Gastronomy

December 22, 2014 | 1 book mentioned

It’s not hard to find studies of the connection between creativity and alcohol. It’s a connection which great minds have remarked upon for centuries. But what’s less remarked upon is a more everyday relationship — the connection between great writing and food. In The New York Review of Books, Patricia Storace reads Sandra M. Gilbert’s The Culinary Imagination. (Related: Stephanie Bernhard tries out Hemingway’s recipes.)

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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