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The usual suspects are here, sometimes in triplicate: Brilliat Savarin on gourmets, female food-love, and how to gain weight; M.F.K. Fisher on bachelor cooking, the dislike of cabbage, and dinner at France's famed Monsieur Paul's in the 1940s; Elizabeth David on the folly of the garlic press, the glories of toast, and English pizza. But Kurlansky's trail starts much earlier with Plato on cooking (food as a branch of medicine, a notion shared by many modern advertisers), Heroditus on Egyptian dining, and, resoundingly, Mencius, a student of Confucius who, in the third century B.C., implored Chinese leaders to observe saner food and environmental policies.
There is a great deal to digest here, but readers can take small bites at their leisure. Enjoyed in this way, the book provides an endlessly fascinating glimpse of humankind's second--or is it the first?--greatest pleasure. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
This collection of essays is a must-read for anyone who loves food and loves reading about food.Published on May 8, 2007 by Silvia Bridger
I only have three words for this bit of tripe Boring,Boring,Boring.Published on January 22, 2007 by Richard T. Jenkins
I second the notions of the other reviewers who feel this collection sits heavy on the stomach of the mind (so to speak). Read morePublished on May 15, 2003 by Infovoyeur
For food literati greedy for the ample feast Choice Cuts offers in its 452 pages, two outcomes may arise. Read morePublished on April 3, 2003 by Vanessa
Mark Kurlansky, Editor
This book, a collection of writing about food, drags somewhat from the burden of including too much arcane... Read more