I can't choose just one but, a communal feast at a cooperative farm in China was way up there.
My current drink of choice:
My one permitted glass of wine with dinner
My most tattered cookbooks:
The New York Times Cook Book, Craig Cliarborne 1961 edition - it also contains several years of clippings including a 1974 article written by James Beard, "Savory Casseroles, Cassoulets and Dutch-Oven Dishes"