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This collection of interviews captures the conversations of a writer about whom the Chicago Sun-Times says, "She is to literary prose what Sir Laurence Olivier is to acting or Willie Mays is to baseball." These interviews reveal M.F.K. Fisher's fierce wit and her uncompromising and frequently contradictory attitudes toward the luxuries and necessities of gastronomy - the idea that sensual appreciation, in all aspects of life, is or should be necessary.
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.
This collection of interviews supplements Conversations with Walker Percy and occasions an additional two dozen pleasurable encounters with Percy. Primarily from the last ten years of Percy's life, they show how his presence was stimulating thought in much of humanistic America, in literature, linguistics, psychology, and philosophy, and in cultural life in general. Although this acclaimed author of The Moviegoer, Lancelot, and Love in the Ruins never overcame his shyness with interviewers, he continued to grant interviews as long as his health permitted. This act of openness illustrates his humility before his ideas and his desire to help others understand them. Although the questions he was asked almost invariably became predictable, he always managed to add an anecdote, an illustration, a topical reference, that would breathe new life into the responses he was making. The interviews in this collection show him at the height when he knew that his illness would not allow him to write any more books, and that the only way to restate his ideas and offer a valediction to the large audience to whom he had always been kind, patient, and appreciative was to speak out. Percy despised the posture of many modern self-proclaimed intellectuals who delight in cloaking ideas in jargon and abstraction. He always tried to express himself clearly and as free of reservations as possible. These interviews reflect that clarity. With this book readers will welcome yet more close encounters with him.
In an age where convenience often ranks above quality, many Americans have abandoned traditional recipes and methods of cooking for fast solutions to their hunger and nourishment needs. Modern families are busier than ever, juggling hectic schedules that send them to fast-food restaurant drive-through windows and to grocery stores crowded with pre-processed and ready-to-eat foods. With parents frequently working during the daytime, efficient food preparation in the evenings has become the number one priority in kitchens across the country. This trend began during the post–World War II years, which heralded the arrival of "fast foods" and innovative technological advancements that sought to simplify the cooking process. These products were marketed as quick and convenient alternatives that transformed the concept of cooking from a cultural activity and a means of bonding with one's family to a chore that should occupy as little time and energy as possible. Profiles from the Kitchen: What Great Cooks Have Taught Us about Ourselves and Our Food is Charles A. Baker-Clark's call to abandon the "homogenization of food and dining experiences" by encouraging us to reclaim knowledge of cooking and eating and reconnect with our ethnic, familial, and regional backgrounds. Baker-Clark profiles fifteen individuals who have shaped our experiences with food and who have gone beyond popular trends to promote cooking as a craft worth learning and sustaining. The cooks and food critics he writes about emphasize the appreciation of good cooking and the relationship of food to social justice, spirituality, and sustainability. Profiles from the Kitchen highlights prominent figures within the food industry, from nationally and internationally known individuals such as Paul and Julia Child, James Beard, and M.F.K. Fisher to regional food experts such as John T. Edge and Dennis Getto. The result is a collective portrait of foodlovers who celebrate the rich traditions and histories associated with food in our daily lives and who encourage us to reestablish our own connections in the kitchen.
Christened by John Updike as the "poet of the appetites," M.F.K. Fisher changed the way Americans understood the art of living. But she was also a master mythologizer. This multifaceted portrayal is no less memorable than the personae Fisher crafted for herself.
Join the conversation . . . With more than one hundred women restaurateurs, activists, food writers, professional chefs, and home cooks—all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner, whose visual storytelling gifts bring nuance and insight into their words and their work, revealing the power of food to nourish, uplift, inspire curiosity, and effect change. “Prepare to be blown away by Lindsay Gardner’s illustrations. Her gift as an artist is part of this fluid conversation about food with some of the most intriguing women, and you’ll never want it to end. Why We Cook highlights our voices and varied perspectives in and out of the kitchen and empowers us to reclaim our place in it.” —Carla Hall, chef, television personality, and author of Carla Hall’s Soul Food “Why We Cook is a wonderful, heartwarming antidote to these trying times, and a powerful testament to unity through food.” —Anita Lo, chef and author of Solo and Cooking Without Borders “This book is a beautiful object, but it’s also much more than that: an essay collection, a trove of recipes, a guidebook for how we might use food to fight for and further justice. The women in its pages remind us that it’s in the kitchen, in the field, and around the table that we do our most vital work as human beings—and that, now more than ever, we must.” —Molly Wizenberg, author of A Homemade Life and The Fixed Stars
The Routledge Companion to Literature and Food explores the relationship between food and literature in transnational contexts, serving as both an introduction and a guide to the field in terms of defining characteristics and development. Balancing a wide-reaching view of the long histories and preoccupations of literary food studies, with attentiveness to recent developments and shifts, the volume illuminates the aesthetic, cultural, political, and intellectual diversity of the representation of food and eating in literature.
Recounts the author's three year stay in Dijon before the outbreak of World War II, and details the people encountered there.
In Among Friends M. F. K. Fisher begins her recollections in Albion, Michigan, but they soon lead her to Whittier, California, where her family moved in 1912, when she was four. The "Friends" of the title range from the hobos who could count on food at the family's back door to the businessmen who advertised in Father's paper—but above all they are the Quakers who were the prominent group in Whittier. Mary Frances Kennedy found them unusual friends indeed, in the more than forty years that she lived in Whittier she was never invited inside a Friend's house. Her portraits of her father, Rex—her mentor, himself the editor of the local newspaper—her mother, Edith, and the other members of her family are memorable and moving. Originally published in 1970, Among Friends provides a fascinating glimpse into the background and development of one of our most delightful and best–loved writers, Mary Frances Kennedy Fisher.
Examines an eclectic group of western women’s autobiographical texts—canonical and otherwise—Playing House in the American West argues for a distinct regional literary tradition characterized by strategic representations of unconventional domestic life The controlling metaphor Cathryn Halverson uses in her engrossing study is “playing house.” From Caroline Kirkland and Laura Ingalls Wilder to Willa Cather and Marilynne Robinson, from the mid-nineteenth to the late-twentieth centuries, western authors have persistently embraced wayward or eccentric housekeeping to prove a woman’s difference from western neighbors and eastern readers alike. The readings in Playing House investigate the surprising textual ends to which westerners turn the familiar terrain of the home: evaluating community; arguing for different conceptions of race and class; and perhaps most especially, resisting traditional gender roles. Western women writers, Halverson argues, render the home as a stage for autonomy, resistance, and imagination rather than as a site of sacrifice and obligation. The western women examined in Playing House in the American West are promoted and read as representatives of a region, as insiders offering views of distant and intriguing ways of life, even as they conceive of themselves as outsiders. By playing with domestic conventions, they recast the region they describe, portraying the West as a place that fosters female agency, individuality, and subjectivity.