Jim Norton on fourings.
If I can drop into David Plouffe mode here for a moment, vis a vis Word Idol…
You were one of the first few people to own a piece of this fourings campaign.
You helped build this movement when the odds were long and Voting Day was far in the future.
But we’re not there yet.
Etc., etc. God, I hate those emails. And I still get them.
Anyway, regarding fourings, I thought now might be the time to nail down some specifics. To that end, I have consulted with J.R. Norton, the editor-in-chief of the Heavy Table, the Upper Midwest’s premier online food and drink magazine. I asked Mr. Norton what he might suggest in the way of a sample fourings spread, and the intrepid journalist sent the following reply:
Before setting out to offer a sample Fourings spread, I thought I’d do a bit of research into the word itself and its culinary implications. To that end, I emailed Sir Anthony Rao at the Center for Imperial Gastronomy in Chennai, India — he’s known as a world expert in British customs regarding food and drink. He wrote back:
Mr. Norton:
As you probably already are aware, the word Fourings comes to us from a dialect of Arabic once spoken principally on Mediterranean islands with an Arab influence, e.g. Sicily and the like. The original term was “faw’ran” (“small tastes”). The migration into English as “fourings” was one of those happy linguistic accidents that take place from time to time.
There are — again, coincidentally — four traditional tastes associated with a Fourings spread:
- Sweet.
- Cured meat.
- Modified nut.
- Something “hot” (i.e. spicy hot) or hot (actually physically hot.)
A typical spread (and here I’m going back to the Ottomans) might include dates with honey, a style of cured beef resembling modern “jerky,” honey and cardamom-candied cashews, and thick Turkish coffee or, alternately, lavash rolled with a highly spicy style of hommos.
Your modern American version might look like this: a Kit Kat, a Slim Jim, some Beer Nuts, and a Tabasco Monster Stick Slim Jim.
I am personally partial to a more traditional interpretation of the fourings offering:
Simple butter cookies with jam or marmalade. Prosciutto or the like, served on thinly sliced bread. Assorted nuts tossed with pepper, herbs, and shaved aged parmesan. And, naturally, piping hot tea served with bone china cups and saucers.
At Your Service,
Sir Anthony Rao
Administrator
Center for Imperial Gastronomy
ChennaiP.S.: I am a fictional creation of your own design.
First Oprah, now Jim Norton and Sir Tony Rao. Momentum is building! Four o’clock is only hours away — get those Tabasco Monster Stick Slim Jims or prosciutto ready. We’re building a movement here.