Mary Taylor Simeti ~ swoons

We just got Simeti’s book Sicilian Food. Recipes from Italy’s Abundant Isle, and I am floored by the brilliance of the preface, having read only 4 pages – she writes so intelligently and engagingly, suggesting so much depth and fun within.

‘Meanwhile, the first spores of feminism were swelling inside me like a potent but a yet unidentified yeast, and the sheer quantity of “maintenance cooking” required in a society in which the whole family eats all three meals at home discouraged me from spending more time or energy in the kitchen than was absolutely necessary.’

‘I have come to hypothesise that the basic ingredients and techniques of Sicilian cooking were introduced to the island by the end of the twelfth century.’

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