The following article is reprinted from The Best of Uncle John' Bathroom Reader.
(Image credit: Bruce Turner)
It's fascinating (at least to us) to find out how classic children's books were created. There aren't necessarily magical stories behind them; some were conceived in bars or business meetings, some were inspired by hated relatives, and some just evolved out of other books. Still, it's interesting trivia. Here are some examples.
WHERE THE WILD THINGS ARE
In November 1955, Maurice Sendak, a young storybook artist, drew up a draft of a children's story he called Where the Wild Horses Are. The only problem: "I couldn't really draw horses," Sendak said, "and I didn't, for the longest time, know what to use for a substitute. I tried lots of animals in the title, but they just didn't sound right." In 1963, Sendak finally settled on Things, dumping the horses in favor of monsters that were based on the Brooklyn relatives he detested as a child. "I remember how inept they were at making small talk with children. There you'd be, totally helpless, while they cooed over you and pinched your cheeks. Or they'd lean way over with their bad teeth and hairy noses, and say something threatening like, 'You're so cute, I could eat you up.' And I knew if my mother didn't hurry up with the cooking, they probably would."
CHARLOTTE'S WEB
E.B. White based the most famous of his three children's stories on this own experiences at his farm in Maine. "I like animals," he once explained, "and my barn is a very pleasant place to be... One day when I was on my way to feed the pig, I began feeling sorry for the pig because, like most pigs, he was doomed to die. The made me sad. So I started thinking of ways to save a pig's life. I had been watching a big, gray spider at her work and I was impressed by how clever she was at weaving. Gradually I worked the spider into the story, ...a story of friendship and salvation on the farm." (No word on whether he spared the real pig's life.)
CURIOUS GEORGE
When Hans Augusto Rey was growing up in Hamburg, Germany, he loved going to the zoo. Later, when he began writing children's stories, he filled his books with the exotic animals from his past. His first book, Cicily G. and the Nine Monkeys, was about a giraffe who befriends some monkeys. Rey gave each of the monkeys personalities, including one named George, which he described as "clever and curious." He liked George so much that he wrote an entire story about him. Curious George was published in 1941.
Note: Curious George literally saved Rey's life. In 1940, Rey and his wife were in Paris when the Nazis invaded, and he had to flee the country. While trying to escape on bicycles, they were arrested by police who thought they were spies. An official searching their belongings came across an unpublished manuscript of Curious George, and released the Reys, saying that no spy could write such a wonderful story.
MADELINE
In 1939, Ludwig Bemelmans wrote the first Madeline book in Pete's Tavern at 18th and Irving in New York City, using the backs of the tavern's menus as writing paper. The story was based both on his mother's life as a young girl in Bavaria, and his own recollections as the smallest boy in a boarding school. He named the main character after his wife Madeleine, a former nun (he changed the spelling so it would rhyme more easily).
THE LITTLE PRINCE
In 1941 Antoine de Saint-Exupery, a famous French Air Force pilot, adventurer, and author, was having lunch with a publisher in New York. He happened to pick up a napkin and started doodling a picture of a little boy. "Who's that?" the publisher asked. "Oh," Saint-Exupery reportedly replied, "just a little fellow I carry around in my heart." The publisher suggested that Saint-Exupery wrote a story about the character. He agreed to give it a try, and The Little Prince was published in 1943.
WINNIE-THE-POOH
In 1921, essayist A.A. Milne gave his son Christopher Robin a stuffed bear for his first birthday. He named the bear "Winnie-the-Pooh" after Winnie, a real bear at the London Zoo. Milne entertained his son with stories about Pooh that were so charming, the editor of a London children's magazine suggested he publish them. When We Were Very Young, a book of verse introducing Pooh, came out in 1924, and Winnie-the-Pooh was published in 1926.
Note: Christopher Milne was never comfortable with his fame. In his 1974 autobiography, he blamed his father for "getting where he was by climbing on my infant shoulders and filching my good name."
