As we cooked our way through that stack, I discovered interesting shiftsin the way Times readers have approached food. Desserts experienced a major renaissance during the 1970s, as the writers served up ambitious cakes, extraordinarily sweet American pies, and a novel concept called the French tart. Pastry chefs then cut back on the sugar and…
Luka went upstairs again and sat down at her desk. "I have to write." She'd been on the island since summer, now it was February and she hadn't written a word. Each morning she woke up at five, sometimes four, and jumped out of bed longing to write--the book was ready inside of her, every chapter,…
"France, what's a doctor's desertation?""Well, you see, you take a book and go to the middle of a desert or something and then you bury it in the sand for a long time and then you dig it up again and you find that all the words have got mixed up like the sand and…
Every day she got up, tucked her three cookbooks under her arm, shut herself up in the kitchen and cooked, listening to Vivaldi. The books were Elizabethan Cuisine, Plato's Symposia, and Renaissance Spices and Sauces. At night they all traveled together with their sense of taste: as they chewed they would become ancient Greeks eating…
“In time,” the philosopher Schopenhauer put it, “each moment is, only in so far as it has effaced its father the preceding moment, to be again effaced just as quickly itself. Past and future (…) are as empty and unreal as any dream; but present is only the boundary between the two, having neither extension…
"I feel infinite."And Sam and Patrick looked at me like I said the greatest thing they ever heard. Because the song was that great and because we all really paid attention to it. Five minutes of a lifetime were truly well spent, and we felt young in a good way.-Stephen Chbosky (the perks of being…
Dining with Dostoevsky 