A Slice of Life: Contemporary Writers on Food
Overlook Press, 2003 - Cooking - 424 pages
A Slice of Life is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society. Represented here are some of the world's best known writers, many of whom-like Julia Child, Marcella Hazan, and Anthony Bourdain-are well known for their alimentary musings, while others, like Roland Barthes and Susan Sontag are better known for their writings in other genres; all speak eloquently on the nature of food, language, and the adaptability of social customs.
Organized into chapters addressing descriptions of actual meals, autobiographical memories, the cultural spectacle of eating, the concept of want, the celebration of good food, and the philosophical, spiritual, and ethical aspects of food, author Bonnie Marranca has cooked up a tempting meal of writing that reflect on how the consumption of food-or the lack of it-takes on larger social significance. Charles Simic eulogizes tomatoes and questions bioengineering, Wole Soyinka delves into the nature of fasting, Umberto Eco declaims on in-flight dining, and Emily Prager reminisces, in an original essay, about Swedish food and the rejuvenating possibilities of a trip to Ikea-among others.
Garnishing the feast are Marranca's tantalizing introduction and Betty Fussell's meditation on the essential connection between food, existence, and writing. A Slice of Life is a banquet that readers will savor through its many courses.
What people are saying - Write a review
We haven't found any reviews in the usual places.
The Theatre of Food by Bonnie Marranca
Eating My Words by Betty Fussell
37 other sections not shown
Other editions - View all
A Slice of Life: A Collection of the Best and the Tastiest Modern Food Writing
No preview available - 2003
Adam Gopnik American asked beans beef better boiled bowl bread cake called Cascadian Farm century cheese chef chicken chocolate chopped coffee cookbook Copyright cream cuisine culinary culture diet dinner dishes drink eggs Elizabeth David farmers feast fish flavor foie gras fork fresh fried friends fruit garden green grilled Gundel herbs ingredients Italian James Beard Foundation juice Kahn kitchen knife live look M. F. K. Fisher meal meat menu milk mother mushrooms never olive oil onions organic food paprika pasta pepper plants plate potatoes produce radicchio recipes Reprinted by permission restaurant rice roast Russian salad sauce sausage served slices Slow Food soup spoon stew stuffed sugar sweet taste Terezin Theresienstadt things tion tomatoes tradition trees truffle TV dinner vegetables vegetarian wine women word York