In June 2012, graphic designer Dinah Fried posted five of her photograph and excerpt pairings to her website, dinahfried.com. Since that time, the images, which continue to attract many viewers daily, have received more than 200,000 hits and significant attention on Twitter and Tumblr, capturing a broad and varied audience worldwide.. With this continually increasing level of global popularity, it is evident that the audience for the topic is clearly hungry for more. Following an introductory essay that discusses the book’s premise and features iconic book covers, illustrations, and atmospheric food shots, the book presents 50 new pairings in an appealing giftable format.
Among the featured meals are: The Adventures of Huckleberry Finn: Corn-dodgers, buttermilk, greens Alice’s Adventures in Wonderful: The Mad Hatter’s tea party Anne of Green Gables: “Raspberry cordial” and cookies The Bell Jar: Crab-stuffed avocado The Catcher in the Rye: Cheese sandwich and malted The Corrections: Cupcakes and Chardonnay Emma: Picnic lunch Fear and Loathing in Las Vegas: Grapefruit, hunting knife, rum The Girl with the Dragon Tattoo: Open-faced sandwich, coffee Gone with the Wind: Yams, buckwheat cakes, and syrup The Great Gatsby: “glistening hors-d’oeuvre”and cocktail Heidi: Melted cheese on toast, goat’s milk The Lion, The Witch, and the Wardrobe: Turkish Delight Little Women: Bread and current jelly Middlesex: Hercules “flexing” hotdog Moby Dick: Seafood chowder A Moveable Feast: Oysters, white wine Oliver Twist: Gruel On the Road: Apple pie with ice cream Swann’s Way: Tea and Madeleines To Kill a Mockingbird: Fried chicken, tomatoes, beans, scuppernong, rolls To the Lighthouse: Boeuf En Daube Included throughout to provide editorial and graphic variety are a range of thematic sidebars related to food and fiction.
These include excerpts from additional works on themes ranging from “apple pie” to “chocolate,” anecdotes about writers with appetites both health and spartan, writers’ culinary predilections, fun facts about featured foods and their preparation in the context of the era in which they are prepared.
About the Author
Dinah Fried is a designer, art director, and writer. A graduate of the Rhode Island School of Design, her work has been recognized by and featured internationally in various media, such as Bon Appétit, The Guardian, the Huffington Post, New York magazine, The New Yorker, National Public Radio, and Andrew Sullivan’s blog The Dish. Her design clients have included RISD, Chronicle Books, Persea Books, Etruscan Press, Oxford University Press, the School of Visual Arts, and ZONA, among others. Her work has won an award from Print, and Graphic Design USA named her a “person to watch” in 2012. She lives in San Francisco.
Number Of Pages: 128
Published: 1st June 2014
Dimensions (cm): 15.7 x 21.6 x 1.7
Weight (kg): 0.47