“Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.”

“The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet.”

“I'm not a person whom the sight of olive oil repels, and I love Greek cooking. We had onion soup with grated cheese on top; then the souvlaka, which comes spiced with lemon and herbs, and flanked with chips and green beans in oil and a big dish of tomato salad. Then cheese, and halvas, which is a sort of loaf made of grated nuts and honey, and is delicious. And finally the wonderful grapes of Greece.”

“By July we had strawberries, red currants, raspberries, veal, dill, baby turnips, marrow. Mussolini resigned, and Italy capitulated. Roses could be had.”

“Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.”

“As I move along the line, other food items are plunked onto my tray: a small salad of iceberg lettuce and bacos, a slice of white bread with a pat of Hotel Holiday butter and blob of red Jell-O with fruit cocktail trapped inside. Instantly, I feel compassion for the trapped fruit.”