In this strongly visual and environmentally engaged collection, award-winning poet and translator Jody Gladding explores landscape as a source of language in lyrics that operate as physical acts in three-dimensional space.
Deeply invested in landscape, the spiders my arms operates where landscape and language converge. It opens the page into a compositional field in which words appear as constellations to create multiple, interwoven meanings as they interact with each other and with the reader who moves freely among them, fully participating in the making of poems that are spatial, non-linear, and different every time.
"A renowned French scholar takes readers through the social and cultural history of stripes in this imaginative... playful, but learned book that will doubtless have an influence" (The New York Times Book Review).
From the taboo striped cloaks of the Middle Ages to the liberating stripes of the French and American flags, The Devil''s Cloth by Michel Pastoureau chronicles the checkered past of this maligned and misunderstood pattern that has been linked to everything from medieval scandals to religious and political uprisings to contemporary fashion statements. The story begins nearly a thousand years ago, when the monks of the Carmelite Order were ordered by the Pope to surrender their striped garment - to superstitious minds a sure sign of the devil. Anti-stripe sentiment raged throughout the Middle Ages, becoming the de rigueur fashion for prostitutes, hangmen, lepers, court jesters, and disloyal Round Table knights. Over the centuries, the list expanded to include Jews, heretics, adulterous wives, madmen, convicts, and servants. Briefly rescued from ignominy by the Renaissance, the stripe enjoyed a resurgence in 1775, where its newly conferred status as an enduring symbol of freedom paved the way for a subsequent European comeback. With lively narrative style, Pastoureau traces the fascinating trajectory of the ubiquitous stripe from the stripe-related stress of biblical figures - Cain, Delilah, and Judas prominent among the - -to the bathing suits, pinstripe suits, and pajamas of today. Not even the hapless zebra escapes the skewering lens of history. Whether its subject is horizontal or vertical, stylish or subversive, this richly informative book will appeal to readers of every stripe.
Translated by Jody Gladding.
In The Eleven, Pierre Michon lets us into the world of Corentin, a painter shaoed by—and who eventually shapes—history. Brought up among provincial aristocracy to become a favorite of Parisian society—his paintings are commissioned by Louis XV’s mistress—Corentin’s career rides the Tides of the French Revolution. His masterpiece, "The Eleven," is an enigmatic Last Supper, representing the eleven members of the Committee of Public Safety (including Robespierre and Saint Just) during the Reign of Terror. Corentin and company, his work of art, and the historical tableau of the French Revolution come to life in dazzling, even painterly, detail. A potent blend of fact and fiction, The Eleven is a beautifully written, astute meditation on the nature of history itself and the artist’s role in it.
Translated by Jody Gladding and Elizabeth Deshays.
Some of the most powerfully moving tales in Western literature are to be found in the epics of Celtic Ireland. Heroes and heroines like Finn Mac Cool, Grainne, and Cuchulainn are now familiar names, and their exploits have even been novelized for the contemporary reader. But the value of these stories extends far beyond mere entertainment. In Celtic myth the adventure of a hero and a warrior is not only an instinctive search for answers to the great human metaphysical problems, but also a palpable, even sensual experience. The dividing line between sacred and profane is forever shifting in ways that can be shocking, if not incomprehensible, to a person accustomed to the logical systems based on classical thought.
Distrustful of the written word, Celtic druids forbade anything involving their tradition from being put into writing. However, Christian monks chose to preserve all they could of the oral tradition on paper. Unfortunately, they did not hesitate to alter what they couldn't comprehend, or what their Christian sensibilities found shocking. In this collection of some of the most important narratives in the rich Irish tradition, Jean Markale restores these texts to their original form and reveals how the Celtic spirit is on the verge of reclaiming its rights.
Translated by Jody Gladding.
In ancient Babylon she was Anat, in Egypt, Isis and Hathor, Dana in Celtic Ireland, Rhea and Demeter in Greece, and in India, Anapurna the Provider. She is the Great Goddess, the Goddess of Beginnings, the symbol of Earth and the giver of life, the Vast Mother, who represents all the powers and mysteries of creation for early humanity.
Shifting her solar association onto masculine deities and blackening those of her symbols that, like the serpent, could not be assimilated, patriarchal societies forced the preeminent power of the feminine into an obscure and subservient position. Yet, as shown by noted scholar Jean Markale, the Goddess did not simply disappear when her position was usurped, and the power she represents has been the source of continuous religious devotion from ancient times through the Middle Ages up to the present day.
In looking at the plethora of myths, sites, and sanctuaries devoted to this powerful figure, The Great Goddess provides abundant evidence of the extraordinary permanence of her worship--even at the heart of those religions that tried to destroy her.
Translated by Jody Gladding.
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food -- gastronomy -- originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame.
Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe?
Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise -- he enacted a nightly theater of eating, dining alone but in full view of the court -- that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways.
This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
Translated by Jody Gladding
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?
The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.
For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Translated by Jody Gladding.
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world.
In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food.
Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.
By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.
Translated by Jody Gladding
The Serpent of Stars by Jean Giono takes place in rural southern France in the early part of the century. The novel’s elusive narrative thread ties landscape to character to an expanse just beyond our grasp. The narrator encounters a shepherding family and glimpse by glimpse, each family member and the shepherding way of life is revealed to us. The novel culminates in a large shepherds’ gathering where a traditional Shepherd’s Play—a kind of creation myth that includes in its cast The River, The Sea, The Man, and The Mountain—is enacted. The work’s proto-environmental world view as well as its hybrid form—part play, part novel—makes The Serpent of Stars astonishingly contemporary.
Translated by Jody Gladding.
