M. Suzanne Terry

In my main collection, fiction and nonfiction stay mostly separated (to the extent that they can – fantasy and reality often overlap in life, so I suppose it’s inevitable in books). On my foodie shelf, though, memoirs and novels about food and its influence on the world cohabitate with reckless abandon.

I enjoy all kinds of books, but when I am looking for something comforting and decadent, rich and nourishing, I go for books that talk about food. Whether its a food writer by trade telling tales of all the wonderful places where they’ve eaten delectable things, a cook sharing some of the wealth of their knowledge, or a favorite celebrity talking about what food means to them, I am riveted.

This is a fairly new preference of mine. The first food writer I remember reading was Ruth Reichl. I can’t remember if I started with Tender at the Bone or Comfort Me With Apples (I mean, those titles alone. Come on.), but I greedily started the second right after I finished the first. I couldn’t get enough. She talked about learning to cook and her years as a young food writer, including many of the people she met along the way. Danny Kaye’s lemon pasta is still one of my comfort food favorites.

I understand the way food weaves into a story on a fundamental level. Most of my own stories and strongest memories are tied to a taste or a smell. The scent of melting chocolate reminds me of Thanksgiving (both happy and tumultuous) with my family. I once broke down sobbing at the farmer’s market upon discovering cream crowder peas, much to the chagrin of the kind farmer who pointed them out to me and innocently asked, “Have you ever tried them?” I explained (between gasps) that I hadn’t had them since my grandma – who used to grow them in her garden and had died recently – made them. He listened to me ramble, a little misty-eyed himself, and I’m pretty sure he snuck an extra quarter pound into my bag.

My most recent acquisition is Stanley Tucci’s Taste. I planned to save it for November, when I’m tackling The Joy of Cooking as my joy selection, but I’m not sure I can wait that long. Never mind that I will watch or read anything Stanley Tucci ever does (have you seen him make a Negroni, because you should), or that I’ve daydreamed more than once what it might be like if Stanley Tucci were my boyfriend. The way he comes to life when he talks about food is irresistible. I am really excited to tuck into this book.

No matter what kind of memoir you like – adventure, romance, quiet reflection – I bet there is a food memoir you’d like. Here are a few lists with great selections if you’d like to try:

• New York Public Library
• Abe Books
• Modern Mrs. Darcy

Have you had the joy of a food memoir yet? Which one is your favorite?

I’m writing about books this month.