Moor_Dear Mister Essay Writer GuyHow Tasty Was My Little Frenchman

In August of 1563, Michel de Montaigne, the father of the essay form, was in Rouen, France, at the invitation of King Charles the Ninth. It is not entirely clear why King Charles invited Montaigne, since the French monarch was only thirteen years old at the time and Montaigne doesn’t come immediately to mind as a rollicking playtime companion.

Perhaps the young king needed Montaigne’s help with his high school admissions essay?

In any case, also at Rouen that fateful weekend were three Tupinambá Indians, natives of what we now call Brazil, who had been lured onto a ship and transported to Europe for reasons not fully established by the historical record.

One theory (mine) is that the French wanted these fellows to taste the coq au vin.

Moore_DintyYour book is ostensibly about cannibals. Have you ever eaten human flesh?

My own, I suppose. I used to chew the ends of my fingers.

 

Have you ever met a cannibal?

No, but Montaigne did. You know, Michel de Montaigne, the founder of the essay, he who first gazed longingly at his own navel. Montaigne (which, by the way, is pronounced ‘Mon-taigne’) visited with three Tupinambá Indians who had been transported to Europe to show off as curiosities. Then he wrote a truly peculiar essay about the experience. He is my inspiration for this book: a collection of peculiar navel gazing with a dash of mescaline.

The night sky smells of rain, but there’s no rain, there is to be no rain tonight, and this makes me think of ghosts and their smells, ghosts and meteorology, which of course stirs me to think of lightning; how one’s hair must smell after being struck in someone else’s country, long after the street-food stalls have closed, and options are limited, and there’s too much sulfur in your blood. I’m hungry and irrational, and after we dump our suitcases in the room, Louisa takes my hand, leads me to the marble stairs and we go down, down, down to find food.

Blood sugar dropping like sycamore leaves in a hurricane, I begin babbling about lightning, smells of rain. Louisa has gotten used to this. Back in Chicago, with its chemotherapies and countless scans, with its bald-mother heads and deflated fathers, I was like this most of the time.

“You know, men are struck by lightning four times more often than women,” I say, our footsteps booming in the after-hours hotel, the old eagle reincarnate thumbing through a magazine behind the front desk. Even though he wears reading glasses, his nose is nearly pressed to the page. I resist the temptation to make some “eagle-eye, my ass” joke, and stick, perhaps irrationally, to lightning.

“Do men spend more time outdoors?” I ask, “holding lightning rod-like things, like golf clubs? Or is lightning drawn to testosterone?”

“Weather must be a woman,” Louisa confirms, and I know, I just know she resists her own temptation to say something about the penis as antenna.

“Well, I’m fucked,” I say.

Louisa pulls me past the old man at the front desk—she knows my compulsion to strike up a conversation, show off my shattered Spanish, will outweigh even my lust for food right now, to my blood sugar’s detriment. Soon, we’re on the street, surprisingly quiet for a metropolitan area of nearly 21 million people. It is, I suppose, a Tuesday night in December—Wednesday morning really. Graffiti slithers along the buildings’ bases, day-glo snakes rushing for their holes—eyeballs commingling with lowercase Gs, whose tails extend like tongues. Either this graffiti is unusually erotic, or my need for food is approaching desperate, critical. Only hospital designations will do…

We choose the first open restaurant we see, a small beacon of muted yellow light a couple blocks from the Rioja. It’s Potzolcalli, and we’re among the last two tables of their night. In their overblown laminated menus, and table tents advertising fluorescent drink specials, the place strikes me as the Friday’s of Mexico, a bit cookie cutter. I’m not surprised to later learn the place has 18 outlets throughout Mexico City, but am immediately sated not only by the proximity to food, the smell of roasting corn driving the phantom-rain back into the atmosphere’s afterlife, but by the decor, rife with big-eyed clay animals, half burnt candles dripping their red wax down the yellow walls, giant wooden chairs with armrests wide enough for our legs, carved Metapec life trees capturing, in pottery, the seductive árbol from which Adam and Eve biblically suckled.

In situations like this, I typically order what I don’t know, welcoming the surprise, even if it is less than tasty. This had led, of course, to many a food-borne illness. But perhaps the same chemical that makes me vulnerable to lightning can successfully fight gustatory bacteria, allowing me always to eat and eat and eat another day.

I order a mysterious elixir called Garañona, which, the skinny twenty-something waiter assures me, his cheekbones poking from his face like chicks too weak to break the membrane egg, contains about a dozen herbs and barks, lots of sugar, and serious aphrodisiac properties. He transfers this last description across language by pumping his fist horizontally through the air, surely coupling with the windblown dust mites.

“Oh, great,” Louisa protests, “That’s just what you need.”

Our eyes narrow with exhaustion and, in this light, we feel airborne ourselves, and microscopic, dizzy with the first eight years of our marriage, uncovering the world with each other, and in each other, excavating with our tiny brushes the small truths in small sanctuaries, wherein all we can do is consume together, two cannibals against the world, all food the border we must balance upon between civility and the civil right to voraciousness; to eat and to eat each other. Our eyes narrow, and I think we realize all this, wordlessly in travel-and-hunger dementia, love ardor, and that smell of roasting corn. This, even before we leash our bodies to the weather of tonight, the next eight years, and the Garañona, and cerveza Bohemia and strawberry milkshake and tacos with carne asada, tinga, pollo con mole poblano, cerdo con mole verde, chicharron, epazote and sweet pickled onion…