chilling and cheese
"The poets have been mysteriously silent on the subject of cheese."
(G.K. Chesterton)
As the saying goes, I've been chilling in the Rare Books Room, which is indeed rather chilled, presumably in order to protect the books or to prevent readers from falling asleep. It's a really odd experience to be drifting off in the middle of reading. Words and ideas float in front of you and make strange patterns and new associations.It could be argued that this is a conducive state for study, in that creative ideas often emerge in a 'twilight zone' (or Altered State of Consciousness (ASC) as the psychologists would have it).
(Speaking of which, I saw a Ridley Hall student (or so I deduced from him having a pile of books from Ridley's library in front of him), with his head resting on the desk in front of him. The books he had were on prayer, so I wasn't sure if he was sleeping or praying, or a combination of the two.)
"How can you be expected to govern a country that has 246 kinds of cheese?"
(Charles de Gaulle)
On Wednesday, we had a post-seminar tea-drinking session in the tea room (which is a good place to drink tea). It was nice to get to know some of the Renaissance boys and girls, though according to Wikipedia's tea article, "English use of tea dates from about 1650", which is towards the end of our period. I'm not sure if there was a particularly English beverage prior to this (and yes, I am aware that tea is not English in origin).
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
(Henry James, The Portrait of a Lady)
This evening I went to a party held in honour of Ruth's sister Abbie visiting Cambridge (all the way from Loughborough). This was good fun with some Emma crowd and others. Watching Chinese music videos added some 'poignancy' to the occasion, though Wilfred the talking sheep was confined to a corner for misbehaviour. This time around my jasmine tea seemed much more alive, with the bud opening up immediately, extending its tentacles, and then submerging itself in the water, appearing to blow bubbles up to the top of the cup before starting to shed its leaves.
"A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains, cheese, milk's leap toward immortality."
(Clifton Fadiman)