I Love Alice and I don’t know why. I think it is the nonsense of it. As an adult, it seems that every aspect of life needs to be organized. Alice releases me from this obligation with its whimsical fun.
Stuff I found.
“The notion that the surreal aspects of the text are the consequence of drug-fueled dreams resonates with a culture, particularly perhaps in the 60s, 70s and 80s when LSD was widely-circulated and even now where recreational drugs are commonplace,” says Dr Heather Worthington, Children’s Literature lecturer at Cardiff University.
“People interpret books in a logical way as they do dreams. They want it to have meaning. Alice in Wonderland is not to be read as a logical book. There could be some hidden meanings in there, especially considering Carroll was a mathematician during his lifetime, whether he was aware of such meanings subconsciously or not.”
Ultimately, perhaps it’s more enjoyable for the full intentions of the author to remain unknown during the reading of the book.
“In a way, it doesn’t matter,” says Browne. “I don’t think Carroll wrote Alice in Wonderland to be interpreted. He wrote it to entertain.” — Anthony Browne – children’s book writer illustrator [BBC]
Nonce and nonsense
Carroll’s Jabberwocky is one of the great nonsense poems in English, scattered with so-called “nonce” words – coined for one occasion only:
Bandersnatch: fictional wild animal
Brillig: Humpty Dumpty explains this as “four o’clock in the afternoon – the time when you begin broiling things for dinner”
Chortled: mixture of chuckle and snort
Mimsy: A combination of flimsy and miserable
Snickersnack: possibly related to large knife, the snickersnee
Here are some ALICE themed finds. They involve encouragement, omelets, inspiration, summer’s pudding and of course …mad skills. Enjoy!
① ② ③ ④ ⑤ ⑥ ⑦ ⑧ ⑨ ⑩ Ⓐ Ⓑ Ⓒ Ⓓ Ⓔ Ⓕ Ⓖ Ⓗ Ⓘ Ⓙ Ⓚ Ⓛ Ⓜ Ⓟ is for pudding time.
I think we should have a nosh with our reading & Alice research …
Easy Summer Pudding
Prep: 20 mins
Cook: 10 mins
100g red currants
OR 1¼kg/2lb 12oz mixed berries and currants of your choice
175g golden caster sugar
7 slices day-old white bread, from a square, medium-cut loaf
1. Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
2. Prepare the bread: Line the 1.25 litre basin with cling film as this will help you to turn out the pudding. overlap two pieces in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
3. Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
4. Let flavors mingle then serve: Dip the bread triangles in juice and place on top – trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream. –BBCGF