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  • The Paris Review

    The Provocation of a Good Meal

    by Maryse Condé Dec 16, 2019 5 minutes

    © Jiri Hera / Adobe Stock.

    As the year 2011 drew to a close, while I was still teaching in New York, Mary Ann Caws asked me for four recipes, two cocktails without alcohol, and two desserts. Mary Ann Caws, a professor of French literature and modern art at the City University’s Graduate Center, is one of the most extraordinary women I have met. She is a brilliant speaker and can talk engagingly on André Breton, Picasso, Salvador Dalí, Robert Desnos, and René Char. She uses the same talent to write about the novels of Virginia Woolf, literary manifestos, and Provençal cuisine. This time she was compiling a book of painters’ and writers’ recipes for an English publisher under the title . My first reaction was, Why me? She merely replied: “Because your cooking is

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