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Quote by Janet Clarkson

“The strangely marvellous thing is that, we refuse to relinquish the pie. We cling to the idea of it with some fervour, in spite of its fading reality on our tables. Why is it so? What is it about pies?”

Quote by Janet Clarkson

Book:Pie: A Global History
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Pie: A Global History

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Janet Clarkson

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“When Soyer said of pies that they are 'one of our best companions du voyage through life', he was referring consumers, but he might just as well been referring to his professional colleagues, for pies have always been enormously useful to caterers and cooks, particularly at events where a large number must be fed efficiently. In modern times this is usually at sporting events such as football games, but the original experts in mass catering were the military.”

FoodPieBakingFood WritingFood AnthropologyFood HistoryCateringGlobal HistoryMass Catering
Book:Pie: A Global History
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“To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.”

BusinessCookingKitchenChefFood WritingRestaurantFood Industry
Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“The town of Lunenburg was built on a hill running down to a sheltered harbour. On one of the upper streets stands a Presbyterian church with a huge gilded cod on its weather vane. Along the waterfront, the wooden-shingled houses are brick red, a color that originally came from mixing clay with cod-liver oil to protect the wood against the salt of the waterfront. It is the look of Nova Scotia - brick red wood, dark green pine, charcoal sea.”

Travel WritingFood WritingFood AnthropologyNova ScotiaCodCodfishLunenburg
Book:Cod: A Biography of the Fish that Changed the World
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