat the cream in a bowl until soft peaks form. Beat in the coffee liqueur and cocoa until firm peaks form.

(6) Place 1 pavlova disc on a serving plate. Top with half the cream mixture. Drizzle with a little coffee vodka syrup. Scatter with coffee beans and chocolate curls.  Repeat with the remaining disc, cream mixture, syrup, coffee beans and chocolate curls.  Serve.

Auckland Airport, New Zealand, December 2023.

Signature

Signature (pronounced sig-nuh-cher or sig-nuh-choor)

(1) A person's name, or a mark representing it, as signed personally or by deputy, as in subscribing a letter or other document.

(2) The act of signing a document.

(3) In music, a sign or set of signs at the beginning of a staff to indicate the key or the time of a piece.

(4) In broadcasting, a song, musical arrangement, sound effect, etc., used as a theme identifying a program.

(5) Any unique, distinguishing aspect, feature, or mark.

(6) In computing, as digital signature, any one of a number of attempts to create a mechanism whereby a digital object can have the same unique identifying characteristic as a physical signature in ink; in cryptography, data attached to a message certifying the message originated from its claimed source; in email and some other variations of communication, test, images or other objects collectively appended usually at the end of a message, analogous with a traditional signature on a letter.

(7) In digital forensic analysis, as digital signature, a term used to refer to any collection of characteristics which can be used as an identifier of origin, intent etc;

(8) The part of a prescription for pharmaceuticals instructing the patient the frequency and quantity in which a drug should be administered (US only).

(9) As an adjective, something intended to be emblematic of an institution or individual (signature dish signature cocktail, signature scent etc).

(10) In printing, a sheet of paper printed with several pages that upon folding will become a section or sections of a book; such a sheet so folded.

(11) In mathematics, a tuple specifying the sign of coefficients in any diagonal form of a quadratic form.

(12) In medicine, a resemblance between the external character of a disease and those of some physical agent (obsolete).

1525-1535: From the Old & Middle French signature, from the Medieval Latin signātura, future active periphrastic of the verb signāre (to sign), the construct being signum (sign), + -tura, feminine of -turus, the future active periphrastic suffix.  The first use with a link to English appears to have been as a kind of document defined in Scottish law.  The Medieval Latin signatura, was, in Classical Latin a rescript (the matrix of a seal).  The meaning "one's own name written in one's own hand" is from 1570s, which replaced the early-fifteenth century “sign-manual” in this sense.  The use in musical notation in which composers used "signs placed it the beginning of a staff to indicate the key and rhythm" was noted first in 1806.  Signature began to be used in the generalized sense of "a distinguishing mark of any kind" as early as the 1620s.

Non est factum

Historically, in contract law a signature was binding on the party who signed and obliged the performance of the specific terms of the contract.  Even if someone could prove they signed because of their own misunderstandings or in an act of carelessness even to the point of gross negligence, courts would still usually enforce the contract but a notable exception was the doctrine of non est factum.  Translated literally from the Latin as "it is not my deed", it’s available as a defense where a person has been induced to sign something in circumstances where the contents of what was signed differ fundamentally from what the person was led to believe.  Where a plea is upheld, the court can set aside the contract (void ab initio).  Special circumstances must exist for the defense to succeed: it does not cover a claim where someone either misunderstood or failed to read the terms and conditions.

An octuple of Lindsay Lohan signatures on Lohanic merchandise. 

It’s novel in that it differs from other aspects of contract law such as the provisions which permit judges to strike-out particular clauses or even entire contracts if their enforcement is held to be “unconscionable”.  Non est factum is available even where terms and conditions can be reasonable such as the sale of a property for fair value; it hinges instead on the state of mind of the signee and the circumstances under which a signature was induced.  Typically, courts are most sympathetic to “innocent victims”, those who through no fault of their own (those illiterate, deaf, blind or suffering some other relevant incapacity) could not understand the document they were signing and relied upon another for advice.  Such is the reverence in contract law for the sanctity of the signature, a heavy evidential onus of proof is laid upon a claimant for non est factum to succeed; it’s a rare and exceptional defense.

The signature dish

Noted chefs and great restaurants often have signature dishes, not necessarily unique to them but something with which they’re famously associated.  Countries and regions also have signature dishes, sometimes advertised and promoted and sometimes just a link which develops over time.  There can even be disputes if the origin of something is thought a source of pride; there are factions in both Australia and New Zealand which lay claim to the pavlova. 

Minnesota Hotdish.

Despite the name, the concept of the Minnesota’s signature hotdish didn’t originate there and, with variations, is popular across the Upper Midwest region of the United States.  As a dish, such is the simplicity in preparation and adaptability in content that something recognizably close has probably been a feature of human cuisine for as long as the technical means of production has been available.  Anything of the hotdish type contains usually a starch, a meat, canned or frozen vegetables with canned soup as the binding agent; cooked in the one flat dish, it’s served heated.  The distinguishing characteristic of the classic Minnesota hotdish is the use of mushroom soup but beyond that, there’s much variation, inventiveness encouraged by the many hotdish completions in the region.  As well as the traditional beef base, tuna, turkey and chicken are used, pasta is often replaced by rice or potatoes and vegetarian versions have appeared.  The critical aspect seems to be the texture, while a Minnesota hotdish won’t entirely maintain the shape when sliced, it should have sufficient integrity for the potatoes or breadcrumbs to stay atop and not sink into the mix.

