M. F. K. Fisher Quotes About Eating
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Between the ages of twenty and fifty, John Doe spends some twenty thousand hours chewing and swallowing food, more than eight hundred days and nights of steady eating. The mere contemplation of this fact is upsetting enough.
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Talleyrand said that two things are essential in life: to give good dinners and to keep on fair terms with women. As the years pass and fires cool, it can become unimportant to stay always on fair terms either with women or one's fellows, but a wide and sensitive appreciation of fine flavours can still abide with us, to warm our hearts.
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A complete lack of caution is perhaps one of the true signs of a real gourmet.
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The things men come to eat when they are alone are, I suppose, not much stranger than the men themselves.... A writer years ago told me of living for five months on hen mash.
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... most bereaved souls crave nourishment more tangible than prayers: they want a steak. What is more, they need a steak. Preferably they need it rare, grilled, heavily salted, for that way it is most easily digested, and most quickly turned into the glandular whip their tired adrenals cry for.
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People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.
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Having bowed to the inevitability of the dictum that we must eat to live, we should ignore it and live to eat.
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Sharing our meals should be a joyful and a trustful act, rather than the cursory fulfillment of our social obligations.
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since we must eat to live, we might as well do it with both grace and gusto.
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It is puzzling to me that otherwise sensitive people develop a real docility about the obvious necessity of eating, at least once a day, in order to stay alive. Often they lose their primal enjoyment of flavors and odors and textures to the point of complete unawareness. And if ever they question this progressive numbing-off, they shrug helplessly in the face of mediocrity everywhere. Bit by bit, hour by hour, they say, we are being forced to accept the not-so-good as the best, since there is little that is even good to compare it with.
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gastronomy is and always has been connected with its sister art of love.
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