Eat this Poem includes twenty-five poems from the likes of Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, and Jane Hirshfield, which are accompanied by 75 recipes.
On her blog of the same name, Gulotta explains Eat This Poem:
The book is, in fact, about food and poetry, and the intersection of these two mediums. It’s also about bringing more meaning to our meals.
But it’s also about this. Eat This Poem is a call for more stillness. Reading a poem and cooking a meal are, quite simply, acts of self-care. This is especially true on days that are full, sometimes rushed, and peppered with to-do lists. So let’s be quiet, just for a moment. Let’s read, let’s stir, and let’s see how our hearts feel afterwards.
We have three opportunities each day to pause, savor, eat. Poetry forces us to slow down. Food does too, when we let it. The combination of the two is, I hope, is permission to take a few minutes out of your day and truly enjoy your meal, the spiritual nourishment of poetry, and the physical fullness of the recipes paired with it.
—Eat This Poem, March 12, 2017
The blog “Considering the Radish” reviewed Eat this Poem:
One of the great gifts of poetry is attention.… Let the rhythm wash over you. Luxuriate with the feel of the words in your mouth. To understand poetry you have to fall in a little in love with it.
Cooking is the same. When it’s done with attention and care,cooking ceases to be a chore and becomes a meditation.
Nicole’s book is organized not around meals or seasons but by theme. These themes—On Splendor, On Moments in Time, among others—speak to the rhythms of our life. These themes are filled with poems and accompanying recipes. The recipes are elegant creations, delicious and creative but written with life in mind. This is a working cookbook that exists in a space that’s been sorely neglected.… she’s an evangelist of the calming, attentive power cooking brings- choosing a peach, chopping parsley, gently cooking garlic until it’s just fragrant. These actions nourish us just as much as what we place in our mouth does, and Nicole appreciates these acts without fetishizing them.
—Considering the Radish, March 17, 2017
Forage mushrooms with Mary Oliver, then wander into your kitchen to stir creamy truffle risotto. Study the skin of a pear with Billy Collins while you bake a warm vanilla-pear crumble. And honor the devoted work of farmers with Wendell Berry while snacking on popcorn dusted with rosemary and drizzled with brown butter.
Nicole Gulotta Discusses & Signs Eat this Poem
Thursday, March 23rd at 7 p.m.
Vroman’s, 693 E. Colorado Blvd. 91101
For more info, visit VromansBookstore.com/nicole-gulotta
Or call 1.626.449.5320
Amelia Morris with her book Bon Appétempt: A Coming of Age Story (with Recipes). Learn more at BonAppetempt.com.
“A winning memoir about youthful befuddlement and finding yourself.”