A Literary Culinary Journal
The whole of nature is a conjugation of the verb to eat, in the active and the passive.–William Ralph Inge, 1920
William Ralph Inge was an English author, Anglican priest, professor of divinity at Cambridge, and Dean of St Paul’s Cathedral, which provided the appellation by which he was widely known, “Dean Inge.” Author of thirty-five books, he is best known of for his works on Plotinus and Christian Neoplatonic philosophy, and Christian mysticism.
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At a dinner party one should eat wisely but not too well, and talk well but not too wisely.–W. Somerset Maugham, 1896
W. Somerset Maugham was an English playwright, novelist and short story writer who also held a medical degree. Maugham could have been a surgeon, but chose to use his medical background to influence his writing, as it did in his first novel in 1897 Liza of Lambeth, which was a tale of working-class adultery.
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by Simón de Swaan
We plan, we toil, we suffer — in the hope of what? A camel-load of idol’s eyes? The title deeds to Radio City? The Empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. And, again I cry, how rarely it happens! But when it does happen — then what a moment, what a morning, what a delight?–J.B. Priestley
John Boynton Priestley, OM known as J. B. Priestley, was an English novelist, playwright and broadcaster. He published 26 novels, notably The Good Companions (1929), as well as numerous dramas, such as An Inspector Calls. His output included literary and social criticism.
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by Simón de Swaan
Little Tommy Tucker
Sings for his supper;
What shall we give him?
White bread and butter.
Tommy Thumb’s Pretty Song Book, c 1744
Tommy Thumb’s Pretty Song Book is the earliest extant printed collection of English language nursery rhymes, published in London in 1744. It was a sequel to the lost Tommy Thumb’s Song Book and contains the oldest version of many well-known and popular rhymes, as well as several that have been largely forgotten.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
