Posts Tagged ‘memoir’

Selected Reading List::Literary Non-Fiction, Biographical and Autobiographical  Writing  with a Culinary Focus

Aresty, Esther B.  The Delectable Past.  Simon and Schuster. 1964.

Beard, James.  Beard on Food. Alfred A. Knopf, 1974.

Behr, Edward. The Artful Eater. Atlantic Monthly Press, 1992.

Bemelmens, Ludwig.  La Bonne Table.  Simon and Schuster, 1964.

Brillat-Savarin, Anthelme.  The Physiology of Taste or Meditations on Transcendental Gastronomy.  Translated by M. F. K. Fisher.  Arion Press, 1994.  (original translation copyright 1949, The George Macy Cos. Inc.)

Clark, Robert.  James Beard, A Biography.  HarperCollins,  1993.

Colwin, Laurie, More Home Cooking, A Writer Returns to the Kitchen, HarperCollins, 1993

Conrad, Barnaby, Absinthe: History in a Bottle, Chronicle Books, 1988.

Critchley, Laurie and Helen Windrath, editors.  Feast! Women Write About Food.  Distributed by Trafalgar Square, N. Pomfret, VT. The Women’s Press, UK 1996.

Cronin, Isaac. The Mindful Cook. Finding awareness, simplicity, and freedom in the kitchen.  Villard, 1999.

David, Elizabeth.  An Omelette and A Glass of Wine, Lyons & Burford, 1997

David, Elizabeth.  South Wind Through the Kitchen.  The Best of Elizabeth David.  North Point Press, 1999.

Davidson, Alan. A Kipper With My Tea, North Point Press, 1990

de Pomaine, Edouard.  Cooking in Ten Minutes

Dorenberg, Andrew and Karen Page.  Dining Out.  John Wiley & Sons Inc.  1998

Dumas, Alexandre.  Dumas on Food.  Selections from Le Grand Dictionnaire de Cuisine.  Translated by Alan and Jane Davidson, Oxford Univ. Press, 1987.

Fisher, M.F.K. Stay Me, Oh Comfort Me, Journals and Stories, 1933-1941.

Pantheon Books, 1993

Fisher, M.F.K. The Art of Eating 50th Anniversary Edition, Wiley Publishing, 2004.

Fletcher, Angus, Colors of the Mind.

Gray, Patience. Honey from a Weed, North Point Press, 1986.

Harrison, Jim.  The Raw and the Cooked.  Grove Press, 2001

Jenkins, Steven.  Cheese Primer.  Workman Publishing Co., 1996.

Kummer, Corby.  The Joy of Coffee:  The Essential Guide to Buying, Brewing and Enjoying.  Chapters Publishing, 1999.

Leibling, A. J.  Between Meals. North Point Press, San Francisco, 1986

MacDonald, Betty.  The Egg and I.  Penguin Books, 1956.

Murray, Catherine Tripalin, editor.  A Taste of Memories from Columbus Park.

Reardon, Joan.  M.F.K. Fisher, Julia Child and Alice Waters: Celebrating the Pleasures of the Table. Harmony Books, 1994.

Romer, Elizabeth, The Tuscan Year.

Root, Waverly, The Food of France, Vintage Books, 1992.

Schwabe, Calvin, Unmentionable Cuisine

Simeti, Mary Taylor.  Pomp and Sustenance- 25 Centuries of Sicilian Food, Henry Holt, 1991.

Tannahill, Reay. Food in History. Three Rivers Press, 1973.
Thorne, John with Matt Lewis Thorne.  Serious Pig – An American Cook in Search of His Roots.  North Point Press-FSG, NY 1996.

Thorne, John with Matt Lewis Thorne.  Pot on the Fire – Further Explits of a Renegade Cook,  North Point Press, 2000.  Box 778, Northampton, MA 01061.

Thorne, John.  Outlaw Cook, 1992

Thorne, John.  Simple Cooking, 1987. He also publishes a newsletter called Simple Cooking.

Todhunter, Andrew. A Meal Observed. Alfred Knopf, 2004.

Toulouse-Lautrec, Henri and Maurice Joyant.  Translated by Margery Weiner.  Henry Holt and Co. 1996

Welsch, Roger. Cather’s Kitchen.

West, Michael Lee, Consuming Passions-A Food Obsessed Life, HarperCollins, 1999

Wolfert, Paula.  Cooking of Southwest France.

Endless Feasts – Edited and with an introduction by Ruth Reichl

Modern Library, 2002,  401 pages, no index, $24.95

Ruth Harkness munching on exotic pheasants left in a Tibetan Lamasery by monks fleeing the Chinese invaders in 1944 because that’s all the food she had. Novelist Pat Conroy in Umbria rediscovering the food and sights through the eyes of his new mate.  The death of the Ritz-Carlton Hotel in New York as told by Louis Diat, the chef who was ran the kitchen in 1910 when the hotel opened and was still there when it closed in 1950.

These are just three of the 41 narratives from Gourmet magazine delving into food, travel, taste and personalities.

Do travelers possess innately sophisticated palates that drive them to sample the world’s cuisines?  Or, does travel expose people to different, perhaps fresher ingredients, unusual preparations and intriguing cultural traditions?  The bond between food and travel is logical.  Go traveling and you’ll be foraging, whether at the Ritz or a Louisiana gumbo shack or at Havana, North Dakota’s community run Farmer’s Inn.  Travelers do develop faith in food; a meal is reward for a long day or night’s journey.  Sometimes the story is how grand that travelers’ meal; other times, how bad.  These stories are nearly all about  the great meals and the iconoclasts who cooked them.  A few stories include recipes.

by L. Peat O’Neil

This review appeared in Bloomsbury Review




  • Archives

  • Categories