Turkey

Turkey (pronounced tur-kee)

(1) A large, gallinaceous bird of the family Meleagrididae, especially Meleagris gallopavo, of America, typically of green, reddish-brown, and yellowish-brown plumage of a metallic luster; domesticated in most parts of the world.

(2) The flesh of this bird, used as food.

(3) Any of a number of other similar birds, so described.

(4) As Turkey, the former name of Türkiye Cumhuriyeti (Republic of Türkiye).

(5) In slang, a person or thing of little appeal; dud; loser; a naive, stupid, or inept person.

(6) In the slang of the theatre, an unsuccessful production; a flop (a synonym of “a bomb” in some countries, an antonym in others); now used beyond the theatre and applied to just about any failed product including political candidates or policies.

(7) In ten-pin bowling, three strikes in succession.

(8) In the (derogatory) slang of clinical medicine, a patient feigning symptoms, illness or injury; a malingerer.

(9) In rural slang (US & Australia), a pack carried by a lumberman; a bindle; also, a large travel bag, a suitcase (archaic).

1545–1555: A short for Turkey cock and Turkey hen (“cock of Turkey” & “hen of Turkey”), applied firstly to guinea fowl (apparently because the bird was brought through Turkish territory) and later (erroneously) to the American bird.  The noun plural is turkeys by depending on context, turkey can be a plural.  The erroneous “turkies” & “turkies” does occasionally appear because of a belief all nouns ending in "y" should form a plural ending in "ies". When a noun ends with [vowel] + y, only an appended "s" is needed to form the plural.

Tararind and honey-glazed roast turkey, before & after.

The clipping of turkey-cock (male) and turkey-hen (female) applied originally to the guinea fowl (Numida meleagris) which was brought to Europe (via Turkey) from Madagascar by Portuguese traders who really were called “turkey merchants”.  In English, the word turkey was first applied to the bird in the 1550s, either because it was identified with or treated as a species of the guinea fowl or because reached wider Europe from Spain by way of North Africa, then under Ottoman (Turkish) rule.  For the same reason, in English, Indian corn was originally “turkey corn” or “turkey wheat”.  The word was subsequently applied to the larger northern American fowl (Meleagris gallopavo) which conquistadors had brought to Spain in 1523 after finding the species had been domesticated by the Aztecs.  The adoption of the name (initially as “wild Turkey”), documented in North American records since 1607, wasn’t until later recognized as a taxonomical error and it’s thought it happened simply because the of the visual similarity between the birds.  There was once speculation that it may have been something more considered, either because the North American turkey was in part introduced through Ottoman territories or else to indicate it was foreign; these theories are now little supported.  It’s a strange linguistic soup because in Turkish the name is hindi (literally "Indian") a use probably influenced by early seventeenth century French dinde (contracted from poulet d'inde (literally "chicken from India", which endures in Modern French as dindon), based on the then-common misconception that the New World (the Americas) was eastern Asia (hence “Red Indians”, “West Indies” et al).  The bird from the Americas may have appeared in England as early as 1524 but documentary evidence confirms its presence in 1534.  Large, tasty, easily fattened and well adapted to the climate, turkey by the late sixteenth century had become the standard fare at an English Christmas dinner.

In an example of the way mistakes in science can linger as orthodoxy if vested with sufficient academic respectability, even after the different biology of the two birds were distinguished and the names differentiated, turkey was erroneously retained for the American bird, instead of the African.  From this confusion, Melagris, the ancient name of the African fowl, was listed as the generic name of the American bird by Carl Linnaeus (1707–1778), the Swedish physician who defined the modern system of taxonomy which applies a binomial nomenclature to botanical and zoological organisms.

Leslie Grace (b 1995) as Batgirl.

