John Keats’s Porridge: The Favorite Recipes of Beloved Poets

Keats_PorridgeWhat simple dishes reveal about the complexities of poetry as a creative act of constant transformation.

The relationship between food and literature seems to be an enduring one, from literary parodies of recipes to meals from famous fiction. In late April of 1973, poet and self-taught chef Victoria McCabe decided to formalize the relationship and mailed form letter requests to 250 of the era’s leading poets, asking them to share their favorite recipes. Some 150 replied, 117 of whom made it into John Keats’s Porridge: Favorite Recipes of American Poets — a tiny yet enormously delightful little cookbook spanning everything from Edward Abbey’s Hardcase Survival Pinto Bean Sludge to Claire McAllister’s Baked Stuffed Sweet Oranges. Only about half a dozen of the recipes were written in verse, at least half “were chosen for their ability to keep a poor poet full for a long time without putting too large a dent in the pocketbook,” and all were tested by McCabe, her husband, and their friends.

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