Happy Birthday!

Wednesday, July 3, 2013

I got a message today from my friend Bryant telling me that today, July 3, is the anniversary of M.F.K. Fisher’s birth.

In my quick search for references, I found a great post from 2012 on the L.A. Weekly’s food blog commemorating the occasion, and suggesting that everyone celebrate over the next few weeks (M.F.K. Fisher reportedly celebrated her birthday from the beginning of July through Bastille Day, July 14 — yet another reason to like her, she knew how to celebrate) by reading An Alphabet for Gourmets. Two weeks to read twenty-seven short essays.

I can think of no better idea than that.

Happy birthday, M.F.K. Fisher.

It’s the Most Time of the Year

Thursday, December 27, 2012

I’ve been thinking lately about a passage from How to Cook a Wolf (from the chapter “How to Keep Alive”).

The man I know who lived for two years on about seven cents a day [ed. note: 2011 equivalent = $1.14] (this was in the early thirties at the University of California) was and still is a bonny figure indeed, tall, lean, and wholesome….

His formula was simple, but as a I said before, he cheated now and then.

He would buy whole ground wheat at a feed-and-grain store, cook it slowly in a big kettle with a lot of water until it was tender, and eat it three times a day with a weekly gallon of milk that he got from a cut-rate dairy. Almost every day he stole a piece of fruit from a Chinese pushcart near his room. (After he graduated he sent the owner a ten dollar bill, and got four dollars back, with an agreeable note inviting him to a New Year’s party in Chinatown in San Francisco. He went.)

Every three weeks or so he had a job as a waiter at fraternity house banquets and other such college orgies. He always took a basket and a rope, and let down into the alley sometime during the evening a surprising collection of rolls, butter, olives, pie, and even chicken or meat. After one or two sad experiences with alley cats, who found his basket before he got to it, he knew how to close it firmly against any marauders but himself and would hurry back to his room with it as soon as the waiters were dismissed.

He confessed much later that the food never tasted good and that it was always a relief to get back to boiled wheat and milk again, but that for two years he wolfed down those frowsy stolen scraps as if they were his one link with la gourmandise.

Eating holiday food is fun, but I’ll be glad when it’s over.

A is for Dining Alone

Tuesday, June 1, 2010

I finished In Defense of Food by Michael Pollan and for the most part, I thought it was good, but I have some concerns with the “rules” he gives in the end. I may do a post with full comments on that, but for now I’ll just tackle the one I really hate:

Try not to eat alone.

I’m sure this is perfectly good advice for people who live with other people, but as far as I’m concerned it’s terrible advice for people who live alone — at least some of whom would probably rather not be living alone. So in case they didn’t feel bad enough already, they now get to think there’s something wrong with them every single time they don’t go out of their way to make plans to eat with other people.

So I am here to say… Don’t listen to Michael Pollan.

There’s nothing wrong with eating alone and no one should ever feel bad or self-conscious about it.

And to counter that bit of bad advice, I will herewith provide an excerpt from M.F.K. Fisher, who started her Alphabet for Gourmets (published serially in Gourmet magazine beginning in December 1948, when she was 40 years old — seven years after the death of her second husband, the love of her life, and while she was in the middle of her third marriage, which lasted from 1945 to 1951), with “A is for Dining Alone.”

A is for Dining Alone

…and so am I, if a choice must be made between most people I know and myself. This misanthropic attitude is one I am not proud of, but it is firmly there, based on my increasing conviction that sharing food with another human being is an intimate act that should not be indulged in lightly.

There are few people alive with whom I care to pray, sleep, dance, sing or share my bread and wine. Of course there are times when this latter cannot be avoided if we to are exist socially, but it is endurable only because it need not be the only fashion of self-nourishment.

There is always the cheering prospect of a quiet or giddy or warmly somber or lightly notable meal with “One,” as Elizabeth Robins Pennell refers to him or her in The Feasts of Autolycus. “One sits at your side feasting in silent sympathy,” this lady wrote at the end of the last century in her mannered and delightful book. She was, at this point, thinking of eating an orange in southern Europe, but any kind of food will do, in any clime, so long as One is there.

I myself have been blessed among women in this respect — which is of course the main reason that, if One is not there, dining alone is generally preferable to any other way for me.

