Este sitio utiliza cookies para ofrecer nuestros servicios, mejorar el rendimiento, análisis y (si no estás registrado) publicidad. Al usar LibraryThing reconoces que has leído y comprendido nuestros términos de servicio y política de privacidad. El uso del sitio y de los servicios está sujeto a estas políticas y términos.
Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.… (más)
This book has something for everyone who's interested in food, it's preparation, those who prepare it, origins of certain dishes, and so much more! These food related articles span many years of The New Yorker magazine's publication. I especially enjoyed the descriptions of restaurants and chefs in far off countries and the food they prepared.
The stories cover a broad expanse in time and distance. There are a series of fiction stories at the end of the book and those offered a wide variety as well. I learned much--from the origin of buffalo wings to the practice of creating raw cheeses (by a nun with a Ph.D. in the subject and the world's foremost expert on this subject). The articles on the exotic fruit expert and famed buyer of same, and a reflection on the difference between white and red wine and the concept that often experts can't even tell the difference in blind tests were also quite interesting. Both of those stories had a tie-in to my home state (California), and in the case of the fruit buyer even referred to a family in California (who are kind of produce royalty) which includes (by marriage) a cousin of mine, whose amazing mansion I can still recall visiting as a child.
I've been dipping in an out of this four a couple months now. A frankly amazing collection of authors: Bill Buford, M.F.K. Fisher, A.J. Liebling, Calvin Trillin, Roger Angell, Dorothy Parker (!), Malcolm Gladwell, Roald Dahl, and many more. So far almost all hits. But, like some essay collections, hard to take in large doses; an essay a week is about right for me.
In the end a little uneven, but on the whole very satisfying. ( )
I took my time with this one and dipped in and out over the course of several months. Some incredibly great gems of food writing within, by Joseph Mitchell, A. J. Liebling, Anthony Bourdain, M. F. K. Fisher, John McPhee, John Seabrook, and Roald Dahl, among others. ( )
Good pieces in here. Some of the early ones run together since they all seem to be about French chefs, gourmands, and restaurants. The fiction is great: Cheever, Erdrich, Delillo. John McPhee's essay on foraging is probably the best. It is McPhee. ( )
Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.
)
Google Books — Cargando...
9
The stories cover a broad expanse in time and distance. There are a series of fiction stories at the end of the book and those offered a wide variety as well. I learned much--from the origin of buffalo wings to the practice of creating raw cheeses (by a nun with a Ph.D. in the subject and the world's foremost expert on this subject). The articles on the exotic fruit expert and famed buyer of same, and a reflection on the difference between white and red wine and the concept that often experts can't even tell the difference in blind tests were also quite interesting. Both of those stories had a tie-in to my home state (California), and in the case of the fruit buyer even referred to a family in California (who are kind of produce royalty) which includes (by marriage) a cousin of mine, whose amazing mansion I can still recall visiting as a child.
A thoroughly enjoyable and entertaining read! (