Download PDF The Art of Eating: 50th Anniversary Edition
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The Art of Eating: 50th Anniversary Edition
Download PDF The Art of Eating: 50th Anniversary Edition
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Review
This 50th anniversary paperback reprint contains what Julia Child referred to as "the essence of M.F.K. Fisher." Fisher (1908-1992) was one of this country's earliest food writers; her eloquent yet unostentatious prose has charmed generations. The 784-page collection brings together five works originally published under separate titles: "Serve it Forth," "Consider the Oyster," "How to Cook a Wolf," "The Gastronomical Me" and "An Alphabet for Gourmets." There are also recipes scattered throughout. (Washington Post, April 28, 2004)
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More than 50 years after M. F. K. Fisher logged her musings an d memories on food, love , and life, her nuanced stories still entertain and enlighten. If you haven't yet read Fisher's work, you will thoroughly enjoy discovering its variety, richness, and honesty. If it has been a while since you last delved into her writing, you will be captivated once again. Here are a few passages:SERVE IT FORTH"The Standing and the Waiting""We talked, and well, and all the dinner was most excellent, and the wine was like music on our tongues. Time was forgotten. . . . We watched as in a blissful dream the small fat hands moving like magic among bottles and small bowls and spoons and plates, stirring, pouring, turning the pan over the flame just so, just so, with the face bent keen and intent above."CONSIDER THE OYSTER"The Well-Dressed Oyster""There are three kinds of oyster-eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is oyster; those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other. . . . The first group may perhaps have the most fun, although there is a white fire about the others' bigotry that can never warm the broad-minded."HOW TO COOK A WOLF"How to Boil Water""Probably the most satisfying soup in the world for people who are hungry, as well as for those who are tired or worried or cross or in debt or in a moderate amount of pain or in love or in robust health or in any kind of business huggermuggery, is minestrone. . . . It is a thick unsophisticated soup, heart-warming and soul-staying, full of aromatic vegetables and well bound at the last with good cheese."THE GASTRONOMICAL ME"The Measure of My Powers" (1919-1927)"The first thing I cooked was pure poison. I made it for Mother, after my little brother David was born, and within twenty minutes of the first swallow she was covered with great itching red welts. . . . The pudding was safe enough: a little round white shuddering milky thing I had made that morning. . . . I ran into the back yard and picked ten soft ripe blackberries. I blew off the alley-dust, and placed them gently in a perfect circle around the little pudding. Its cool perfection leaped into sudden prettiness. . . . Mother smiled at my shocked anxious confusion, and said, 'Don't worry, sweet . . . it was the loveliest pudding I have ever seen.' I agreed with her in spite of the despair."AN ALPHABET FOR GOURMETS"G Is for Gluttony""I cannot believe that there exists a single coherent human being who will not confess, at least to himself, that once or twice he has stuffed himself to the bursting point, on anything from quail financière to flapjacks, for no other reason than the beastlike satisfaction of his belly."
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Product details
Paperback: 784 pages
Publisher: Houghton Mifflin Harcourt; 50th Anniversary Edition edition (February 20, 2004)
Language: English
ISBN-10: 0764542613
ISBN-13: 978-0764542619
Product Dimensions:
6.1 x 2 x 9.2 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
81 customer reviews
Amazon Best Sellers Rank:
#100,071 in Books (See Top 100 in Books)
I recently finished this, after periodically devouring chapters of it over the past few years. Each time I pick up this book, for 5 minutes or 5 hours, I luxuriate over every paragraph. Witty, smart, descriptive, opinionated, romantic, sarcastic, beautiful, sad, informative... there's something for every mood, and although certain scenes are no longer so familiar to most of us (such as the setting of lengthy ocean voyages as in "Sea Changes"), I always feel I can, and do, relate to her experience, and thoroughly enjoy her stories. Worth re-reading always. I can't recommend this highly enough for anyone who loves to eat and loves to read.
