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findthatbookI encountered these quotes in Vegetarian Soups for All Seasons (Little, Brown and Company, 1996), by Nava Atlas; the problem is that I haven’t the book ready to hand, and it’s no longer in any of my local library systems.
The first quote came from a nineteenth-century (French? British? I want to say De Tocqueville or Brillat-Savarin) author who’d visited the U.S. and found an epiphany in gumbo: they proceeded to eulogize it as the perfect food, combining vibrant flavors and being soup and vegetable and entree in one.
The second was by a Victorian or Edwardian British author, extolling celery, in its cold clear no-nonsense crispness, as the gustatory expression of autumn. (These quotes embellished recipes for a gumbo and a celery soup, respectively; Atlas’ cookbook had something of a literary and reflective tone.)
ETA:wolfinthewood has identified the celery quote, from the essay “A Word for Autumn” in Not that it matters (1919) by A.A. Milne; kineticatrue has tracked the gumbo quote to Will H. Coleman’s Historical Sketch Book and Guide to New Orleans and Environs (1885), p 91.
The first quote came from a nineteenth-century (French? British? I want to say De Tocqueville or Brillat-Savarin) author who’d visited the U.S. and found an epiphany in gumbo: they proceeded to eulogize it as the perfect food, combining vibrant flavors and being soup and vegetable and entree in one.
The second was by a Victorian or Edwardian British author, extolling celery, in its cold clear no-nonsense crispness, as the gustatory expression of autumn. (These quotes embellished recipes for a gumbo and a celery soup, respectively; Atlas’ cookbook had something of a literary and reflective tone.)
ETA:
wolfinthewood has identified the celery quote, from the essay “A Word for Autumn” in Not that it matters (1919) by A.A. Milne; kineticatrue has tracked the gumbo quote to Will H. Coleman’s Historical Sketch Book and Guide to New Orleans and Environs (1885), p 91.