People 19
SARAH MOSS
Teenage dieting
made me an expert in
mental arithmetic
I
bofin. It is suitable for grazing and features two natural freshwater lakes.
The island measures 1.2km by 0.4km
and rises to a maximum height of
63.3m above sea level. It is a Special
Protection Area under the EU Bird Directive of special conservation interest for the barnacle goose, fulmar and
Arctic tern.
Accommodation: There are stone ruins of a seventh-century monastic settlement on the island which have national monument status and are therefore in Government ownership.
Close to the southern landing area,
there is a more modern building measuring 7m by 14m of timber construction with a galvanised roof. There is a
septic tank on site, which has potential for a building to be constructed
subject to the necessary planning permission.
How to get there: By private rib boat
from Claddaghduff or by helicopter.
Best feature: The island is a haven for
birds.
m trying to describe to a friend
how hot London was while I was
there. Thirty-five degrees, I say,
exaggerating only slightly.
But my friend is American and
thinks in Fahrenheit and though I can
instantly convert all other metric
measures to imperial, I cant do
temperature.
Adult life in the Britain of my 1980s
childhood still in practical ways
functioned in imperial measurements
the road signs are even now in miles
but in school we were taught metric,
which means that British people of
my age convert fluently between
ounces and grams, kilograms and
stone, miles and kilometres. I learned
to cook in ounces because that was
what my mother and grandmother
and their balancing kitchen scales
used. The architecture of shame and
ambition around body weight was
expressed in stone, which is still how I
think of it when I feel bad, though
since I cant do mental arithmetic in
1/12ths and 1/14ths I have to use kilos
and centimetres for BMI.
Teenaged dieting in this binumerate, pre-mobile-phone world left
many of us expert in mental arithmetic. All our mothers carried calorie
books that listed all known foods
(there were fewer then; the books
fitted in handbags) with calories per
ounce (16 ounces to the pound, for
younger readers), but after a few
weeks we had it all memorised,
unforgettable.
Food was beginning to be sold in
grams, so we had to convert, rounding
a little one way or the other according
to self-loathing on the day.
We knew our weights in the stone
of our bathroom scales, but American
magazines and teen fiction worked in
pounds, of which there were 14 to the
stone, and when we were good
enough at dieting to attract medical
attention, our doctors used kilos,
which are 2.2 pounds, 6.35kg to the
stone, though how seriously our
weight was taken depended also on
height, known to our parents in feet
and inches and to our doctors in
centimetres.
I ran less then, but could still
calculate calories per kilometre or per
mile and convert the result into
apples or toast, because in those days
it was fat rather than carbohydrate
that made you fat and all the mothers
on diets were allowed bread and rice
and pasta but forbidden meat and
cheese and eggs, which made sense
because those were the expensive
things on which men had first dibs.
All of which is to say, much as these
days I refuse to quantify my bodys
needs, desires and displacement of
air, I can still do all the sums, ran them
so constantly for so many years that I
have to remember not to. Perhaps its
an advantage of outsourcing obsessive quantification to your phone that
its easier to stop using apps than to
stop your mind generating similar
and equally destructive data.
But I never learned Fahrenheit,
perhaps because it didnt count
anything the grownups moralised.
You couldnt be good by being hotter
or colder. The oven had a dial but it
went from low to high, no numbers,
and I knew from experience and
touch what worked for different cakes
and pies.
Thirty-fives hot, I say to my friend,
far too hot, hotter than it ever used to
get here. Uncomfortable in the
lightest sundress, sweating while
sitting still. Think saunas. Hotter than
anyone would ever choose. I mean,
maybe not for you she lives in
Arizona but here, for our bodies.
With the humidity, she says helpfully,
which is what people who cope just
fine in far hotter places say when we
north Atlantic islanders complain of
excess heat. No, I say, even without
the humidity, 35 is bad.
Of course, we could look up the
numbers. We have phones thats
how were having this conversation
but it becomes a game. Ice cream
would melt before you could eat it, I
say. Ive had to put my chocolate in
the fridge. It feels good to pour cold
water on your clothes, it feels good to
have a cold shower, several cold
showers. The cats avoiding direct
sunlight, the breads rising in an
afternoon.
Im not suggesting that measuring
temperature is a bad thing, though I
can get almost as obsessive about the
weather forecast in a heatwave as I
once did about calories. But its
interesting for once to step back from
that shorthand and describe what its
actually like to be in this body at this
time in this place.
The
architecture of
shame and
ambition
around body
weight was
expressed in
stone, which is
still how I
think of it
when I feel bad
THE IRISH TIMES Weekend Saturday, August 1, 2026
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