Feeding the five thousandBMJ 1997; 314 doi: https://doi.org/10.1136/bmj.314.7092.1490 (Published 17 May 1997) Cite this as: BMJ 1997;314:1490
- Colin Douglas, doctor and novelist
They feed our minds too, of course. But for the moment it is the evening of national cuisine. In a marquee the size of an aircraft hangar savoury fumes from charcoal grills and giant frying pans swirl and mingle. At serving tables and around the grills, queues have formed and people are growing restive.
The meeting is a vast international one and the queuing reflects this. At some tables there are queues—of sorts—at both ends, plus a mob of determined don't knows assailing the middle. Nowhere has the British style—austere, linear, and strictly no touch—made much impact.
The chefs take delight in their art, not least the delight of slowly grilling fastidious portions of mouth watering …