“Food” — Donald Barthelme

Food

I was preparing a meal for Celeste-a meal of a certain elegance, as when arrivals or other rites of passage are to be celebrated.
First off there were Saltines of the very best quality and of a special crispness, squareness, and flatness, obtained at great personal sacrifice by making representations to the National Biscuit Company through its authorized nuncios in my vicinity. Upon these was spread with a hand lavish and not sitting Todd’s Liver Pate, the same having been robbed from geese and other famous animals and properly adulterated with cereals and other well-chosen extenders and the whole delicately spiced with calcium propionate to retard spoilage. Next there were rare cheese products from Wisconsin wrapped in gold foil in exquisite tints with interesting printings thereon, including some very artful representations of cows, the same being clearly in the best of health and good humor. Next there were dips of all kinds including clam, bacon with horseradish, onion soup with sour cream, and the like, which only my long acquaintance with some very high-up members of the Borden company allowed to grace my table. Next there were Fritos curved and golden to the number of 224 (approx.), or the full contents of the bursting 53c bag. Next there were Frozen Assorted Hors d’Oeuvres of a richness beyond description, these wrested away from an establishment catering only to the nobility, the higher clergy, and certain selected commoners generally agreed to be comers in their particular areas of commonality, calcium propionate added to retard spoilage. In addition there were Mixed Nuts assembled at great expense by the Planters concern from divers strange climes and hanging gardens, each nut delicately dusted with a salt that has no peer. Furthermore there were cough drops of the manufacture of the firm of Smith Fils, brown and savory and served in a bowl once the property of Brann the Iconoclast. Next there were young tender green olives into which ripe red pimentos had been cunningly thrust by underpaid Portuguese, real and true handwork every step of the way. In addition there were pearl onions meticulously separated from their nonstandard fellows by a machine that had caused the Board of Directors of the S&W concern endless sleepless nights and had passed its field trails just in time to contribute to the repast I am describing. Additionally there were gherkins whose just fame needs no further words from me. Following these appeared certain cream cheeses of Philadelphia origin wrapped in costly silver foil, the like of which a pasha could not have afforded in the dear dead days. Following were Mock Ortolans Manques made of the very best soybean aggregate, the like of which could not be found on the most sophisticated tables of Paris, London and Rome. The whole washed down with generous amounts of Tab, a fiery liquor brewed under license by the Coca-Cola Company which will not divulge the age-old secret recipe no matter how one begs and pleads with them but yearly allows a small quantity to circulate to certain connoisseurs and bibbers whose credentials meet the very rigid requirements of the Cellarmaster. All of this stupendous feed being a mere scherzo before the announcement of the main theme, chilidogs.
“What is all this?” asked sweet Celeste, waving her hands in the air. “Where is the food?”
“You do not recognize a meal spiritually prepared,” I said, hurt in the self-love.
“We will be very happy together,” she said. “I cook.”

From “Daumier” by Donald Barthelme.

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