24.9.12

fosse on fosse

His own plays are written in the New Norwegian, or Nynorsk, language, a synthetic form "which is never really spoken by anyone. It's the same with French and German theatre: their theatrical language is not the way you speak in the streets. In England, theatre is connected to dialect and what level of society you're speaking from. Elsewhere, it's a poetical reflection of the basics of life."


Pero me interesa cómo trabajan los directores con mis textos. Cuanto más fuertes son las voces de los directores, y cuanto menos buscan imponer mi presencia, más puros aparecen mis textos. Es extraño. Uno de los peligros es imponer la voz del autor.

‘We live in a time that comes after the great ideals, since the great ideals have lost their power these days. My plays may reflect that condition, though I don’t mean that their power only comes from the time they come from. You can something. But I can’t quite say what it is. Perhaps it is something to do with a slight feeling of religiousness. Life is bigger than our image of life. I have often experienced that in my plays: there is another presence that suddenly becomes visible in the writing.’

It is not our identity but our interpersonal relationships that steer our lives. And the theatre is the only art form that is able to mirror this social game.

As an individual I can be remarkably intolerant. It is only as an author that I am tolerant – every character is right in his own way.

http://www.fib.no/en/Learn-more/Melancholy-and-drama-in-Jon-Fosses-plays/

2.9.12

tewkesbury mustard


According to the book "Traditional Foods of Britain" by Laura Mason, a type of mustard made in Tewkesbury was so famous in the 1500s that Shakespeare even wrote it into a line in his play Henry IV: "His wit's as thick as Tewkesbury Mustard" - an insult used by character Sir John Falstaff.
Tewkesbury mustard was originally made with ground mustard mixed with horseradish. These were then made into balls and dried for storage, which could then be combined with vinegar or wine to make a paste.
http://www.bbc.co.uk/food/0/19370526

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