{"id":101161,"date":"2016-08-04T09:40:36","date_gmt":"2016-08-04T13:40:36","guid":{"rendered":"https:\/\/www.theparisreview.org\/blog\/?p=101161"},"modified":"2016-08-04T10:27:19","modified_gmt":"2016-08-04T14:27:19","slug":"aerosol-dreams-and-other-news","status":"publish","type":"post","link":"https:\/\/www.theparisreview.org\/blog\/2016\/08\/04\/aerosol-dreams-and-other-news\/","title":{"rendered":"Aerosol Dreams, and Other News"},"content":{"rendered":"<div id=\"attachment_101162\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.theparisreview.org\/blog\/wp-content\/uploads\/2016\/08\/1966-food-aerosols-image-pet-milk.jpg\" rel=\"attachment wp-att-101162\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-101162\" class=\"wp-image-101162\" src=\"https:\/\/www.theparisreview.org\/blog\/wp-content\/uploads\/2016\/08\/1966-food-aerosols-image-pet-milk.jpg\" alt=\"\" width=\"600\" height=\"487\" srcset=\"https:\/\/www.theparisreview.org\/blog\/wp-content\/uploads\/2016\/08\/1966-food-aerosols-image-pet-milk.jpg 1259w, https:\/\/www.theparisreview.org\/blog\/wp-content\/uploads\/2016\/08\/1966-food-aerosols-image-pet-milk-300x243.jpg 300w, https:\/\/www.theparisreview.org\/blog\/wp-content\/uploads\/2016\/08\/1966-food-aerosols-image-pet-milk-768x623.jpg 768w, https:\/\/www.theparisreview.org\/blog\/wp-content\/uploads\/2016\/08\/1966-food-aerosols-image-pet-milk-1024x830.jpg 1024w\" sizes=\"auto, (min-width: 62.5em) 67vw, 100vw\" \/><\/a><p id=\"caption-attachment-101162\" class=\"wp-caption-text\">Mmmm &#8230; spray-on food.<\/p><\/div>\n<ul>\n<li>A lot of things keep me up at night. Lately it\u2019s all the forgotten potential of Cheez Whiz and Reddi-Wip\u2014the beauty we lost when mankind turned away from aerosolized foods. As Nadia Berenstein writes, \u201c<a href=\"http:\/\/luckypeach.com\/history-push-button-cuisine\/\" target=\"_blank\">Push-button cuisine is one of the great, unrealized dreams of postwar food technology<\/a>. 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, \u2018entire meals \u2026 can be oozed forth by a gentle push on a few cans\u2019 \u2026 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.\u201d<\/li>\n<\/ul>\n<ul>\n<li>A. S. Hamrah was sitting in a movie theater last month, waiting for <em>The Purge: Election Year <\/em>to begin, when he heard that the director Abbas Kiarostami had died. \u201cAll of a sudden I became aware,\u201d he writes, \u201c<a href=\"https:\/\/nplusonemag.com\/online-only\/online-only\/kiarostami-and-the-purge\/\" target=\"_blank\">that there is a better world somewhere else, that being in this one, where we were waiting for <em>The Purge: Election Year\u00a0<\/em>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<\/a> \u2026 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.\u201d<\/li>\n<\/ul>\n<ul>\n<li>Charles Simic knows that the MFAication of poetry has sucked a lot of the life out of it: \u201cit\u2019s hard to believe that a book of poems can be completely original,\u201d he writes, \u201cbut despite the great odds, it still happens.\u201d And Jana Prikryl has written such a book: \u201c<a href=\"http:\/\/www.nybooks.com\/articles\/2016\/08\/18\/jana-prikryl-consolations-of-strangeness\/\" target=\"_blank\">Reading some of [Prikryl\u2019s] 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<\/a>. 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\u2019s wary of settling for one at the expense of the others and leaving the poetry that went along with them behind.\u201d<\/li>\n<\/ul>\n<ul>\n<li>While we\u2019re on the mechanisms of publishing: a season\u2019s biggest titles will arrive worldwide on nearly the same date; translation is built into the production process. In a new book, Rebecca L. Walkowitz \u201c<a href=\"http:\/\/www.publicbooks.org\/fiction\/always-already-translated\" target=\"_blank\">argues that these new conditions of production have altered the very shape of the contemporary novel<\/a>. Many literary works today do not appear in translation, she proposes, but are written for translation from the beginning. They are \u2018born translated.