Mao and Me 162 7. Written in the 1970s, Calvin Trillin's book is a little dated, but foodies will still enjoy his food adventures. Third, same as the first. Confessions of a Stand-up Sausage Eater 286 5. He writes with charm, freedom, and a rare respect for language. I will seek out the book that lists 1,000 Chinese restaurants, though I am sure many of them are gone. The book collects several humorous and charming essays that are mostly about hearty food.
This particular iteration is inspired by Southern Vietnam, and is spicy and rich in color and flavor. About the Author Foreword ix American Fried 1974 1. What Wh Food and humour are a great combination! His wife, Alice, must be a saint. Guy Fieri and Anthony Bourdain can thank this guy for their careers! Amusing throughout and laugh-out-loud funny in selected spots, The Tummy Trilogy, a compilation of three Calvin Trillin collections, is not a book to be enjoyed in one big helping. I have read some of Trillin's pieces in the New Yorker, but his food writing is another side, just discovered by me. At the time, Trillin lamented how regional food was seen as something shameful. Now the three books have been combined in what Trillin calls The Tummy Trilogy.
The Italian West Indies 345 12. The kind of milkshake that I personally consumed six hundred gallons of at the Country Club Daily is an historical fact in three flavors. The author is self-deprecating and droll, but writes about how much he loves eating and tasting and exploring and just living life. It is plain to see now with a little hindsight just how ahead of the curve Trillin was when writing about American cuisine in the 1970s and 80s. The problem is that Trillin doesn't write solely on food, describing it, he writes about places and locations that are deeply set in time period that a woman in her twenties living Down Under cannot relate to. First, I wish I could live Trillin's life, travelling around the country in search of every region's specialty, and then being paid a large sum of money to do so. Trillin is obsessive about food the way many people are about a favorite sport.
No one was doing what he did. In the 1970s, Calvin Trillin informed us that the most glorious food in an American city was not to be found at the pretentious rooftop restaurant he called La Maison de la Casa House, Continental Cuisine. I can see how these columns would have horrified, amused and informed readers in the 70s and 80s, who were at the time, embracing haute cuisine. Trillin's love for food--and the people who make, serve and eat it--is infectious though perhaps that's not the greatest word to use when we're talking about eating. He'd traveled all over the country seeking the best of that locale, returning as often as possible to Kansas City for barbeque.
In the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine. Oh, and if you haven't read it, you should. Just finished it up, finally, and wanted to know your thoughts. We like to keep things fresh. I never knew that I wanted so very badly to go to Kansas City until I read Calvin Trillin's homage to its barbecue. Trillin's family, long-suffering in the face of a father's obsessions, is as winning as always. Secondly, it makes me wish I could have experienced food in Kansas City as he did.
Braver than most transients, he dined in every manner of restaurant, sampling all kinds of native cuisine. Trillin is a marvelous writer, affable and witty under any circumstances. His reviews are just based on personal taste! The similar rhythms and familiar jokes found in these essays and magazine articles tend to blend into a soupy bog after a time, but taken as separate spoonfuls, they are just fine. Your indigestion is not from listening to my fair-minded remarks on the food of a particular American city. Fly Frills to Miami 154 6.
This brought up a lot of memories of Strouds, Zardas, and of course Winsteads. This was at a time when the term personal computer was an oxymoron because of their cost and size. The Sound of Eating 228 14. I read this book as part of a discussion group; otherwise, I probably wouldn't have made it all the way through. Dinner with Friends 181 9. However, he relished in it. I read this book as part of a discussion group; otherwise, I probably wouldn't have made it all the way through.
I guess dreams do come true, eh, Calvin? Hong Kong Dream 370 15. I can see how these columns would have horrified, amused and informed readers in the 70s and 80s, who were at the time, embracing haute cuisine. The book is a series of self-contained essays, reminiscent of Jeffrey Steingarten. A Few Beers with Suds and Dregs 337 11. He's great at deflating silly foodie themes - he'd name a cafe A Dun Colored Elephant - and wonderful at describing how cooks become great at their specialties - a chicken-obsessed woman - so that you'd love to accompany him to New York's China Town or Kansas City or to any small town in Louisiana having any kind of food festival. In the 1970s, Calvin Trillin informed us that the most glorious food in an American city was not to be found at the pretentious rooftop restaurant he called La Maison de la Casa House, Continental Cuisine.
His wife, Alice, must Trillin is manic in his pursuit of food and glorious in his elevation of everyday dining. A Stag Oyster Eat Below the Canal 362 14. An Attempt to Compile a Short History of the Buffalo Chicken Wing 268 3. Maybe the only thing I didn't like about the book was that the essays are a bit dated. They are non-fiction- Trillin's adventures alone, along with Alice may her memory be for a blessing and the girls- as he, a Clean Plate Ranger, travels the United States and the world looking for a decent meal, a more-than-decent meal or an indecently decadent meal. These books are by now a bit older than a lot of contemporary food writing I'm thinking of people like Ruth Reichl, who mingles memoir and food.
The second of the three books in this compilation was the best because it included stories of his family and less description. Look, the beginning and end was fine, it was the rich, specific middle courses I really couldn't stomach. I think Ruth Reichl spoiled me as far as food writers go: This book is actually 3-in-one, and I read the first, American Fried, and half of Alice, Let's Eat, but that's as far as I got. Many of the landmark restaurants he opines about have long been shuttered, but his words make them feel as though they are still alive and flourishing. To Market, to Market 145 5.