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by Simón de Swaan
The air pulses with the warm smell of lilac, but as we pass each door, the lilac dominance is subdued by heady wafts of asparagus cooking.–Jane Grigson
Elizabeth David was an English food writer. Grigson’s growing interest in food and cooking led to the writing of her first book, The Observery (1967), which was translated into French, unusual for an English food writer. Elizabeth David read the book and was impressed by it, and recommended Grigson as a food columnist for The Observer, for which she wrote a column from 1968 until her death in 1990.
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