I think deep down, every writer believes that there’s some magic formula for inspiration. Get the right time of day, the right location, the right kind of pen, even the right sitting or lying position, and bing! Writing Happens. But for some writers, food is part of the magic formula. One [...]
Posts Tagged ‘food and lit’
When I was in elementary school, I used to read at the dinner table (my parents were just happy I was at the table!) and I’d always save particular books for mealtime perusal. Specifically, they were books that made me hungry with their descriptions of food. There was Laura Ingalls Wilder’s Little House [...]
Ethereal mashed potatoes, langoustines in Moët, cherries fit for a queen. N. M. Kelby’s novel, White Truffles in Winter is a sumptuous feast, the celebration of food and table only outdone by the seductive women who surround French chef Auguste Escoffier. Hungry? Read on.
A new shop in Madrid, La Pizzateca, serves up tasty combos of books and pizza. Reports Springwise:
The brainchild of Spanish publisher ES Ediciones, La Pizzateca offers a wide range of artisanal pizzas and calzones made from natural ingredients for enjoyment in-house or to go. It’s also a bookstore, however, and it even offers specials [...]
If you are what you eat, what happens when someone else eats what you are? In Aimee Bender’s latest novel, The Particular Sadness of Lemon Cake, 9-year old Rose first experiences this conundrum when she tastes her mother’s birthday cake, only to come away with the uncomfortable understanding of her mother’s lonely dissatisfaction with life. The cake betrays the inner feelings of the cook. Over the course of the novel and Rose’s life, the predicament continues, building to an unwanted fixation of what constitutes food and those who grow and prepare it.
Just in time for the scorching heat that’s blasting much of the east coast, food blog Umamimart offers a recipe for the “Literary Agent,” a cocktail that’s “a cross between a Whisky Sour and a Hemingway Daiquiri.” But it’s not the kind of agent you think. Says the blog:
Writer, adventurer, ravenous drinker, hunter, [...]
Clare: Henry holds up an onion and looks at me gravely and says, “This . . is an onion.”
I nod. “Yes. I’ve read about them.”
Henry has decided to teach me to cook.
Henry: Lourdes brings small plates of exquisitely arranged antipasti: transparent prosciutto with pale yellow melon, mussels that are mild and smoky, slender strips of carrot and beet that taste of fennel and olive oil. We eat Nell’s beautiful rare tuna, braised with a sauce of tomatoes, apples and basil. We eat small salads full of radicchio and orange peppers and we eat little brown olives that remind me of a meal I ate with my mother in a hotel in Athens when I was very young. We drink Sauvignon Blanc, toasting each other repeatedly. (”To olives!” “To baby-sitters!” “To Nell!”). Nell emerges from the kitchen carrying a small flat white cake that blazes with candles. Clare, Nell, and Lourdes sing “Happy Birthday” to me. I made a wish and blow out all the candles in one breath. “That means you’ll get your wish,” says Nell, but mine is not a wish that can be granted.
Novel Dishes: The Time Traveler’s Wife IV: Recipes for Respite: Kimy’s Sangria, Duck Breasts with Raspberry and Pink Peppercorn Sauce, and Almond Torte
Clare: “But don’t you think that it’s better to be extremely happy for a short while, even if you lose it, than to be just okay for your whole life?”
Richard DeTamble: “I’ve often wondered about that. Do you believe that?
Clare: “Yes, I do.”
Novel Dishes: The Time Traveler’s Wife III: Menu for a Proposal – from Vichyssoise to Mango Ice Cream
An array of cold (yet sensual) dishes:
Vichyssoise / Poached Salmon, Served Cold with Citrus Mayonnaise / Homemade White Wine Fish Stock / Grilled Asparagus with Rosemary / Mango Ice Cream with Raspberry Coulis