As I mentioned last week, the imminent opening of a new James Bond movie with a nasty title I have no time to die Daniel Craig’s last appearance as 007, unlike his predecessor, showed little interest in five films about cooking, wine and spirits, other than ordering Bond’s famous vodka martini.
In this, Part 2 of my assessment of British agent preferences is some about Bond’s preferences in the novel, as detailed in both the 15 original Ian Fleming novels and the 25 films that follow. Provides general information about. It reflects the tastes and customs of the Cold War and the times. The next chapter (displayed intermittently) deals with each of the individual books and movies. Often these have little to do with each other.
Bond drinks a lot, but he doesn’t get drunk on missions. His favorite drinks are, of course, martini and champagne, Taittinger Blanc des Blancs in early novels. He’s not a very wine drinker, and at one point at a private club Blades spurred his excellent M service on Premier Cru Mouton Rothschild ’34, and he called Taittinger ’45, which he calls “my fashion.” I said I like it. In other cases, when he himself orders red wine, it is usually mouton.
Bond is willing to try new drinks, much like CIA colleague Felix Leiter pours an old-fashioned cocktail made in Old Grand-Dad Bourbon on him. However, Bond does not drink ports or sherry. He doesn’t particularly like beer, but he drinks Red Stripe in Jamaica and Lowenbrau in Geneva. Beefeater or Gordon is an acceptable gin, but of course, 007 made vodka famous for his Vesper martini and Stolichnaya (available outside of Russia, where Bond once served in the 1950s and 1960s). I insisted, but I’m happy with Wolfschmidt.
Bond doesn’t consider himself a connoisseur in the book. Instead, they eat and drink what they like, based on the worldly experience of using the best. In the film, as we’ll see, he’s much more likely to pretend his knowledge of wine and spirits in a very esoteric way. In the book Bond feels real pleasure in his diet as a time of recovery and relaxation, so he usually orders comfortable food himself. Bond actually indulges in a more luxurious meal only when he is on duty with an unlimited expense account. Usually, there is little insight into Bond’s food and wine while seducing the next beautiful woman he meets.
When in London (he lived in Chelsea, Wellington Square), his breakfast is always scrambled eggs or hard-boiled eggs and bacon or sausages. Sometimes he adds Scottish smoked salmon. He drinks strong coffee from ground beans purchased at De Bry de Paris on Oxford Street and brews them in a Chemex percolator. Bond hates tea and describes it as “the flat, soft, time-wasting opium of the masses.”
007 loves caviar, beluga whale in Russia. “The problem isn’t always how to get enough caviar, but how to get enough toast,” he says, ringing both Prissy and pedestrians at the same time. Piccadilly also offers Chiptree’s “Little Scarlet” Strawberry Jam, Cooper’s Vintage Oxford Marmalade, and Mount High Metas Honey.
When it’s a pleasure to eat alone, Bond eats very easily, most often with a sole fillet. I never specify that I’m a Dover, but I drink champagne and wine.If he is in Italy, his choice is good spaghetti Ala Bolognese.. He’s open to new flavors like when dining with Japanese Tiger Tanaka, but in general his culinary taste is average, he feels most at home to order from a good hotel menu in London. Sophisticated and sophisticated, the taste of a familiar British gentleman. Paris. Occasionally, it could be someone else’s private club or one of the restaurants frequently visited by creator Ian Fleming, who posted his favorites in the April 1956 issue. Holiday magazine. Among them was The Ivy, a well-known restaurant in Covent Garden, where he announced to a friend that he wrote “a spy story to end all spy stories.”
Fleming, who worked for the British Secret Intelligence Service during the war, later ate a Polish spy named Christina Skalbeck (Vesper Lynd’s model) for wine and food. Casino Royal) At Bertollellis on Charlotte Street, which opened in 1913 (there was another Bertlells in Covent Garden). The older Letoire (1904), also on Charlotte Street, was one of the novelists’ favorites in Fitzlovia during the war. Wilton’s was originally on Bury Street and then moved to Jermyn Street, where I went when I felt a gorgeous fan in search of delicious British food. Of course, he loved the elegance of the nearby Ritz Grill. Scotts (also relocated) on Coventry Street is a seafood site, where he tried to intoxicate two German prisoners of war to reveal information.Bond invites colleague Bill Tanner to Scott’s Diamonds forever.
Fleming also loved Italian food at Quovadis on Dean Street. Karl Marx once rented two small rooms in the building. He also liked the old-fashioned atmosphere of Savoy Grill at the Savoy Hotel, which once took Sean Connery for lunch. This is mentioned in several 007 novels and the short story “Quantum of Silence”. In 1955, Fleming took American mystery writer Raymond Chandler to live in Eaton Square and dine at Overtons on Terminus Place. Live and die.
Kind men’s finest dishes like Fleming and Bond may only be found in Paris in the 1950s. Also, Ragga Broche in London, which opened three years after Fleming’s death, did not appeal to them. The author bred into his fictional spy.