by A. J. Liebling
Late in his life, Liebling collected some of his best food writing, stories about his student year in Paris. Liebling was a hell of a fine writer, and his legacy is long: you see a lot of Liebling in Gopnik, for example, and not a little in Remnick, but there’s plenty of Liebling in Peter King’s football and in Peter Gammons’s baseball.
Liebling’s key argument here is extremely interesting. If you want to think intelligently about food, he says, you must study it by eating seriously and thoughtfully. One must have enough money to eat well, but not enough money, he thinks, that it is no object. His key conundrum in memory is deciding whether at lunch to have the Tavel Superieur at 3 ½ francs and beef heart stew (2 ½ F), or to settle for vin ordinaire (1F) and enjoy a 5F rare steak. This is, in fact, a nice question: even at my most bibulous, I find myself inclined to favor the food and skimp on the wine. That answer surprised me, which is a sign of a good question. (For example, I’d sort of like to return to Alinea, but this time I might forego the wine pairings in the interest of economy. I seldom think about taking the opposite tack.)