Great news for food lovers and over-thinkers everywhere: Gastronomica, the James Beard Award winning journal that takes a highminded approach to food and taste, recently began publishing writing online. Start with this lovely long article on the competition between Chinese and French black truffles. Or with a slightly cheeky revision of Pierre Bourdieu’s food space, if that’s more your, um, cup of tea.
nature has designed them to be irresistible
Poetry and Joy
“I really do hate the idea that black joy itself is a joy derived in spite of. While it may indeed include that, limiting it to such assumes that joy among black people only exists as a defiant response to oppression from white people. I’d rather believe that black folk are capable of this deep supernatural sense without having to be enslaved or disenfranchised.” For the Boston Review, Jericho Brown on poetry and joy.
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New TQC
The newest issue of The Quarterly Conversation is up. Eclectic as ever, it features pieces on Yasushi Inoue, Jose Saramago, Stephen Dixon, Thomas Bernhard, and more.
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Ur Doing It Rong
“Skipping or skimming parts of a narrative should not only be expected but encouraged, particularly if an author is writing without clarity or purpose or showing off. Life’s too short to slog through some smarty-pants attempt to demonstrate a mastery of mechanical engineering or botany.” Adam Kirsch and Anna Holmes face off for The New York Times Bookends column about whether there are right and wrong ways to read a book.
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Keep An Open Mind About It
From the annals of Wikipedia: would you rather have Witzelsucht or Foerster’s syndrome? Whichever you decide, it looks like neuron your own with this one.
We’re Not In the Establishment. Right, Geoff?
In The Guardian, Geoff Dyer talks about about the literary establishment and how, in particular, “unspoken assumption that [it] – whatever it is – is a bad thing.”
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