{"id":2667,"date":"2008-11-10T12:05:57","date_gmt":"2008-11-10T12:05:57","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=2667"},"modified":"2018-02-27T11:35:54","modified_gmt":"2018-02-27T11:35:54","slug":"a-food-lovers-treasury-2","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/a-food-lovers-treasury-2\/","title":{"rendered":"A Food Lover\u2019s Treasury by Julie Rugg &#8211; review"},"content":{"rendered":"<p><span class=\"text-element body\"> <img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/food%20lover.jpg\" alt=\"A Food Lover\u2019s Treasury\" width=\"262\" height=\"417\" \/> Julie Rugg and Lynda Murphy are the compilers of this enthralling collection of food-related literary extracts. A Food Lover\u2019s Treasury is a book about the food that\u2019s in books. Well, if we are lucky, we eat three times each day and food is a subject guaranteed to elicit some kind of comment or emotion from almost everyone, so food has supplied authors and raconteurs with witty, poignant and thought-provoking material for generations.<\/span><\/p>\n<p>I could offer many marvellous quotations from this volume&#8230; but then there would be no point in buying the book. You will want to own A Food Lover\u2019s Treasury and indulge in long leisurely evenings in front of your winter log fire (OK, sit near the radiator), reading and enjoying.<\/p>\n<p>A Food Lover\u2019s Treasury would provide ideal material for after-dinner speeches at caterer\u2019s conventions or food-writers\u2019 dinner dances. \u201cHe was a bold man that first ate an Oyster\u201d was an observation from Jonathan Swift in Polite Conversation. \u201cCookery has become an art, a noble science; cooks are gentlemen\u201d will be a sentiment promoted by most of you who will appreciate this volume&#8230; the author of this quote was Robert Burton (1621) and obviously his quill ran out of ink before he added \u201c&#8230; and ladies.\u201d<\/p>\n<p>Woody Allen always has a droll view of society. From Annie Hall comes: \u201cThere\u2019s an old joke. Uh, two elderly women are at a Catskill mountain resort, and one of \u2018em says: \u2018Boy, the food at this place is really terrible.\u2019 The other one says, \u2018Yeah, I know, and such small portions.\u2019\u201d<\/p>\n<p>It\u2019s not just the pithy one-liners that find a place here. There are plenty of longer excerpts that give a taste (if you\u2019ll pardon the pun) of the original publication: D.H Lawrence &#8211; Sons and Lovers, Charles Dickens &#8211; David Copperfield, and George Orwell \u2013 In Defence of English Cookery.<\/p>\n<p>A Food Lover\u2019s Treasury is amusing and charming. You don\u2019t need to be a consummate foodie to appreciate this book. Anyone who loves fine words and good writing will devour this with relish.<\/p>\n<p>A Food Lover\u2019s Treasury<br \/>\nAuthors: Julie Rugg and Lynda Murphy<br \/>\nPublished by: Frances Lincoln<br \/>\nPrice: \u00a3 9.99<br \/>\nISBN 978-0-7112-2912-9<\/p>\n<p>&nbsp;<\/p>\n<p><em>Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Julie Rugg and Lynda Murphy are the compilers of this enthralling collection of food-related literary extracts. A Food Lover\u2019s Treasury is a book about the food that\u2019s in books. Well, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":585,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[507,68,72,643,145],"class_list":["post-2667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-baking","tag-cooking","tag-food","tag-julie-rugg-and-lynda-murphy","tag-literature"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=2667"}],"version-history":[{"count":5,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2667\/revisions"}],"predecessor-version":[{"id":9621,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2667\/revisions\/9621"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/585"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=2667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=2667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=2667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}