A Literary Culinary Journal
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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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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While we’re in the mood —
Cold jelly and custard!
Pease pudding and saveloy!
What next is the question?
Rich gentlemen have it, boys —
In-di-gestion!
Lionel Bart
Lyrics from British musical Oliver!, by Lionel Bart, based on the novel Oliver Twist by Charles Dickens.
Click here to listen.
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“…in a well regulated kitchen nothing is ever wasted, but with careful preparation even the ‘rough ends’ of a beef steak may be made into a wholesome, tender and appetizing dish; that ‘stale bread’ may be used in the most delicious ‘desserts’ and ‘farcies,’ and ‘left-over’ food from the day before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutritious dishes.”
From The Picayune’s Creole Cook Book (originally published in 1901) – a collection of nearly 800 recipes for Creole cooking from the publishers of New Orleans The Times- Picayune.
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Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths.–John Egerton, American journalist and authority on Southern Food as well as the history of the American South.
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Oranges and lemons,
Say the bells of St. Clement’s.
You owe me five farthings,
Say the bells of St. Martin’s.
When will you pay me?
Say the bells of Old Bailey.
When I grow rich,
Say the bells of Shoreditch.
A traditional English nursery rhyme and singing game that refers to church bells around London.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
