“When we read a book that requires that effort — when the act of reading becomes rigorous and self-aware, rather than effortless and transparent — we get to have a history with what we’ve given ourselves to, a history etched into us by the demanding friction of its difficulty.” Zoë Heller and Leslie Jamison debate whether or not we overvalue difficult literature in The New York Times.
Emily Witt checks out Melville House's new Hybrid Books for The New York Observer. The publisher says they are “an innovative publishing program that gives print books the features of enhanced eBooks.”
This article on M.F.K. Fisher, the godmother of American food writing, should be catnip for those of you who like reading about food almost as much as eating it. A onetime French expat, Fisher conducted “a one-woman revolution in the field of literary cookery,” most notably with her collection of essays The Gastronomical Me. (Back in 2010, Jessica Ferri wrote about Fisher for The Millions.)