Monday, February 22, 2016

John Agard - English Girl Eats Her First Mango

English Girl Eats Her First Mango by John Agard
Photo by Leticia Alaniz © 2016
Model Juliana Thompson Alaniz
John Agard meticulously mines the dark history of slavery and later indentured servitude that lies behind Caribbean cultures.  His writing is characteristically eloquent and his choice of words reveal lush stories with a mischievous brand of humor.  The Caribbean verse is brought to life thru a creole, audacious voice original to the vivid, colorful images that John Agard depicts. 

In his poem: ‘English Girl Eats Her First Mango’, Agard surprises his audience with a lyrical, sensual song about an English girl who has never before eaten a mango.  Its verses perfectly describe the colorful personality of the people of the Caribbean.  The language is in a creole, picaresque style reflecting the rhythm of the island dialects.   

In the poem, a boy offers an English girl a mango.  The young girl, who has never before eaten or seen one, asks what she’s supposed to do with it.  How can she begin to eat it?  Should she peel it?  The boy describes to her in vivid, musical words the manner in which the mango can be eaten; and he tells her not to forget the sweetest part of all, the heart.  At one point, the girl is compared to Eve and the apple in paradise.  The girl begins to eat the mango and at the end she is covered in sticky juice.  She asks him for a cloth with which to clean her fingers.  To which he tells her not be so fine, to simply lick her fingers, with which he concludes that what he has just done is “colonization in reverse” by introducing the girl to an important part of his culture thru the mango.  In this poem, it's  impossible not to see, smell, and taste the delicious fruit that comes to symbolize the exchange of cultures.   

          
John Agard

English Girl Eats Her First Mango

a kind of love poem

"If I did tell she
hold this gold
of sundizzy
tonguelicking juicy
mouthwater flow
ripe with love
from the tropics

she woulda tell me
trust you to be
melowdramatic

so I just say
taste this mango

and I watch she hold
the smooth cheeks
of the mango
blushing yellow
and a glow
rush to she own cheeks

and she ask me
what do I do now
just bite into it?

and I was tempted
to tell she
why not be a devil
and eat of the skin
of original sin

but she woulda tell me
trust you to be
mysterious

so I just say
it’s up to you
if you want to peel it

and I watch she feel it
as something precious
then she smile and say
looks delicious

and I tell she
don’t waste sweet words
when sweetness
in your hand

just bite it man
peel it with the teeth
that God give you

or better yet
do like me mother
used to do
and squeeze
till the flesh
turn syrup
nibble a hole
then suck the gold
like bubby
in child mouth
squeeze and tease out
every drop of spice

sounds nice
me friend tell me

and I remind she
that this ain’t
apple core
so don’t forget
the seed
suck that too
the sweetest part
the juice does run
down to your heart

man if you see
the English rose
she face was bliss
down to the pink
of she toes

and when she finish
she smile
and turn to me

lend me your hanky
my fingers
are all sticky
with mango juice

and I had to tell she
what hanky
you talking bout
you don’t know
when you eat mango
you hanky
is your tongue

man just lick
you finger
you call that
culture
lick your finger
you call that
culture

unless you prefer
to call it
colonisation
in reverse"

John Agard is an acclaimed poet, story writer, playwright, and performer born in 1949 in Georgetown, Guyana, an island nestled in the Carribean.  The Carribean islands are the paradise that was fought over by the British, French, Portuguese, Spanish, and Dutch colonizers.  European powers established a presence in the Caribbean and brought with them millions of slaves imported from Africa to support the tropical plantation system.  As a result of colonization, there was a mixture of people that were of indigenous, African, and European descent which has come to be known as Creolization.  

John Agard currently resides in The United Kingdom.  In 2012, he was honored with the Queen’s Gold Medal for Poetry.  Other awards and accolades include Casa De las Américas Prize (Cuba) 1982, for Man to Pan, Paul Hamlyn Award for Poetry (1997), British Book Awards (2007) Decibel Writer of the Year (shortlist) for We Brits, among many others.  He has been celebrated for his world famous poem Half Caste, published in a collection in 2005, in which he criticizes the use of the term “half-caste”, a popular British term that affects black and mixed race individuals. 