In August 2022, it was announced the release of the film Batgirl, commissioned for Warner Bros’ streaming platform HBO Max, had been cancelled.  Although never intended to show in cinemas, such was the negative feedback from test audiences it was sent to editing experts who are said to have declared it irredeemable, the turkey consigned to the Warner Bros vault.  Said to involve the write-off of what sounds a rather inflated US$90 million, cynics immediated speculated Warner Bros' accountants might have calculated the guaranteed profit offered by a tax off-set a more lucrative business model than a release on any platform.  In earlier times the odd turkey did eventually end up a cult-favorite on VCR or DVD but there's no prediction how long it'll take Batgirl to leak out.  In idiomatic use, the sense of “a turkey” meaning "inferior show, a failure" is show business slang dating from 1927, presumably because of the bird's reputation for stupidity, this meaning soon extended to just about any failed product including political candidates or policies.  In this sense, there’s also the slang meaning "stupid, ineffectual person" but surprisingly, there’s no record of use prior to 1951.

Grumman F6F Hellcat.

A turkey shoot was "something easy", slang which is listed as being of World War II-era but most seem to agree it had likely been in oral use much earlier, especially south of the Mason-Dixon Line.  The reference was to (presumably mostly informal) contests of marksmanship in which turkeys were tied behind a log, only their moving heads visible as targets; it sounds barbaric now but it was a different time and to the bird, the experience may have been little different from any other method of dispatch.  The sudden popularity of “turkey shoot” during the war was probably associated with the events in the Battle of the Philippine Sea (19-20 June 1944), the last of the conflict’s big, set-piece carrier battles and the engagement which ended the capacity of the Imperial Japanese Navy strategically to deploy carrier groups.  US Naval aviators described the air battles as “the Great Marianas Turkey Shoot” because of the disproportional loss ratio inflicted upon the Japanese and the ease with which their aircraft could be downed.  The air engagement was a classic example of the approach of the US military: Problems are not merely to be solved but overwhelmed.  It was also a example of how superior technology will tend to prevail, the combination of proximity fuses which meant American gunnery didn’t need to be especially accurate when trained on Japanese aircraft still mostly without self-sealing fuel tanks as decisive a difference as earlier advantages in hardware had been for the British in the Sudan or the Italians in Ethiopia.  To “talk turkey” dates from 1824 and, according to folklore, comes from the tale of a Yankee attempting to swindle a Native American (then called a Red Indian) in dividing a turkey and buzzard as food.

Cold turkey refers both to (1) a sudden and complete withdrawal from a dependent substance (especially narcotics) and (2) the physiological effects of such a withdrawal.  The origin of the term is murky and may date from a number of nineteenth century references to unwelcome guests being served literally cold slices of turkey at Christmas rather than the more pleasing hot, dressed dish.  In that sense it came to refer both to suffering and social ostracization, the meaning in the sense of term and the term "withdrawal from an addictive substance" (originally of heroin) dating from 1921, probably based on the idea of a meal of cold turkey being something served with little preparation.

Lindsay Lohan with president of Türkiye  (formerly Turkey) Recep Tayyip Erdoğan, his wife Emine and Syrian internally displaced person (IDP) Bana Alabed (b 2009), Ankara, January 2017.

The country formerly known as the Republic of Turkey straddles West Asia and South East Europe, the Bosporus (on the banks of which sits Istanbul (formerly known as Constantinople)), an ancient gateway between the two continents.  The Ottoman Empire emerged in Anatolia (the western portion of Asian Turkey) during the thirteenth century, surviving until 1918.  During the sixteenth century, the empire stretched from the Persian Gulf to western Algeria and included most of southeastern Europe, leaving an architectural heritage visible to this day.  Modern Turkey was created in 1923 as a secular state.  The English name of Turkey is ultimately from the Medieval Latin Turchia & Turquia (land of the Turks)but it wasn’t until as recently as the early eighteenth century that the spelling “Turkey” began to be standardized.  In the Middle English the spellings included Turkye, Torke, Turkie & Turky and those who complain about the lack of proof-reading and editing in modern documents should note that it was not unusual for more than one form to appear in the same short text.  The most common form in the Middle English was Turkye, from the Anglo-Norman Turkye, from the Medieval Latin Turcia, from Turcus (usually translated as “Turk” and of unknown origin but many suggest and original meaning of “strength”), from the Byzantine Greek Τοῦρκος (Toûrkos), from the Persian ترک‎ (Turk), from the Middle Persian twlk' (Turk), from the Old Turkic.  The original meaning of the Persian Turk is also uncertain and may have varied with context, various documents suggesting it could be used to mean “warrior”, “beautiful youth”, “barbarian” or “robber” and how wide a net that casts may depend on one's opinion of males aged 17-25.