Hubert Humphrey, Cardinal Francis Spellman, President Lyndon Johnson & Richard Nixon, twenty-third Alfred E Smith dinner, New York, 16 October 1968.

Hubert Horatio Humphrey (1911–1978) served as a senator for Minnesota (1949-1964 & 1971-1978) and as US vice president (1965-1969).  He was the Democratic Party’s nominee for president in 1968.  As part of the 1968 campaign, his wife’s Minnesota hotdish recipe was published, unusual today in that it didn’t include the potato gems which usually now sit atop the concoction.  Mrs Humphrey’s culinary campaign contribution wasn’t decisive, her husband, although running Republican Richard Nixon close in the popular vote (Nixon (31,783,783 votes; 43.4%), Humphrey (31,271,839; 42.7%)), lost the electoral college (Nixon, 32 states & 301 votes, Humphrey 13 states & 191 votes).

Mrs Humphrey’s Ingredients

4 tablespoons shortening

2 green bell peppers, sliced

1 medium onion, chopped

1 lb (500 g) ground beef

1½ half teaspoons salt

¼ teaspoon pepper

2 eggs

2 cups whole kernel corn

4 medium tomatoes, sliced

½ cup dry bread crumbs

Butter

Mrs Humphrey’s Instructions

(1) Put shortening in skillet; lightly fry green peppers, onion and ground beef for 3 minutes or until partially done. Salt and pepper. Remove from heat; stir in eggs and mix well.

(2) Place 1 cup corn in casserole. Top with layer of meat mixture and layer of sliced tomatoes.

(3) Repeat until corn, meat mixture and tomatoes are used.

(4) Cover casserole with crumbs. Dot with bits of butter.

(5) Bake at 375º F (190º C) for 1 hour or until heated thoroughly.

It can be finished in a grill to add something to the cheese.  Serve with a side salad and rolls.

Nansen

Nansen (pronounced nan-sun)

(1) A surname of Scandinavian origin.

(2) A passport issued to a stateless refugee during the inter-war years (1922-1938).

1922: The noun Nansen in the sense of the passport was a direct adoption of the proper noun Nansen from the Norwegian explorer and diplomat Fridtjof Nansen (1861-1930), then the League of Nations High Commissioner for Refugees.  The origin of the surname is unknown beyond it being a Danish & Frisian patronym meaning “son of Nanne”.  The use as a given name was an adaptation of the surname Nansen (the female form being Nansina).  As in many parts of Europe, surnames tended to be (1) occupational (names derived from the occupation or job of an ancestor), patronymic (2) a name passed down from either the father or more distant ancestor) or (3) toponymic (a place name, often taken from a geographical feature such as a mountain or river).  In places like England where parish records date back centuries family lines and the origins of surnames are relatively easy to trace but in Norway, prior to 1923, the most common male surnames were those that ended in “–son“ or “–sen” (meaning “son of”) which means tracing histories back more than two or three generations is difficult.  The female family names operated in the same way using the extension “–dotter” or “–datter” (meaning “daughter of”) so the surname of Nanne’s daughter would emerge either as “Nannesdotter” or “Nannesdatter.  Sweden abolished the practice in 1901 to ensure a single family name was passed from generation to generation; this was the convention Norway adopted in 1923.

The League of Nations began issuing travel documents (originally called “Stateless Persons Passports” under the auspices of the Office of the High Commissioner for Refugees, then headed by Norwegian diplomat Fridtjof Nansen (1861-1930).  They quickly became generally known as “Nansen passports”., often shortened to “Nansen”.  The documents were needed because in the aftermath of what was the called The World War (which finished off the old Habsburg, Hohenzollern, Romanov and Ottoman empires), national boundaries were re-drawn, civil wars erupted and something like what would now be called ethnic cleansing meant there were suddenly millions of stateless refugees on European soil.  Without passports, refugees were usually unable to travel from where they weren’t wanted.

What made the need for a non-state travel document was the new government of the Soviet Union (USSR) revoking the citizenship of Russians living abroad, a measure aimed at the 780,000-odd who had fled Russia after the Russian civil war.  The Nansen passports held by some of these Russians would prove life-saving in 1945 when, because of a still controversial agreement signed at the Yalta Conference (4-11 February 1945), Russians who had fought with the Wehrmacht and were interned by British & US forces were repatriated to the USSR because comrade Stalin wished to execute or otherwise punish Cossacks and other anti-Bolsheviks who had been troublesome since the Russian Revolutions (March & October 1917).  Actually, all those who had fled the country in 1922 and been rendered stateless then were exempt from repatriation but in the muddled haste with which the deportations were undertaken at the time, not all escaped and possession of a Nansen passport was sometime the difference between life and death.

After 1938, the passports issued by a newly created, London-based agency, the Office of the High Commissioner for Refugees under the Protection of the League of Nations.  Noted holders of Nansen passports include the prima ballerina Anna Pavlova (1881–1931), the author Vladimir Nabokov (1899-1977), the Nazi Waffen-SS Obersturmbannführer (lieutenant colonel) Otto Skorzeny (1908–1975) and the composers Sergei Rachmaninoff (1873–1943) & Igor Stravinsky (1882–1971).  It was Stravinsky who once described Rachmaninoff as “six feet of Russian misery”.