A couple of weeks ago, I was invited to a food and wine pairing meal. It was an exquisitely prepared 5 or 6 courses each with a special tasting of wine to accompany. As we head into April, I’d like to acknowledge another type of pairing – that of food and poetry.
Cortney Davis, the poetry editor of “Alimentum: The Literature of Food,” also acknowledges this pairing.
“The best foods are layered–we notice the hint of rosemary behind the muscular taste of tomato or the suggestion of oak that appears moments after the swallow of a fine wine. . . . Some foods taste better left-over–the second-day helping of turkey and stuffing at Thanksgiving. Poems must be multi-layered too, and they must last not only through the second serving, but through many readings, offering us . . . another revelation, another way of looking at ourselves. . . .“
