Querying the New Yorker

but I hope you don’t mind if I post about a couple of things that pertain to, well, me. The first is a fantastic and fantastic looking publication called Two Letters, which contains some very worthwhile writing and art, and for which I was the literary editor. I worked on this when I lived in Los Angeles. The selection process for the art and writing ended just before I moved to Chicago, so I wasn’t involved in the production of the book. I had no idea what it would look like until it showed up at my doorstep a couple of weeks ago. It looks terrific – great art and a very distinctive layout. All the writing is illustrated with subtle but expressive line drawings. I am also very happy with the writers I helped select (two of them, Cem and Alexa happen to be bloggers). If you want to pick up a copy visit the website, or, if you are in LA, please consider attending the release party at the venerable Book Soup in West Hollywood. It’s on Wednesday, January 26th at 7pm. It will be fun, and I would attend if I could.In other news about me: You may have noticed from my bio on the right that I’m currently a graduate student in the Medill school of Journalism at Northwestern, and today I reached a milestone that I felt I should share (because what else is a blog for, if not for moments like this.) Today, I got my very first byline in a daily newspaper, the Daily Herald. It’s a 100,000+ circulation paper that serves the suburbs of Chicago. The story isn’t about books. Since I’m studying business writing this quarter, it’s a business story. You’ll be happy to hear that I was able, if only just barely, to keep myself from nudging the news stand guy and saying, “I’m in this,” when I bought the paper today.

As any student of the history of the English language – or of Walter Scott – knows, our having, as English speakers, different words for food on the hoof and food on the table is no idle fact. Consider the opening scene of Ivanhoe, in which the swineherd Gurth and Wamba the jester debate this very point:Why, how call you those grunting brutes running about on their four legs?” demanded Wamba.”Swine, fool, swine,” said the herd, “every fool knows that.””And swine is good Saxon,” said the Jester; “but how call you the sow when she is flayed, and drawn, and quartered, and hung up by the heels, like a traitor?””Pork,” answered the swine-herd.”I am very glad every fool knows that too,” said Wamba, “and pork, I think, is good Norman-French; and so when the brute lives, and is in the charge of a Saxon slave, she goes by her Saxon name; but becomes a Norman, and is called pork, when she is carried to the Castle-hall to feast among the nobles; what dost thou think of this, friend Gurth, ha?””It is but too true doctrine, friend Wamba, however it got into thy fool’s pate.”After the Norman Invasion in 1066, Norman French became the language of power in Britain, spoken by the king and court and any who wanted favor from them. The conquered residents of Britain, speakers of the Germanic Old English, were those who raised, tended, and hunted animals: Thus, cow (kuh), calf (kalb), swine (schweine), deer (deor), sheep (schaf), and hen (huhn) for living animals, while the wealthy Norman conquerors tended to be those who enjoyed the animals at table: Thus, beef (boeuf), pork (porc), mutton (mouton), and poultry (poulet).The English words have always seemed to me more sturdy – as well as more coarse. Like chewing a mouthful of rocks or biting into the branch of a sapling – too fibrous to chew, sour with sap. The French words seem like tiny exhalations of essence – bouef, mouton – the soul of the thing rather than sinews and bones.I think brains can take the character of their mother tongues. I am quite sure my brain is Anglo-Saxon – all sap and fibers and rocks and bones.