“What do I want to say with this new language that I can’t say in my native language—or any other language that currently exists?” From The Lord of the Rings to A Game of Thrones, Josephine Livingstone explores the history of invented languages, over at The New Republic.
Speaking in Tongues
The Joy of Cooking
Saveur Magazine has published its annual top 100 food and cooking joys of the year. This time, it’s a reader-created list, and it doesn’t disappoint, from #12, The Burmese Tea Leaf Salad to #43, College Dining Hall Cooks. (Via.)
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One Child Fiction
In 2013, Mo Yan became China’s first resident Nobel Laureate in Literature, which prompted a huge swell of interest in his books in the West. In the Times, Janet Maslin reviews Frog, his latest novel to get an English translation. Sample quote: “Mo Yan, whose real name is Guan Moye, says everything he needs to about the Cultural Revolution with a scene in which Tadpole and other schoolboys eat coal and claim to find it delicious.” You could also read Alan Levinovitz on modern Chinese literature.
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Pork Problem
“First, catch your pig.” This is the beginning of Harper Lee’s recipe for cornbread, but it’s not the first time pork has preoccupied her writing. At The Paris Review, Sadie Stein examines the use of ham in Lee’s fiction.
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End of an Era
Fifteen years later, Salman Rushdie and John Le Carre have ended their feud.
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Teaching in Translation
Over at Words Without Borders, Marguerite Feitlowitz writes on teaching the art of literary translation. As she puts it, “Bringing texts from one place to another, from one tongue, context, history, and human body to another, is itself a political act. We can tell the history of the world through the history of when major texts have been translated—and where, why, and by whom.” Pair with this Millions piece on literary translators at work.
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