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Books : The Art of Eating |
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Books : The Art of Eating |
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by: M. F. K. Fisher
Dewey Decimal Number: 641.013 EAN: 9780020322207 ISBN: 0020322208 Label: John Wiley & Sons Manufacturer: John Wiley & Sons Number Of Items: 1 Number Of Pages: 768 Publication Date: May 09, 1990 Publisher: John Wiley & Sons Sales Rank: 628082 Studio: John Wiley & Sons Editorial Review: Related Items:
Average Rating:
 Rating: - Style and Substance: Like a Good MealNo other writer combines a knowledge of cuisine, history, and social place with such lyricism and panache. If you want some obscure recipe in its unadulterated, early 20th century form, it is here. If you want an account of life under the hardships of war, described through the gastronomic difficulties of rationing and scarcity, look no further. But if you want all that and a style that is as beautiful in its choice of word and phrase as it is in its theme and moral, then you have arrived at the caviar of culinary insight. Fisher is so much more than a food writer and it is often easy to forget that you are reading the work of a author who is perhaps best known as merely the translator of Brillat-Savarin's masterwork, "The Physiology of Taste". There a is haunting, autobiographical element to this work. The Art of Eating is actually a collection of Fisher's best pieces and so the anthology is divided into the books and arranged chronologically. Yes, there are recipes but I enjoy the personal stories best. Recollections of a meal in Lyon with a friend and a drunken waiter are so much more than embellishments of past adventure. They are windows to a world which has vanished; a time when food meant so much more to culture than a quirky jingle about cheeseburgers. Even if you are not a self-professed foodie this is a fantastic read and I recommend it to anyone who finds beauty and romance in a well-written story. Rating:  - A mid-century perspective on foodI thought this book was interesting. Our book group also read "The Omnivore's Dilemina". She brings a post WWII perspective to food. The tomato soup cake was OK. We had our meeting and each made something from the book. The author had an interesting life and has written many other books so it was a good discussion. Rating:  - The Art of WRITING ABOUT EATINGThis is an excellent volume and great value for money as it comprises several of Fisher's best-known texts. Rating: - Defines the word "classic""The Art of Eating" recountss the tale from post World War I to World War II France in gastronomic terms. This is a collection of several books. "Serve It Forth," first published in 1937, is a history of gastronomy. In "Consider the Oyster" written in 1941, Fisher finds her voice. "How to Cook a Wolf" published in 1942, when wartime shortages were at their worst includes recipes for stretching the smallest of ingredients to meet nutritional needs and the needs of the spirit. "The Gastronomical Me" is this reader's favorite, which recounts Fischer's life in France. If you have any interest in good food, well-written memoirs or French culture, you really must read this book. It defines the word "classic."
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