A Literary Culinary Journal
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.–James Beard
James Beard (1903-1985) was an American chef and food writer who authored 20 books and was instrumental in bringing French cooking to America in the 1950s. World Culinary Institute gives a brief biography. His legacy lives on through the James Beard Foundation.
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The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the bronze men, the philosophers -all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water.–Lawrence Durell
Lawrence Durrell (1912-1990), who wrote the modern classic Prospero’s Cell (1945) about time spent in Corfu, was born in India but spent most of his life abroad. Though educated in Britain, he resisted affiliation with Britain and preferred to be considered cosmopolitan. He was a novelist, poet, dramatist, and travel writer.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
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