If Julia Child and Avis deVoto were here today, they’d be great Facebook friends. Julia and Avis bonded over food—buying it, cooking it and eating it. But since they were without technology, they wrote letters, which Joan Reardon collected into a book titled As Always, Julia: The Letters of Julia Child and Avis
“The writer who never talks about eating, about appetite, hunger, food, about cooks and meals, arouses my suspicion as though some vital element were missing in him,” wrote the Italian writer Aldo Buzzi, in his book, The Perfect Egg: And Other Secrets. Yet, writers who write primarily about food
I have always been enchanted by Virginia Woolf and—being an avid cook and food writer myself—by gastronomic references in literature, both fiction and nonfiction. So when I learned about a book about the eating habits of the Bloomsbury set, of which Woolf was a member, I took notice. The
In our Roundups segment, we’re looking back at all the great posts since the blog started in 2009. We explore posts from our archives as well as other top literary magazines and websites, centered on a certain theme to help you jump-start your week. Food and family are the most common holiday traditions.
Looking for an international cookbook by horror-film actor Vincent Price? A 1920s etiquette manual suitable for Jay Gatsby? Or Alice B. Toklas’ infamous tome with its recipe for fudge spiked with hashish? Bonnie Slotnick‘s got you covered. With a collection of some 4,000 out-of-print and antiquarian culinary titles stocked
Writing about some hungry characters? In a time or place very different from your own? The Food Timeline might just save your bacon. Founded by New Jersey-based reference librarian, Lynne Olver, FT is a free, open-access website and research service devoted to the history of all things culinary. I
The first poetry anthology I owned was How to Eat A Poem: A Smorgasbord of Tasty and Delicious Poems for Young Readers. The title still gives me the giggles, though my amusement is perhaps more nuanced—as a kid, I delighted in the simple silliness of the concept; now, the