Format: Trade Paperback
Dimensions: 240 Pages, 5.12 × 7.87 × 0.39 in
Published: September 17, 1998
Publisher: Houghton Mifflin Harcourt
The following ISBNs are associated with this title:
ISBN - 10: 0156006235
ISBN - 13: 9780156006231
From the Publisher
From Paul Auster on a Provenal onion tart to Lorrie Moore on a Chinese take-out Christmas dinner, these delectable essays by well-known american writers explore the meaning of food in our lives and our culture. With contributions by Julia Alvarez, Madison Smartt Bell, Gish Jen, Bobby Ann Mason, Richard Russo, Lee Smith, and many others.
About the Author
Mark Winegardner is the author of the novel The Veracruz Blues and three books of nonfiction, and contributes regularly to Esquire and other magazines. He is currently a professor of English and director of the Creative Writing Program at Florida State University in Tallahassee, where he makes his home with his wife and daughter.
From Our Editors
Some of America's best writers recall how food has defined their families, changed their lives, and made them what they are today. Whether by gourmets or gourmands, those blessed with a heritage of taste or those with a white-bread tradition, these essays tell about the spiritual substance of the sustenance in our lives.
''I grew up in two-story brick house that never had an onion in it,'' writes Winegardner in his introduction to the essays and reminiscences contributed by noted authors for the benefit of Share Our Strength, the national anti-hunger organization that also sponsors the annual Writers Harvest National Reading Day (Oct. 29th this year). Winegardner, who directs the creative writing program at Florida State University, recalls the spiceless meals of his youth to illustrate how food can provoke autobiography - and it''s not just a matter of Proust and his madeleine. Here, julia Alvarez writes about being a picky eater, Jill McCorkle confesses to being a junk-food junkie (''My Chee-to Heart''), Stewart O''Nan recalls working as dishwasher for a synagogue caterer and Jessica B. Harris makes the connection between the collards her family cooks to the greens prepared by ancestors an ocean away."