Frontiers of food

Marmite, lutefisk, haggis
The Marmite centennial in Britain prompts me to develop a thesis: National or creedal groups tend to keep their boundaries strong by pretending to like foods that others find distasteful. Through long conditioning, members find it possible to tolerate the taste of their chosen food. But they delight in hearing the agonized comments of outsiders who have been forced or beguiled into eating it.

First example, Marmite. In the New York Times (January 24) Warren Hoge, alerting us to the centennial of Marmite, described it as “a brownish vegetable extract with a toxic odor, saline taste and an axle grease consistency that has somehow captivated the British.” They buy 24 million jars per year. “No foreigner has ever been known to like it,” Hoge states, and that adds to its iconic status. Mark Wearing says, “Our research shows that if you haven’t been exposed to it by the time you’re three, it’s unlikely you’ll like it.” So much for Anglicans.

 

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