Twelve kinds of taste
Which one are you?
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Gastronomy, Cookery (Oysters), Oysters, Cooking (Oysters)
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Warm, spare, intimate and contemplative.
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On Open Library, 1 have read it and 1 want to.
Mary Frances Kennedy Fisher was a preeminent American food writer. She was also a founder of the Napa Valley Wine Library. She wrote some 27 books, including a translation of *The Physiology of Taste* by Brillat-Savarin. Two volumes of her journals and correspondence came out shortly before her death in 1992. Her first book, Serve it Forth, was published in 1937. Her books are an amalgam of food literature, travel and memoir. Fisher believed that eating well was just one of the "arts of life" and explored this in her writing. W. H. Auden once remarked, "I do not know of anyone in the United States who writes better prose." - Wikipedia
Closest on the same fourteen dimensions, from everything scored on Taste Buds. Other media included when they land close.
