Tuesday, July 21, 2009

From Haute Cuisine to Hardcore Porn: Would the Real Escoffier Please Stand Up?

Posted By on Tue, Jul 21, 2009 at 6:00 AM

click to enlarge escoffier.jpg

In the Scene editorial department, we have a file cabinet where we dispose of excess food, promotional swag and other things that we feel guilty about chucking--like those misguided booze-flavored potato chips that made some of us puke in our mouths.

On a recent stroll past the File Cabinet of Despair, I caught sight of a name that made my food-loving heart skip a beat: Escoffier. The name synonymous with modern French cooking was emblazoned on the spine of a shiny hardback book entitled Bigger Than Life.

Expecting a page-turning biography of Auguste Escoffier, creator of Peach Melba and Melba Toast, among other culinary innovations--I grabbed the book to spirit it away to my office, to place it on the shelf with the Joy of Cooking, Larousse's Gastronomique and other treasures gleaned from the file cabinet over the years.

But just as I was walking away with my booty, I realized booty, indeed!

This was not a volume of culinary literature about or by the legendary Auguste Escoffier. No, this was Bigger Than Life: The History of Gay Porn Cinema from Beefcake to Hardcore by Jeffrey Escoffier, author of Sexual Revolution and American Homo.

Just as I was turning red with embarrassment, Mr. Pink rounded the corner by the file cabinet, no doubt looking for some margarita-flavored potato chips or some of his beloved Pub Corn.

When I hurriedly began to over-explain why I was clutching a volume with a naked male torso on the jacket, Mr. Pink said only, "Well, you'll still get coq au vin." To which Brent Rolen added, "Or at least coq et vin." Fun-nee. See if I share the next alcohol-flavored snack item that passes my way.

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