Celebrating M.F.K. Fisher Food Writer ( July 1908 - 1992 )
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Are you a foodie or do you enjoy cooking? Pioneering food writer, M.F.K Fisher was a sort of Anthony Bourdin of food literature from the forties into the 1970’s. Her most famous books include those published early in her career in the 1940’s and 50’s: The Gastronomical Me, Consider the Oyster, How to Cook a Wolf and many more. A number of these novella’s appear in the collection of her writings: The Art of Eating.
Way ahead of her time, Fisher understood that, “Sharing food with another human being is an intimate act that should not be indulged in lightly.” Fisher first published in the shadow of rationing during and after WWII when European and U.S. populations had been deprived of basic ingredients such as butter, sugar, salt, milk, flour and meat, for years. She re-introduced cooks to the pleasures of artful food preparation and the crafting delicious meals made from readily available ingredients. Her writing style included a running commentary on life, love, food and philosophy that survives trends in food and literature to the present. She explores the delightful territory of the family meal or special dinner parties by exploring the art of food preparation as a gift to those you love, not just the food, but the esthetics and the state of mind of the chef. She loved to ‘seduce’ the members of her dinner parties with the power of taste and visual pleasure, reflective of Isak Dineson’s character of Babette, in the wonderful book and later film, Babette’s feast, in which the diner’s at a birthday party, inspired by Babettes extraordinary cooking, conjure reminiscences of old loves and forgive their neighbors their transgressions. Fisher also understood cooking as a creative act. She would have echoed Babettes passionate declaration at the end of the story, “Throughout the world sounds one long cry from the heart of the artist. Give me the chance to do my very best.”
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