<![CDATA[Jezebel: Food Writing]]> http://cache.jezebel.com/assets/base/img/thumbs140x140/jezebel.com.png <![CDATA[Jezebel: Food Writing]]> http://jezebel.com/tag/food writing http://jezebel.com/tag/food writing <![CDATA[Darling Clementine]]> "Tell me where your grandmother came from and I can tell you how many kinds of pie you serve for Thanksgiving," wrote Clementine Paddleford. More »
]]> http://jezebel.com/index.php?op=postcommentfeed&postId=5119880&view=rss&microfeed=true <![CDATA[Screw The Story's Plot: What Did They Have For Lunch?]]> Yeah, stories are fine and all, but for food-lovers, there's nothing better than a good meal description. In the latest New Yorker, chef Alice Waters reminisces about her favorite, a feast from Marcel Rouff's The Passionate Epicure — "this sumptuous French meal with everything, turtle soup, the whole thing." That sounds good, but it's no match for the awesome meals in Shirley Jackson's We Have Always Lived in the Castle, or the daube in To the Lighthouse, or the avocado in The Bell Jar or the syrup in To Kill A Mockingbird or the weird picnics in The Sea, The Sea or the tomato sandwiches in Harriet the Spy or or or! More »
]]> http://jezebel.com/index.php?op=postcommentfeed&postId=5099410&view=rss&microfeed=true