National flag of Türkiye Cumhuriyeti.

In May 2022, the office of the Secretary-General of the United Nations announced the Republic of Turkey had changed its name to Türkiye Cumhuriyeti (Republic of Türkiye).  Whether the authorities in Ankara were much concerned about sharing a name with the large gallinaceous bird native or the colloquial use to describe dud movies or stupid and inept people isn’t clear but certainly, they were no longer happy about an anglicized version of the name being used around the world.  In a press release, President Recep Tayyip Erdoğan (b 1954; prime minister of Turkey 2003-2014, president since 2014) stated “Türkiye is accepted as an umbrella brand for our country in national and international venues...” and the name “…is the best representation and expression of the Turkish people’s culture, civilization, and values.”  Effectively a national re-branding, the change will be reflected in the label “Made in Türkiye” appearing on manufactured goods and adjustments have been made to institutional names such as the nation carrier which would henceforth operate internationally under the name Türk Hava Yolları (Turkish Airlines).

Recent changes of name

2019: The Republic of Macedonia changed to Republic of North Macedonia to resolve some regional disputes.  For a time, because of earlier disputes, it had been known as the Former Yugoslav Republic of Macedonia which was usually written as FYROM (pronounced fire-rom). 

2018: The Kingdom of Swaziland became the Kingdom of Eswatini.

2016: Czechia introduced as country name although Czech Republic remains the state title.

2014: Republic of Cape Verde became Republic of Capo Verde.

2013: The Democratic Republic of Somalia became the Federal Republic of Somalia.

2011: The Great Socialist People’s Libyan Arab Jamahiriya became simply Libya.

2010: The Union of Myanmar became the Republic of the Union of Myanmar although the SLORC at the time issued some contriductory statements and Burma is still widely used.

2009: The Republic of Bolivia became the Plurinational State of Bolivia.

1997: Zaire became the Democratic Republic of Congo (DRC).

1990-1992: New country names were gazetted consequent upon the breakup of Yugoslavia: Bosnia and Herzegovina, Republic of Croatia, Republic of Macedonia, Serbia and Montenegro & Republic of Slovenia

1990-91: New country names were gazetted consequent on the dissolution of the Union of Soviet Socialist Republics (USSR): Republic of Armenia, Republic of Azerbaijan, Republic of Belarus (initially Belorussia, but adopted Belarus in 1992), Republic of Estonia, Georgia, Republic of Kazakhstan, Kyrgyz Republic, Republic of Latvia, Republic of Lithuania, Republic of Moldova (initially Moldavia, but adopted Moldova in 1992), Russian Federation, Republic of Tajikistan, Turkmenistan, Ukraine, Republic of Uzbekistan.

1990: People’s Republic of Benin became Republic of Benin.

1990: Unification of Germany; German Democratic Republic (East Germany, the GDR) absorbed by the Federal Republic of Germany (West Germany, the FRG).

1989: The Union of Burma became the Union of Myanmar, previously Union of Burma.  Confusingly, it appeared the SLORC maintained Burma as the country name for most purposes.

1984: The Republic of Upper Volta became Burkina Faso.

1981: British Honduras became Belize.

1980: Southern Rhodesia became Zimbabwe.

1979:  New Hebrides became the Republic of Vanuatu.

1979: The Imperial State of Iran became the Islamic Republic of Iran.

1972: Ceylon became Sri Lanka.

1971: East Pakistan became Bangladesh; West Pakistan became Pakistan.

1971: Bechuanaland became the Republic of Botswana.

1971: Basutoland became the Kingdom of Lesotho.

1964: Tanganyika and Zanzibar joined to form the United Republic of Tanzania.

1964: Northern Rhodesia became the Republic of Zambia.

1961: Northern Cameroons became part of Nigeria (now Federal Republic of Nigeria) & Southern Cameroons became part of the Federal Republic of Cameroon (now Republic of Cameroon).

