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.