King Arthur and Merlin

Guys, I am in the land of ancient kings and castles. Naturally, I’m taking a class that is essentially a crash-course in the last millennium of Scotland’s history. We finished the Wars of Independence last week (far more dramatic than even Braveheart paints them) and went over the entire Scottish Reformation in one lecture. Fun fact, apparently kings from Robert the Bruce to James VI (centuries later) quote the unbroken line of 113 Scottish kings. One hundred and thirteen at the time of Robert the Bruce, and no more or less during James VI’s reign.

Questionable as that statement is, it illustrates the sheer power of the mythology of this ancient kingdom. Edinburgh Castle is still an active  garrison, and rally leaders for the second Independence Referendum quote the 700-year-old Declaration of Arbroath. In its self-checkout stations and contactless payment options, Scotland is very modern, but in other ways, it’s ancient to a level that is hard for my American mind to grasp.

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Meanwhile, it’s been a while since I posted. It’s a gap I didn’t intend before lectures swept me up into a whirlwind of note-taking and then buried me under a pile of reading. On top of that, there’s the realities of being in another country, as well as my dreams of hiking the Highlands and spending nights at trad music sessions. This madness has made me very aware of my personality and limitations.

For example, I can only really attend one, at max two, social events a day. This includes choir rehearsals and even the tutorials required for my courses. Otherwise, a variety of things can happen. I can end up feeling like my nervous system is frizzing. Often I zone out and stare blankly without really hearing or saying anything. Sometimes I get so tired that everything is extremely funny. This overwhelm has been a constant ever since I can remember, but I’ve always wondered, why do I respond this way?

For a long time, I thought I got overwhelmed so easily because I’m an introvert. Introversion explains why I love to sit quietly and research and why I prefer to socialize in small groups. That makes sense. But all of my research into introversion revealed that while large crowds and a rapid series of events can drain introverts, it did not indicate that these situations could overwhelm one’s entire body.

I found my answer in the university library. A few years ago, my dad mentioned the idea of a highly sensitive person (someone who happens to sense and feel everything more intensely) in passing. So when I saw a book titled – you guessed it – The Highly Sensitive Person on the shelf, I was drawn to it – especially since the subtitle was “how to thrive when the world overwhelms you.” Jangled by a day of walking up and down bustling Byers Road, I curled up in my quiet room to read it.

Elaine N. Aron’s book, backed up by years of scientific and psychological research, assured me that I am not, in fact, crazy. Fifteen to twenty percent of the population shares the same intense sensitivity that seems to dominate my life. More people than I could have imagined have the same tendency to pick up on the mood of every person in the room, take criticism to heart, and bounce off the walls after one cup of coffee.

I’ve often considered a career as a hermit. Some of us HSP’s do end up retreating. However, some of us brave the huge world of crowds of people, of drama that affects us intensely, and even scents that overwhelm our consciousness. Sometimes we go on to do great things.

In her psychological framework, Elaine refers to us as the king’s advisors. Behind the scenes of the reigns of kings like Malcolm I and Robert the Bruce, and even the legendary King Arthur, there were the Merlins, the people who would stop and check and guide their brave king to victory. Behind the great revolutions (and the not-so-great ones) of the last four centuries are those to whom the injustice to the people cannot be ignored, and they must understand it, they must write the great texts, they must change the world.

I don’t claim to know the neurological makeup of every great writer and thinker of history, nor do I necessarily commend all of their actions. However, it’s really exciting to find people like me in a historical record full of great adventurous men. My high sensitivity now seems more like a superpower – like a Spidey Sense!

Granted, I’m still a little annoyed that the mere passing of a motorcycle makes me flinch. It’s rather disappointing to be knackered after only an hour walking around Edinburgh Castle. However, I have a greater understanding of my strengths. My thin skin means I can empathize intensely. My acute hearing means that when the fire alarm goes off down the block, I hear it. And, least practical but best side effect, I can taste everything in my favorite mocha.

 


Alice Major

SCOTLAND – UNIVERSITY OF GLASGOW, 2018 FALL

Alice Major is studying at the University of Glasgow in Glasgow, Scotland. She is a double major, focusing mostly on music and adding history because history is cool. Study abroad is Alice’s first time out of the country, and she hopes to come home in one piece and with a wicked Scottish accent.

