Book club update: Loving ‘Apricots,’ looking forward to ‘Fried Green Tomatoes’ and Michael Pollan

FriedgreenbookI promise the Feminist Kitchen wasn’t only created for the book club, but I haven’t had much time lately to blog about interesting women-in-food news, like the awesome public scolding Bon Appetit got from FK friend Kat Kinsman and others online when BA posted a video series called “Dudes Grilling Things.” (I hesitate to post or mention the public spousal physical abuse Nigella Lawson was subjected to over the weekend, but alas, I’ll link to it, with the hope that it will raise awareness about just how intolerable this kind of action is.)

One of the highlights I came across in the past week was this beautiful photo essay of grandmothers from around the world and their food, which fits nicely with some of the themes in “Tomorrow There Will Be Apricots,” our most recent book.

I don’t know if a book has been so universally loved in our book club as this one, and I’ve been recommending it to everyone I know. It’s so refreshing to read food-focused fiction that didn’t make me cringe in its attempt to appeal to the food crowd, so go check it out if you get a chance.

I’m hoping that our next book — Fannie Flagg’s “Fried Green Tomatoes at the Whistle Stop Cafe” — will provide some of the same enjoyment. (PSA: I found a copy at Half Price books for $4, and they had two copies in stock. UPDATE: BookWoman owner Susan Post posted in the comments below that she has copies available in her store at 5501 N. Lamar Blvd.)

For this get-together, we’ll try meeting on a Saturday — August 10, if you’re marking your calendars — to accommodate some folks who can’t make weeknights. Location and time, TBD.

I was amazed that several people who attended the book club meeting hadn’t seen the movie, and though we’ll be talking mostly about Flagg’s book, the movie is an absolute must-see (in life — TOWANDA!) and I’m sure will come up.

And for October, let’s change things up and go with Michael Pollan’s “Cooked,” a book that was so thoroughly engaging and inspiring that I turned it into this week’s lead story in the food section. The book is quite long and is totally different than the two pieces of fiction we’re reading this summer, but I hope that the October meeting date will give plenty of people time to check it out.

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