Posts Tagged ‘food’
August 18, 2016 | by Dan Piepenbring
- I’ve never understood the appeal of mixed martial arts—too often it features, as Matthew Shen Goodman puts it, “an unending barrage of increasingly indistinguishable bald men and cornrowed women with terrible tattoos throwing the same one-two into a low kick and wrestle-fucking each other into the fence.” But maybe we’re watching it for the storytelling? Or maybe not: “MMA’s drama tends to be somewhat undercooked and boring, or terrifying and repulsive: incidents of domestic violence; hyping fights with xenophobic slurs (please, Conor and Joanna, stop telling your Brazilian opponents to go back to the jungle or that you’ll ransack their villages on horseback) or intense narratives about face-punching for Jesus/America/family legacy. There are a few fighters who thrive on being death spirits personified (Robbie Lawler, for example, who soberly told a broadcaster he takes people’s souls on Atlanta local television), but an actual story is often lacking, as are characters. This makes for difficult viewing, given how many fights there are, and the fact that you usually have to pay to watch, as well as the time spent sitting through ads for MetroPCS and new appetizers at Buffalo Wild Wings.”
- Everyone knows that Netflix’s Stranger Things pays homage to eighties-era horror and sci-fi, but if you want to be a real asshole at the next party you go to, you can insist that its roots go much, much deeper, back to Lovecraft and an earlier tradition of speculative fiction: “The idea—central to Stranger Things—that the unnatural is weirder, more widespread, and therefore scarier than the state of nature dates back at least to 1927, when H. P. Lovecraft published a short story called ‘The Colour Out of Space.’ It’s about a meteor that lands on a farm in rural Massachusetts. A strange life-form is buried within the meteor, and it soon leaches into the soil. The farm’s plants begin to glow in shades ‘unlike any known colors of the normal spectrum.’ The animals, too, begin to move in unnatural ways. Eventually, the life-form takes a concrete shape. It begins to move about, stalking the farmer and his family and turning their bodies into a kind of living ash. Of the meteor, the narrator concludes, ‘It was nothing of the earth, but a piece of the great outside.’ ”
- Before fat shaming was a thing, there was Roald Dahl, peppering his books with gluttons and the many objects of their gluttony. As Annalisa Quinn writes, food in Dahl’s work is uniquely fraught: “If you look closely, the danger inherent in food is everywhere. There’s the dinner party in ‘Taste,’ Dahl’s chilling adult short story in which the host bets his gourmand guest that he won’t guess the provenance of the wine (the prize: his daughter); the chocolate Xanadu of Willy Wonka, where handling food the wrong way subjects you to contortions and tortures; and the dripping, voluptuous peach that kills James’ aunts. He entices us and then shows us what happens if we succumb: derision, loss of bodily autonomy, death.”
- Calcutta in the early nineteenth century was full of British fat cats cooling their heels in various exotic locales. Joshua Ehrlich looks at 1833’s Calcutta Quarterly Magazine, which includes a bizarre supplement mocking a fictitious group called the “Calcutta Pococurante Society” for its indulgent ways: “The members’ wandering dinner chat, peppered with lines of poetry and elements of the occult, is not the kind of thing modern readers are used to seeing in print. Nor is it obvious why past readers should have wanted to … It is striking, meanwhile, how little the text is concerned with India or Indians … The aloofness of the British transplants, their dislocation from their surroundings, seems part of the satire … At the Society’s dinner, even local ingredients are rendered in French on the menu. The members discuss almost exclusively Western politics, philosophy, and literature. On the rare occasions when the east enters the scene, it does so obliquely and fancifully, for instance in the decoration of the Society’s meeting place: ‘a Turkish tent of white silk … Ottomans of pale Blue and Gold … a profusion of Purple Velvet drapery.’ The everyday experience of life in India is relegated to outside the tent-flaps.”
