Espresso Tales - Alexander Hanchett Smith [131]
276 Chapter title
84. The Memory of Pigs
Dr Fairbairn was grateful to Irene for making him face up to the guilt that had been plaguing him for so many years. He had suppressed the memory of his professional breach, and had done so effectively. Or so he told himself. The problem was that he knew full well that repression of that sort merely allowed the uncomfortable memory to do its work at another level. And it was inevitable that this would become apparent at a later stage, creating tension between the external Dr Fairbairn, the one the world saw, and the internal Dr Fairbairn, the one hidden from the world by that blue linen jacket with its special crumpleresistant qualities. On the day that Irene had forced him to admit to himself, and to her, that he had actually struck his celebrated patient, Wee Fraser, Dr Fairbairn returned to his flat in Sciennes in the late afternoon and prepared himself a round of tomato sandwiches and a pot of tea. The flat was empty when he went in as his wife worked long hours and tended not to come home until well after seven. For this reason, they usually dined late –
sometimes not until after nine – and Dr Fairbairn found it necessary to have a snack to keep hunger at bay. Dr Fairbairn did the cooking. He had done this throughout their marriage, not only to show that he was a “new man”, but also because he found cooking a relaxing and creative activity. Indeed, as he stood above his saucepan, adding cream to scallops or delicately re-inflating porcini mushrooms with a judicious measure of boiling water, all sorts of thoughts would go through his mind. This, he felt, was the time in which his unconscious could order the experiences of the day, before dreams took over that function slightly later on. This theory, that one should think through things before the dreaming mind began to function, was one which he hoped to develop in a book. It would be called, he had decided, Pre-Dream Dreaming, and he anticipated that it would be every bit as successful as his well-known book on Wee Fraser. Of course there were other books to write, and these were jockeying for position in his already busy schedule. One The Memory of Pigs
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of these was Eat Your Way to Mental Health, a title which had come to him during one of his sessions at the stove. He remembered exactly how it had happened. He had been lightly sautéing garlic in olive oil when it occurred to him that our attitudes towards food were often affected by our view of what other people would think about our eating the food in question. He stopped, and stared at the garlic. He liked the taste of garlic, as did his wife. And yet people, even garlic enthusiasts, were so cautious, almost apologetic about its use. Who – other than the French, of course – would even contemplate putting a clove of garlic in the oven, its head neatly chopped off and a drop of oil dribbled very gently onto the top, and then a few minutes later taking it out and eating it? With nothing to accompany it?
And yet why should one not do that? The answer, of course, lay not in any culinary realm, but in a social one. Garlic smelled. People who ate garlic smelled. And nobody wants to smell. Now, most people would leave it at that. Dr Fairbairn, however, felt that social inhibitions of that sort – the desire not to smell – were probably much more harmful and limiting than people generally thought they were. A person who did not worry about how he appeared to others, or what others thought of him, would enjoy far more resolution, more inner tranquillity, than one who did. And one way of encouraging this resolution would be to get people to eat