One of Krinsky’s regular, recurrent daily pleasures was food. Krinsky
was neither gourmet nor gourmand; he had, we know, little
tolerance for wine. But he liked his meals enough to
consume them in quiet concentration. During the years in London,
the principal meal, the Mittagessen, served so promptly at one
o’clock, consisted of soup, meat, vegetables, and dessert — the usual
three-course mid-day dinner, varied during appropriate seasons when, in springtime,
he had an additional course in the way of asparagus.
Karl Krinsky was especially fond of Italian artichokes and of
roast beef with onion, but he disliked cauliflower and chicken.
Paraphrases from Freud: A Life for Our Time by Peter Gay.