A Literary Feast

Maria Popova notes an episode in the "enduring" relationship between food and literature:

In late April of 1973, poet and self-taught chef Victoria McCabe … mailed form letter requests to 250 of the era’s leading poets, asking them to share their favorite recipes. Some 150 replied, 117 of whom made it into John Keats’s Porridge: Favorite Recipes of American Poets — a tiny yet enormously delightful little cookbook spanning everything from Edward Abbey’s Hardcase Survival Pinto Bean Sludge to Claire McAllister’s Baked Stuffed Sweet Oranges. 

Popova goes on to provide the recipes for Allen Ginsberg's borsch and Joyce Carol Oates' Easter anise bread.