An amuse-bouche is a single, bite-sized hors d’oeuvre. Often complemented by a particular
wine, amuse-bouches both prepare the guest for the meal and offer a glimpse into the chef's
approach to the art of cuisine.
The Pickled Body believes that, like any good amuse bouche, poetry too is made for the mouth; it comes alive the moment the words possess the tongue. For issue 1.2, we asked for
delicious things, poems that pushed the tongue to action.
There is much to feast on here - in an issue that features work from 16 contributors and 4 chefs, we think Geoffrey Gatza’s opening poem, Oh I’m better now. Ate something that must still have been in love last night., and its opening line, say it all: ‘Nothing is dead in the house today’.
Bon Appetit!
Dimitra Xidous & Patrick Chapman
Editors, The Pickled Body