We'll read legendary food writer M.F.K. Fisher's food history and cookbooks throughout 2018. The more adventurous ones of us will try cooking her recipes and post photos of the results! We'll learn a lot about history and food history and cooking along the way.
Latest Activity: Feb 6
January 2018: Serve it Forth (1937)
February 2018: Consider the Oyster (1941)
March 2018: How to Cook a Wolf (1942)
April 2018: The Gastronomical Me (1943)
May 2018: Here Let Us Feast: A Book of Banquets (1946)
June 2018: An Alphabet for Gourmets (1949)
July 2018: A Cordiall Water: A Garland of Odd & Old Receipts to Assuage the Ills of Man or Beast (1961)
August 2018: With Bold Knife and Fork (1969)
September 2018: As They Were (1982)
October 2018: Long Ago in France: The Years in Dijon (1991)
November 2018: To Begin Again: Stories and Memoirs (1992)
December 2018: Stay Me, Oh Comfort Me: Journals and Stories (1993)
Comments on the first chapter of this 1941 book!Continue
Started by Carrie Campbell Feb 6.
I'd never heard of this ancient Chinese cookbook! Can't find anything about it online either - did she make this part up? She misspelled the name of the Chinese emperor, Shennong…Continue
Started by Carrie Campbell. Last reply by Renee B. Jan 27.
The chapter begins, "When a man is small, he loves and hates food with a ferocity which soon dims."Anyone who has babysat, nannied or raised children can probably laugh along with me as I read "At…Continue
Started by Carrie Campbell. Last reply by Carrie Campbell Jan 22.