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In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.

M. F. K. Fisher

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M. F. K. Fisher
Age: 83 †
Born: 1908
Born: July 3
Died: 1992
Died: June 22
Author
Diarist
Memoirist
Screenwriter
Writer
Albion
Michigan
M.F.K. Fisher
Mary Frances Kennedy Fisher
America
Ignorant
Cooking
Glum
Blind
Flavour
Taste
Collectively
Nation
Urge
Food
Culinary
Nations
Urges
Culture
Fill

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Good wine, well drunk, can lend majesty to the human spirit.
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Write one good clean sentence and put a period at the end of it. Then write another one.
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old age is more bearable if it can be helped by an early acceptance of being loved and of loving.
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The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight
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Too few of us, perhaps, feel that breaking of bread, the sharing of salt, the common dipping into one bowl, mean more than satisfaction of a need. We make such primal things as casual as tunes heard over a radio, forgetting the mystery and strength in both.
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Talleyrand said that two things are essential in life: to give good dinners and to keep on fair terms with women. As the years pass and fires cool, it can become unimportant to stay always on fair terms either with women or one's fellows, but a wide and sensitive appreciation of fine flavours can still abide with us, to warm our hearts.
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Cooks must feed their egos as well as their customers.
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Almost every person has something secret he likes to eat.
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[Bachelors'] approach to gastronomy is basically sexual, since few of them under seventy-nine will bother to produce a good meal unless it is for a pretty woman.
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The things men come to eat when they are alone are, I suppose, not much stranger than the men themselves.... A writer years ago told me of living for five months on hen mash.
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. . . word-sniffing . . . is an addiction, like glue -- or snow -- sniffing in a somewhat less destructive way, physically if not economically. . . . As an addict, I am almost guiltily interested in converts to my own illness . . .
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In spite of all the talk and study about our next years, all the silent ponderings about what lies within them...it seems plain to us that many things are wrong in the present ones that can be, must be, changed. Our texture of belief has great holes in it. Our pattern lacks pieces.
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At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea.
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I wrote from the time I was four. It was my way of screaming and yelling, the primal scream. I wrote like a junkie, I had to have my daily fix.
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Dictionaries are always fun, but not always reassuring.
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A writing cook and a cooking writer must be bold at the desk as well as the stove.
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