Correspondent Alina Cho talks with residents, and with “Inside the Dream Palace” author Sherill Tippins, about the Chelsea’s unique history; and with developer Sean MacPherson about his determination to approach the Hotel Chelsea’s restoration with reverence.
 Illustration by Eleanor Taylor |
New York Times Book Review – November 27, 2022:
A new biography by Brigitta Olubas is the first to examine the life of the Australian novelist celebrated for her refined poetic fiction and acute moral vision.
Elysa Gardner’s “Magic to Do” goes backstage at Bob Fosse and Stephen Schwartz’s 1972 musical about a lost prince.
Juan Villoro, who spent over two decades perfecting one book about Mexico City, recommends reading on the city he loves. “Mexico is too complex,” a visitor said. “It needs to be read.”
In this colorful cookbook you’ll find recipes for dishes like cold borscht, dark cherry varenyky and sweet pumpkin rice kasha from Ukrainian native Anna Voloshyna, who moved to California in 2011. Known for hosting pop-up dinners and cooking classes, Voloshyna is also a food stylist, photographer and blogger. In her debut cookbook, she offers modern and American spins on the typical dishes she grew up with, and she also includes details like food origins, customs and traditions in each recipe’s headnote. Budmo, which is how Ukrainians say “cheers,” shares the country’s complicated history that has led up to the current war, while simultaneously celebrating its varied and vibrant cuisine.
“It’s the boundary between two worlds: the Paris you see and the Paris you don’t,” writes Edward Chisholm, an Englishman who moved to Paris in 2012 and spent several years as a waiter while trying to build up his writing career. Now, his debut book, a no-holds-barred memoir detailing his time waiting tables in one of the world’s hottest restaurant cities, reveals what really goes on behind the scenes of fine dining establishments. This book is the next generation of Anthony Bourdain’s Kitchen Confidentialand Stephanie Danler’s Sweetbitter, with Chisholm exposing the often-shocking mayhem of the restaurant kitchen in visceral detail. He deftly uses the Parisian restaurant as a microcosm for France as a whole, with immigrants, people of color and blue-collar workers at the bottom of the food chain.
Ever wonder how apple pie became a symbol of America? Food writer and editor Rossi Anastopoulo slices into the history of pie in the good ol’ US of A, from pumpkin pie on Thanksgiving to apple pie on Independence Day, using the iconic American dessert to tell the story of a country. Still, it’s not all sweet, as she details how molasses pie traces its origin to slavery and Jell-O pie reveals the history of gender disparity in our country. All in all, Anastopoulo shares interesting facts behind 11 all-American pies, like how the first recipe for American apple pie appeared in a 1796 cookbook called American Cookery, which is believed to be the first cookbook ever published in the newly minted United States. The book includes a recipe for each pie, too.
Part memoir and part cookbook, this debut from our country’s first Puerto Rican food columnist Illyanna Maisonet dives into the author’s personal family recipes, which she painstakingly documented from her extended relatives through the years, and also includes her interpretation of dishes by Puerto Rican friends, chefs and roadside food vendors. There are 90 recipes including traditional Puerto Rican dishes like tostones, pernil and mofongo. Other highlights include sloppy joes and sancocho. But more than just the recipes, Maisonet shares how migration and colonization have influenced and progressed Puerto Rican food, ingredients and techniques. In explaining why her family wraps their pasteles in foil, Maisonet writes in her intimate, conversational style, “When you think of my grandma coming to Sacramento as a 17-year-old mother of two in 1956, you have to wonder where the hell would she have found banana leaves in Northern California?” She posits that this progression is no less authentic than the original method, and that the resourcefulness of Puerto Ricans has evolved their cuisine into what it is today: dynamic and delicious.
The November 25, 2022 @TheTLS , features Olivia Laing on Kathy Acker; @emilytwrites on self-help and philosophy; @MElizabethLowry on Henry James’s golden age stories; @TobyLichtig on The Doctor; @MirandaFrance1 on Mariana Enriquez; @henryhitchings on slow journalism – and more.
Adam Shatz on the US Midterms
‘This is what Biden and his advisers are counting on: a grinding and volatile battle with a weakened Trump and his increasingly unhinged movement in 2024.’
There is no way to offset the fact that a gigantic dose of hydrocarbon wealth is being used to stage an immensely carbon-intensive spectacle, in a place that is already getting hotter faster than almost anywhere else on the planet. In the narrowing window of opportunity that remains, can we justify burning this much of our carbon budget on international football?
