✓ Sweet Honey, Bitter Lemons ↠´ Download by ß Matthew Fort

✓ Sweet Honey, Bitter Lemons ↠´ Download by ß Matthew Fort An entire book focusing on the food of Sicily Is there really enough to talk about Clearly Matthew Fort is a well known food writer in the UK, and I enjoyed his descriptions of the landscape and the food, particularly the historical bits of which cultures and empires different foods come from I wish there had been pictures, and that they had converted the recipes into American friendly measurements.
I adored this bookit had wonderful descriptions of the places the writer visited as he pootled around Sicily on his scooter the people he met, and the superabundance of wonderful food.
I don t eat pork or take alcohol, so wouldn t eat many of the dishes he came upon , but the fabulous writing still hooked me.
and made me wish I was there Add to that a dash of history as he describes all the influences that have made Sicily the unique place it is thoroughly enjoyed it.
I was so excited going into this Travel writing combined with food writing What s not to like Well What I didn t like, and what made me put it down at least I put it down gently, I didn t cast it aside with great force was that it didn t do enough of either I stopped reading at page 58 so it is entirely possible but not probable that it suddenly improved but i doubt it.
I ll give an example the book is about a journey through Sicily on a Vespa, natch to eat and write about the island It starts in Marsala Where the fortified wine comes from And indeed one of the first visits is to a producer of the stuff, which was very popular a few hundred years ago with the British I m partial to a drop myself But there is no real explanation of the production process, why it s different from, say, sherry, and so on That s not a massive loss But to drive past the main square and drop into the narrative the fact that the main church or was it a cathedral is dedicated to Thomas Beckett yes, the turbulent priest murdered at Canturbury cathedral Yes that Thomas Beckett who was sainted To whose tomb the pilgrims in the Canturbury Tale were travelling In short, a very interesting personageand then not tell us whyWhy Why would you do that Sheesh.
I pushed on but when that happened the book was on warning There was description of food, using just too much Italian which I don t speak for me to know just what he was talking about So that was annoying I pushed on into the next chapter because ireallylike travel books But again something really interesting was just mentioned in a throwaway comment and I was left wondering why the book had been written at all Left wanting.
So I decided not to waste any time on it 2 stars is generous.
He s a very fun writer who, because he knows Italian, get to give a close up look at people in Italy in this case Sicily who are involved in food, from producing to cooking to selling on the street Very mouth watering.
Sicily Struck Me Then As The Most Fascinating Place I Had Ever Visited I Didn T Change That Opinion Over The Intervening Years, No Matter Where I Travelled I Meant To Go Back Time And Again I Made Plans Time And Again I Was Thwarted At The Age Of Twenty Six Matthew Fort First Visited The Island Of Sicily He And His Brother Arrived In Expecting Sun, Sea And Good Food, But They Were Totally Unprepared For The Lifelong Effect Of This Most Extraordinary Of IslandsThirty Years Later, Older And A Bit Wiser But No Less Greedy Matthew Finally Returns Travelling Round The Island On His Scooter, Monica, He Samples Exquisite Antipasti In Rundown Villages, Delicate Pastries In Towns That Clung To The Edge Of Vertical Hillsides, And Goes Fishing For Anchovies Beneath A Star Scattered SkyOnce Again This Enigmatic Island Casts Its Spell, And Matthew Rediscovers Its Beauty, The Intensity Of Its Flavours, And Finds Himself Digging Into The Darkness Of Sicily S Past As Well As Some Mysteries Of His Own Enjoyable read and like the recipes.
Enjoyable enough whilst travelling in Sicily, but it never really hooked me.
Readers interested in Italian food and culture will enjoy this vibrantly written account of the author s solo culinary trip through Sicily The author, a food writer from the UK, introduces readers to authentic Sicilian food that s most likely not accessible to people who travel to Sicily by cruise ship or tour bus The informal writing reads like an food travel journal and weaves in the author s observations about Sicilians, their nature and history, and both ancient and modern influences on the food of Sicily As someone now cultivating an interest in the food of my southern Italian immigrant ancestors, which they continued to grow and eat after emigrating to the US, I was especially keen on descriptions of how Sicilian dishes are made Like so many regional cuisines, many of the Sicilian cooks whom the author encountered had his or her own idea of how a traditional dish should be made usually because that s the way we do it here Some dishes are quirky zucchine a coniglio has no coniglio rabbit spaghetti con le sarde scappate has no sarde sardines , the fish having escaped Explanations for those idiosyncrasies make the narrative all the engaging That said, the book would have benefited from some editing Why, for example, is the cauliflower dish on page 150 called Broccoli con olive and not Cavolfiore con olive Why is there no parsley premezzolo in the Insalata di manzo con cippolle, capperi e premezzolo Nitpicking aside, this is a satisfying volume for the armchair traveler who wants to imagine what it would be like to travel off the beaten track in Sicily and eat like a native as they explore the island region.