Two on my favorite writers, A. J.  Liebling and Ludwig Bemelmans, were twentieth century contemporaries who wrote about all manner of appetites with a wit and charm.  Like a fine aperitif, I turn to their writings with nostalgia for classic cuisine and an exuberant style of living. Both ended up writing for the New Yorker and brought a complimentary perspective to eating and dining. “The first requisite about writing about food is a good appetite,” wrote Liebling.