Act of Oblivion, the title of Robert Harris’s novel, refers to the Act of Free and General Pardon, Indemnity and Oblivion, introduced to the Convention Parliament in May 1660 and given royal assent on 29 August.
Literary Review of Canada – December 2022:
California Burning
Katherine Blunt Portfolio/Penguin (2022)
California is having more and more wildfires because of climate change, poor tree management creating fire hazards, and antiquated power lines. In 2018, the failure of a 100-year-old rusted electrical hook sparked the Camp Fire, the world’s most expensive natural disaster that year. The blaze forced Pacific Gas and Electric into temporary bankruptcy. Journalist Katherine Blunt’s disturbing history of California’s environmental calamity ends in 2021, with the company’s new chief executive announcing costly underground power lines.
The Biggest Ideas in the Universe
Sean Carroll Oneworld (2022)
Theoretical physicist and philosopher Sean Carroll specializes in quantum mechanics, gravity and cosmology. He aims to create a world in which “most people have informed views and passionate opinions” about modern physics. His skilful book, the first of a planned trilogy, covers space, time and motion. Unlike most introductory physics books for the interested amateur, it includes mathematical equations, cogently explained but not solved, as well as the expected metaphorical language.
Cancer Virus Hunters
Gregory J. Morgan Johns Hopkins Univ. Press (2022)
One-fifth of cancers in people worldwide are caused by tumour viruses such as hepatitis B. Work stemming from these pathogens won seven Nobel prizes between 1966 and 2020, notes historian Gregory Morgan in his authoritative but accessible chronicle. Yet tumour virology is rarely mentioned in discussions of how molecular biology opened our understanding of cancer. As Morgan observes in his path-breaking history, this inhibits a complete understanding of this field as a technoscientific force.
Planta Sapiens
Paco Calvo with Natalie Lawrence Bridge Street (2022)
Humans are so focused on “brain-centric consciousness”, says philosopher of science Paco Calvo, “that we find it difficult to imagine other kinds of internal experience”. Might plants be intelligent (‘sapiens’)? His challenging book is aimed at both believers in this possibility and non-believers. His experiments, such as putting the touch-sensitive plant Mimosa pudica to ‘sleep’ with anaesthetic, provoke thought, as does his note that Charles Darwin requested burial under an ancient village yew, rather than in Westminster Abbey.
Ritual
Dimitris Xygalatas Profile (2022)
Just before anthropologist Dimitris Xygalatas’s university went into COVID-19 lockdown, his students had one main concern: would there be a graduation ceremony? We care deeply about rituals, he notes in his wide-ranging and well-written survey, because they help us to “cope with many of life’s challenges”, even if we do not understand how — the “ritual paradox”. Scientific investigation has been tricky, because rituals do not flourish in a laboratory, but wearable sensors and brain-imaging technology help.
New York Times Book Review – November 20, 2022:
“Mr. B,” by Jennifer Homans, explores the life of the Russian-born choreographer, as well as the beauty and pains of his art.
“The books I try not to pick up, and don’t want to read, are ones I wrote myself and published in the past,” says the Japanese writer, whose new book is “Novelist as a Vocation.” “Though it does make me want to do better with my next work.”
Jacob Soll’s ambitious history takes us from Cicero to Milton Friedman, but is hobbled by questionable assertions.
“CBS Saturday Morning” co-host Jeff Glor takes a trip to Texas to try recipes featured within “The Big Texas Cookbook.”
The editors of Texas Monthly celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays.
When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America—and so is its culinary scene. From the kolaches introduced by Czechs settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from.
In The Big Texas Cookbook, the editors of the award-winning magazine Texas Monthly have gathered an expansive collection of recipes that reflects the state’s food traditions, eclectically grouped by how Texans like to start and end the day (Rise and Shine, There Stands the Glass), how they revere their native-born ingredients (Made in Texas), and how they love the people, places, and rituals that surround their favorite meals (On Holiday, Home Plates). Getting their very own chapters—no surprise—are the behemoths mentioned above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes for über-regional specialties like venison parisa, home cooking favorites like King Ranch casserole, and contemporary riffs like a remarkable Lao beef chili, The Big Texas Cookbook pays homage to the cooks who long ago shaped the state’s food culture and the ones who are building on those traditions in surprising and delightful ways.
Packed with atmospheric photos, illustrations, and essays, The Big Texas Cookbook is a vivid culinary portrait of the land, its people, and its past, present, and future.
Boomers Daily 