Far Flung and Well Fed

Far Flung and Well Fed

5.0 1
by R. W. Apple Jr.
     
 

Celebrated journalist R. W. (“Johnny”) Apple was a veteran political reporter, a New York Times bureau chief and an incisive and prolific writer. But the role he was most passionate about was food anthropologist. Known both for his restless wideopen mind and an appetite to match, Apple was also a culinary scholar: witty, wide-ranging and

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Overview

Celebrated journalist R. W. (“Johnny”) Apple was a veteran political reporter, a New York Times bureau chief and an incisive and prolific writer. But the role he was most passionate about was food anthropologist. Known both for his restless wideopen mind and an appetite to match, Apple was also a culinary scholar: witty, wide-ranging and intensely knowledgeable about his subjects. Far Flung and Well Fed is the best of legendary Times reporter Apple’s food writing from America, England, Europe, Asia and Australia. Each of the more than fifty essays recount extraordinary meals and little-known facts, of some of the world’s most excellent foods —from the origin of an ingredient in a dish, to its history, to the vivid personalities—including Apple’s wife, Betsey—who cook, serve and eat those dishes.

Far Flung and Well Fed is a classic collection of food writing— lively, warm and rich with a sense of place and taste—and deserves to join the works of A.J. Liebling, Elizabeth David, M.F.K. Fisher and Calvin Trillin on the bookshelf.

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Editorial Reviews

Publishers Weekly
Written in the decade before his untimely death in 2006, this compilation showcases more than 50 engaging, food-centric travel essays by longtime New York Times writer R.W. (“Johnny”) Apple. The grandiose dispatches cover the U.S.'s best soft-shell crabs, the most authentic kosher corned beef and the finest cherry pie. Internationally, he dubs Singapore a “dim sum nirvana,” compares Naples without its tomatoes to “salt without pepper” and finds Dover sole like a “porterhouse steak.” Apple's legendary expense account fuels an enormous and discriminating appetite, and his journalistic instincts guide an impressive selection of experts in support of Apple's decisive interpretations, including one Philadelphia editor who authoritatively explains the die-off of Philadelphia's pepper pot soup, but not its cheese steaks. These instructive, well-chosen tidbits convey vivid, sociological portraits of cities, regions and countries, places infused with regional vernacular that is both spoken and eaten. With such stature and scholarship, he can make Dickensian references in describing both English porridge and Italian buffalo mozzarella sound natural. Similarly, only Apple can get away with using words like “toothsome,” “unctuous,” and “delectable” without sounding like a public relations sham masquerading as a food critic. While Apple's air of superiority can be hard to take, his incisive, insistent writing often remains far superior to the rest of its kind. (Oct.)

Product Details

ISBN-13:
9780312325770
Publisher:
St. Martin's Press
Publication date:
09/29/2009
Edition description:
First Edition
Pages:
432
Product dimensions:
6.20(w) x 9.40(h) x 1.50(d)

Meet the Author

R.W. APPLE, JR. worked for The New York Times for forty years, serving at various times as Chief Correspondent, Chief Washington Corre - spondent and Washington Bureau Chief. He began writing food articles for the Times in the late 1970s, when reporting from London. His writing also appeared in magazines including The Atlantic Monthly, Esquire, GQ, Saveur, Travel & Leisure, Gourmet, Town & Country and National Geographic Traveler. He lived in Washington, D.C., where he died in 2006.

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