Don DeLillo’s first short story collection, The Angel Esmerelda, is out this week, as is Magdalena Tulli’s genre-defying In Red. New in paperback are Cynthia Ozick’s Foreign Bodies and Steve Martin’s An Object of Beauty.
Tuesday New Release Day: DeLillo, Tulli, Ozick, Martin
Deja Moo: I’ve Heard This Bull Before
The fuss is currently over John D'Agata and Jim Fingal's clashes over factual accuracy, but frankly I'm tired of hearing about it. Maybe it's because it sounds so reminiscent of David Shields' Reality Hunger (2010). Or, better yet, maybe it's because it sounds so reminiscent of David Sedaris' Naked (1997).
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In the Distance, a Dog Barked
At Slate, Rosecrans Baldwin notes "Pick up just about any novel and you'll find a throwaway reference to a dog, barking in the distance." Amazingly enough, he's right.
Bookstore Pricing Wars
E-book pricing wars continue. Sony tries to hit the Kindle where it hurts by offering cheaper e-books. Meanwhile, $0 is becoming an important price point at the Kindle store.
Questlove in Question
The Roots' longtime drummer Questlove found himself in hot water after his late night Michele Bachman prank, but this week he's the subject of a 2,500 word essay in Newsweek, so things have pretty much balanced out.
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“How should intellectuals write about acts of immense depravity?”
This is a fantastic piece on W. H. Auden, "The Murder of Lidice", and the importance of the ideological and political contexts of war. Joanna Bourke writes, "the flood of poems [after the Lidice massacre] actually served to draw attention away from the people of Lidice and towards the swollen sensibilities of the poets and their readers."
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Made with Care
A while ago, I pointed readers to Charles Yu’s review of Buffalo Wild Wings, published as part of the series Novelists in Restaurants Eating Food. Now, on the other side of the tacky-bourgeois spectrum, Amelia Gray reviews Tsujita LA Artisan Noodle. Sample quote: “While I’m at home, or at work, reading or staring into space, it’s good to know that somewhere, a soup is doing the work of becoming more delicious.”