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The article above is reprinted with permission from The Best of Uncle John' Bathroom Reader. Since 1988, the Bathroom Reader Institute had published a series of popular books containing irresistible bits of trivia and obscure yet fascinating facts. If you like Neatorama, you'll love the Bathroom Reader Institute's books - go ahead and check 'em out!
Comments (0)
They're actually pretty good. Yes, the color is weird the first time you try it... The texture is definitely different. Thing is, it's fermented food, so you're not meant to eat a lot of it at once. In small bits in congee, they're actually very flavorful and they do NOT taste of sulfur or rotten egg, as the blog author implies.
The best way to eat it is chopped to small pieces, on soft white tofu, and Chinese vinegar, with some garlic and cilantro. It's simply heavenly.
Century egg is amazing in congee. It does not taste or smell rotten, sulfurous, or foul in any way. The texture is odd, and if you have food color issues, seeing it as purple or brown can throw you for a loop.
It's just fermented food. Like any other fermented food.
Also, while the eggs definitely have a strong flavor, I wouldn't characterize it as ammonia-like. When I think ammonia, I think chem lab and urine, which I assure the culinarily curious among us, these do NOT taste like. The yolks aren't really hard either; they have the consistency of regular soft-boiled egg. Try some! You might be surprised. If your local dim sum place serves congee, they probably have the preserved egg/pork kind I mentioned.
Its great to eat in porridges
and when used in soups
like 3 egg soup (using a normal egg, salted eggs and Century eggs)
The "egg white" is like Jelly
where as the Yolk is smooth and somewhat sweetish or slightly salty
Kit: Stinky Tofu is definitely less, ah, Westerner-friendly... I dunno, though, I got used to it, and ended up loving it. Maybe it's because I'm French Canadian and I'm used to smelly French cheese... Stinky Tofu is just that, fermented protein.
Anyway, in Hangzhou, my spouse and I used to walk around playing 'Is it stinky tofu or an open-air toilet?' The smell is that bad. But the taste is fine... With some spicy sauce, I find it to be quite a treat.
I've noticed that these "weird food" reviews always have one thing in common: They tend to eat just one sample preparation from one source and call it the definitive opinion.
Heck, if I got food poisoning the first time I tried a Subway sandwich I'd start to think it was horrible all the time too...
WHATTT?
I've been eating that stuff since I was a little kid, especially with porridge and pork. YUM!
Bleh.
http://en.wikipedia.org/wiki/Balut
again, although it doesn't look pretty is also very tasty
That's because I don't like congee! I like salted duck eggs, but I can't say I've ever tried preserved or fermented egg like the century egg.
Anyway, you get used to it once its over some congee and thin, fatless meat. It might be funky to the taste, but it's impressive nonetheless.
In fact, I love eating it, even though the process sounds disgusting.
It's not made in 1000 years -- it's ridiculous to think so, seriously -- how many century eggs could people a millenium ago bury? Anyway, it's merely made from highly alkaline materials including sodium hydroxide and potassium hydroxide and other naturally occuring alkalis. I made this in high school when I was in 15 with a bunch of chemicals. The whites couldn't solidify though, while the yolk was the right appearance.
Other urban myths include that it was made from horse urine, but it isn't. Horse urine doesn't contain enough alkalis. It's the smell of the chemical reaction between the sulphur in the eggs and the alkaline solution which produces the 'urine' smell.
It is also named Pi Dan (literally "skin egg") or in Cantonese dialect, Pei Dan. Song Hua Dan is another name for it.
http://www.thingsjkeats.com/index.php?itemid=56
He videotaped himself eating one for a blog he writes. It's a riot. And does not look very appetizing.
That's false advertising.
These things are delicious!!!
How are you chinese if you haven't had these?
The writer clearly doesn't know anything about these things:
1) They're not nearly that bad
2) He doesn't describe the taste
I LOVE them!!!
They're not THAT bad if you're used to the taste,
I mean like, I've eaten some pretty odd things in my life,
but fermented duck eggs is the LEAST of my worries!