Thursday, 14 September 2017
Angela Rayner, the shadow education secretary, was interviewed on the BBC’s Andrew Marr Show this week. She said afterwards that online trolls watching the programme had been “attacking my accent again saying I am thick etc. I will reiterate I am proud of my accent and will not change!” Ms Rayner comes from Stockport in Greater Manchester. (Oliver Kamm Times July 2017)
I've had that sort of nonsense all my life. Regional = thick. Try dialect on top of accent & watch them do the Python Northerners sketch. (Maggie Atkinson @matkinson956)
I was ushered over to some lecturers with the handful of fellow scholarship kids to meet some senior members of faculty. One asked me a few questions about my background, then said “A word of advice – lose the accent, it’ll only hold you back.” (huckmagazine.com)
Binky Felstead is too posh to be able to say words like “most” and “going” (“meeohst”, “gaying”). Her husband answers the phone with “Bon soir!” because he doesn’t know what it means. Posh voices are amazing, aren’t they? I mean the proper ones, where every noise sounds a bit like “waah” or “falafel”. (Hugo Rifkind on the TV programme Binky and JP’s Baby, Times July 2017)
Caroline Stow-Crat is donating to the relief effort, but she can't help flinching slightly when newscasters talk about "hurry-canes": "It's like calling porcelain 'porcellayne'. 'Hurricane' rhymes with 'Milligan'. Almost."
Samantha Upward has been trying for years to shorten the A in Glastonbury. Should she apply this theory to plasticene as well? And Elastoplast? And does sloth rhyme with cloth or growth? But she can’t bring herself to call a biro a “ball-point”, or simply a “pen”. Pens are fountain pens.
Whichever way you pronounce "scone", the other way sounds posh. (GH)
She had the slightly common vowel sounds of the truly upper class. (Falling, Elizabeth Jane Howard)
More here, and links to the rest.
Tuesday, 5 September 2017
In the 50s, Upwards despised those who put paper doilies under cakes. Sugar tongs and butter curls showed your status – a distinction swept away with the demise of the tea party. They took place in drawing rooms, and you pushed in a trolley tinkling with cups, plates, teapot, hot water jug, cakes, biscuits, and little sandwiches with the crusts cut off, which you then laid on a tea table. Conversation was polite, and guests might get a tour of the garden (“It’s not looking its best!”).
In British noirs of the 50s and 60s, there are scenes in posh restaurants. Diners click their fingers for the waiter, who is repellently obsequious. “What a pleasure to see you again, sir! The trout is very good tonight.” Thank goodness all that has passed.
In the 60s and 70s, it was very difficult to say you didn’t like melons, peppers or hot curry. People used to force you try them, and tell you it was an “acquired taste” (which you obviously hadn’t tried hard enough to obtain). Why did they care so much? Was it because these foods were class markers, and they couldn’t be associated with someone who wouldn’t try anything new or foreign, and preferred the bland and familiar? You had to try the new foods, and brag that you had eaten them.
Nicky Haslam remembers “someone coming from London cradling two avocado pears as if they were the Holy Grail.” (Redeeming Features)
In the 50s, our parents tried to do gracious living on too small a budget: bread and butter were provided at lunch and dinner even though nobody ate it. Side plates were put out, but never used. And then they had to be washed up. (When did that stop?)
In the 80s, a friend sneered a flatmate who "cooks with tuna!"
The Times rules on barbecues: You don’t want “your garden party to be a case of burnt chicken breasts and tubs of shop-bought hummus... Yet they seem to think that they are still coming to a party in 1987 and turn up with a pack of Wall’s sausages and a bottle of lurid pink rosé.”
Brioches are fashionable, but Sam can’t eat them. In fact she has to sneer about them because they are too sweet.
Recently I took a friend with only a high school degree to lunch. Insensitively, I led her into a gourmet sandwich shop. Suddenly I saw her face freeze up as she was confronted with sandwiches named ‘Padrino’ and ‘Pomodor’ and ingredients like soppressata, capicollo and a striata baguette. I quickly asked her if she wanted to go somewhere else and she anxiously nodded yes and we ate Mexican. (David Brooks, How We Are Ruining America, New York Times, 7/11/17)
Sandwiches have gone upmarket. If they're not full of shredded lettuce that falls out when you take a bite, they're made with bread so thick you have to take the sandwich apart and eat it with a knife and fork.
Definitelies slosh Bird’s custard on their puddings (tinned steamed sponge). Teales pour Devon custard from a carton. Samantha Upward makes “crème anglaise”, stirring an egg yolk into a pint of milk over a very low heat and adding a smidgeon of sugar. “No flour, please!”, she shudders. But it’s such hard work that she doesn’t do it very often. Rowena wonders where you can get crème patissière.
Upwards won't eat tinned carrots, baked beans and sausages, potatoes, mushy peas, stewed steak or chicken in white sauce, but red kidney beans, chickpeas and Baxter’s consommé are OK.
In a supermarket, whose responsibility is it at the checkout to put the ‘divider’ in place between their own and the next customer’s shopping? (Yougov survey question)
“Women take for ever finding their money” has become “I was stuck at the checkout behind someone with a wallet full of credit cards. I had to stand there while they tried them all until they found one that wasn’t rejected.” And now people are using contactless cards for amounts less than £10!
More here, and links to the rest.