It took several years of such periods of being alone to learn how to care for myself, at least at table. I came to believe that since nobody else dared feed me as I wished to be fed, I must do it myself, and with as much aplomb as I could muster. Enough of hit or miss suppers of tinned soup and boxed biscuits and an occcasional egg just because I had failed once more to rate an invitation!

I resolved to establish myself as a well-behaved female at one or two good restaurants, where I could dine alone at a pleasant table with adequate attentions rather than be pushed into a corner and given a raw or overweary waiter. To my credit, I managed to carry out this resolution, at least to the point where two headwaiters accepted me: they knew I tipped well, they knew I wanted simple but excellent menus, and, above all, they knew that I could order and drink, all my myself, an apértif and a small bottle of wine or a mug of ale, without turning into a maudlin, potential pick-up for the Gentlemen at the Bar.

Once or twice a week I would go to one of these restaurants and with carefully disguised self-conciousness would order my meal, taking heed to have things that would nourish me thoroughly as well as agreeably, to make up for the nights ahead when soup and crackers would be my fare. I met some interesting waiters: I continue to agree with a modern Mrs. Malaprop who said, “They are so much nicer than people!”

My expensive little dinners, however, became, in spite of my good intentions, no more than a routine prescription for existence. I had long believed that, once having bowed to the inevitability of the dictum that we must eat to live, we should ignore it and live to eat, in proportion of course. And there I was, spending more money than I should, on a grim plan which became increasingly complicated.

That was when I decided that my own walk-up flat, my own script-cluttered room with the let-down bed, was the place for me. “Never be daunted in public” was an early Hemingway phrase that had more than once bolstered me in my timid twenties. I changed it resolutely to “Never be daunted in private.”

I rearranged my schedule, so that I could market on my way to the studio each morning. The more perishable tidbits I hid in the water-cooler just outside my office, instead of dashing to an all-night grocer for tins of this and that at the end of a long day. I bought things that would adapt themselves artfully to an electric chafing dish: cans of shad roe (a good solitary dish, since I always feel that nobody really likes it but me), consommĂ© double, and such. I grew deliberately fastidious about eggs and butter; the biggest, brownest eggs were none too good, nor could any butter be too clover-fresh and sweet. I set in a case of two of “unpretentious but delightful little wines.” I was determined about the whole thing, which in itself is a great drawback emotionally. But I knew no alternative.

I ate very well indeed. I liked it too — at least more than I had liked my former can-openings or my elaborate preparations for dining out. I treated myself fairly dispassionately as a marketable thing, at least from ten to six daily, in a Hollywood studio story department, and I fed myself to maintain top efficiency. I recognized the dull facts that certain foods affected me this way, others that way. I tried to apply what I knew of proteins and so forth to my own chemical pattern, and I deliberately scrambled two eggs in a little sweet butter when quite often I would have liked a glass of sherry and a hot bath and to hell with food.

I almost never ate meat, mainly because I did not miss it and secondarily because it was inconvenient to cook on a little grill and to cut upon a plate balanced on my knee. Also it made the one-room apartment smell. I invented a great many different salads, of fresh lettuces and herbs and vegetables, of marinated tinned vegetables, now and then of crabmeat and the like. I learned a few tricks to play on canned soups, and Escoffier as well as the Chinese would be astonished at what I did with beef bouillon and a handful of watercress or a teaspoonful of soy.

I always ate slowly, from a big tray set with a mixture of Woolworth and Spode; and I soothed my spirits beforehand with a glass of sherry or vermouth, subscribing to the ancient truth that only a relaxed throat can make a swallow. More often than not I drank a glass or two of light wine with the hot food: a big bowl of soup, with a fine pear and some Teleme Jack cheese; or two very round eggs, from a misnamed “poacher,” on sourdough toast with browned butter poured over and a celery heart alongside for something crisp; or a can of bean sprouts, tossed with sweet butter and some soy and lemon juice, and a big glass of milk.

Things tasted good and it was a relief to be away from my job and from the curious disbelieving impertinence of the people in restaurants. I still wished, in what was almost a theoretical way, that I was not cut off from the world’s trenchermen by what I had written for and about them. But, and there was no cavil here, I felt firmly then, as I do this very minute, that snug misanthropic solitude is better than hit-or-miss congeniality. If One could not be with me, “feasting in silent sympathy,” then I was my best companion.

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