Art of Food and the Taste of Living

February 10, 2020 / Dev /

MFK Fisher (1908-1992) made her mark on the 20th-century literary scene writing about food and how it looks and tastes and feels over the course of 30 books.

Considered one of the most beautiful prose writers still to this day, she wrote her way through her own experiences… of men and marriages, of cross-continent moves, of motherhood and memories and of making food to eat.

MFK Fisher also added her own flourish. Writing about food and life with such poetic, descriptive detail you can practically taste her words, she was famous for saying that she just wrote the facts of things.  But in doing so she also wrote the feelings of everything. Even the unglamorous sides of cooking… the dirt, the dishes, the heat, the nonsense, the dueling perspectives, the disasters.  Like when you are canning fruit in the summertime without air conditioning you get hot and sweaty. Or like when you pull butter and lettuce out of water from the spring house storage you get cold and shivery. That was all just part of the process of eating and experiencing, not an indelicate act or sensation that should go overlooked or unnoted because it was unattractive to talk about. Every bit was important and in addition, she also founded of the Napa Valley Wine Library.

“One of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.”  MFK Fisher

What do you think? If so, please share your comments below!

In the meantime, cheers to painters and food preparers and the perspectives they bring!



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