It’s not hard to find studies of the connection between creativity and alcohol. It’s a connection which great minds have remarked upon for centuries. But what’s less remarked upon is a more everyday relationship — the connection between great writing and food. In The New York Review of Books, Patricia Storace reads Sandra M. Gilbert’s The Culinary Imagination. (Related: Stephanie Bernhard tries out Hemingway’s recipes.)
“It was spring. Byron was leaving England forever, a cloud of infamy hanging over him. (He is one of the few people you can write something like that about and have it be true; that is part of why he’s so satisfying.)” Via The Awl: the adventures of John Polidori, literary vampire and doctor to Lord Byron.
This past week GOOD laid off most of their editorial staff, including former Executive Editor and creator of the #realtalk From Your Editor tumblog Ann Friedman. Posting some extra #realtalk on her blog yesterday, Friedman announced that the band of former GOOD editors are looking for work and also launching their own magazine: Tomorrow.
“Tarzan know, Tarzan know: ‘Mood? Me want to write like Warren Buffett. Mood — that for house DJ or Al Green.'” Here is Tarzan’s Guide to Elliptical Style For Effective Business Writing from the good people over at McSweeney’s.