M. F. K. Fisher
M. F. K. Fisher: A Life of Gastronomy and Literature
#### Full Name and Common Aliases
Mary Frances Kennedy Fisher was born on July 3, 1908, in Albion, Michigan. She is commonly known by her initials, M.F.K., which have become synonymous with the world of gastronomic literature.
Birth and Death Dates
July 3, 1908 – June 22, 1992
Nationality and Profession(s)
Fisher was an American food writer, memoirist, and novelist. Her work spanned multiple genres, including cookbooks, essays, and fiction.
Early Life and Background
Growing up in a family that valued literature and the arts, Fisher developed a passion for writing at an early age. Her parents encouraged her love of words, and she began contributing to her high school newspaper. After graduating from college, Fisher moved to Europe with her first husband, Al Fisher, where she honed her culinary skills and developed a deep appreciation for French cuisine.
Major Accomplishments
Fisher's writing career flourished in the mid-20th century, during which time she penned some of her most iconic works. Her memoirs, such as The Gastronomical Me (1943) and Consider the Oyster (1941), are considered classics of American food literature. These books not only showcased Fisher's writing style but also introduced readers to the world of haute cuisine.
Notable Works or Actions
Some of Fisher's most notable works include:
_The Art of Eating_ (1954) - a collection of essays that explores the relationship between food and culture
_With Bold Knife and Fork_ (1969) - a cookbook that celebrates American regional cuisine
* Maples Leaves (1978) - a novel that weaves together themes of family, love, and cooking
Fisher's writing is characterized by its lyricism, wit, and ability to evoke the senses. Her work has had a lasting impact on the culinary world, influencing generations of food writers and chefs.
Impact and Legacy
M.F.K. Fisher's legacy extends far beyond her written works. She helped popularize the concept of food as a cultural and social experience, rather than simply sustenance for the body. Her writing also paved the way for women in the culinary arts, inspiring countless cooks and writers to explore their passions.
Why They Are Widely Quoted or Remembered
Fisher's quotes are often cited because they capture the essence of her philosophy: that food is a universal language, capable of evoking emotions and memories. Her words have become synonymous with the pleasure of eating and the importance of savoring life's simple pleasures.
In conclusion, M.F.K. Fisher was a trailblazing writer who left an indelible mark on the culinary world. Her work continues to inspire readers, cooks, and writers alike, offering a glimpse into the rich tapestry of food culture that she helped create.
Quotes by M. F. K. Fisher
M. F. K. Fisher's insights on:
War is a beastly business, it is true, but one proof we are human is our ability to learn, even from it, how better to exist.
It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.
Probably one of the most private things in the world is an egg until it is broken.
Sharing our meals should be a joyful and a trustful act, rather than the cursory fulfillment of our social obligations.
Dining partners, regardless of gender, social standing, or the years they've lived, should be chosen for their ability to eat - and drink! - with the right mixture of abandon and restraint. They should enjoy food, and look upon its preparation and its degustation as one of the human arts.
A well-made Martini or Gibson, correctly chilled and nicely served, has been more often my true friend than any two-legged creature.
I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.
Too few of us, perhaps, feel that breaking of bread, the sharing of salt, the common dipping into one bowl, mean more than satisfaction of a need. We make such primal things as casual as tunes heard over a radio, forgetting the mystery and strength in both.
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.
I believe that one of the most dignified ways we are capable of, to assert and then reassert our dignity in the face of poverty and war's fears and pains, is to nourish ourselves with all possible skill, delicacy, and ever-increasing enjoyment.