The Sunday Telegraph London, October 1st, 2006
WHEN I WAS AT BOARDING SCHOOL, there was a particularly repellent dish served monthly which consisted of sausage meat baked with a potato topping. It was a meal that made even the youngest participant grieve for the wasted life of a pig. The headmistress called it 'Chef's Special', but to those of us sitting below the salt it was 'Muck Up'.
I think the names of foods are very important. On my last great African sojourn, I spent a month eating what was perpetually described as 'cow and rice'. Somehow, this moniker did nothing to heighten the appetite, particularly as any actual connection to a...
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