When I was working on the Channel 4 TV documentary series about China, The Heart of the Dragon, back in the early 80s, my Australian colleague Jenny and I had lunch one day at the newly-opened Indian restaurant round the corner, and found they had some unusual dishes. We told the other colleagues about it, mentioning—vegetarians, look away now—”sheep’s brain” as one of the exotic offerings.
The following week, everyone from the office wanted to go and try out this place. After arrival, we were sitting down when Annie caught sight of one of the items on a menu placed upright on the table, and cried out, “ELEPHANT’S TRUNK!!!”
It turned out to be the cocktail menu.
See also: To all appearances
(London 1983)
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