The Key West citizen. [volume] (Key West, Fla.) 1879-current, 1953-02-17
KY Books
BY A. de T. Gingras

Il
pages
Greek poetry did not end with
Homer and Sappho, and Egyptian
art did not terminate with the.
famed sculptured head Of Metro
tete and the ancient tomb murals.
However, when institutions of
learning must show the prelude of
our present culture to the average
prep school and college students,
some selection is necessary. AS a
| result only the height of the an
cient cultures of Greece and Per-
STA and Egypt are sketched for
the liberal crts students. After
that they get involved in the his
tories Of Christianity, medievalism,
modern France and England, and
the continuing story Of the ancient
cultures is forgotten.
Consequently most students
leave prep school and college with
a subconscious conviction that in
Greece or Egypt, any pursuit of
the arts either stopped or dwindled
to something very negligible in re-
cent centuries. If they are directly
questioned they will concede poe
try and plays are probably still
being written, pictures are being
painted, and statues sculped. But
their information ends there.
For this reason, as well as for
the quality of the poetry, the trans
lation of the poems Of this first
rate Greek poet, G. p. Cavafy, is
important. He was born in 1868
| and died in 1888. The poet finds
his inspiration in. the ancient his
tory of Greece, but in the HELEN
istic blending Of cultures and
races in Alexandria and Antioch,
more than in Homer and the age
of Pericles.
Much of the poets imagery is
drawn from the myths of ancient
Greece and the old Greek gods.
But much of it too is about cafes
and young artists and friendships
and lives in the first part Of the
century. And some of the settings
are Sparta and Libya, Beirut and
Syria.
This book is important to the
reader who wants 10 know one con-
tribution of modern Greece to the
field of poetry.
(PARISCUISINE by James
Beard and Alexander Watt, cook
book published by Little Brown
and Co., Boston, Mass, 272 pages,
drawings by Vladimir Bobri.)
If French words have intruded
more than those Of any other Ian
guage into the menus of the west.
ern world. there Is a reason.
And the authors of this book
have gone right to the heart of
the matter. They have walked into
sixty Partisan restaurants and
right back to the chefs in their
kitchens for the recipes. Eating
places in all parts of Paris are
represented from the Bots de
Boulogne to the Place de L'Opera,
from Montmartre to the Rue
Royale. And the recipes are not
exclusively French, because many
Of the eating places specialize IN
italian, Russian and other foreign
school of cooking.
Nos Provinces on the Boulevard
Montparnasse features regional
dishes of France originating most
ly in Burgundy and Franche- Com
te. At Dominique's on the Rue
Brea, you can get Russian and
international dishes, and at the
Sous L'Olivier on Rue Freycinet,
there are French and Italian dish
es. RestaurateIr Monsieur Jacques
| in his lie Relais des Isles specia-
Lies in West Indian dishes, and
at the Chez Marius on the Fau-
bourg st. Martin, there are sea
food and specialities from the Mi
di and Marseille.
The favorite recipes Of lie Ber-i
kelley where Jean Louis Barrault
and Madeleine Renaud of the
Marigny theater 90, are included.
and two Russian dishes from the
Latin Quarter bistro, Chez Georges.
What's more, the authors have
made the book useful not only to
the American who wants to try
these recipes in his own kitchen,
but to the tourist and visitors in
the French capital. Each chefs
recipes are preluded with the
name. address, telephone num-
Der and history OF the restaurant.
Such incidental information as to
whether or not the place Is closed
on Monday or Tuesday, or In Au-
gust or July. is also included.
| This is really interesting limo
walton in q cook book. The only
question is whether the non-prc-
fessional cook win ever be able
to put in just the right amount Of
garlic or olive oil, even II the
famed chefs do give exact mea-
surements on the printed page.
IGUEST REVIEW BY BOB
ILACEY-THOMPSON
tTHE JUDICIAL HUMoRIST, edi-