The history of evolution is reflected in the human diet. “What people eat is a symbol of what they believe,” writes Colin Spencer.
BSE or ‘mad cow disease’; ‘Frankenstein foods’; GM crops . . . the food on our plates and how it is reared, produced and sold is becoming an increasingly Big Issue and a contributing factor to why more and more people are espousing vegetarianism. There was a time when if you were a vegetarian it was considered kooky or cranky, but no longer. Colin Spencer’s comprehensive book, reissued in paperback for the first time in fifteen years, explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. He begins in pre-history and ends in the present day.
Continue reading Book of the Week | Vegetarianism: A History by Colin Spencer
Writing is a tiring business requiring energy and sustaining snacks. Chekhov had a weakness for oysters, Proust knocked back espressos, Sartre went nuts for halva and H. P. Lovecraft relished spaghetti bolognese smothered in parmesan cheese.
In a postcard sent to Cecil Beaton some time during the 1970s, Lesley Blanch describes her daily life as she is writing the biography of Pierre Loti: “I get up at 7, go on all day til dusk − hardly an eye for the birds, yelling to be fed. I’ve disconnected the telephone, such bliss − don’t go out or see anyone, don’t ever get dressed. Some days restful sluttishness prevails. Djellaba over a nightgown is the only way to work, for me − and no hairdressers + all that tra-la-la. But the appearance suffers − so does the figure. I sit, sit, sit, + eat delicious brown bread with tidal waves of butter.”
Continue reading A writer’s diet, Grub Street eats & cooking #OnWilderShores