- While we’re on the British empire: Zimbabwe’s Harare City Library boasts a new Doris Lessing Special Collection, commemorating the thirty-five hundred books she gave to the library after her death. Lessing had a special history with the place, as Percy Zvomuya writes: “Lessing lived in Southern Rhodesia between 1925 (when she was six) and 1949 … The independent Zimbabwe that Lessing returned to in the 1980s was a different country from the Southern Rhodesia she left in 1949, which had declared her a ‘prohibited immigrant’ when she went back in 1956. She described it as an ‘awful place’ in one interview. ‘Only someone who’s lived in these dreadful colonial places will understand why. They are so dead and narrow and stultifying. If you are living in that kind of society where a small number of people are oppressing a great many, they become obsessed by the fact, and they talk about nothing else, day and night. And I always think of Goethe, who said, if you are going to keep a man down in the ditch, you are going to have to get into the ditch with him.’ ”
August 4, 2016 | by Dan Piepenbring
- A lot of things keep me up at night. Lately it’s all the forgotten potential of Cheez Whiz and Reddi-Wip—the beauty we lost when mankind turned away from aerosolized foods. As Nadia Berenstein writes, “Push-button cuisine is one of the great, unrealized dreams of postwar food technology. In the 1950s and 1960s, food manufacturers, along with their allies in the container and chemical industries, imagined a world of effortless convenience, where, in the words of one 1964 newspaper article, ‘entire meals … can be oozed forth by a gentle push on a few cans’ … Starting in the late 1950s, an avalanche of new push-button food products made their way to grocery stores. There was Whisp, a Freon-propelled vermouth spray, for that extra-dry martini. Sizzl-Spray, an aerosol barbecue sauce designed for seasoning burgers and steaks on the backyard grill, itself a 1950s innovation. Tasti-Cup, an aerosol coffee concentrate, for the office worker too busy for instant.”
- A. S. Hamrah was sitting in a movie theater last month, waiting for The Purge: Election Year to begin, when he heard that the director Abbas Kiarostami had died. “All of a sudden I became aware,” he writes, “that there is a better world somewhere else, that being in this one, where we were waiting for The Purge: Election Year to shock us, was a waste of the time allotted to me in this life and that, if I were going to see a movie, what time I have would be better spent with a form of cinema that acknowledges something other than the bloodshed and mayhem into which the world has fallen … When watching Kiarostami films, one also has a great sense of another kind of freedom not found in Hollywood movies, nor in most European art films: freedom from the creeping realization that a film we are watching was made by a cynical shit or a self-deluded megalomaniac.”
- Charles Simic knows that the MFAication of poetry has sucked a lot of the life out of it: “it’s hard to believe that a book of poems can be completely original,” he writes, “but despite the great odds, it still happens.” And Jana Prikryl has written such a book: “Reading some of [Prikryl’s] poems is like walking into a movie theater in the middle of a film one knows nothing about, trying to figure out what is happening on the screen, irked at first that the answer is not forthcoming, and gradually growing more and more entranced by the mystery of every face and every action, detached as they are from any context. Unlike poets who are eager to give their readers lengthy and detailed accounts of their private lives, she is discreet. She remains faithful to the ambiguity of our existence, that condition of being aware of the multiple meanings of everything we do or is done to us, and she’s wary of settling for one at the expense of the others and leaving the poetry that went along with them behind.”
- While we’re on the mechanisms of publishing: a season’s biggest titles will arrive worldwide on nearly the same date; translation is built into the production process. In a new book, Rebecca L. Walkowitz “argues that these new conditions of production have altered the very shape of the contemporary novel. Many literary works today do not appear in translation, she proposes, but are written for translation from the beginning. They are ‘born translated.’ Adapted from ‘born digital,’ the term used to designate artworks produced by and for the computer, ‘born-translated literature approaches translation as medium and origin rather than as afterthought. Translation is not secondary or incidental to these works. It is a condition of their production.’ ”
- Everyone loves a “lost” book—the thrill of the forgotten, of rediscovery, has fueled some of publishing’s most major events the past few years. The only problem: most of these books aren’t good. Alison Flood writes, “It’s a tricky tightrope to walk. Publish as much as possible of a beloved author’s work, because the fans will lap it up, or exercise a fierce quality control? It’s a question that I was pondering only this week, on reading the forgotten Dr. Seuss stories in Horton and the Kwuggerbug and More Lost Stories to my children. We are regular readers of Horton Hears a Who, and The Grinch Who Stole Christmas—and were looking forward to it. And … it just wasn’t as good. The Grinch wasn’t the right color, he wasn’t very funny, and there were only two pages of him. Horton wasn’t as charming.”
