{"id":145,"date":"2011-07-29T08:25:42","date_gmt":"2011-07-28T20:25:42","guid":{"rendered":"http:\/\/www.kiwistreet.co.nz\/wordpress\/?p=145"},"modified":"2011-08-23T04:47:41","modified_gmt":"2011-08-22T16:47:41","slug":"blood-sausage-anyone","status":"publish","type":"post","link":"https:\/\/www.kiwistreet.co.nz\/wordpress\/?p=145","title":{"rendered":"Blood sausage, anyone?"},"content":{"rendered":"<p>Dining recently in a restaurant where 95 percent of the menu was in English, I couldn\u2019t help noticing that one of the main course dishes was described as \u2018Seared scallops with <em>boudin noir<\/em>\u2019.<\/p>\n<p>I wondered if the chef had found that diners preferred the more elegant-sounding <em>boudin noir<\/em> to black pudding or blood sausage. It also reminded me of a breakfast I had in a hotel in Wells, Somerset.<\/p>\n<p>At the table next to me, a Finnish couple was struggling with the English menu. Each time the waitress passed their table, they asked her to explain some unfamiliar item. On the fourth or fifth pass, the man flagged down the waitress and asked her to explain \u2018black pudding supreme\u2019.<\/p>\n<p>\u2018It\u2019s our local award-winning black pudding,\u2019 the waitress said.<\/p>\n<p>The man frowned. \u2018And what is black pudding?\u2019<\/p>\n<p>\u2018Oh, you don\u2019t want to know,\u2019 the waitress said.<\/p>\n<p>\u2018But I do,\u2019 the man insisted.<\/p>\n<p>\u2018Well,\u2019 the waitress said, \u2018it\u2019s a sort of sausage.\u2019<\/p>\n<p>The man smiled. \u2018Sausage is good.\u2019<\/p>\n<p>\u2018And it\u2019s made from seasoned fat and congealed pig\u2019s blood,\u2019 the waitress added.<\/p>\n<p>\u2018Oh,\u2019 the man said sadly. \u2018<em>Blood<\/em> sausage. You should have said. We have blood sausage in Finland too. Don\u2019t worry; it\u2019s no good there either.\u2019<\/p>\n<p>I guess the moral of the story is: For effective communication, it\u2019s generally better not to beat about the bush too much.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dining recently in a restaurant where 95 percent of the menu was in English, I couldn\u2019t help noticing that one of the main course dishes was described as \u2018Seared scallops with boudin noir\u2019. I wondered if the chef had found &hellip; <a href=\"https:\/\/www.kiwistreet.co.nz\/wordpress\/?p=145\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,6],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/145"}],"collection":[{"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=145"}],"version-history":[{"count":3,"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/145\/revisions"}],"predecessor-version":[{"id":260,"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/145\/revisions\/260"}],"wp:attachment":[{"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kiwistreet.co.nz\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}