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Choice Cuts

A Savory Selection of Food Writing from Around the World and Throughout History

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Choice Cuts

Yazan: Mark Kurlansky
Seslendiren: Josephine Bailey, Ed Begley Jr., Constance Towers Gavin
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Özet
 "Every once in a while a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight." That's how David McCullough described Mark Kurlansky's Cod: A Biography of the Fish that Changed the World, a work that revealed how a meal can be as important as it is edible and confirmed Kurlansky as one of the most erudite and entertaining food authors. Now, the winner of the James Beard Award for Excellence in Food Writing shares a varied selection of "choice cuts" by others, as he leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day.

Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking, Pablo Neruda on french fries, Balzac, Virginia Woolf, E. M. Forster, Chekhov, and many other writers on the passions of cuisine.

In short, this wonderful collection, like the very best meal, is both nutritious and delicious.

©2002 Mark Kurlansky; (P)2003 New Millennium Audio, All Rights Reserved Essays Food & Wine Gastronomi Social Sciences World Kurgu Dışı Mutfak Maceraları Orta Çağ Afrika Latin Amerika
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"As evidenced in this selection of culinary writing, food is as essential to the soul and the heart as it is to the body. You will feed on these essays with great pleasure and without putting on any weight." (Jacques Pepin)
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