May 25, 2016 | by Sadie Stein
I had a brief layover in Chicago. I was starving, slightly shaky with hunger, and getting to the point where any option seemed wrong. In that state, it seemed I didn’t deserve food, and probably I would never eat again. People talk a lot about the rage of hunger. I’m more acquainted with the despair.
I was in a small corner of the terminal without many shops. It seemed hopeless. I was staring blindly at a kiosk of prepackaged, chilled sandwiches, fat-free yogurts, and Red Delicious apples—I had tears in my eyes—when a man popped his face out from somewhere and said: “We have hot dogs.” An angel’s chorus could not have been sweeter to my ears. “What do you want on it?” he asked.
“Everything,” I whispered. “Everything.” Read More »
May 19, 2016 | by Edward White
Frank Buckland wanted to save—and eat—as many animals as possible.
This is the first entry in Edward White’s The Lives of Others, a monthly series about unusual, largely forgotten figures from history. He has previously written for the Daily on Carl Van Vechten and rugby.
Every now and then, even Charles Darwin was dumbfounded by the mysteries of the natural world. On those occasions, he reached out for enlightenment to a repertory cast of scientific correspondents, one of whom was Francis Trevelyan Buckland, a raffish, tousle-haired star of the natural-history craze that befell Britain in the mid-nineteenth century. The two made for unlikely pen pals: if Darwin was the dour, sincere prophet who transformed humanity’s appreciation of its place in the universe, Buckland was a professional eccentric, as much showman as scientist. Although he did groundbreaking work in pisciculture (the breeding of fish), Buckland was perhaps best known as a lecturer, beguiling huge audiences with his left-field takes on botany, zoology, and human anatomy. As a general rule, the weirder the subject, the more likely Buckland was to have something to say about it: the fighting behavior of newts, the cannibalistic propensities of rats, the best method for killing a boa constrictor, gigantism, walking fish, flea circuses, conjoined twins (he was a good friend of Chang and Eng Bunker, the original Siamese twins), the uses of human hair as manure, and pagan burial rites. Tellingly, it was Buckland to whom Darwin turned to verify a claim that a dog and a lion had successfully bred in rural Russia. Read More »
May 17, 2016 | by Erik Satie
Erik Satie, the composer and pianist, was born on this day 150 years ago. “There are many kinds of eccentric,” Nick Richardson wrote in the London Review of Books last year, “and Satie was most of them.” The musician’s description of his diet, comprising all-white foods, many of them inedible, is often quoted as evidence of this eccentricity. It comes from an even more eccentric whole, Satie’s book Memoirs of an Amnesiac. The relevant passage is reprinted below, with some of his drawings of imaginary buildings and busts, because why not … —D.P.
An artist must organize his life. Here is the exact timetable of my daily activities:
I rise at 7:18; am inspired from 10:23 to 11:47. I lunch at 12:11 and leave the table at 12:14. A healthy ride on horseback round my domain follows from 1:19 P.M. to 2:53 P.M. Another bout of inspiration from 3:12 to 4:07 P.M. From 4:27 to 6:47 P.M. various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, swimming, etc.)
Dinner is served at 7:16 and finished at 7:20 P.M. From 8:09 to 9:59 P.M. symphonic readings (out loud). I go to bed regularly at 10:37 P.M. Once a week, I wake up with a start at 3:19 (Tuesdays).
My only nourishment consists of food that is white: eggs, sugar, grated bones, the fat of dead animals, veal, salt, coconuts, chicken cooked in white water, fruit-mould, rice, turnips, camphorated sausages, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuchsia. I am a hearty eater, but never speak while eating, for fear of strangling. Read More »
April 29, 2016 | by The Paris Review
Attention, shoppers: This is your last chance to get a dual subscription to The Paris Review and Lucky Peach, our favorite food journal. That’s one year of the best in literature and the best in food writing for only $50. The deal ends on April 30, so if you’ve been waiting to subscribe until, say, you’re a little hungrier, you should reconsider. You’re probably hungry enough right now. Subscribe here.