Gogol was fond of eggnog which he used to mix with rum. He was also mad about Little-Russian food (Gogol was from Little-Russia) and pasta which he cooked like a most skillful Neapolitan. His contemporaries remember that their shared Italian meals used to look like a sacramental act and Gogol resembling a priest preparing to make a sacrifice [1].
Not only Gogol loved to eat, but he also enjoyed describing food in his texts. You might remember for example the detailed description of Sobakevitch’s dinner in «Dead Souls»: