Dining with the Famous and Infamous

Fiona Ross

2016년 1월 · Rowman & Littlefield

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Dining with the Famous and Infamous is an entertaining journey into the gastronomic peccadilloes of celebrities, stars, and notorious public figures. From outrageous artists to masterpiece authors, from rock stars to actors – everybody eats. Based on the findings of the British gastro-detective Fiona Ross, this volume explores the palates, the plates, and the preferences of the famous and infamous. Including recipes and their stories in the lives of those who cooked, ordered or ate them, Ross invites you to taste the culinary secret lives of people like Alfred Hitchcock, Frank Sinatra, and Woody Allen, among many others. Food voyeurism has arrived.

If you’ve ever wondered whether George Orwell really swigged Victory Gin or whether cherries played their part in the fall of Oscar Wilde, then Dining with the Famous and Infamous will satisfy your appetite. 'Marilyn Monroe becomes a different kind of sex goddess when you discover she tried to eat her way out of Some Like It Hot with aubergine parmigiana: every curve you see on film is a protest (plus early signs of pregnancy!). You can recreate a ‘Get Gassed’ afternoon cocktail with Andy Warhol and Truman Capote; shake up the chocolate martini Liz Taylor and Rock Hudson invented on the set of Giant; and even relive the Swinging Sixties with the foodie tales, hedonism and hashish cookies of Bob Dylan, the Beatles, and the Rolling Stones.

Who wouldn’t want to sit at the table of their favorite film star, writer, artist or warlock and taste a piece of their lives?

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Fiona Ross, like most of us, leads a double existence: In her “normal” life as a writer of fiction and freelance food writer in a gloomy, rainy corner of the United Kingdom called Bishop’s Stortford, she keeps company with two meat-eating chickens and her dog, Parsnip. Meanwhile, her glamorous double works as a gastro-detective whose headquarters is the famous Bodleian Library in Oxford; there she spends her time on the trail of gastronomes and investigating such sticky issues as how much jam Marx liked on his tarts.