Love this article by Maria Popova @brainpickings
From James Joyce to Maurice Sendak, by way of weep-worthy jelly and gifted chickens.
Food and literature have a long and arduous relationship, from the Artists’ and Writers’ Cookbook to Jane Austen reimagined in recipes to Alice B. Toklas’s literary memoir disguised as a cookbookto those delicious dishes inspired byAlice in Wonderland. But nowhere does that relationship come alive more vividly and enchantingly than in Fictitious Dishes: An Album of Literature’s Most Memorable Meals (public library) — an ingenious project by designer and writer Dinah Fried, who cooks, art-directs, and photographs meals from nearly two centuries of famous fiction. Each photograph is accompanied by the particular passage in which the recipe appeared, as well as a few quick and curious factlets about the respective author, novel, or food.
The project began as a modest design exercise while Fried was attending the Rhode Island School of Design a couple of years ago, but the concept quickly gripped her with greater allure that transcended her original short-term deadline. As she continued to read and cook, a different sort of self-transcendence took place (after all, isn’t that the greatest gift of literature?): A near-vegetarian, she found herself wrestling with pig kidney for Ulysses and cooking bananas eleven ways for Gravity’s Rainbow.
The book begins with a beautiful quote from Ray Bradbury’s 1953 classicFahrenheit 451:
I ate them like salad, books were my sandwich for lunch, my tiffin and dinner and midnight munch. I tore out the pages, ate them with salt, doused them with relish, gnawed on the bindings, turned the chapters with my tongue! Books by the dozen, the score and the billion. I carried so many home I was hunchbacked for years. Philosophy, art history, politics, social science, the poem, the essay, the grandiose play, you name ’em, I ate ’em.
Fried, whom I had the pleasure of advising briefly during her graduate thesis at RISD, reflects on her long-term love affair with the culinary details of famous fiction, which possess a unique multi-sensory capacity to transport the reader into a specific world and thus grant the singular gift of exceptionally vivid memories:
Many of my most vivid memories from books are of the meals the characters eat. I read Heidi more than twenty years ago, but I can still taste the golden, cheesy toast that her grandfather serves her, and I can still feel the anticipation and comfort she experiences as she watches him prepare it over the open fire. I remember some meals for the moment they signify within a story: the minty cupcakes that Melissa gives to Chip in The Corrections — a marker of their love affair, which causes Chip’s professional downfall and general unraveling. Other meals have stayed with me for the atmosphere they help convey. Recently, a friend told me that after reading Lolita, he began to drink gin and pineapple juice, a favorite combination of the novel’s narrator, Humbert Humbert. I read Lolita when I was barely older than Lolita herself and was amazed that my friend’s description of the cocktail catapulted me back to the distinct world that Nabokov had created: a sticky New England summer when an intoxicated, lust-lorn Humbert Humbert mows the unruly lawn in the hot sun, pining for Dolores, who is away at camp. Likewise, Melville’s description of steaming chowder in Moby-Dick evokes a vision of Ishmael’s seafaring life: salty, damp ocean air on a dark evening; finding solace in a cozy, warmly lit inn with a toasty dining room filled with good cheer and the rich smell of fresh seafood.
All of Fried’s photographs are immensely thoughtful (Ishmael’s austere dinner from Moby-Dick is not only a nautically appropriate serving of clam chowder, but also appears lit by candlelight), and some bear a distinct undertone of cultural meta-satire (representing A Confederacy of Dunces is the ultimate edible Americana, a hot dog on a classic All-American diner tablecloth).
In a sentiment reminiscent of Lewis Carroll’s parallel between food and intellectual consumption, Fried writes:
Reading and eating are natural companions, and they’ve got a lot in common. Reading is consumption. Eating is consumption. Both are comforting, nourishing, restorative, relaxing, and mostly enjoyable. They can energize you or put you to sleep. Heavy books and heavy meals both require a period of intense digestion. Just as reading great novels can transport you to another time and place, meals — good and bad ones alike — can conjure scenes very far away from your kitchen table. Some of my favorite meals convey stories of origin and tradition; as a voracious reader, I devour my favorite books.
But as a hopeless admirer of Maurice Sendak, this is my indisputable favorite:
The final pages of Fictitious Dishes, which is an absolute delight in its entirety, also feature one of the loveliest dedications I’ve ever laid heart on:
Thank you and love to my father, for teaching me to read carefully, and to my mother, for teaching me to look closely.