Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History [Paperback]

Mark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis Prima

Choice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlansky’s own original drawings, this food anthology is a must-have for any serious lover of food.

“The most outrageously broad, gregarious food writing anthology.” –SaveurChoice CutsAcknowledgments

Introduction: Better Than Sex

Chapter One: Gourmets and Gourmands

Mark Kurlansky on Gourmets (1999)
Ben Sira Against Gluttony (second century B.C.)
Le Mésnagier de Paris on Gluttony (1393)
Jean Anthelme Brillat-Savarin on Gourmets (1825)
Alexandre-Balthazar-Laurent Grimod de la Reynière on Gourmets and gluttons (1804)
Auguste Escoffier on the Art of Cooking in Modern Society (1907)
Henri Gault and Christian Millau on Nouvelle Cuisine (1973)
A.J. Liebling on Boxing Away Glottony (1959)

Chapter Two: Food and Sex
John Ash on M.F.K. Fisher's Warm Sandwich (1999)
M.F.K. FIsher on the Virility of Turkish Desserts (1937)
Emile Roumer on Peasant Love (1930)
Brillat-Savarin on Woman Gourmets (1825)
Grimod de la Reyniè on Why Blondes Go Better Than Brunettes with Food
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