Dished up

“There are two schools of good writing about food: the mock epic and the mystical microcosmic. The mock epic (A. J. Liebling, Calvin Trillin, the French writer Robert Courtine, and any good restaurant critic) is essentially comic and treats the small ambitions of the greedy eater as though they were big and noble, spoofing the idea of the heroic while raising the minor subject to at least temporary greatness. The mystical microcosmic, of which Elizabeth David and M. F. K. Fisher are the masters, is essentially poetic, and turns every remembered recipe into a meditation on hunger and the transience of its fulfillment.”
That’s Adam Gopnik in the New Yorker. Dig in.


  1. I find a lot of the writing on food to be too “precious”. Unfortunately there’s too much rambling prose attempting to explain the magic of a certain combination of ingredients, and not enough in the culinary anthropology genre. Especially anything that discusses Gallic haute cuisine.

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