"Elizabeth David considered herself ‘not a writer really you know, but only a self-made one’—primarily a cook. And she wasn’t a typical writer, even within her chosen genre of food writing. David abhorred the arty and artificial, kept her private life to herself, and made concessions to her audience only when it suited her values. Her voice, especially in her journalism, is acerbic—she was a woman who liked to eat well, and didn’t care what you thought of that. And yet she has been England’s most influential food writer since the peak of her career in the fifties, and she remains a household name in the UK. Her groundbreaking works, A Book of Mediterranean Food, French Country Cooking, and simply Italian Food, all published just after World War II, introduced the English to those cuisines. ...”
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