This is a collection of five books originally published separately in 1937, 1941, 1942, 1943 and 1948. They were published as a collection in 1954 and republished in 2004. While recipes are peppered throughout the volume, the collection tells more about her philosophy of eating enriched by stories from her experiences. In the first book, Serve it Forth, Fisher wanders throughout history exploring eating and eaters while the second, Consider the Oyster examines the lore, science and joy of eating the oyster. The third book, Consider the Wolf, written as World War II loomed, describes how to live and eat well – or at least tolerably – in a world of food shortages and ration cards. In Gastronomical Me tells her own story through food and the joy of eating it. Fisher conceived of the final work, An Alphabet for Gourmets as a series of 26 magazine articles blending food and eating with her various adventures. Each essay title builds off a letter of the alphabet. Having grown up in a household that approached eating as a mechanical act performed for the sake of survival, I especially enjoy Fisher’s approach to eating as an art form and as a social act. Fisher’s experiences living in France and Switzerland and California wine country, inform her palate and enliven her writing. The fact that she can compose an agreeable meal or dining experience under even the most dire circumstances and approach it with a joy and elegance make her a someone you want to know and dine with and make this an excellent and enjoyable book.
This was one of the books I looked for a few years ago after buying my first Kindle. Disappointment set in because as much as I enjoyed the paperback, it was too heavy to carry around all the time to read while waiting for prescriptions, on the train, etc. This a book that's perfect for either a relaxed read at home and/or as that friend who accompanies and keeps you entertained whenever the accomplishment of tasks away from work or home involves waiting. Here is an author who wrote the way she cooked - with a reverence that requires artistryj and an appreciation for both the food and those who will enjoy it. The listing and reviews found here provide details on the books included in this collection so no need to repeat what others have done.Although Ms. Fisher parses details (a bit provocative for her time) of her private life (her biographies fill in the blanks), there's more than enough included to snag those readers who would be interested in how people responded to war and financial downturns in the first half of the 20th century versus our actions and attitudes today. This isn't a collection of cookbooks but it is a collection of books written about deriving some enjoyment of food and eating during a time when many ordinary people viewed eating a solely utilitarian action and aside from an occasional festive meal, one that required little attention beyond avoiding food poisoning. Each book has its own distinct flavor and character. One of my favorites is a vignette describing the solitary pleasure of preparing and eating a tangerine. I still remember my delight reading that someone else loved the results of the same method I'd used since childhood.There're quite a few mentions of food, manners and technology that date the books but this, for me, is one of the reasons I enjoy reading and re-reading Mrs. Fisher's work. This is like listening to an elder who has lived such a full life we'll keep begging for more stories even after there are no more left to hear.
This is an oldie but goodie. More than goodie. It's terrific. I've had it for years and often just open it to any page and read a while. I bought it for a friend who'd been talking about a wonderful short piece she'd read many years ago by MFK Fisher, and she's thrilled with it.
A classic standard in culinary memoirs. Engaging and inspiring, memoirs and recollections of an era when life was simpler.... and delicious. One gathered with friends and enjoyed what was seasonal, available, or simply affordable.read with Jannette Ferrary's "MFK Fisher and Me"...nice pairing.
I adore this book. I keep picking it back up and reading chapters over again. The passion for food, the appreciation of history, culture and just plain enjoyment of eating are laid out in small vignettes, each as charming as the next. Literary food writing. I'll have another bite please!
I have just finished reading The Art of Eating. It is a good book! (although it really is several books in one) MFK Fisher has a very nice way of writing, I love cooking and it gives you an idea of how this was in her time, with lots of anecdotes, she lived in Europe and got to know their way of cooking, she includes some good and delicious recipes. I specially liked the book about oysters!!!
This book is a culinary time machine. Reading it shows how much MFK was an innovator and influence on writers to come. I saw a wonderful photograph once of James Beard and Julia Childs standing at MFK's kitchen sink in her "Last house" in Napa. They figuratively could have been standing on her shoulders. When I read her recipes that focus on how to save money when "the wolf is at the door", I have a new appreciation for the efforts of my mother who fed a family of six on a sometimes slim budget. This is appetizing literature on the preparation and enjoyment of food.
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