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The Changing Language of Menus, and Other News
By
Dan Piepenbring
August 15, 2014
On the Shelf
Henri Brispot,
Gourmand
, 1928
Trend alert: “
Dystopian fiction is passé now
,” says Lois Lowry, the author of
The Giver
.
This
blog post about life on a commercial whaling ship
is kind of long, but boy, it’s a fucking masterpiece!
Is there a writer with a reputation more complicated than Martin Amis’s? “
Amis occupies a really peculiar position in our national life
. He is the object of envy, contempt, anger, disapproval, theatrical expressions of weariness—but also of fascination. Has there in living memory been a writer whom we (by which I mean the papers, mostly) so assiduously seek out for comment—we task him to review tennis, terrorism, pornography, the state of the nation—and whom we are then so keen to denounce as worthless? … It’s as if, and in answer to some inchoate public need, we demand of Amis that he say things in public so we can all agree on what an ass he is.”
There’s a kind of brinksmanship at work in
the language of menus
, which use verbose descriptions to confer status to food. According to new research, “every increase of one letter in the average length of words describing a dish is associated with an increase of sixty-nine cents in the price of that dish.”
“
The subject of fashion friendships is intriguing
… I’m struck by two divergent realities—one conveyed by social media and one I know at close range. They are not one and the same, despite how a photo of two pals (or two enemies) might appear. Because the most meaningful stuff in fashion occurs in private places, and some degree of trust is vital to getting inside.”
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