Out this week: Circe by Madeline Miller; Heads of the Colored People by Nafissa Thompson-Spires; And Now We Have Everything by Meaghan O’Connell; Though I Get Home by YZ Chin; Sharp: The Women Who Made an Art of Having an Opinion by Michelle Dean; Displaced: Refugee Writers on Refugee Lives edited by Viet Thanh Nguyen; and Black Swans by Eve Babitz.
“It comprises 10 short stories written by Iraqis, all of whom were guided by a simple yet fertile premise: What might Iraq look like a century from now?” The Atlantic review’s Tor’s anthology Iraq + 100 (originally published last year by Comma Press in England), which was released stateside last month—in an attempt to bring visibility to an underrepresented group of writers in America. Read The Millions’ review of the “ambitious short story collection” from March.
A newly released Roald Dahl collection, The Missing Golden Ticket and Other Splendiferous Secrets, includes a secret ending to Charlie and the Chocolate Factory and excerpts from the author’s hilariously bad report cards. Wrote one teacher about Dahl in 1931: “A persistent muddler. Vocabulary negligible, sentences malconstructed. He reminds me of a camel.” (via Galley Cat)
Out this week: The Blazing World by Siri Hustvedt; The Heaven of Animals by David James Poissant; Cementville by Paulette Livers; Damage Control by Amber Dermont; Blood Will Out by Up in the Air author Walter Kirn; Shotgun Lovesongs by Nickolas Butler; and The Haunted Life, a new collection of early writing by Jack Kerouac.
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.
The swanky new LA Review of Books website is live, and it’s a multimedia experience worth checking out. Users can select content by genre or article type, and the site’s author, contributor, and staff pages even come with fancy head shots to boot. Be sure to check out their upcoming events page as well.
“Back in the 1800s, for instance, when white women began recording their family food traditions, they took credit for their slaves’ handiwork. ‘You owned Sally, you owned her recipe,’ Toni Tipton-Martin reflected on an episode of the podcast Gravy.” At Mother Jones, read about the secret history of black chefs in America.