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The Paris Review - Staff Picks: Jungles, Journeys, and Jealousy

There is a Joni Mitchell live album called
Miles of Aisles, recorded while she was on tour in 1974. Caught on the recording is her response in a slightly Dylan-esque posture to the crowd’s wild chanting for a particular number. She complains that other artists don’t have to deal with this kind of crap: “Nobody ever said to Van Gogh, ‘Paint a
Starry Night again, man!’ ” I think she’s wrong, though. The anticipation for Rachel Cusk’s new novel,
Second Place, has been as close to feverish as we get in certain circles, and it is in part because Cusk answers the call to “paint a ....

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The Paris Review - Cooking with Sigrid Undset

P.M. on The Paris Review
’s Instagram account. For more details, visit our events page, or scroll down to the bottom of the article.
Photo: Erica MacLean.
The most common food in the medieval historical romance
Kristin Lavransdatter, written by the Norwegian author Sigrid Undset (1882–1949), is oatmeal porridge, a dish I made elaborate perfection of during my children’s early years. The porridges in Undset’s book are good and nourishing but plain (though in one scene, a young Kristin eats hers with “thick cream” off her father’s spoon). Mine, on the other hand, were ridiculous. I blitzed half the oats in the baby-food blender before cooking. I tried different combinations of milk and water. I made fruit puree swirls. I had a two-year-old daughter, an infant son, and an office job, to which I fled every day in great relief to get a moment to myself and then struggled not to leak breast milk on my work clothes. My husband was unhelpful with the childre ....

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The Paris Review - Cooking with Herman Melville

P.M. on The Paris Review
’s Instagram account. For more details, visit our events page, or scroll down to the bottom of the article.
Photo: Erica MacLean.
Whenever I would tell someone I was cooking from Herman Melville’s
Moby-Dick for my next column, they would gleefully shriek, “Whale steaks!” And I would dither a bit and explain that no, those are illegal in America, and that I was instead planning to make two forms of chowder, clam and cod, that weren’t going to be very different from each other. In our Chowhound-fueled, extreme-eating kind of world, I felt a little silly. Chowder is an easy dish, and while there’s raging conflict over the primacy of New York style (tomato-based) versus New England style (white), and the finer variations of each, the topic seems to inspire passion in inverse proportion to its importance. (Potatoes or no potatoes? Avast.) In fact, as Perry Miller reports in ....

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The Paris Review - Cooking with Kenji Miyazawa

The Paris Review - Cooking with Kenji Miyazawa
theparisreview.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from theparisreview.org Daily Mail and Mail on Sunday newspapers.

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The Paris Review - Cooking with Andrea Camilleri

Photo: Erica MacLean.
A police inspector wakes up in his beachfront apartment in Sicily and goes for a long swim, then to the office to confront his day of paperwork and complications: the corrupt officials, the jealous girlfriend, the frequent corpses. He has barely started before it’s time for lunch at the kind of restaurant he likes one with no decor and the owner’s wife in the kitchen. The inspector is an aggressive, tightly wound man who does his job well. The pleasure that he takes in his food is an escape of a kind, an embrace of life by a person who regularly confronts death. The pleasure the reader takes in ....

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