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    Here Let Us Feast: A Book of Banquets
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    Here Let Us Feast: A Book of Banquets
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    Here Let Us Feast: A Book of Banquets
    Ebook564 pages10 hours

    Here Let Us Feast: A Book of Banquets

    By M.F.K. Fisher and Betty Fussell

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    About this ebook

    "M.F.K Fisher’s latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition . . . A royal feast, indeed!" —The New York Times

    Betty Fussell—winner of the James Beard Foundation’s journalism award, and whose essays on food, travel, and the arts have appeared in The New York Times, The New Yorker, Saveur, and Vogue—is the perfect writer to introduce M.F.K Fisher’s Here Let Us Feast, first published in 1946. The author of Eat, Live, Love, Die has penned a brilliant introduction to this fabulous anthology of gastronomic writing, selected and with commentary from the inimitable M.F.K. Fisher.

    The celebrated author of such books as The Art of Eating, The Cooking of Provincial France, and With Bold Knife and Fork, Fisher knows how to prepare a feast of reading as no other. Excerpting descriptions of bountiful meals from classic works of British and American literature, Fisher weaves them into a profound discussion of feasting.

    She also traces gluttony through the Old and New Testaments of the Bible, and claims that the story of a nation's life is charted by its gastronomy. M.F.K. Fisher has arranged everything perfectly, and the result is a succession of unforgettable courses that will entice the most reluctant epicure.

    LanguageEnglish
    PublisherCounterpoint
    Release dateAug 14, 2018
    ISBN9781640090842
    Unavailable
    Here Let Us Feast: A Book of Banquets
    Author

    M.F.K. Fisher

    Mary Frances Kennedy Fisher (1908–1992) was one of the greatest American writers of the twentieth century. At the age of twenty-one she moved from America to France, where she tasted real French cooking for the first time, and it inspired a prolific writing career centred on a new way of thinking about food and travel. She was a regular contributor to the New Yorker, Gourmet and Vogue, and is the author of twenty-seven books of food, memoir and travel, many of which have become classics. These include Consider the Oyster, How to Cook a Wolf and The Gastronomical Me.

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