GOPNIK!

See here! Adam Gopnik has gone and written an article for The New Yorker about food and books and stuff.

While Gopnik has some interesting things to say about the connection between cooking and the writing process—the section on shelling beans is beautiful—I don't think he's contributing anything new to the discussion. (See Maya Angelou's forays into the subject.) He's on the mark when he declares the growing presence of recipes in novels a symptom of the American gourmet epidemic, but I wonder where on earth he got the idea that you can't think while you cook.

What does he think people who work in the food industry do all day, go into some sort of trance? Apparently.

This article made me hungry for bouillabaisse.