1957: The Gold Coast became the Republic of Ghana.

1953: Formation of the Republic of Korea (South Korea, the ROC) and the Democratic People’s Republic of Korea (North Korea, the DPRK).

1949: The Republic of China became the People’s Republic of China (PRC).

1949: Formation of German Democratic Republic (East Germany, the GDR) and the Federal Republic of Germany (West Germany, the FRG).

1949: Transjordan became the Hashemite Kingdom of Jordan.

1947: India became the Republic of India; the Islamic Republic of Pakistan was created (as East Pakistan & West Pakistan).

1939: The Kingdom of Siam becomes the Kingdom of Thailand.

1935: Persia become the Imperial State of Iran.

1929: Vatican City gained independence from Italy as a city-state.

1923: Turkey; Republic of Turkey created after the dissolution of the Ottoman Empire.

Club

Club (pronounced kluhb)

(1) A heavy stick, usually thicker at one end than at the other, suitable for use as a weapon; a cudgel.

(2) A group of persons organized for a social, literary, athletic, political, or other purpose.

(3) The building or rooms occupied by such a group.

(4) An organization that offers its subscribers certain benefits, as discounts, bonuses, or interest, in return for regular purchases or payments.

(5) In sport, a stick or bat used to drive a ball in various games, as golf.

(6) A nightclub, especially one in which people dance to popular music, drink, and socialize.

(7) A black trefoil-shaped figure on a playing card.

(8) To beat with or as with a club.

(9) To gather or form into a club-like mass.

(10) To contribute as one's share toward a joint expense; make up by joint contribution (often followed by up or together).

(11) To defray by proportional shares.

(12) To combine or join together, as for a common purpose.

(13) In nautical, use, to drift in a current with an anchor, usually rigged with a spring, dragging or dangling to reduce speed.

(14) In casual military use, in the maneuvering of troops, blunders in command whereby troops get into a position from which they cannot extricate themselves by ordinary tactics.

(15) In zoological anatomy, a body part near the tail of some dinosaurs and mammals

(16) In mathematical logic and set theory, a subset of a limit ordinal which is closed under the order topology, and is unbounded relative to the limit ordinal.

(17) In axiomatic set theory, a set of combinatorial principles that are a weaker version of the corresponding diamond principle.

(18) A birth defect where one or both feet are rotated inwards and downward.

1175-1225: From the Middle English clubbe, derived from the Old Norse klubba (club or cudgel) akin to clump, from Old English clympre (lump of metal) related to the Middle High German klumpe (group of trees).  The Proto-Germanic klumbon was also related to clump.  Old English words for this were sagol and cycgel.  The Danish klőver and Dutch klaver (a club at cards) is literally "a clover."  Ultimate root is the classical Latin globus or glomus (forming into a globe or ball), a later influence the Middle Low German kolve (bulb) and German Kolben (butt, bulb, club).  The sense of a "bat used in games" is from mid-fifteenth century; the club suit in the deck of cards is from the 1560s although the pattern adopted on English cards is the French trefoil.  The social club emerged in the 1660s, apparently an organic evolution from the verbal sense "gather in a club-like mass", first noted in the 1620s, then, as a noun, the "association of people", dating from the 1640s.  The Club Sandwich was probably first offered in 1899, the unrelated club soda in 1877, originally as the proprietary name Club Soda.

The Club Sandwich

A majority of historians of food suggest the club sandwich, as an item able to be ordered, first appeared on a menu in 1899 at the Union Club of New York City.  It was however made with two toasted slices of bread with a layer of turkey or chicken and ham between them, served warm, not the three slices with which it’s now associated; at that point the "club" was merely self referential of the institution at which it was served.  Others suggest it originated in 1894 at an exclusive gambling club in New York’s Saratoga Springs.  The former is more accepted because there’s documentary evidence while the latter based on references in secondary sources.  It’s a mere etymological point; as a recipe, what’s now thought of as a club sandwich had doubtless been eaten for decades or centuries before the words Club Sandwich appeared on a menu.

