………
KNOPF, 1988
(available in paperback from Penguin, 1999)
WIDELY PRAISED for its lyricism and artistry, Nobel laureate Gabriel García Márquez’s Love in the Time of Cholera is an epic story of an unrequited love that survives more than five decades on a remote coast of nineteenth-century Colombia.
Spurning a proposal of marriage from Florentino Ariza following a passionate and clandestine correspondence, the enchanting and cultured Fermina Daza marries instead a wealthy physician, Dr. Juvenal Urbino. For more than fifty years, Florentino’s heart remains true to Fermina, even as she builds an affectionate, if imperfect, marriage with her urbane, European-educated husband. When Dr. Urbino dies trying to retrieve his pet parrot from a tree, Florentino, now wealthy and in his seventies, attends the wake at Fermina’s home.
After the guests have left, Florentino declares his undying love for Fermina. Although she dismisses him from her home in anger, she finds her thoughts returning to Florentino again and again, and he soon becomes a frequent visitor. One day Florentino and Fermina take a river cruise together and never return, determined to sail down the river for eternity.
Love in the Time of Cholera revolves around the changing fortunes and feelings of Florentino, Fermina, and Dr. Urbino. The foods mentioned in the novel not only provide a flavor of South America, they demonstrate the evolution of the relationships among the three main characters.
Fermina’s carefree nature and her excitement over her youthful courtship with Florentino emerge as she strolls through the marketplace, smelling and tasting foods. She inspects pickled herring, Alicante sausage, slices of cod, and red currants in aguardiente, a fiery liquor made from the juice of pressed sugarcane. She crushes sage and oregano in her palms “for the pure pleasure of smelling them,” and buys cloves, star anise, gingerroot, and juniper, walking away laughing because “the smell of the cayenne pepper made her sneeze so much.” But as she chews the offering of a fruit vendor, “a triangle of pineapple speared on the tip of a butcher’s knife,” she catches sight of the object of her affection, and she is instantly disenchanted. Realizing her mistake in choosing Florentino, her delight dissipates.
Soon after Fermina rejects him, Florentino takes a river trip. He returns a changed man, determined to win back the affections of his beloved. His life’s new single-minded purpose is reflected, metaphorically, in his new attitude toward food. Where he formerly was indifferent toward food, he becomes “habitual and austere”: His routine includes “a large cup of black coffee for breakfast, a slice of poached fish with white rice for lunch, a cup of café con leche and a piece of cheese before going to bed.” Florentino continues his food regimen, like his pursuit of Fermina, until the end of his days.
A delicious minty drink enjoyed throughout the Caribbean, especially in Cuba, mojitos capture the south-of-the-border flavor of Love in the Time of Cholera.
A refreshing concoction of rum, mint leaves, fresh lime juice, and club soda, mojitos date from the early twentieth century. Some believe they evolved from America’s mint julep. It is said that in the 1920s Ernest Hemingway sipped mojitos on the rocks while relaxing in Havana and Key West.
America’s burgeoning Hispanic population has brought a revival of mojitos, now one of America’s hottest drinks. Many book clubs have joined the craze by serving mojitos when discussing Latin-themed novels. Mojito is the diminutive form of mojo, or “soul,” in Cuban street slang. We know these refreshing drinks will add soul and spirit to your discussion of Love in the Time of Cholera.
For the best results, use very fresh mint leaves and serve the drinks right away.
NOTE: 4 teaspoons of sugar may be substituted for the simple syrup. Mash the sugar with mint leaves, then add the lime juice and stir well to dissolve the sugar.
10–12 large fresh mint leaves, plus 1 sprig for garnish Juice of 1 lime (about 2 tablespoons) (reserve half of the squeezed lime) |
2½ tablespoons Simple Syrup (see p. 157) 2½ ounces light (golden) rum Club soda |
In a 12-ounce highball glass, lightly mash the mint and lime juice together to extract the mint oils. Add the squeezed lime half, top with syrup, and mix well. Fill with ice and add rum. Mix well again. Top with a little club soda and garnish with a mint sprig.
Yield: 1 drink
Tami Ziel, a member of the East County Mothers’ Club of Contra Costa County, California, prepared Mango, Jícama, and Corn Salad (from the June 1996 issue of Bon Appétit) for the potluck that accompanied the group’s discussion of Love in the Time of Cholera.
“It was light and refreshing,” said Cheryl McHugh, who coordinates the book club. “Some people used chips to scoop up the salad, like a salsa.”
Other Latin American theme dishes rounded out the club’s meal: guacamole, homemade tortillas and salsa, taquitos, and sangria. “The meal was a hit,” says McHugh. “The mango, jícama, and corn salad, and the rest of the tasty offerings just hit the spot.”
6 ears fresh corn, or 4 cups frozen corn kernels 1½ pounds jícama, peeled and cut into ¼-inch dice 6 small or 3 large ripe mangos, peeled, pitted, and coarsely chopped |
1 cup chopped red onion ½ cup chopped cilantro leaves ½ cup fresh lime juice Salt and ground cayenne pepper |
Cook the corn in boiling salted water for 2 minutes. Drain and rinse under cold running water. Slice off enough kernels to measure 4 cups and place in a medium bowl. (If using frozen corn, cook according to package directions and allow to cool.)
In a large bowl, combine the corn, jícama, mangos, onion, cilantro, and lime juice. Season to taste with salt and cayenne. Cover and refrigerate. Serve cold. The salad may be prepared up to 3 hours ahead.
Yield: 8 servings
Literary Society of San Diego members enjoy finding gastronomic connections to the books they discuss. Former Literary Society member Ceci Damonte, a native of Peru, introduced several Spanish and Portuguese titles to the group, including Love in the Time of Cholera, which became one of their favorites, says Alex Roel.
“García Márquez’s richly painted characters planned, interacted, loved, and died during a catastrophic cholera outbreak,” says Roel. “Despite this tragic backdrop, they were living life fully. It was a bittersweet read. García Márquez seems quite in touch with his earth, his country, and his people, describing the characters by wonderfully illuminating both their joys and their suffering.”
In their discussion of Love in the Time of Cholera, the society explored the book’s many themes. Group members noted that decay—of the body (through cholera and aging), of relationships, of community, of the river, of the colonial regime, and of social hierarchies—played a prominent role in the novel. They also discussed the novel’s many types of love: sexual, romantic, marital, parental, communal, and bestial. “García Márquez doesn’t judge the quality or quantity of the relationships, but simply tells the stories,” says former member Eileen Durst.
The men in the group generally did not admire Florentino, the poet. “They were not impressed by his poetry, his clothes, or his stalking skills,” said Durst. “His promiscuity, especially with a youthful American, caused concern … or was it envy?”
Durst assumed García Márquez’s writing style in closing her review of the society’s discussion.
“We all looked at each other, and thought about cheesecake and coffee. La Sierra [Ceci] looked at El Principe Santiago [her infant son] in her arms and asked, ‘How long do you think we can keep this Literary Society of San Diego going?’ Santiago smiled, showering us with his invincible power, his intrepid love. ‘Forever,’ he said.”
The South Florida Preschool PTA Book Club’s Michelle Dice of Miami prepared a Caribbean menu for her book club’s discussion of Love in the Time of Cholera. Her buffet spread included mojitos, pork tenderloin with peach sauce, black beans and rice, cucumber salad, mandarin orange and almond salad, and fruit tarts for dessert.
“The book takes place in the Caribbean, and I chose a menu that was light and reflected some of the fruitiness of Caribbean cuisine,” says Dice.
