A few more lectures. But I forgot to take a picture of one of the unique lecture hall bench rows. Sigh.
As I mentioned yesterday, these lectures are given for 50 minutes, but they often run over that. Yet, after a few days of experiencing this and rushing off to the next lecture, often in another building because I am visiting both MML and English lectures, I have discovered that these times are not strictly held and my commutes between lectures are now much more relaxed.
Again, I had a panini in the Buttery for lunch, which is a new (dangerous) habit, after the two lectures I visited today.
And then, although I did this last Friday and not this one, I’m going to talk about laundry. I don’t know how laundry is done in every College–
–I interrupt myself to make a note about Colleges in Cambridge: Cambridge University is actually just a conglomeration of 31 autonomous colleges, each with their own histories, reputations, and funding. It makes for a strange distribution of resources and I haven’t quite figured out the ethical logic of it all, but oh well. I’m only sticking around for so long, so I guess one can tell me it’s not really my business.–
–but in my College, which has the billy goat as a mascot, one has to buy tokens to use the laundry machines. A washing token costs 2 pounds whereas a drying token costs 40 pence, but one usually needs a least two to get the clothes dry. Washing and drying both take about 40 minutes each, which is quite decent compared to my 3-hour eco wash in Berlin and drying everything in the frigid air out on the balcony.
Besides laundry, there are other, better ways to spend a Friday evening.
As I also mentioned yesterday, the afternoons at Cambridge seem reserved for independent work and supervision sessions- meetings with the people for whom the undergraduates have to write their weekly essays. But these afternoons are also reserved for graduate seminars, which are often meetings for graduate students to present their work to one another, much like the colloquia in Germany. The nicest part about these seminars on Friday, though, is that people tend to go out to a pub or restaurant afterwards and get a few beers and split something like a yard-long pizza.
The Punt, which is quayside in Cambridge, serves these pizzas that are a yard long and comfortably feed six people. (image from their website)
Then, there are the musical events at Cambridge, which are composed of by many students who have musical talent, training, and experience. I’ve only ever had somewhat compulsory training myself, but I can appreciate good music. These are a nice thing to go to in the various spaces of the college, and the concert I visited tonight by the CUJO (Cambridge University Jazz Orchestra) was exactly what I needed this second week of figuring out Cambridge and actually, finally getting into serious work again.
But the real bees’ knees on this Friday, 25 January, is that tonight is Burns’ Night. And somehow I missed the memo, but I could have had this for dinner:
Haggis is made from a mixture of sheep’s heart, liver, and lungs and mixed with oatmeal. It’s usually carried into a hall on a silver platter and with much pomp and circumstance, sometimes bagpipes playing, and a reading of the Burns poem. CREDIT: VISITBRITAIN/BRITAIN ON VIEW/GETTY
Instead, I had the microwavable version on a bed of lettuce, which was also quite nice.
For those not in the know (and I honestly wasn’t until my PhD supervisor brought it up in our graduate seminar a year or two ago), the poet Robert Burns (who would have been 260 today) is a part of the narrative of Scotland, and his “Address to a Haggis” is a favorite. I give you the English translation, since I’m sure the rarest reader of my humble blog will understand the Scottish dialect. (Alright, I’ll leave the first stanza, just to give you a taste)
Address to a Haggis
Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o’ a grace
As lang’s my arm.
My favorite line is “great chieftain o the puddin’-race!”
Address to a Haggis Translation
Good luck to you and your honest, plump face,
Great chieftain of the sausage race!
Above them all you take your place,
Stomach, tripe, or intestines:
Well are you worthy of a grace
As long as my arm.
The groaning trencher there you fill,
Your buttocks like a distant hill,
Your pin would help to mend a mill
In time of need,
While through your pores the dews distill
Like amber bead.
His knife see rustic Labour wipe,
And cut you up with ready slight,
Trenching your gushing entrails bright,
Like any ditch;
And then, O what a glorious sight,
Warm steaming, rich!
Then spoon for spoon, the stretch and strive:
Devil take the hindmost, on they drive,
Till all their well swollen bellies by-and-by
Are bent like drums;
Then old head of the table, most like to burst,
‘The grace!’ hums.
Is there that over his French ragout,
Or olio that would sicken a sow,
Or fricassee would make her vomit
With perfect disgust,
Looks down with sneering, scornful view
On such a dinner?
Poor devil! see him over his trash,
As feeble as a withered rush,
His thin legs a good whip-lash,
His fist a nut;
Through bloody flood or field to dash,
O how unfit.
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his ample fist a blade,
He’ll make it whistle;
And legs, and arms, and heads will cut off
Like the heads of thistles.
You powers, who make mankind your care,
And dish them out their bill of fare,
Old Scotland wants no watery stuff,
That splashes in small wooden dishes;
But if you wish her grateful prayer,
Give her [Scotland] a Haggis!
I know, I know, the poem makes haggis sound absolutely revolting, but the point is that here the myth of the strong, stout warriors of Scotland is created, and they keep their strength because they eat haggis, not some ragout like the French. (sorry if you’re French and were offended. I really do quite like French food and think it has made quite a respectable race… I really don’t know why the English, Scottish, and other British Islers rag on the French so much… it must be the ragout).
– Cheers! Dorothea