Product Description

Eve Johnson probes food, eating, and cooking in this rollicking collection of essays. With insightful and lyrical prose, she takes us from the social evils created by gin in early 19th-Century London and the invention of breakfast cereal in health spas to the present era, in which junk food gets a bad name from "the Twinkie Defense". Eating My Words contains a selection of simple and reliable recipes such as Grilled Artichokes, Mangoes and Sticky Rice--but consider yourself warned about The Crotchety Old Fudge.

Product Details

• Amazon Sales Rank: #400163 in Books
• Published on: 2003-09-01
• Original language: English
• Binding: Paperback
• 192 pages

About the Author

Eve Johnson's ability to blend history, literature, and philosophy in her essays has made her one of Canada's most popular food writers. She is the former food editor of The Vancouver Sun, and has written two bestselling cookbooks: Six O'Clock Solutions and Five-Star Food.

Arthur Black is an author and former CBC Radio host of Basic Black.

Customer Reviews

A fabulous book !!!!
What a fabulous book ! It made me laugh (reminiscing about my own mother and grandmother's idiosyncratic cooking). Full of interesting facts, recipes and witty observations, it has inspired me to get back into cooking because Ms. Johnson makes it seem so earthy, so calming, so...sexy !! This book is a must for every cook or aspiring cook in your life.

Best Food Book I've Read This Year!!
As soon as I opened this book and started reading the first chapter, an essay about Chocolate, I knew this was the book for at least half the people on my shopping list. Eve Johnson is readable, erudite, and Funny! As interesting as it is entertaining, this is a 'Must Read' for anyone who loves food or loves reading.

Scrumptious Words
Elegantly written and genuinely witty is how I would describe this book. Instant Canadian classic comes to mind too. "Eating My Words" displays an encyclopedic knowledge of the subject (food) but stays as light and refreshing, say, as a fine ripe mango. This author has published two excellent cookbooks I've had the pleasure of owning for a number of years but this new effort, although it has a few recipes, is more a cook's book about a lifelong love affair with food rather than just another cookbook. These fifty perfect short essays will reveal more than you ever imagined possible about subjects as varied as lemon meringue pie, ketchup and, of course, the relationship between artichokes and Marilyn Monroe. A feast!