What I Ate in One Year
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What I Ate in One Year
Lu par :
Stanley Tucci
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Lu par :
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Stanley Tucci
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Stanley Tucci
“Sharing food is one of the purest human acts.”
Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to homemade pizza eaten with his children before bedtime.
Now, in What I Ate in One Year Tucci records twelve months of eating—in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself.
Ranging from the mouthwateringly memorable to the comfortingly domestic and to the infuriatingly inedible, the meals memorialised in this diary are a prism for him to reflect on the ways his life, and his family, are constantly evolving. Through food he marks—and mourns—the passing of time, the loss of loved ones, and steels himself for what is to come.
Whether it’s duck a l’orange eaten with fellow actors and cooked by singing Carmelite nuns, steaks barbequed at a gathering with friends, or meatballs made by his mother and son and shared at the table with three generations of his family, these meals give shape and add emotional richness to his days.
What I Ate in One Year is a funny, poignant, heartfelt, and deeply satisfying serving of memories and meals and an irresistible celebration of the profound role that food plays in family, friendship, and everyday life.
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Commentaires
"Soon Stanley Tucci may be as famous as a food writer as he is as an actor. A nuanced narrator who plays with tone and tempo like a jazz musician, he knows how to be ironic, self-effacing, witty, and charming, yet his performance is most satisfying because of his restraint. Often he describes a dish as simply “delicious” rather than extolling its virtues. Happily, this candid diary-like memoir does not contain every day’s meals, meetings, outings, parentings. Tucci is a creative gourmand who is mischievous (he whispers his preparation of pigeon breasts) and masterfully ends each section with suggestions, recipes, appreciations, and observations. Since he’s an Italophile and pasta devotee, his greatest love is, of course, la cucina Italiana."
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