M.F.K. Fisher '31
A self-described “insatiable reader and scribbler,” M.F.K. Fisher ’31’s desire for the written word was eclipsed only by her hunger for food--all of it, whether animal or vegetable, cooked or raw.
The confluence of these two appetites helped make Mary Frances Kennedy Fisher America’s best-known and prolific food writer, and an icon to gastronomes everywhere. Her writing on the slow, sensual pleasures of the table seemed revolutionary to a buttoned-down, mid-century America. In a career spanning 60 years, Fisher’s prolific output included 15 books of essays, such as How to Cook a Wolf and The Gastronomical Me, novels, hundreds of stories for the New Yorker, as well as an English translation of Jean Anthelme Brillat-Savarin’s classic book, The Physiology of Taste. Poet W.H. Auden called her “America’s greatest writer.”