What about Switzerland???

Neutral in every other sort of war, the Swiss would be the immediate victors of any battle for pre-eminence in matters of chocolate making. Weird, then, that they don’t get a mention in this article in todays online New York Times:

Bryn Dyment, a Web developer in the Bay Area who grew up in Canada, said he was shocked when his parents took him to a candy counter in the United States. He found out that not every child in the world was eating the same chocolate bars he was.

It wasn’t until he moved to the United States as an adult that he realized just how vast that divide is.

“You get in these religious arguments with people,” he said. “I haven’t met a Canadian who likes a Hershey bar, but Americans think you’re crazy when you say that, because they think everyone loves a Hershey bar.”

(See “The World’s Best Candy Bars? English, of Course” in today’s NYT)

I can never decide when I love it or hate it when faraway journalists pre-empt my story ideas. The differences between British and American chocolate have been a matter of great personal consideration for me over the past two days. But how could they write it without mentioning Switzerland? Weird, man.

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About Lisa

I live in South Africa with my husband and two small children, doing things, thinking about things and sometimes writing about them.
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4 Responses to What about Switzerland???

  1. Nikolai says:

    What makes a man turn neutral? Lust for gold? Power? Or were they just born with a heart full of neutrality?

  2. pino says:

    hey! what about Italian chocolate? Too much time since you bought last box of Nutella TM ? :-O Pino

  3. Lisa says:

    I don’t know about how they were born, Nik, but perhaps it was a childhood of that lucerne-gorged-cow-milk. Hearts full of Ementhal. It just doesn’t fuel good battle as well as the hind leg of a pig does.

  4. Lisa says:

    Nutella isn’t chocolate, it’s chocolate spread. Sorry, Pino, when I think Italian+sweet, I think a) Torino and b) Amaretti. For a good slab of chocolate, milky Swiss is where it’s at.

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