A Literary Culinary Journal
Grimod de la Reynière drank Swiss absinthe with foie gras, but warned: . . . nothing surpasses an excellent pâté de foie gras: they have killed more gourmands than the plague.–Ben Schott, Schott’s Food & Drink Miscellany
Ben Schott, born in 1974, is an author and curator of knowledge. He can be found on his own website and on twitter @benschott.
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I cook with wine, sometimes I even add it to the food. –William Claude Dukenfield
William Claude Dukenfield (January 29, 1880 – December 25, 1946), better known as “W. C. Fields,” was an American comedian, actor, juggler and writer. He first made his fame in Vaudeville, and later in Hollywood. He carefully crafted his image as a boozer always ready to come out with a wise crack.
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Food is our common ground, a universal experience.–James Beard
James Beard, renowned American cookbook author, creator of The James Beard Cooking School, and authority on American food. In his time, he was hailed as “The Father of American Gastronomy.” Though he died in 1985, his names live on through the James Beard Foundation, which names outstanding restaurants in several categories every year and continues to pursue Beard’s interest in food.
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Luciano Pavarotti (12 October 1935 – 6 September 2007) was an Italian operatic tenor, who also crossed over into popular music, eventually becoming one of the most commercially successful tenors of all time.
Click here to listen to Pavarotti.
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Hunger is the best sauce in the world. / La mejor salsa del mundo es la hambre.–Cervantes (Miguel de Cervantes Saavedra)
Spanish poet, playwright and novelist whose most famous work Don Quixote or Don Quijote de la Mancha is considered to be the first novel.
Click here to listen to Placido Domingo singing Man of La Mancha.
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Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.–Alice May Brock
Alice May Brock was the inspiration for Arlo Gutherie’s album Alice’s Restaurant. She was a painter, designer and owner of Alice’s Restaurant, formerly known as the Back Room Restaurant in Stockbridge, Massachusetts in the U.S.
Front of cookbook from Alice's Restaurant, Alice May Brock on cover. Photo courtesy of Aquarium Drunkard.
To read more about Alice and her cookbook, click here. To listen to Guthrie’s song Alice’s Restaurant, click here.
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What you see before you, my friend, is the result of a lifetime of chocolate.–Katherine Hepburn, American actress and winner of four Academy Awards, perhaps best known for the film The African Queen where she played opposite Humphrey Bogart.
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I have a total irreverence for anything connected with society except that which makes the roads safer, the beer stronger, the food cheaper, and the old men and old women warmer in the winter and happier in the summer.–Brendan Francis Behan, Irish author (1923-1964) who among other works, wrote the plays The Quare Fellow (1954) and The Hostage (1958)
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And this is good old Boston, The home of the bean and the cod…–John Collins Bossidy
John Collins Bossidy, American poet (1860 – 1928) and Boston Brahmin. Part of a toast given at Holy Cross College alumni dinner in 1910.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
