The Paris Review

As a supplement to our science-fiction issue, I’ve been reading Fredric Jameson’s super brainy Archaeologies of the Future, his defense of SF as the last redoubt of utopianism. Jameson also makes some helpful distinctions between SF and fantasy, to the detriment of the latter (a nice antidote to Harry Potter mania). It has brought back memories of many childhood afternoons spent reading Asimov, Le Guin, and Frank Herbert—books I thought I’d forgotten but am happy to rediscover. —Robyn Creswell

I’ve been fully immersed in Sheila McClear’s memoir The Last of the Live Nude Girls, about her time spent working in a Times Square peep show—eye-opening, gritty, and compelling. —Sadie Stein

I’m contributing from the Palovista Ranch this week, where I’ve been writing but also rereading one of my favorite novels, Blood Meridian and, for the first time, Suttree. As expected, Cormac McCarthy is the perfect companion for long walks around the desert. —Natalie Jacoby

If you get a chance to see the documentary Sholem Aleichem: Laughing in the Darkness, be sure to: it’s not just a portrait of the iconic Yiddish writer but also of a lost world. I found it deeply moving. —S. S.

Dani Shapiro on the difference having a child has on a memoirist: “After all, one can’t write with abandon if one is worrying about the consequences. And to have children is to always, always worry about the consequences.” —T. L.

I’ve got a girl crush on former Paris Review intern, Believer editor, and author extraordinaire Vendela Vida. Read her Guardian interview on lying, The Lovers, and why she and Dave Eggers don’t linger over dinner. —Mackenzie Beer

Images by Charlotta Westergren.

Charlotta Westergren, Victory, 2010, oil on linen, 58 in. x 58 in.

The story repeated most often in the gastronomical canon is Plutarch’s anecdote about the Roman patrician Lucullus. Asked if he might want a simple dinner on a night with no guests, the great gastronome orders up a feast, telling his steward that he is entertaining the most important guest of all: “Tonight Lucullus dines with Lucullus.”

What always gets left out in the retelling is that Plutarch’s compliment to Lucullus’s table is a backhanded one. “The daily repasts of Lucullus,” writes Plutarch, “were such as the newly rich affect … With his arrays of all sorts of meats and daintily prepared dishes, he made himself the envy of the vulgar.” The misgivings about the gourmet are as old as Roman times: what if the endless expenditure on luxury signals not sophistication, but just plain gluttony?

What elevates the gourmand above your everyday glutton? Both rave about the same three-star Michelin experience, the first because it was rapturous and the second because he wants to make sure you know he had it. Maybe for an old-fashioned stoic there’s no difference, but nowadays things are laxer, and we don’t call the honest gourmet a sinner.

But can you always tell the one from the other? I’m not sure if it’s polite to ask these days, now that cooking is right up there with art and music and literature, but let’s just put it out there anyway.

The questions come to mind now thanks to Modernist Cuisine, the epic six-volume cookbook published by Nathan Myhrvold, a man of grandiose talents (physicist! paleontologist! billionaire!) and appetites. But I’ve been thinking about this for a while, since reading, at my girlfriend Charlotta’s prodding, Brillat-Savarin’s Physiology of Taste, the great nineteenth-century work of culinary science to which Modernist Cuisine gets compared.

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Allegra Goodman's latest novel is the Cookbook Collector, a story about two radically different sisters, Emily and Jessamyn Bach, both living in California during the dot-com boom at the turn of the century. Jessamyn, a graduate student studying philosophy, works for an antique book store in Berkeley, owned by a retired Microsoft millionaire named George. One day, George discovers a cookbook collection of unparalleled quality, and with the aide of Jessamyn, attempts to acquire it for himself. Goodman's novel is littered with references to heirloom cookbooks, some I had heard of (The Alice B. Toklas Cookbook), some I hadn't, but wished I could read. Craving more, I asked Goodman to provide The Daily with a modest list of her favorite five.

