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Essay / Research Paper Abstract
A 6 page paper which examines how Fisher’s style of writing, wit and humor in such texts as “The Art of Eating” and “With Bold Knife and Fork” have influenced American cuisine, focusing on the gastronomic pleasures and aesthetics of food Fisher’s writings inspire. Bibliography lists 6 sources.
Page Count:
6 pages (~225 words per page)
File: TG15_TGmfkfish.rtf
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Unformatted sample text from the term paper:
and most eloquent spokesperson. To describe this woman, whose career spanned some 60 years and included 15 books of essays and countless articles for publications like The New Yorker
as "a food writer" is the gross understatement of the century (ONeill 18A). As Linda Richards waxed poetic in her review of the reprint of Fishers collection of essays
entitled With Bold Knife and Fork, "Fisher did not merely write about food, she -- metaphorically -- embraced it, danced with it, made love to it" (Richards). It is
impossible to separate M.F.K. Fishers life from her art, since her culinary essays were highly biographical. From her culinary works, one immediately senses that food does not simply occupy
space on ones table; it is intended to fill hearts, stomachs, minds, and fuel creativity. For Fisher, food occupied a lofty status in her life, and she believed that
writing should reflect her enduring fascination and reverence. She wrote about food as if she was describing a tantalizing lover. Fisher imbued it with humor and sensual qualities
one would associate with the ideal dinner companion. But throughout her long and esteemed career, Fisher was frequently forced to defend her choice of subject matter. She acknowledged
the callous dismissal of her contemporaries, who labeled her material as "womans stuff, a trifle" (ONeill 18A). How wrong they were! Long before Julia Child hit the airwaves
(who, not surprisingly happened to be a longtime friend and admirer of Fisher), Mary Frances Kennedy Fisher was giving food of all types its just due. For her, it
was not mere sustenance; it was a carefully chosen and highly valued way of life. In one of her earliest published texts, The Gastronomical Me (1943), Fisher observed with
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