Celebrating the Celebrant

Robert Priest poet. Robert Priest food lover. Robert Priest celebrant.

And I picture this outflow of publications not only with images of beautifully designed books but with the concomitant imagery of beautiful celebratory meals, generously put on and attended by then president (owner) Jack David and, his wife, Sharon. I love celebratory meals and luxuriated in the sense of ceremony that went with them. And now as I follow the cuisine, I begin to salivate with salacious memories of the finest finger food in all of literature laid on time and again, party after party.

Recollection recorded in 40 ECW Press edited by Michael Holmes.

And so for day 2324
24.04.2013

Full Senses Five and Fine Company

Deborah Madison

A meal engages all the senses. Although we tend to consider the taste of the food to be primary, our enjoyment is made up of many parts: the aroma of cooking food that can fill a room, the colors of the various dishes, subtle or bright, and the different textures, soft and silky or chewy and dense. Even sounds can be enticing, such as the crackling of parchment-wrapped vegetables or the sizzling of a sauté. The food itself, its presentation, the sequence of courses — all these elements work together to capture the attention of those eating and to involve them in the pleasures of the table. The meal should do just that and no more, so that conversation and conviviality are not overwhelmed by food that requires homage. The perfect meal is one that draws people together with dishes that may be delicious, even gorgeous, but then lets them go so they can enjoy one another's company.

Peroration to the Introduction to The Greens Cookbook.

And so for day 1569
31.03.2011