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20. How to Cook a Wolf.
There are times when helpful hints about turning off the gas when not in use
are foolish, because the gas has been turned off permanently, or until you can
pay the bill. And you don’t care about knowing the trick of keeping bread
fresh by putting a cut apple in the box because you don’t have any bread and
certainly not an apple, cut or uncut. And there is no point in planning to
save the juice from canned vegetables because they, and therefore their
juices, do not exist.
In other words, the wolf has one paw wedged firmly into what looks like a
widening crack in the door.
M.F.K. Fisher’s How to Cook a Wolf is a book
about food written during World War 2. It’s full of meditations on hunger—the
wolf clawing at the door—and recipes for dishes that you might eat to survive
if supplies, fuel, and morale are limited. Chris and Suzanne talk about the
food she describes (both sumptuous and horrifying), her curious personality,
and the insight she provides on war and survival.
Show Notes.
M.F.K. Fisher: How to Cook a Wolf, also available
in the omnibus The Art of Eating.
[Bookshop.]
Laurie Colwin: Home Cooking.
Jean Anthelme Brillat-Savarin: The Physiology of
Taste, translated by Fisher.
A review of Fisher’s translation from the New York
Times.
M.F.K. Fisher: A Cordiall Water.
Luke Barr: Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the
Reinvention of American Taste.
YouTuber Emmymadeinjapan recreated the preserved
eggs.
Bill Moyers interviews M.F.K. Fisher.
Next book: Roald Dahl: Charlie and the Chocolate
Factory.
Support The Spouter-Inn on Patreon if you
can. Thanks.
View all episodes
By Suzanne Conklin Akbari and Chris Piuma
4.8
3030 ratings
There are times when helpful hints about turning off the gas when not in use
are foolish, because the gas has been turned off permanently, or until you can
pay the bill. And you don’t care about knowing the trick of keeping bread
fresh by putting a cut apple in the box because you don’t have any bread and
certainly not an apple, cut or uncut. And there is no point in planning to
save the juice from canned vegetables because they, and therefore their
juices, do not exist.
In other words, the wolf has one paw wedged firmly into what looks like a
widening crack in the door.
M.F.K. Fisher’s How to Cook a Wolf is a book
about food written during World War 2. It’s full of meditations on hunger—the
wolf clawing at the door—and recipes for dishes that you might eat to survive
if supplies, fuel, and morale are limited. Chris and Suzanne talk about the
food she describes (both sumptuous and horrifying), her curious personality,
and the insight she provides on war and survival.
Show Notes.
M.F.K. Fisher: How to Cook a Wolf, also available
in the omnibus The Art of Eating.
[Bookshop.]
Laurie Colwin: Home Cooking.
Jean Anthelme Brillat-Savarin: The Physiology of
Taste, translated by Fisher.
A review of Fisher’s translation from the New York
Times.
M.F.K. Fisher: A Cordiall Water.
Luke Barr: Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the
Reinvention of American Taste.
YouTuber Emmymadeinjapan recreated the preserved
eggs.
Bill Moyers interviews M.F.K. Fisher.
Next book: Roald Dahl: Charlie and the Chocolate
Factory.
Support The Spouter-Inn on Patreon if you
can. Thanks.
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