A Literary Culinary Journal
I have always thought that there is no more fruitful source of family discontent than badly cooked dinners and untidy ways.–Mrs. Isabella Beeton
Isabella Beeton was a Victorian-era writer who died prematurely at 28 years of age, but not before having four children and writing an 1112-page essential guide for women on how to run a Victorian household with 900 recipes and advice on fashion, industrialism, childcare, religion and how to manage servants.
|
|
Food is our common ground, a universal experience.–James Beard
Dubbed as the father of American gastronomy, James Beard was the author of numerous cookbooks, a teacher and mentor to many professional cooks, as well as an inspiration to many home cooks who learned how to cook and to appreciate the foods that are regionally specific to the United States.
|
|
Preach not to others what they should eat, but eat as becomes you, and be silent.–Epictetus (55 AD – 135 AD)
Greek Stoic philosopher, Epictetus was born into slavery. He believed that all external events are determined by fate and beyond our control and that we should accept what life brings us calmly.
|
|
One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.–Laurie Colwin, Home Cooking
Prolific American food writer who died unexpectedly from a heart attack at age 48.
http://www.babelio.com/users/AVT2_Colwin_3926.jpeg
http://www.babelio.com/users/AVT2_Colwin_3926.jpeg
|
|
The ultimate aim of civility and good manners is to please: to please one’s guest or to please one’s host. To this end one uses the rules laid down by tradition: of welcome, generosity, affability, cheerfulness and consideration for others. People entertain warmly and joyously. To persuade a friend to stay for lunch is a triumph and a precious honour. To entertain many together is to honor them all mutually. It is equally an honour to be a guest.–Claudia Roden, A Book of Middle Eastern Food (1968)
Claudia Roden is an Egyptian-born food writer. She studied in Paris, then later moved to London, where she has lived for most of her life. She travels as a food writer and is the author of the James Beard award–winning The Book of Jewish Food and A Book of Middle Eastern Food amongst other works. Her most recent book Arabesque won the Andre Simon Memorial Fund Award for Best Food Book, the Glenfiddich Best Food Book Award, and the Gourmand World Media Special Award of the Jury.
|
|
Everything ends this way in France – everything. Weddings, christenings, duels, funerals, swindlings, diplomatic affairs — everything is a pretext for a good dinner.–Jean Anouilh (1910-1987) , Cecile (1954) French playwright best known for his play Antigone.
|
|
The candyman can, The candyman can cause he mixes it with love and makes the world taste good.–Leslie Bricusse and Anthony Newley
This song was written by Leslie Bricusse and Anthony Newley specifically for the film and does not appear in Roald Dahl’s original book Charlie and the Chocolate Factory or the 2005 film adaptation. It was sung by Aubrey Woods, who played Bill the candy store owner in the original film.
|
|
A clever cook, can make….good meat of a whetstone.–Desiderius Erasmus Roterodamus (1466?-1536)
Frequently referred to as Erasmus, Desiderius Erasmus Roterodamus was a Dutch priest and scholar. Using humanist techniques for working on texts, he prepared important new Latin and Greek editions of the New Testament. He lived through the Reformation period and consistently criticized some contemporary popular Christian beliefs. In relation to clerical abuses in the Church, Erasmus remained committed to reforming the Church from within.
//
|
|
// 
by Simón de Swaan
Good painting is like good cooking; it can be tasted, but not explained.–Maurice de Vlaminck
Maurice de Vlaminck (4 April 1876 – 11 October 1958) was a French painter who, along with André Derain and Henri Matisse, is considered one of the principal figures in the Fauve movement, a group of modern artists who from 1904 to 1908 were united in their use of intense color.
|
|
var _gaq = _gaq || [];
_gaq.push([‘_setAccount’, ‘UA-21939556-1’]);
_gaq.push([‘_trackPageview’]);
(function() {
var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true;
ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’;
var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s);
})();
Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners. —-Andre Simon
André Louis Simon (1877 – 1970) was the charismatic leader of the English wine trade for almost the entire first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years. In 66 years of authorship, he wrote 104 books. For 33 years, he was one of London’s leading champagne shippers; for another 33 years active president of the Wine & Food Society. Although he lived in England from the age of 25, he always remained a French citizen. He was both Officier de la Légion d’Honneur and holder of the Order of the British Empire.
|
|
Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
