M.F.K. Fisher's The Art of Eating

It is not often that a book is so enthralling that not only is it impossible to put down, but its lyrical mastery beckons to be read aloud. M.F.K. Fisher's work, The Art of Eating , is spewing with poetical epiphanies on food, and memories that surround a life that finds meaning in living. The colossal volume, a collection of 5 previously published works, falls just short of 800 pages. It is in these pages that Fisher is able to reach the reader in ways few writers (be them food, fiction or non-) are able to do.

It is said that when Fisher's writings first appeared, they were unlike anyone else's, and it was assumed they were the product of a man. As you read her words you realize it is only a woman that can liken an experience with food in the way Fisher does. The writing is personal, touching, funny and seductive. It is filled with quirky stories, covering all imaginable gametes, from how to scrimp and save during wartime rationing, as well as how to grow your very own pearl (if you are so lucky). It is pure yet voluptuous writing.

The work is a collection of memoirs, tips and recipes, spanning her youth in California, moving to Dijon, France as a newlywed (where she grew to love food, cheese and wine), her many ocean crossings, and her later years, back in California. While some of the dishes may appear a bit archaic for some- calf brain (something our grandmothers may be more in-tune with) - most are simple and worthy to be tried (though recipe layout instructions commonly found today are not provided). In previous posts I made two recipes offered in the volume: Braised Pheasant and Sausage (or Sardine) Pie. Fisher's Cold Buttermilk Soup, though not reported in this series, I have made previously, and is a summertime favorite (and as she says, refrain from telling people it is buttermilk until they lick the bowl clean!) Other recipes, including Eggs in Hell, Milk Toast and Raspberries Romanoff are on my list of soon-to-be-tried.

This is not a book to be read solely for the recipes. M.F.K. Fisher revolutionized food writing and allowed people to view a life with food anew. Her words on paper are exquisite and should be cherished for generations to come. The Art of Eating is positively required reading for anyone who has had a morsel of food pass their teeth, that is, everyone. It is a beautiful addition to any bookshelf and makes a fabulous gift.