Whether it’s the new compound word “babymommas,” the Mortal Kombat reference, or the phrase “skeedaddle face smash,” I feel compelled to recommend to you this story in PANK, which takes the form of several letters addressed to Maury Povich.
Want a write a great short story? Here’s a chance to learn from MacArthur Fellow, New Yorker “20 Under 40” writer, and Year in Reading alum Yiyun Li. Her new 45-minute Skillshare class, Writing Character-Driven Short Stories, is now available and included with Skillshare membership ($10 per month). Better yet: the first 50 readers of The Millions to click here can sign up for free.
“Now, I ask you, what if all along it was as simple as joining this company to fill the part of me missing? What if some deranged wiring or disease has forced me to isolate myself away instead of considering being part of a team like the one here at your company? I feel pretty good right now, and I’m not even officially part of anything. Just even filling out this application is fixing me.” Quotes from Dan Kennedy’s poetic job interviews.
In The New York Times, Tatjana Soli gives high praise to Snow Hunters, the first novel by Once the Shore author and Best American Short Stories alumnus Paul Yoon. The novel, which tells the tale of a North Korean refugee named Yohan, proves that Yoon is “well-suited to the short form,” she writes. (Related: Soli has written for us.)
The success of international authors like Orhan Pamuk, Ma Jian, Haruki Murakami, and Tash Aw – each capable of “transcend[ing] their homelands and emerg[ing] into a planetary system where there work can acquire a universal relevance” – has caught the attention of n+1’s editors. In a lengthy piece from their last issue, they suggest that we should be less concerned with such examples of “World” or “Global Literature,” and instead focused on more diverse, politically-charged and unique international works. “Global Lit tends to accept as given the tastes of an international middlebrow audience; internationalism, by contrast, seeks to create the taste by which it is to be enjoyed,” they argue.