So the New York Times Magazine publishes an annual edition dedicated to food. Unknowingly to me this started four years ago, so my first one was this years, the 4th volume. I was quite obviously blown away in the work and realism provided in this literary depiction of food.
I’ve never really been a truly huge fan (maybe more a believer) of culinary literature, as it most often strikes me as unattainable. The very few books I’ve delved into have never struck me as applicable to the average person. I know that literature is supposed to be a portal into fantasy lands; but I mean can Tom Hanks really single handedly take down the Catholic Church, does Christian Bale really think he can pull Katie Holmes? Does Michael Pollan really think its feasible to hunt and forage your meals in 2011? I think not, although it would be quite the sight to see all the idiot hipsters from SF trolling the woods for porcinis…
The best food novel I’ve read before this article was probably Anthony Bourdain’s No Reservations; but even Tony’s journey through food as interesting as it is, I’d probably have to win McDonalds Monopoly (an AMAZING game in itself) then re-invest the prize money in lotto tickets (yes Little Bro I did swoop your idea) to barely scrape by with enough change to have a comparable food adventure.
None the less, this is a good compilation of essays and articles and recipes; kind of what I aspire this blog to someday be the redheaded stepchild of (forgive me this article kind of gave me a chubby as to what I aspire to be half the food writer of).
No comments:
Post a Comment