His mother cooked by the book and the book was Betty Crocker. Not all bad, but unimaginative and bland. Arthur realizes now that his tastes were incongruent with his family’s palate. The first sign came in grade school when he got a chance to sample sushi. Although he had never heard of it and had no idea what it was, he dug right in. His teacher was impressed. Arthur could not foresee that this was the beginning of a food odyssey of a very adventurous eater. Serve him brains, serve him tongue, but please don’t give him Twinkies.
Even though her family lived in a cramped Greenwich Village apartment with a small kitchen and her mother had a demanding full-time job, Vera enjoyed good home-cooked meals. There were recipes handed down by her Romanian and Russian grandparents, and her mother’s dinners of pot roast, chicken, and pork chops. Plus, there were bagels from the Lower East Side and fresh vegetables in summers spent in rural New Jersey. She especially loved sweets – cheesecake with her father, fudge sundaes with her grandmother, and the brownies she and her friends raided from the kitchen of their boarding school. She still loves sweets but gave up eating meat long ago.
For Jonathan, memories of food and family are almost inseparable. He studied in France, cooked professionally, and can turn out elegant French dishes, but the food he loves best, the food most deeply entwined with memory, is the simple food of home and the roadside stands and diners of New Jersey. Buffets at the Claremont Diner made a big impression. He loved his mother’s corned beef and cabbage, his grandmother’s sunnyside-up eggs, his aunts’ expertly constructed sandwiches. But it was his father’s almost insatiable appetite and love of food that really affected him, linking food and happiness tightly together. Not surprisingly his future career was going to be about food and the joy it could bring.
As the youngest child in a family of nine children, June was not pampered. There was no room for pickiness. She ate what was on her plate, didn’t go to MacDonalds, and rarely ever saw soda or candy. Her treats were popcorn and Kool Aid. But she didn’t feel she was missing out. There were holidays, backyard barbecues, and Sundays filled with delicious food with her aunt and grandmother. When the family moved to the country, her mother canned food from their large garden. And her naturally inquisitive father was always exploring new foods. She didn’t know it then but she was on her way to becoming immersed in food culture.
Friday night in suburban New Jersey was the time teen-aged Alexander and his friends cut loose and headed out to the mall. Freedom. Maybe they’d stop for a burger or a slice on the way, a quick bite. But there was something Alexander couldn’t get out of his mind. Back home about now, his mom and dad and their best friends, the Ks, would be pouring wine, laughing, and sitting down to a stupendous, beautifully grilled Pacific salmon. He had tasted some once in Seattle and it was out of this world. And here he was, about to eat fast food out of a bag and miss everything.
Her mother was such an unhappy cook that Charlotte almost lost all interest in food as a child. Meat and potatoes, overcooked frozen vegetables, balogna on Wonder Bread. Lucky for her she lived near the ocean. In the summertime there were scallops, quahogs, and all kinds of seafood. Clambakes on the beach with lobsters and crabs and potatoes and corn steaming in an underground pit. But it wasn’t until college that she began to experience a wide range of food. Before long she was learning how to produce most of her own food. Nothing was the same after that.
She was only six years old but Jane loved ice cream so much that one day she and a friend got lost walking all the way downtown to get some. She craved candy too, but it was forbidden by her father who was a dentist. Yet she was never short of sweets. Her home was fragrant with baking — cakes, cookies, brownies, pie made with apples from local orchards. She loved desserts, along with the good meat and bread and vegetables her mother served. And especially the seafood on Nantucket where her family spent the summer. She was eager to help her mother in the kitchen. She found food fascinating and wanted to learn how to cook it.