Revealing Character - or You Are What You Eat

 I've loved the recent discussions about how much character backstory to include in a novel. This is something I have to think about quite a bit. Backstory is incredibly important for Bianca LaBelle, the protagonist in my second series. Why is she such a private, even secretive person about her past? The entire first book in the series is her backstory, but how much should the author refer back to that, especially if you want your books to be able to stand alone? 

What I like is subtle hints about your characters' character, unfolded slowly through their conversations, how they dress, what they drive, and one of my favorite telling details, what they eat.

Sylvester Stallone once said that he ate lots of protein before filming Rocky, because lots of protein builds your muscles and slows your thinking, and lots of carbs before filming the movie Assassins* because carbs give you a shot of energy and help you think fast. When you saw Rocky Balboa slug down a glassful of raw eggs, did that tell you anything about his character?

Just as a character’s surroundings, clothing, dialect and vocabulary, or choice of friends and activities show you a lot about what kind of a person she is without the author having to tell you, I’ve been noticing that what the character eats and how, and his attitude toward food, can do the same.

I mentioned this to my husband, and he told me that a particular passage in Hemingway’s The Sun Also Rises has stuck with him for years since it set such a scene for him. He read about a group of men traveling through Spain together who take time out to eat lunch, and, forty years later he still remembers the menu : They drank red wine out of a goatskin bag and ate tuna, boiled eggs, and lettuce with a little vinegar on it. Can you see it? The camaraderie, the Spanish countryside, the young men roughing it with a makeshift meal.

To test this theory, I closed my eyes and pulled three random mysteries off my shelf and leafed through to see if I could find a place where the author used food to set a scene or gave us insight into a character.

1. Bailey Ruth may be a ghost, but that doesn’t mean she’s not interested in food. This is a scene from Merry Merry Ghost, by Carolyn Hart : “On a sideboard stretched an array of tantalizing holiday treats: cheese, fruity, crackers, brownies, and what might be the remnants of a birthday cake.

I was ravenously hungry. Being on the earth, even when not visible, I needed food and sleep. I found that interesting. I zoomed to the sideboard, eyeing the Brie."

2. Does Ellie Foreman feel comfortable with her wealthy and privileged lunch companions? What do you think? From An Image of Death, by Libby Fischer Hellmann: “...I shoveled salad into my mouth feeling just a bit overwhelmed.

The waiters cleared our plates, then brought out brandy snifters filled with sorbet. As I smiled up my thanks, I caught the waiter staring at my chest. I looked down. A dark, oily stain was spreading across my blouse ...I propped an elbow o the table, in an effort to hide the offending spot. Resting my chin on my hand, I tried to appear thoughtful."

3. I think we know just what Jessie’s ex-cop dad and dad’s old partner were like, now. Taken from Liars Anonymous, by Louise Ure : “After five eight-hour shifts a week, they fished Pena Blanca Lake together for stipers, smallies, and wahoo, and practiced their fire-extinguishing skills every weekend barbecuing ribs and beer-soaked chicken in the backyard."

I was three for three.

A new Type M for Murder project proposal!

by Rick Blechta

I really enjoyed Aline’s post yesterday. Being a musician by training, of course I worked in the restaurant trade along the way when musical work was scarce. Instead of front of the house — the place you find most aspiring between-gigs musicians — I was in the kitchen. Why? Because I like to cook and I’m good at it, if I do say so myself.

Anyway, when Aline mentioned food in books, I immediately thought of Nero Wolfe. Food is a huge sidebar in those novels and Rex Stout was very adept in its use to amplify the character of Wolfe and to allow Archie to make comments and observations about his boss. Fritz Brenner, Wolfe’s resident chef, also became a source of “colour” as the series went on. The whole food fixation in these stories helped to give the lives of the characters more shape and background and made them seem more real.

But that’s not what I’m talking about today.

Aline’s post gave me An Idea, and I hope it’s a good one. I’m sure most of the authors here have used food in their novels at one point or another. How about we share recipes for one dish that we used in a story?

First, we give a bit of background, and then the recipe. Who’s game?

I’m going to kick it off with this:

Spaghetti alla Carbonara
(makes two servings)

Ingredients
200 gr dry spaghetti
2 eggs, beaten
1-2 Tbs olive oil
4 oz guanciale* or pancetta, diced
2 Tbs dry white wine (I prefer Orvieto)
4 Tbs grated Parmigiano-Reggiano
2 Tbs grated Pecorino Romano
1 tsp black pepper

*Wondering what the heck guanciale is? It’s dry-cured hog jowl and it is a lovely thing — but it can be hard to find. Find a very good Italian grocer and inquire about it. In a pinch, you can use pancetta which is more widely available, but it’s merely a substitute. For heaven’s sake, don’t use bacon! Garden variety bacon won’t work because it’s cured with lots of sugar.

Method:

1. Heat a medium-size skillet over a low flame and put a pot of water on to boil. (Never put anything in a cold skillet. Heat it first!)
2. When the skillet is hot, add the olive oil and when that’s warm, add the guanciale. If you’re substituting pancetta, you might want to use the larger amount of olive oil. (Guanciale is fatty, so you don’t need the extra olive oil.) Cook slowly while the pasta water comes to a boil.
3. Meanwhile mix the beaten eggs, two cheeses and black pepper together. Set aside.
4. Salt the now-boiling water well, and cook the spaghetti to your preferred level of doneness. While that’s cooking, add the white wine to the guanciale and simmer slowly.
5. Scoop out a half-cup of pasta water when the spaghetti is half-cooked. Add it to the skillet with the meat and wine and turn up the heat to medium high. Stir well as it boils.
6. This next thing is important! Before you drain the cooked pasta, grab another half-cup of pasta water. You might well need it.
7. Drain the spaghetti when it’s done, but don’t shake it. You want it to be a bit wet. Add it to the skillet where your other ingredients are cooking. Turn down the heat to low.
8. Working quickly, toss the spaghetti in your “sauce” to coat it, then add the egg/cheese mixture and continue tossing. You want it to make a creamy sauce as the eggs cook and the cheese melts. If it’s beginning to thicken too much, add more reserved pasta water. How much to add can be a bit tricky the first time or two you make it. It’s a feel thing. You don’t want this dish to turn into spaghetti with scrambled eggs!
9. Plate the dish and add a bit more grated parmigiano on top along with more black pepper. The term “carbonara” refers to black pepper — which works very well with the cheese/egg sauce. Use pepper generously with this dish. The Romans add a ton!

Spaghetti alla Carbonara appears in my novel, The Fallen One,  at the point where the two main characters share a home cooked meal for the first time and their friendship begins to blossom into romance. I supplied one of my family’s favourite Italian meals to help spur on the growing attraction!

Buon appetito!