\u2019 Adapted from \u2018born digital,\u2019 the term used to designate artworks produced by and for the computer, \u2018born-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.\u2019 \u201d<\/li>\n<\/ul>\n<ul>\n<li>Everyone loves a \u201clost\u201d book\u2014the thrill of the forgotten, of rediscovery, has fueled some of publishing\u2019s most major events the past few years. The only problem: most of these books aren\u2019t good. Alison Flood writes, \u201c<a href=\"https:\/\/www.theguardian.com\/books\/booksblog\/2016\/aug\/03\/authors-lost-works-jrr-tolkien-beatrix-potter-michael-crichton\" target=\"_blank\">It\u2019s a tricky tightrope to walk. Publish as much as possible of a beloved author\u2019s work, because the fans will lap it up, or exercise a fierce quality control<\/a>? It\u2019s a question that I was pondering only this week, on reading the forgotten Dr. Seuss stories\u00a0in <em>Horton and the Kwuggerbug and More Lost Stories<\/em> to my children. We are regular readers of <em>Horton Hears a Who<\/em>, and <em>The Grinch Who Stole Christmas<\/em>\u2014and were looking forward to it. And \u2026 it just wasn\u2019t as good. The Grinch wasn\u2019t the right color, he wasn\u2019t very funny, and there were only two pages of him. Horton wasn\u2019t as charming.\u201d<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A lot of things keep me up at night. Lately it\u2019s all the forgotten potential of Cheez Whiz and Reddi-Wip\u2014the beauty we lost when mankind turned away from aerosolized foods. As Nadia Berenstein writes, \u201cPush-button cuisine is one of the great, unrealized dreams of postwar food technology. In the 1950s and 1960s, food manufacturers, along [&hellip;]<\/p>\n","protected":false},"author":38,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2512],"tags":[23081,23695,4743,23693,8705,115,16216,165,14879,272,23694,23696,13991,530],"class_list":["post-101161","post","type-post","status-publish","format-standard","hentry","category-on-the-shelf","tag-abbas-kiarostami","tag-aerosol","tag-charles-simic","tag-cheez-wiz","tag-films","tag-food","tag-jana-prikryl","tag-poetry","tag-production","tag-publishing","tag-reddi-wip","tag-rediscovery","tag-the-fifties","tag-translation"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.4 (Yoast SEO v25.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mourning the Unrealized Promise of Aerosolized Foods<\/title>\n<meta name=\"description\" content=\"This and more in today\u2019s roundup.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.theparisreview.org\/blog\/2016\/08\/04\/aerosol-dreams-and-other-news\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aerosol Dreams, and Other News by Dan Piepenbring\" \/>\n<meta property=\"og:description\" content=\"August 4, 2016 \u2013 A lot of things keep me up at night. Lately it\u2019s all the forgotten potential of Cheez Whiz and Reddi-Wip\u2014the beauty we lost when mankind turned away from\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.theparisreview.org\/blog\/2016\/08\/04\/aerosol-dreams-and-other-news\/\" \/>\n<meta property=\"og:site_name\" content=\"The Paris Review\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/parisreview\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-08-04T13:40:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-08-04T14:27:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.theparisreview.org\/blog\/wp-content\/uploads\/2016\/08\/1966-food-aerosols-image-pet-milk.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1259\" \/>\n\t<meta property=\"og:image:height\" content=\"1021\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dan Piepenbring\" \/>\n<meta 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