Keeping House: A Novel In Recipes (Suny Series, Women Writers in Translation)

Description

Preface
Once, for a presentation of Casalinghitudine in Tuscany, the organizers had the idea of pairing my talk with a glass of good wine and a sampling of the dishes from the book. Naturally I, too, partook of this, discovering to my surprise that the dishes were all good, but all different from how I knew them. This was because the Tuscan beans were not the same ones I used to buy in Rome, because distances of just a few kilometers make for different cheeses and cold cuts, and, above all, because cooking is not an exact science. My pinch of salt is different from yours, my idea of “a little oil‚” is certainly so subjective that it does not allow exact replication. But I, too, when cooking my “seven grain soup” in another country, came up with an entirely new taste, even though I had made it with my own hands, my amounts, and my methods. With the passing of time, needs and recipes change. Indeed, in my experience, in the years since the book first appeared in Italy, almost none of the dishes have remained exactly the same. Everything flows, everything changes: how could food remain the same? The number of people around the table changes, the availability of money and time changes, our physical and creative needs change. If I had kept my cooking more rigid, my life would have stopped as well, frozen, blocked.

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