Some of my favorite activities involve either reading or cooking, or reading about food. When the two are combined into one, I am in heaven. I love it when authors include food as integral parts of the story. The food consumed by the characters, including the types of food, the amount, and how it is prepared provide vital clues to the plot, and can be important parts of the setting.
At my local library this week, I picked up a Swedish murder mystery and a cookbook on Swedish bakery. I’m not exactly sure why the Swedish theme was going on, maybe because it’s winter and Sweden is in a cold climate, but I came home with my two books related to Sweden.
The murder mystery, Killer’s Art by Mari Jungstedt, turned out to be a real page-turner. I read it in two days, often carrying it around the house with me so I could read a page or two, or three or four, in odd moments while I was doing other things. Killer’s Art begins with the murder of the owner of an art gallery on the Swedish island of Gotland, when the man is found hanging from one of the medieval gates to the town. The story follows the police investigation into the lives of the victim, his family and associates in the art world. Other crimes are committed, and the lives of the police officers as well as the journalists who are clamoring for the gruesome story, become entangled. The conclusion is a nail-biting and unexpected twist. This is the first of Mari Jungstedt’s novels that I have read, and I will be looking for more.
However, her descriptions of food were not enough to make me hunger for a good Swedish meal. By page 50, the most exciting food items were protein drinks and meatball sandwiches, and of course coffee. You can’t travel in Sweden, even literary travel, without copious amounts of coffee. Later in the book, two of the detectives are treated to warm apple cake with vanilla sauce in a museum cafe in Stockholm, which sounds delicious, but the boiled cod with egg sauce that is an entree in a later chapter I’m not so sure about. Maybe — I would have to try it.
Turning to my Swedish cookbook, Scandinavian Classic Baking by Pat Sinclair, I chose a recipe for lemon pudding cake. I had all the ingredients on hand, and it looked relatively simple. The most challenging part was beating egg whites and then folding them into the pudding mixture while retaining the volume of the beaten egg whites. The recipe was a success, and a nice treat after a dinner of leftovers. My husband proclaimed that it tasted like lemon meringue pie.
As you read, think about food. It is not often a primary part of the story, but it can be an important setting detail.