Fish·er  (fĭsh'ər)  American writer noted especially for her culinary works, including her standard translation of Brillat-Savarin's The Physiology of Taste (1949). |
Fisher, M. F. K.
American writer whose compelling style, wit, and interest in the gastronomical made her one of the major American writers on the subject of food. In her 15 celebrated books, Fisher created a new genre: the food essay. Seeing food as a cultural metaphor, she proved to be both an insightful philosopher of food and a writer of fine prose.
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