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The Art of Eating |
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The Art of Eating |
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by: M. F. K. Fisher
EAN: 9780020322207 Edition: 6th ISBN: 0020322208 Label: Wiley Languages: Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 768 Publication Date: May 09, 1990 Publisher: Wiley Studio: Wiley Editorial Review: Product Description: The Art of Eating "...only wise men know the art of eating." ?Brillat-Savarin "There is a communion of more than bodies when bread is broken and wine is drunk. And that is my answer when people ask me, Why do you write about hunger, and not wars or love?" So M. F. K. Fisher begins The Gastronomical Me, one of the five memorable volumes collected together here in The Art of Eating. The five books cover an eclectic array of thoughts, memories, and recipes, from World War I vignettes of frugality at the table to a consideration of the social status of vegetables. Her recipes range from those for all manner of oysters, dressed and undressed, to Cold Buttermilk Soup, and are accompanied by the remarks and observations that provoked W. H. Auden to say, "I do not know of anyone in the United States today who writes better prose." "M. F. K. Fisher evokes the magic that shimmers just beneath the surface of the most commonplace, everyday experiences in prose you can wrap around your soul." ?Richard Sax, Chocolatier "M. F. K. Fisher is one of the best food writers. She makes you laugh, tells you stories, intrigues your mind, gives you an appetite, takes you on her travels. She is witty, wise, and unpretentious." ?Jane Grigson "One of the world's finest food writers and, in the eyes of many, the grand dame of gastronomy...M. F. K. Fisher has remained our guiding light, the source of infinite gastronomic and philosophic wisdom, the model of what a truly refined food writer should strive for." ?James Villas, Bon App?tit Amazon.com Review: A collection of essays by one of America's best known food writers, that are often more autobiographical or historical than anecdotal musings on food preparation and consumption. The book includes culinary advice to World War II housewives plagued by food shortages, portraits of family members and friends (with all their idiosyncrasies) and notes on her studies at the University of Dijon, in France. Through each story she weaves her love of food and passion for cooking, and illustrates that our three basic needs as human beings--love, food and security--are so intermingled that it is difficult to think of one without the others. The book won the 1989 James Beard Cookbook Award. Related Items:
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