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rbkegley's review
3.0
This entertaining, but uneven, collection of essays from Harper's, is at its best when discussing food history and preparation, in my opinion, and forgettable when presenting works from a hundred years ago. My favorites: the joys of harvesting wild mushrooms, and the early days of Fritos manufacturing in New York City.
bibliocyclist's review
4.0
Eating is an agricultural act.
One reason to eat responsibly is to live free.
Let us not reproach the locust-eaters.
It is by the waters of your mouth that your eyes will be made to shine.
“O tempora o mores!”
The chef dreams his turnipy dreams and does things to turnips that should not be done to any root vegetable.
If you want an experience like the one on offer at Chef’s Table at Brooklyn Fare, then put a dead fish on your kitchen table and punch yourself repeatedly in the face, then write yourself a bill for $425.29 (including wine). That should do it.
One reason to eat responsibly is to live free.
Let us not reproach the locust-eaters.
It is by the waters of your mouth that your eyes will be made to shine.
“O tempora o mores!”
The chef dreams his turnipy dreams and does things to turnips that should not be done to any root vegetable.
If you want an experience like the one on offer at Chef’s Table at Brooklyn Fare, then put a dead fish on your kitchen table and punch yourself repeatedly in the face, then write yourself a bill for $425.29 (including wine). That should do it.
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