11/17/17 – Food Writers

Casserole with organic vegetables

Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

A couple of days ago, we had a F/D question, so let’s check the tape:

LearnedLeague precedent (LL75, MD3) – American author M.F.K. Fisher wrote broadly about various topics, but she is best remembered today for (and the majority of her writing was) works on what subject?


I did not know, and I can’t believe it was food/cooking. I figured the answer was going to be one of the main categories of LL, so I went with “theatre”. MFK Fisher, from what I can tell, is the greatest food writer there ever has been. She was critically famous and successful for the first half of the 20th century, and is featured in every article I’ve read about food writers as being the best. There’s apparently a quote by poet WH Auden who wrote about Fisher “I do not know of anyone in the United States who writes better prose.”

I’m sad to say I didn’t know much about Fisher, and I’m sorry I haven’t talked about her sooner here on 5CT. Thus, I now go 1 for 2 this season on food. And I was so close to breaking 500.

Here’s a few more food writers to end your week. Good luck!

1. Name the man and oft presenter seen here, who is the restaurant critic for The Times newspaper in England. He’s also the older brother of Victoria, who hosts England’s greatest quiz programme, Only Connect.

Question 1

2. Judith Jones, a food writer and editor (where she is responsible for having the Diary of Anne Frank published in English in 1950), was also an early editor for what book, first published in 1961, co-written by Simone Beck and Louisette Bertholle? Judith died in August this year.

Question 2

3. Name the writer seen here, who was the official food critic for the New York Times from 1993 to 1999. She was also the host of the PBS series “Gourmet’s Adventures with Ruth”.

Question 3

4. Give the hyphenated last name of the French author Jean Anthelme seen here, who published his The Physiology of Taste in 1825. MKF Fisher created the English translation of his book. He also names the soft cheese seen here.

Question 4


Question 4 Cheese

5. One of the biggest changes in food writing dynamic was the release of what memoir published in 2000, written by Anthony Bourdain? The book took focus away from the food itself, and focused more on the lifestyle and happenings occurring in the kitchen and amongst the chefs involved. The book is also more influential than the 2005 Fox TV series it created, where Bradley Cooper played a fictional version of Anthony.

Question 5

Have a great weekend!


1. Giles Coren
2. Mastering the Art of French Cooking
3. Ruth Reichl
4. Brillat-Savarin
5. Kitchen Confidential

One thought on “11/17/17 – Food Writers

  1. Ruth Reichl has several memoirs that talk about her time at the NYT, among other things. They’re pretty delightful reads, especially Garlic and Sapphires.

    Liked by 1 person

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