Mary Frances Kennedy Fisher (1908–92) was a preeminent American food writer. She was also a founder of the Napa Valley Wine Library. She wrote some 27 books, including a translation of The Physiology of Taste by Brillat-Savarin. Two volumes of her journals and correspondence came out shortly before her death in 1992. Her first book, Serve it Forth, was published in 1937. Her books are an amalgam of food literature, travel and memoir. Fisher believed that eating well was just one of the “arts of life” and explored this in her writing. W. H. Auden once remarked, “I do not know of anyone in the United States who writes better prose.”
Source: Wikipedia (via CC-BY-SA license) • READ: Works by M. F. K. Fisher
When shall we live if not now?
—M. F. K. Fisher
Topics: The Present
The smell of good bread baking, like the sound of lightly flowing water is indescribable in its evocations of innocence and delight.
—M. F. K. Fisher
Breadbaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.
—M. F. K. Fisher
Topics: Eating
When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it … and it is all one.
—M. F. K. Fisher
Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.
—M. F. K. Fisher
Sharing food with another human being is an intimate act that should not be indulged in lightly.
—M. F. K. Fisher
Topics: Eating
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