The art of eating

by M. F. K. Fisher

Paperback, 1990




New York : Collier Books, c1990.


RUTH REICHL "Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her." JULIA CHILD "How wonderful to have here in my hands the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.' This is the stuff we need to hear, and to hear again and again." ALCIE WATERS "This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture."… (more)

User reviews

LibraryThing member mcglothlen
You don't get to call yourself a foodie until you've read M.F.K. Fisher. She was the best American writer on food that I know of. She was one of the best writers I know of in any genre. This is probably the easiest way to get caught up. Five of her books in one hefty volume. I love every moment of
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these books.
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LibraryThing member mcconchc
This is the first book that got me to think about eating, tasting and enjoying. I never knew there could be writing like this about such things. I want everyone I care about to read this work. And then, let's go for dinner and talk about it.
LibraryThing member Carrie.deSilva
This huge book is made up of five earlier works : Serve It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me and An Alphabet for Gourmets, by MFK Fisher (1908 - 1992). Mary Frances was something of a food writers' food writer and is mind expanding and scholarly. Alice Waters (of
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Chez Panisse, Berkeley, California fame) says it '... should be required reading for every cook.'
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LibraryThing member MrsLee
This is an omnibus of five works by M.F.K. Fisher. I will review each work separately, since I have different reactions to her different writings.
"Serve it Forth" - ****Now I understand why this woman is one of the most popular food writers ever. The first book I read by her did not leave me with
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this understanding, but this one was delightful. A collection of thoughts on eating throughout history and places. She muses about things, each chapter its own little essay. I love her use of the language, her considerations of food and eating and people and what it all means. Her sly and sneaky, understated humor. Very pleased with this read.
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LibraryThing member VintageReader
This is one of my favorite books. It contains several of MFK Fisher's classic (and IMO, best) books about food, from How to Cook a Wolf to An Alphabet for Gourmets. Even now, 25 years after discovering her, I can still dip into any one of these books and get lost for a while in MFK Fisher's
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delightful world of food and travel and occasionally, making do. Just one word of advice: Don't make the War Cake from How to Cook a Wolf. Seriously.
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LibraryThing member wenestvedt
This is a collection of essays, all reprints, by Fisher. Her prose is wonderfully paced and just makes me excited about the handling, preparation, and enjoyment of good food. There's really no recipes as such in here; the essays reflect what "foodie" culture was like long before foodies were
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identified as such. (For example, one pieces explores rationing in WWII and what it does to home cooking.)
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LibraryThing member keylawk
Some say that MFK Fisher is the "mother of the food essay". She believed that Cuisine is worth writing home about, and that it reflects the "culture" an individual inhabits. She also writes as if food is a metaphor. For what? For almost everything conscious and unconscious which humans indulge or
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which indulges us.
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LibraryThing member Cleoxcat
Autobiography and food. What could be tastier?
LibraryThing member quondame
All 5 books included are great treats for food lovers who are willing to allow other opinions to blossom. In one of the last sections of the very last book I was greatly amused to learn the salt free steak had been soaked in soy sauce, but I expect it was as delicious as stated. I learned much
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about oysters and about the region of Burgundy and the Lake Leman area of Switzerland and was filled with longing to have been there when. Best read when lightly hungry with bread and cheese - good bread and cheese - at hand and a glass of light wine would be welcome.
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