Part 3: MFK Fisher, today

MFK Fisher, Today

MFK Fisher’s influence of food writing in the U.S. is still very relevant, as Joan Reardon clearly argues.

Reardon points how Fisher’s role in shaping the genre of food-related autobiographies, which are increasingly popular. In books such as The Gastronomical Me, An Alphabet for Gourmets, and Among Friends, the characters are real. Fishers chronicle her personal gastronomical awakening, among other things, establishing a hybrid style that includes philosophical reflections, food descriptions, and notes of nostalgia and longing for past experienced. The pleasures of the table become a surrogate for human desires.

Author Amanda Hesser, who declares herself a long-time admirer of Fisher’s writing, discusses the influence of the writer on younger generations.

When Hesser read Fisher’s work in college, her life looked perfect. While at the time she was mostly intrigued by Fisher’s use of language, atmospheric language, she is now more interested in her as a woman and a mother, as well as in the motivations about her writing.

Fisher’s work resonates in the most diverse ways. Here, New York Times; writer Melissa Clark discusses How to Cook a Wolf and cooking during an economic crisis.

Fisher’s legacy has also been the theme of a documentary by Barbara Wornum. In this clip, we can hear the author’s voice

© 2015 The New School. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners