The Penguin book of food and drink
Reading and eating go together like salmon and dill sauce, and this anthology of modern writing on gastronomy is no exception. Favorite food writers, such as M. F. K. Fisher and Elizabeth David, are included in this compilation of articles and essays, each reflecting the rich tradition of gastronomic journalism that has flourished in this century. From S. J. Perelman's "Farewell, My Lovely Appetizer" and George Orwell's pungent memories of an unsavory Paris kitchen to Raymond Sokolov's explanation of the eating preferences of cannibals and Calvin Trillin's eloquent plea for a new Thanksgiving menu -- here are classic and unusual examples of food writing at its most savory, exotic, and satisfying.
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