Barbara Kingsolver
Barbara Kingsolver
Barbara Kingsolveris an American novelist, essayist and poet. She was raised in rural Kentucky and lived briefly in the Congo in her early childhood. Kingsolver earned degrees in biology at DePauw University and the University of Arizona and worked as a freelance writer before she began writing novels. Her widely known works include The Poisonwood Bible, the tale of a missionary family in the Congo, and Animal, Vegetable, Miracle, a non-fiction account of her family's attempts to eat locally...
NationalityAmerican
ProfessionNovelist
Date of Birth8 April 1955
CountryUnited States of America
Humans can be fairly ridiculous animals.
Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self."
Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.
Corn syrup and added fats have been outed as major ingredients in fast food, but they hide out in packaged foods too, even presumed-innocent ones like crackers.
Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.
The standard approach has been to pump up the dosage of chemicals ... Twenty percent of these approved-for-use pesticides are listed by the EPA as carcinogenic in humans.
Food culture in the United States has long been cast as the property of a privileged class. It is nothing of the kind. Culture is the property of a species.
Even feigning surprise, pretending it was unexpected and saying a ritual thanks, is surely wiser than just expecting everything so carelessly.
Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.
Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.
In the long run, most of us spend about fifteen minutes total in the entanglements of passion, and the rest of our days looking back on it, humming the tune.
It's surprising how much of memory is built around things unnoticed at the time.
I didn't study writing in school, I studied biology as an undergraduate and graduate student. So I think that I write fiction in the scientific way. I love invention, obviously; I love creation of character. But I do feel very rooted in the real world, even in the way that I create characters.
In fact, one of the things that I really love about literary fiction is that it's one of the few kinds of writing that doesn't tell us what to think or what to buy or what to wear. We're surrounded by advertising.