The notion that club is actually an acronym for "chicken and lettuce under bacon" appears to be a modern pop-culture invention, derived from a British TV sitcom, Peter Kay’s Car Share (episode 5: Unscripted, 7 May 2018) in what’s claimed to be an un-scripted take, although, on television, very little is really ad-lib and "reality" has a specific technical meaning.  On the show, the discussion was about the difference between a BLT (bacon, lettuce & tomato) and a club sandwich.  It spread quickly on the internet but was fake news.

Seemingly sceptical: Lindsay Lohan contemplates club.

Ingredients

12 slices wholegrain or rye bread

12 rashers rindless, shortcut, peach-fed bacon

Extra-virgin olive oil

2 free-range eggs

1/2 cup whole egg mayonnaise

12 cos lettuce leaves

320g sliced lean turkey breast

4 ripe Paul Robeson heirloom tomatoes, sliced

A little freshly-chopped tarragon

Ground smoked sea salt & freshly cracked black peppercorns

Instructions

(1) Preheat a grill tray on medium.  Place half the bread under grill and cook until lightly toasted.  Repeat with remaining bread.

(2) Lightly brush both sides of bacon with oil.  Place under grill and cook for 2-4 minutes each side according to taste.  Once removed, place on a paper towel, turning over after one minute.

(3) Fry eggs, preferably leaving yokes soft and runny.  Fold tarragon into mayonnaise according to taste.   

(4) Spread 8 of the slices of toast with mayonnaise.  Arrange half of the lettuce, turkey and tomatoes over 4 slices.  Evenly distribute the fried eggs.

(5) Top with a second slice of toast with mayonnaise. Then, add remaining lettuce, bacon and tomato. Season well with salt and pepper. Top with remaining pieces of toast.

(6) Cut each sandwich in half or quarters according to preference, using toothpicks driven through centre to secure construction.

Variations

Chefs are a dictatorial lot and tend to insist a club sandwich must be a balanced construction with no predominant or overwhelming taste or texture.  Trick is to agree with everything they say and then make things to suit individual taste.  By varying the percentages of the ingredients, one can create things like a bacon club with extras and vegetarian creations are rendered by swapping bacon and turkey for aubergine and avocado.  A surprising number find tomato a mismatch, some add cheese or onion while many prefer butter to mayonnaise.  In commercial operations like cafés, tradition is to serve clubs with French fries but many now offer salads, often with a light vinaigrette dressing.  Served with soup, it’s a meal.

Squinch

Squinch (pronounced skwinch)

(1) In architecture, a small arch, corbeling, or the like, built across the interior angle between two walls, as in a square tower for supporting the side of a superimposed octagonal spire or generally to support any superstructure such as a spire or dome.  Also called a squinch arch.

(2) To contort (the features) or squint (now rare).

(3) To squeeze together or crouch down, as to fit into a smaller space (now rare).

1490–1500: A variant of the obsolete scunch, short for scuncheon, from the Middle English sconch(e)on from the middle Middle French escoinson (The reveal of an aperture (such as a door or window) from the frame to the inner face of the wall) & esconchon.  Escoinson is drawn from its original formation es- & ex- (both from the Latin ex (out of, from)) + coin (corner).  The meaning in the sense of a squinting of the eyes emerged during the 1830s, the origin uncertain but likely an imperfect echoic.

The Hagia Sofia

Built by Byzantine Emperor Justinian I between 532 and 537 AD, the Hagia Sophia ((from the Greek `Αγία Σοφία (Holy Wisdom), Sancta Sophia or Sancta Sapientia in Latin)) sits at what has often been the strategically important point on the Bosporus between the Black Sea and the Mediterranean, long thought the boundary between Europe and Asia.

The four minarets were added at different times after 1453.  Thought aesthetically successful, they add also to structural integrity.

The Hagia Sophia was originally a Greek Orthodox Christian patriarchal cathedral in Constantinople (modern day Istanbul, Turkey), consecrated briefly as a Catholic church in the thirteenth century.  Noted for its vast dome, it was an extraordinary achievement of engineering, architecture and mathematics, for centuries the biggest building on Earth, remaining the largest cathedral for nearly a thousand years until the dedication in 1520 of the basilica in Seville.  In 1453, when Constantinople fell to the Ottomans, it became a mosque, remaining one until 1935, when, as part of the modernity project that was the Turkish Republic created by Mustafa Kemal Atatürk (1881–1938; (President of the Republic of Turkey 1923-1938)), it was made a museum, later becoming one of the country’s most popular tourist attractions.

