HIGH FAN­TASY

SALT Magazine - - Lightly Salted - Versus -

Mean­while, the food in high fan­tasy is heav­ily in­flu­enced by medieval Euro­pean, if not Bri­tish fare, thanks to the loom­ing in­flu­ence of lit­er­ary gi­ants like J.R.R. Tolkien and C.S. Lewis (both English) over the genre. Meals that are de­scribed in vivid de­tail—from the grand feasts in the Harry Pot­ter series and The Chron­i­cles Of Nar­nia, to the hob­bits’ tri-break­fasts— al­ways con­tain very English dishes: sausages, roasted game, and pies. High fan­tasy of­ten places em­pha­sis on the act of break­ing bread to bring a rag-tag team of ad­ven­tur­ers to­gether, or in­vert­ing the trope by in­tro­duc­ing calamity dur­ing a sup­pos­edly joy­ous feast or ban­quet. This is a plot de­vice made no­to­ri­ous by Ge­orge R. R. Martin's A Song Of Ice And Fire nov­els. Oc­ca­sion­ally, fa­mil­iar foods be­come fan­tas­tic ver­sions of them­selves, re­mind­ing read­ers that there is magic in th­ese lands, like the per­plex­ingly un­pleas­ant can­dies in the Harry Pot­ter series (think Ber­tie Bott's Ev­ery Flavour Beans), or su­per­nat­u­rally-sus­tain­ing lem­bas bread (a bite­ful will keep you go­ing for a day) from The Lord of the Rings.

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