The death of J D Salinger (for some reason nobody calls him Jerome) on 27th January prompted me to read his one famous book, “The Catcher in the Rye,” again. This book “had the dubious distinction of being at once the most frequently censored book across the nation and the second-most frequently taught novel in public high schools” (Yardley, Jonathan (2004-10-19). “J.D. Salinger’s Holden Caulfield, Aging Gracelessly”. The Washington Post. Retrieved 2007-04-13.)
Holden Caulfield, 17, has been expelled from prestigious Pencey Prep and it is not the first time he has been expelled from a school. Action takes place over 48 hours starting when he decides to leave early, not wishing to face up to his parents’ inevitable rebukes. He travels to New York and checks into a hotel, near where he lives. His experiences, include contact with old girl friends, an encounter with a prostitute (he is unable to follow this through) and the rescuing hand of his younger sister Phoebe.
The language, uniquely for its time, is that of the disaffected youth, struggling to make sense of the world; alienated, defensive, cynical, immoral. Holden, in a touching conversation with his sister (chapter 22) confesses that all he wants to do is “catch everybody if they start to go over the cliff.” “I keep picturing all these little kids playing some game in this big field of rye and all.”
With authentic turn of phrase, no censorship of profanities, his opinions, presented in a stream of consciousness, are cutting, shocking and depressing. When you realise that this young man, with life’s big puzzle yet to be solved, is simply telling you how it is for him, the world turns upside down, and you question the sanity of our culture and morals; the pretensions of the modern world; the expectations we try to live up to and mostly fail. Who is it who is having the nervous breakdown here. Is Holden’s treatment by “the one psychoanalyst guy” helping him or breaking him in.
Italian waiters attend a special school. They are trained over many years. They know the correct procedure for handling any dish you care to mention, any cocktail or drink you can request. Entering the profession is never taken lightly. You may have to work under a true master for nearly all you working life before you can achieve the pinnacle of your dreams. When you are the head waiter of the Terrazza Brunelleschi, roof top restaurant of the Baglioni Hotel in Florence, you know all there is to know.
So when SWKB took it upon herself to specify how to make a pot of English tea, our dear host had the air of a Pope being told how to pray. “Could you please put the tea bag in the pot first?” He had obviously just bitten into a lemon, such was the expression on his face. “And then pour in hot water.” He backed away, as if near a fire that was too hot. There was a pause. Building in his head was a frantic desire to reinstate the correct order. He was the Pope, we were the humble pilgrims. How could she possibly imagine that she could teach him anything? But the years of training, and indeed the very reputation of the Terrazza Brunelleschi itself were at stake here. After a long pause came the classic reply: “Well, why not, madam,” uttered as if it clearly could make no possible difference to the outcome, but if madam wished to be humoured, then madam will be humoured. We were indeed served with a pot of tea in which the tea bag appeared to have been present before the water was added.
Needless to say the Terrazza Brunelleschi served impeccable food and generous helpings. The service was at the relaxed Italian pace that we had come to respect during our short time in Florence. Also of note are Ristorante Ciro and Sons (via del Giglio 28R), sporting a massive chandelier, family owned and run, extremely friendly in the way that only Italians can be. We were treated to a display of the children in their Halloween costumes whilst enjoying our lunch, at an outside table on the last day of October. Trattoria “Il Porcospino” (Piazza Madonna degli Aldobrandini) served superb Lobster, again in a friendly atmosphere.
Terrazza Brunelleschi
I’m off to India again next week. Four different companies in three locations (Pune, Bangalore and Mysore). At each company we have an 8 hour meeting, although running under Indian time, it could well be more. These companies (Danaher GDCs) are the very best that India has to offer, so my expectations are high that we can find a low cost region contractor that will suit our needs.
In particular, I’m looking forward to the drive from Bangalore to Mysore and back, in rush hour and about 3-4 hours each way.
27-12-07: We have been working with our chosen supplier for 6 months now. We’ve sacked both the developers and only kept the test engineer. We have, once again, been very disappointed with the quality. The attraction of employing engineers at a quarter the cost in the UK is outweighed, I’m afraid, by the poor performance of these engineers. Sad, but this approach is not going to work for us
