Dessert Museum Quotes

Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.

- Andiamo al British Museum. Detto fatto. Per non perderci, ci demmo appuntamento a mezzogiorno in Mesopotamia. Non è una cosa da tutti i giorni poter fissare un appuntamento in un posto del genere. In quel tipo di edifici, apprezzo ancora di più l’insieme che il dettaglio. Mi piace passeggiare, senza altra logica che il mio piacere, dall’antico Egitto alle Galapagos passando per Sumer. Ingozzarmi di tutta l’assiriologia mi rimarrebbe sullo stomaco, mentre piluccare qualche carattere cuneiforme a mo’ di aperitivo, rune come antipasto, la stele di Rosetta come piatto principale e delle mani a negativo preistoriche come dessert manda in estasi le mie papille. Quello che non sopporto, nei musei, è il passo lento e solenne che le persone si credono obbligate in cuor loro ad adottare. Quanto a me, mi sposto con passo ginnico, abbracciando con lo sguardo vaste prospettive: che si tratti di archeologia o di pittura impressionista, ho notato i vantaggi di questo metodo. Il primo è evitare l’atroce effetto guida turistica: “Ammirate la bonarietà dello sceicco el-Beled: non vi sembra di averlo incrociato ieri al mercato?” oppure: “Una controversia oppone la Grecia e il Regno Unito a proposito del fregio del Partenone.” Il secondo è concomitante al primo: rende impossibili i commenti all’uscita dal museo. I Bouvard e Pécuchet moderni devono chiudere il becco. Il terzo vantaggio, e non il meno importante per quanto mi riguarda, è che impedisce l’insorgere del terribile mal di schiena museale. Intorno a mezzogiorno, mi resi conto di essermi persa. Affrontai un responsabile in questi termini: – Mesopotamia, please. – Third floor, turn to the left – mi venne risposto nel modo più semplice possibile. E questa è la dimostrazione che ci si sbaglia nel ritenere la Mesopotamia tanto inaccessibile.

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