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All About Czech FOOD

In America, we have a little bit of every type of food. Italian, Japanese, Thai, Greek, the list goes on. Let me ask you this: have you ever seen a Czech restaurant? Because I never have. So, I wasn’t sure what to expect in the Czech Republic. Czechia is not a place globally known for their food, therefore the food isn’t really a common presence in other countries. So, I’m dedicating this blog to give a very basic breakdown of the food you can find in the Czech Republic.

Overall, there’s a pretty nice variety, but traditional Czech foods are pretty common anywhere you go.

The traditional dishes are all very heavy, and are typically made from lots of hearty plants because of the cold climate here. The most traditional meal is Svíčková, which

Svickova
Svíčková

is braised beef or pork with dumplings and a sauce. Oh, and cabbage. You can’t forget the cabbage. There are many other meals that are different variations of this- different sauces, either bread or potato dumplings, filled or unfilled dumplings (typically unfilled), different meats, different cabbage, etc. This is typically served as a lunch food because lunch is the biggest meal and it WILL keep you full for the rest of the day.

I’m no food reviewer, but I’ll add that I find this meal delicious. The meat is always cooked so delicately that it pairs well with the dumplings, and then the acidity of the sauce and cabbage cuts the savoriness and helps bring out the flavors of the meat. A very good balance, I highly recommend trying to track some down.

Now, in general, the heartier the plant is, the more common it is. Czechia is a very “meat and potatoes” kind of place for just that reason. Pickled things (especially cabbage) are also common.

To sum it up:

  • Red meats are more common than white, like sausages, braised beef, roasted pork
  • The most common vegetables are root vegetables like cabbage, carrots, onions, potatoes, cabbage, celery, and cabbage. Oh, and did I mention cabbage? I never knew there were so many types of cabbage before coming here!
  • Fruit, as far as I can tell, isn’t very prominent here. Fruit gelato and marmalade, however, is very common. It could be because fruit season has already peaked, but besides cranberries and the occasional banana, I haven’t seen a whole lot of fruit offered in restaurants.
  • Another interesting thing is that all the bread here is rye bread. Rye has been a traditional crop in Central Europe since the middle ages, so everything made in the stores will have at least 30% rye in it, and caraway seeds are a common addition as well.
  • Finally, let’s have a chat about cheese. Cheese might as well be its own food group
    Fried Cheese
    Artery-Clogging Fried Cheese

    here because it is very common and very popular. By a landslide, the most common type of cheese is eidam, which is originally from the Netherlands but was modified (by reducing the fat content and using the German name) and is now a proud Czech specialty. I’ll also add that cheese isn’t so much used as a topping as it is the main dish. We’re talking about fried cheese, people! My goodness is it amazing. I can affirm that you will likely feel your arteries begin to clog as you take each bite, but it is 100% worth it.

 

Now for my favorite part of any meal: DESSERT!

I absolutely love dessert. Favorite meal of the day, no competition. When I got here, to make the adjustment process easier, I told myself that whenever anything bad or inconvenient happened that I would make it better by getting dessert. So, I’ve had a lot of desserts.

By far the most common dessert products you’ll see will have wafers of some sort.

Colache
Poppy seed Kolache

Wafers have been a Czech specialty since the 1800’s, where the thin, crispy, and slightly sweet wafers were handed out to spa guests. Now they’re in around 75% of the treats here.

If you’re looking for hand-crafted desserts, you find a lot of flour-based creations. So, you see a lot of cakes, pastries, cream-puff looking things, etc. There are so many desserts that I could ramble on about, but I’ll stick with my current favorite: kolache. It’s similar to a Danish in that it’s dough with cream cheese, but it’s the filling that makes the difference. Poppy seed is a very common dessert filling here, and the traditional kolaches will have poppy seeds or jam in the middle.

I can go on and on about all the amazing and unique foods I’ve tried here, but I think the best option is to just come and taste for yourself. I’ll be happy to share!


Hannah Langford

CZECH REPUBLIC – MASARYK UNIVERSITY, 2018 FALL

Hannah Langford is taking a break from studying Integrated Sciences at DU to study history and culture at Masaryk University in Brno, Czech Republic. She’s looking forward to exploring the unique geography and outdoor opportunities in the area and the surrounding countries. She’s also looking  forward to eating a lot of chocolate.

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