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Love and Sweet Food
From the author of the Giller Prize-winning The Polished Hoe comes a culinary memoir as savoury as his best fiction. In the voice of Austin Clarke the recipes of Barbados comes alive, teeming with delectable, distinctive island tastes, in the inimitable prose of one of the greatest novelists of our generation. From succulent King-Fish and White Rice to well-seasoned Pepperpot to a late-night omelette cooked for Norman Mailer, Clarke welcomes you into his Bajan kitchen for a glass of wine and an island feast as only he can prepare.
Hardcover
First published September 21, 2004
About the author
Austin Clarke
108 books100 followersAustin Ardinel Chesterfield Clarke was a Canadian novelist, essayist and short story writer who lives in Toronto, Ontario. He has been called "Canada's first multicultural writer".
Clarke had his early education in Barbados and taught at a rural school for three years. In 1955 he moved to Canada to attend the University of Toronto but after two years turned his hand to journalism and broadcasting. He was a reporter in the Ontario communities of Timmins and Kirkland Lake, before joining the Canadian Broadcasting Corporation as a freelance journalist. He subsequently taught at several American universities, including Yale, Duke and the University of Texas.
In 1973 he was designated cultural attaché at the Barbadian embassy in Washington, DC. He was later General Manager of the Caribbean Broadcasting Corporation in Barbados (1975-1977).
Returning to Canada, in 1977 he ran as a Progressive Conservative candidate in the Ontario election. He was writer in residence at Concordia University, Montreal, Quebec and at University of Western Ontario.From 1988 to 1993 he served on the Immigration and Refugee Board of Canada.
Clarke had his early education in Barbados and taught at a rural school for three years. In 1955 he moved to Canada to attend the University of Toronto but after two years turned his hand to journalism and broadcasting. He was a reporter in the Ontario communities of Timmins and Kirkland Lake, before joining the Canadian Broadcasting Corporation as a freelance journalist. He subsequently taught at several American universities, including Yale, Duke and the University of Texas.
In 1973 he was designated cultural attaché at the Barbadian embassy in Washington, DC. He was later General Manager of the Caribbean Broadcasting Corporation in Barbados (1975-1977).
Returning to Canada, in 1977 he ran as a Progressive Conservative candidate in the Ontario election. He was writer in residence at Concordia University, Montreal, Quebec and at University of Western Ontario.From 1988 to 1993 he served on the Immigration and Refugee Board of Canada.
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Displaying 1 - 3 of 3 reviews
September 1, 2012
What a tough slog! This book lost any potential charm due to poor editing. If this the narrative had been significantly paired down, photos added and recipes printed in different fonts, or in clear sections, the book would be wonderful. I can't say I would recommend this book to anyone, unless it is edited and the recipes given the stage they need to shine.
July 14, 2010
I enjoyed the premise of this book: discussing the rituals surrounding food in West Indian/Caribbean culture, but I found the writing a bit choppy. The introduction was far too long and was more like a biography.
August 22, 2012
The author are praised by critics for using a significantly innovative narrative strategy to haunt the reader with heartfelt food memories, and at the same time, to invite the reader to read beyond exotic representations of ethnic food to more complex issues of identity, integration and racism. Clark is one of the two authors who inspired me to embark on my own culinary memoir.
Displaying 1 - 3 of 3 reviews