A Literary Culinary Journal
That last cherry soothes a roughness of my palate.–Robert Browning
Robert Browning (1812-1889), a Victorian English poet and playwright, including Pippa Passes (1841) and Elizabeth Barrett (1846). In 1844, he saw Poems‘s 
, and was so impressed that he soon convinced her to become Elizabeth Barret Browning.
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In life, gathering fruit counts for nothing.
But all fruit not gathered rots, thereby reaping a little less joy in the world.
La cueillette ne compte pas pour des prunes, dans la vie.
Car tout ce qu’on ne cueille pas pourrit, et il s’ensuit qu’un peu de joie se perd.
–Alina Reyes, Cueillettes
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Alina Reyes is best known for her literary treatment of eroticism, and her first novel, The Butcher, which was translated into many languages and adapted for the theatre.
Alina Reyes est surtout connue pour son traitement littéraire de l’érotisme, et pour son premier roman, Le Boucher, traduit dans de nombreuses langues et adapté pour le théâtre.
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Food is not about impressing people. It’s about making them feel comfortable.–Ina Garten
Ina Garten, The Barefoot Contessa Cookbook
Popular cookbook author and TV personality.
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Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.–Jean-Anthelme Brillat-Savarin
Jean-Anthelme Brillat-Savarin (1755-1826) was a French gastronome, lawyer, magistrate and author who helped to develop the art of food writing. His most famous and influential book, The Physiology of Taste, consists of 8 volumes and was published in December of 1825, two months before his death at the age of 71. His influence is so significant that a cow’s milk cheese, a rum yeast cake, and a ring mold are all named after him. He is considered by many to have been the best food critic ever.
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.–Voltaire
François-Marie Arouet de Voltaire was born into a middle class family in Paris in 1694. He is perhaps the very embodiment of the Enlightenment, serving as a crusader against tyranny and bigotry on the part of the Catholic church as well as government and society, as a result of which he spent time in the Bastille prison and in exile in England, Holland and Geneva. He is best known for his book Candide, a scathing view of humanity, where he concludes the best one can do in life is, “Il faut cultiver notre jardin,” i.e. look after your own garden. He died in 1778.
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At the age of six I wanted to be a cook. At seven I wanted to be Napoleon. And my ambition has been growing steadily ever since.–Salvador Dalì
Salvador Dali (1904-1989) was a Spanish sculptor, painter and artist primarily known for being an innovator in the Surrealist movement. His theory of “critical paranoia” purported that an artist should cultivate genuine delusion, resembling that of clinical paranoia, while in reality remaining residually conscious that this release of reason was a deliberate and temporary suspension.
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by curry
“…..an ignorant and pretentious bunch try to improve on what is already the finest….. The improviser sets himself up at the stove just as he does anywhere else. With his eyes turned to heaven instead of on his saucepans, he drops in a pinch of Sidonie-Gabrielle Colette powder here, a spoonful of brandy there, and somewhere else, something even worse — a few drops of custard! He uses any old stuffing, he dribbles in some frightful additive. . .. Old words, classic terms, and traditions are all flouted by these priests of improvisation — it seems that we are a long way removed from the discreet combinations of flavors, thought out at length, that were once the basis of French gourmandise. . . “.–Colette (Sidonie Gabrielle), French novelist, in Prisons et Paradis, 1933
Known as Colette, Sidonie-Gabrielle Colette, born into an upper middle class family, in France. She spent most of her childhood in Burgundy, and also maintained her taste for the freedom that country life lent. In Paris, she lived the Bohemian life and frequented the salons of the period. She started by writing for musical halls, signed by her first husband, and even showed up at the Moulin Rouge dressed as a man, but went on to journalism and literature. Her books remained in the spirit of music halls, often shocking the public with their explicit descriptions of sex and the senses.
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by Jonell Galloway
This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all have fun!–Julia Child
Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.
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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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