1. Ruth Graves Wakefield, Toll House: Tried and True Recipes. This cookbook from the 1930s contains a primer for brides with instructions on how to brew coffee, bake a potato, roast a chicken and bake an apple pie. Even I—scarcely a cook at all—can bake Johnnycake (Corn Bread). This book is truly useful.

2. At the other end of the spectrum—Barbara Tropp's China Moon Cookbook is my fantasy cookbook, full of recipes I love to read. I bought this book in graduate school and I've never tried to a single recipe. They look delicious. I love Chinese food. But you see, you have to start by making your own Ten-Spice and Cayenne Pepper Oil. You have to roll out and cut your own soba noodles. Yikes. China Moon inspired my novel The Cookbook Collector with its motif of cookbook collectors who do not cook.

3. Jennie Grossinger's The Art of Jewish Cooking is a down to earth and sensible book. My mother gave it to me when I got married, and her inscription reads: "This book contains some of my favorite recipes—Enjoy, enjoy—Mommy P.S. Try Chinese meatballs on p. 15."

4. Bruce Aidells and Denis Kelly: The Complete Meat Cookbook a superb guide to roasts and chops for carnivores living in an all too vegetarian world. I mean really—who can survive on dandelions and ruffled kale? What, as my eight year old daughter says, is the "main chorus"?

5. My mother, Madeleine Goodman, was a superb and supremely unfussy cook. She liked her recipes simple, and her flavors clear and clean. I've come to see the difference between occasional cooks who like projects, and serious cooks who are there for you every night with a good healthy dinner. (How I miss her!) Well, my mother adored The I Hate to Cook Book by Peg Bracken. I see that this one is just now back in print, and I need to buy myself a copy, and one for my sister too. It's very funny and also very good. Try the recipe for three bean salad. Delicious and perfectly balanced. Not too tart, like the bean salads you find at the salad bar.

Maud Newton

9:47 A.M. Wake early (for a Sunday). I still haven’t replaced the French press that shattered week before last, so I make tea the Muriel Spark way: warming the pot first, measuring out loose leaves, drinking from china. Absurdly precious, I know, but I give myself a pass because, really, if you’re going to start the day without coffee, you’re going to need to distract yourself somehow.

10:15 A.M. Pick up Memento Mori for dialogue inspiration and involuntarily become engrossed again. If I read to the end, that will make four times¹ in as many months.

10:45 A.M. Open novel draft² file on laptop.

10:48 A.M. Embark on the inevitable Sunday morning boondoggle: the outline is not only possible, but imperative. Purchase and download an iPad note-taking application. Pass an hour training myself to write with index finger.

11:55 A.M. Outline the story in this fashion.

12:45 P.M. Email PDF of “handwritten” outline to myself; notice how late it’s getting; castigate myself for wasting weekend writing time.

1:00 P.M. Return, with egg sandwich, to draft. Assemble revisions and notes. Set MacFreedom to shut down Internet access for four hours. Begin writing.

2:00 P.M. Half the day is gone now. Resume work on novel; work diligently for four-and-a-half more hours.

7:00 P.M. Max (husband) suggests leaving the apartment before the sun goes down. We walk to the local market and buy fruit, vegetables, bread, cheese, and chocolate—the five major food groups.

9:30 P.M. Dread resumption of office job in the morning. Regret all choices and circumstances that have led to necessity of having a day job. Recall A.O. Scott’s hilarious (yet sympathetic) indictment of Generation X in last week’s “Week in Review” piece on Sam Lipsyte’s The Ask. Track it down and reread. Reflect on the ultimate pointlessness of trying to escape the slacker mindset.

9:40 P.M. Begin drinking (bourbon).

10:45 P.M. Sit down with Max to watch the first episode of the second season of Damages, which arrived yesterday courtesy of Netflix.

11:55 P.M. Get into bed. (So virtuous! So old.) Start into Kingsley Amis³’ The King’s English, his (out-of-print) guide to modern usage.