![]() ![]() ![]() Looking back over the last decade or four, careful examination shows me that food and various issues surrounding it have turned up in a majority of the novels and screenplays I’ve written. ![]() ![]() And thereby hangs the issue of a favorite tool for me in fictional worldbuilding: food. That Xi’an street food place up in Dublin, that Bourgognaise café in Paris, that train-station buffet halfway up a mountain in Switzerland where they do pizza on a rösti base, that wine festival in southeastern Germany in July… Around here, the edible is a constant undercurrent to the readable. (Fortunately one that my husband and fellow fantasy writer Peter Morwood shares.) In this time of COVID, and the limitations it’s brought to many of us on where we can go and how far, a constant theme around here is the thought of what restaurants we can’t wait to get back to when we are free again and vaccinated, and it’s safe to go out (or as safe as it’s going to get). Besides the books on world mythologies and fairy tales, besides the Compact OED and the other assorted dictionaries and guides to other languages… there are also about two hundred cookbooks.įood-reading about it, making it, eating it-is a passion with me. If there’s any truth to the concept that you can tell a lot about a writer from the books they’ve got in their office, then I’m afraid one of my great passions is instantly obvious to anybody who walks into my workspace (which doubles as the living room in the little cottage where we live). ![]()
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