Hagia Sofia dome with four (corner) squinch arches with supporting pendentives.

The pendentive is the construction element which permits a dome to be placed over a square or rectangular space.  Pendentives are triangular segments of a sphere that spread at the top, tapering to points at the bottom, thereby enabling the continuous circular or elliptical base needed to support the dome.  The horizontal curve of the dome’s base is connected directly to the vertical curves of the four supporting arches on each corner. Where the curve of the pendentive and dome is continuous, the vaulting form is known as a pendentive dome. 

Pendentives receive the outward force from the dome’s weight, concentrating it at the four corners from where it's transferred down the columns to the foundations below.  Before there were, pendentives, domes needed either the supporting structure to be round (The Pantheon) or were supported by corbelling or the use of squinches allowing the dome to sit on top of four arches.  Both methods imposed limitations of width and height whereas pendatives, which directed forces away from the walls, made possible bigger structures.  Invented in Ancient Rome, Byzantine architects perfected the technique and they came to be seen too in Islamic, Renaissance and Baroque architecture.

From the late twentieth century, religious sentiment in the secular state became more combative and by the early 2000s, demands were being heard from both the Christian Orthodox and Sunni Islam for the Hagia Sofia to again be a place of worship.  Political sentiments hardened and, in July 2020, on the very same day a court annulled the 1934 law which enabled the site to become a museum, Turkish president Recep Tayyip Erdoğan (b 1954; prime minister of Turkey 2003-2014 & president since 2014) signed a presidential decree under which the museum reverted to being the Great Mosque of Ayasofya.  Mr Erdoğan had flagged his intentions and the move was no surprise, this the fourth Byzantine church converted from museum to mosque during his time in office.  Architectural repurposing is hardly unknown west of the Bosporus either, thousands of mosques in Spain and Greece having over the centuries been converted to Christian churches.

The court’s rationale for annulling the 1934 decree was interesting, the judges finding it unconstitutional, under not only the contemporary Turkish constitution but also Ottoman law.  The court held that Mehmed II (1432-1481, محمد ثانى‎ in Ottoman Turkish, romanized as Meḥmed-i sānī), who conquered Constantinople in 1453, gained the Hagia Sofia as his personal property and, by the creation of a waqf (In the Arabic وَقْف‎ (ˈwɑqf), also known as a hubous (حُبوس); an inalienable charitable endowment of property under the Hanafi (Sunni law)), had lawfully made the structure permanently a mosque and thus unable to be used for any other purpose.  Under the Hanafi, Mehmed’s waqf was held to be valid, as was his gaining personal ownership in 1453 by virtue of the war code of the time.

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 center of which is creamy and of a golden cream color, made from cow's milk.

1867: 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 1792).  Camembert is a masculine form; the strong, genitive Camembertes or Camemberts and there is no plural.  The hobby of collecting camembert cheese labels is known as tyrosemiophily which is obviously a specialist niche in the collector world but among those who cast a wider net, the world's largest collection of cheese labels said to number over a quarter-million.  

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.

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.

Salvador Dalí’s (1904-1989) most reproduced and best-known painting, La persistència de la memòria (The persistence of memory (1931), left) is best known by the more evocative title “Melting clocks”.  Amused at the suggestion the flaccidity of the watches was a surreal pondering of the implications of Albert Einstein's (1879-1955) theory of special relativity (1905), Dalí provided an earthier explanation, saying his inspiration came from imagining a wheel of camembert melting in a Catalan summer sun.  Dali's distortions were of course a deliberate device.  Celebrities who manage inadvertently to produce their own (right) by not quite mastering Photoshop or other image-editing software quickly find the internet an unforgiving critic.  For better or worse, generative artificial intelligence (AI) has now reached the point where such manipulation is often close to undetectable.

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 center 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 center 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 center 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.