James and Kay Salter are attuned to a universal language essential to all important food writing. Even in the briny, thickish stew recipes recorded in Richard II’s day, there were traces of a sympathetic voice. What is the nature of this food language? Does food writing require an appetizing subject? Do an experiment: Eat till you can’t take another bite, then read the Salters. What does your mind make of food when your belly is full?

—Jake Keyes

Want to read the rest?
Please login.
New to Narrative? sign up.
It's easy and free.