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Literature kitchen

Even the processes of writing
and cooking beg to be compared. A
great writer often labors through
many drafts and might agonize over
every word just as a chef uses the
finest ingredients and knows how to
add interesting flavors without any of
them being overwhelming to the
senses. A great writer will use won-
derful language but will make sure
prose alone doesn’t get in the way of
enjoyment of the story. Both chef and
writer want you to lose yourself in
the process of enjoying their product.
And what is the dessert we all
love and enjoy? Ice cream! There is
no one who does not like ice cream:
the icy milky treat is everyone’s fa-
vorite! But what if there is more to
ice cream than its silky texture and
unpredictable flavor combinations?
For decades ice cream has been
praised in movies, songs and books.
Especially, books. Since the ones who
enjoy ice cream the most are kids, they
got the most of the books about it: Go-
rilla Loves Vanilla, Should I Share
My Ice Cream? and There’s Broccoli
in My Ice Cream! to name a few.
Ice cream is a great treat and a
great topic for a book, it is also a
great match to an interesting book.
Would you pair Anna Karenina with
vanilla ice cream topped with
strawberries? Or maybe The Great
Gatsby with icy chocolate mousse?
Or even One Hundred Years of Solitude
with some citrucy popsicle? Whichev-
er you prefer, you can clearly see how
Edible art
ice cream can reflect and even compli-
ment the book and its characters.
Contemporary artists have used
food to make statements: political,
economic, and social. They’ve Changing the angle
opened restaurants as art projects,
conducted performances in which
And that is how Instagram ac-
food is prepared and served in
count Ice Cream Books was created
galleries, and crafted elaborate
sculptures from edible materials. by a Princeton graduate, Ben Denzer.

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