Written by Leticia Alaniz © 2016 

English Girl Eats Her First Mango 
Published in The Heinemann Book of Caribbean Poetry 1992
Selected by Stewart Brown and Ian McDonald
Heinemann Educational Publishers 


Tuesday, January 5, 2016

Panettone - The Sweet History of The Christmas Bread

Panettone Photo by Leticia Alaniz © 2015
Panettone is the decadent bread of luxury that makes it’s elegant appearance every year for the Christmas season up until Epiphany or Three Kings' day on January 6th.  

For centuries it has made its way into folktales and even Italian oil paintings.  One particular story was brilliantly captured based on an ancient folktale by children’s author Tomie dePaola in Tony’s Bread: An Italian Folktale.  Tony, a baker in a small village has a beautiful daughter of marriageable age named Serafina, but he thinks no man is worthy enough for her.  But one day, Angelo, a wealthy nobleman who came into town in search of a bride, falls in love with her at first sight and wants to marry his daughter.  Tony, already decided that no man in the region was handsome or strong enough for his daughter, decides to give the suitor a chance by asking him to take over some of the baking in his bakery.  Tony wants to become the most famous baker in all of Milano and Angelo is determined to win Tony’s approval and Serafina’s hand in marriage.  He works hard every day to come up with the perfect recipe and kneads the most fluffiest dough ever known.  Once the dough had fermented and risen enough, he kneaded it even more and mixed in pieces of luxurious dry fruit.  He placed it in a mold and gave it the shape of a cupola so that it resembled the high cupolas of Milan’s cathedrals.  Angelo calls the bread Pan di Tonio, or panettone in honor of Tony and the bread became famous all over Italy.  As the folktale tells us, Angelo eventually won Angela’s hand in marriage and it is commonly said that the flavored bread was born from love.

The true origin of the panettone has its roots in the Middle Ages.  In those times there was a widespread custom of celebrating Christmas with a bread that was more special and richer than the daily bread, usually sweetened with honey.  There's an ancient manuscript from the fifteenth century written by Giorgio Valagussa, preceptor of the Sforza House that certifies the late century ritual of celebrating with fragrant, sweet bread and the burning of a heavy log called a trunk or yule log.  The burning of the trunk signified light in the dark winter months when the winter solstice had already begun by December 22nd.  On the night of Christmas eve, December 24th, the log was placed in the fireplace and at the same time, loaves of the special bread were placed on the table for the Christmas eve dinner.  Wheat, candied dried fruits and eggs were of great value, and very expensive especially in the winter season.  The head of the family served a slice to each of the guests, reserving one for the following year or Epiphany as a sign of continuity.  The ancient pagan tradition of celebrating the Roman holidays or winter solstice blended with Christian traditions and the custom of celebrating with fragrant, sweet bread spread far and wide.

The tradition of baking bread in Milan gained even more fame with the creation of the panettone.  There are many versions and recipes from many bakeries all whom guard their secret recipes with the family.  Even today, right up until Christmas, Milan bakers are busy fermenting the bread from a sourdough starter for several days in preparation for the Christmas feasts.  Some bakers rise the dough at least three times, which yields a very fluffy and airy bread.  Panettone was an expensive bread and a luxury not afforded often.  Therefore it was reserved for Christmas.  The first recorded association of panettone with Christmas can be found in the writings of 18th century illuminist Pietro Verri. He refers to it as "Pane di Tono”.  The word "panettone" derives from the Italian word "panetto", a small loaf cake. The augmentative Italian suffix "-one" changes the meaning to "large cake".  

As Italians immigrated to other parts of the world, they brought the tradition of the panettone with them, especially to Latin America, where in Peru, Venezuela and Mexico, panettone is always on the Christmas table and sold in all the bakeries along with rosca de reyes or kings bread.  In many families, panettone is either purchased or home made and given as Christmas gifts in beautifully wrapped boxes.    

An authentic panettone takes several days to make.  The process is long as it requires a long curing process of the dough which is acidic like a sourdough.  It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.  It is served in slices accompanied with sweet hot beverages, sweet wine, or a sweet liquor such as amaretto. 


By Leticia Alaniz
©2015