I am sitting here looking at my books on gastronomy. Not cookery books or recipes books – all gastronomic literature. Authors like Ruth Reichl, Jeffery Steingarten, M.F.K Fisher and Barbara Santich. Now, back in the early ’80’s when I was frantically trying to find something to read there was nothing. Well, there was Elizabeth David and M.F.K Fisher, but it is only in the last 20 years that food writing has really come into it’s own.
I can remember my frustration. I scoured the recipe books for a little bit of text; a “bit of chat”. I wanted to know why people ate, what they ate, how they got the ingredients for what they ate. I never really wanted to recreate any of it by cooking the dishes. The irony is that I must have absorbed all the recipes anyway and went on to make my living cooking food 🙂
I shouldn’t be writing this post. I should be writing an essay on the emergence of gastronomic writing in 19th century France. I have writers block. I thought a little chat with my bloggy friends might limber me up so I can get on with it 🙂
Now I think I might go and have a coffee, see if that helps. First though I’ll share a very tasty dinner we had the other night.
A beautiful pork loin chop, with sauteed pear and apple, on a bed of salad with the most delicious baked portabello mushrooms.
Wish me luck with the writing – honestly, my brain has a big cramp 🙂