Reading and eating go together like salmon and dill sauce, and this anthology of modern writing on gastronomy is no exception. Favorite food writers, such as M. F. K. Fisher and Elizabeth David, are included in this compilation of articles and essays, each reflecting the rich tradition of gastronomic journalism that has flourished in this century. From S. J. Perelmans Fa Reading and eating go together like salmon and dill sauce, and this anthology of modern writing on gastronomy is no exception. Favorite food writers, such as M. F. K. Fisher and Elizabeth David, are included in this compilation of articles and essays, each reflecting the rich tradition of gastronomic journalism that has flourished in this century. From S. J. Perelmans Farewell, My Lovely Appetizer and George Orwells pungent memories of an unsavory Paris kitchen to Raymond Sokolovs explanation of the eating preferences of cannibals and Calvin Trillins eloquent plea for a new Thanksgiving menu -- here are classic and unusual examples of food writing at its most savory, exotic, and satisfying.