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Picnic Class
| Article
# : |
11018 |
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Section : |
LIFE
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| Issue
Date : |
6 / 1986 |
953 Words |
| Author
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Alexandra Greeley
Alexandra Greeley was food editor of the South China Morning
Post, Hong Kong, and staff writer for the Time-Life cooking
series "Great Meals in Minutes." |
The ancient Greeks had a word for it: syncomiste, or a communal meal put together by guests. The French have a word--le pique-nique, and during the Renaissance an outdoor frolic was where the nobility dressed as peasants, but ate like kings.
The Americans have their word too, the picnic. The Pilgrims, in fact, sponsored the first American picnic, and made their mark on history. Their three-day outdoor bash to entertain their numerous new Indian friends gave birth to Thanksgiving.
Whatever the country, picnics are rituals, special meals enjoyed solo or shared with friends. Nineteenth-century French gastronome Brillat-Savarin summed up best the picnic experience: "Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom…."
A picnic can commemorate an event--a birthday, a holiday, or a sunny day. Or it may become an event--clambake, tailgate repast, backpacking snack, fish fry, beach breakfast, or backyard barbecue. By their very definition, picnics are portable, and are suited equally to mountaintop or rooftop, yacht or bike. Picnics can move indoors too, for a fireside meal, or a weekend rendezvous in the executive suite. What's more, picnics know no season. Summer isn't complete without a beach trek; winter demands a bundled-up day of skiing.
Cooking for picnics is a special art requiring patience and creativity. Unless the picnic is primitive--a can of beans, a wedge of cheddar, and a fresh baguette--most food should be partially, or wholly, prepared in advance, and
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