Chapter 5. DI anti-patterns
Menu
- CONTROL FREAK
- BASTARD INJECTION
- CONSTRAINED CONSTRUCTION
- SERVICE LOCATOR
Gastronomically speaking, Denmark was a developing country in the 1970s—I was there, but I never suffered because I didn’t know any better. The staple was meat and potatoes, but foreign ideas were slowly being integrated—I think part of the reason was that it was also the dawn of the era of mass tourism.
Danes traveled south to other parts of Europe in increasing numbers, and the most adventurous sampled the local food. Back home, pasta became increasingly popular among the younger generation, but no Italian would have recognized the Danish version of bolognese sauce.
Here’s what I imagine happened. Some enterprising Danish tourist liked tagliatelle alla bolognese so much that that she decided to try to make it when she got home. (I’m assuming it was a woman because men didn’t cook much back then.) She did her best to remember what went into the sauce, but this wasn’t easy on the long bus ride back to Denmark.
As far as ingredients go, the pancetta and red wine were forgotten before she left Italy, the broth and chicken liver were lost from memory somewhere in Austria or Switzerland, and most of the vegetables were one by one dropped during the long haul through (West) Germany. As she crossed the Danish border, what was left of the original recipe were chopped onions and minced meat served with the only type of pasta readily available in Denmark at the time: spaghetti.