Chekhov on oysters, Thoreau on watermelons, Hemingway on campfire
cooking, David Foster Wallace on lobsters, and Gary Snyder on steak: these are some of the many fascinating and unexpected writings on food gathered in a new book entitled Eating Words: A Norton Anthology of Food Writing. With a preface by Ruth Reichl, this ground-breaking volume is edited by Roger Porter, Professor of English at Reed College, and a James Beard nominated restaurant critic in Portland for many years, and Sandra Gilbert, an influential literary critic and author of The Culinary Imagination.
