Start with taste. Imagine a moment when the sensation of honey or sugar on the tongue was an astonishment, a kind of intoxication. The closest I have ever come to recovering such a sense of sweetness was secondhand, though it left a powerful impression on me even so. I am thinking of my son’s first experience of sugar: the icing on the cake at his first birthday. I have only the testimony of Isaac’s face to go by (that, and his fierceness to repeat the experience), but it was plain that his first encounter with sugar had intoxicated him — was in fact an ecstasy, in the literal sense of that word. That is, he was beside himself with the pleasure of it, no longer here with me in space and time in quite the same way he had been just a moment before. Between bites Isaac gazed up at me in amazement (he was on my lap, and I was delivering the ambrosial forkfuls to his gaping mouth) as to exclaim, “Your world contains this? From this day forward I shall dedicate my life to it” (which he basically has done). And I remember thinking, this is no minor desire, and then wondered: Could it be that sweetness is the prototype of all desire?
– Michael Pollan, from The Botany Of Desire

“One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”
Laurie Colwin

“Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible.”
Dorothy Draper

American Cookery by Amelia Simmons (1796)

American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The […]

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