One Last Taste

November 19, 2013

The last meal is a curious staple of modern executions, not least because it involves, in the words of one death-row inmate, “putting gas in a car that don’t have no motor.” At Lapham’s Quarterly, an essay on the ritual’s history, one that includes mention of famous last meals like terminally ill French President Francois Mitterrand’s final dinner of “Marennes oysters, foie gras, and two ortolan songbirds.”

is a staff writer for The Millions and an MFA candidate at Johns Hopkins. Prior to coming to Baltimore, he studied literature and worked in IT while living in Dublin, Ireland. You can find him on Twitter at @tdbeckwith.

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