Tag: michel de certeau

2016: Books

Books, Cinema, Comics, Fashion, Journals, Philosophy, Photography, Poetics, Poetry, Prose, Psychology, Theory and Criticism, Translation, Writing January 5, 2017

Bref, I read a lot of poetry translated from German and a lot of nonfiction translated from French. This is not very shocking. Much of my non-book reading happened at Asymptote: this reading (plus editing) is far more diverse and includes work by poets like Vicente Huidobro (Chile), Jan Dammu (Iraq), and writers who push at the limits of what translation means (the Special Feature in our January issue). One of my favorite pieces of this latter sort is Bronwyn Haslam’s anagrammatic translations of Nicole Brossard’s poetry (“Soft Links” becomes “Silk Fonts,” for example):

It’s nouns that gulp fire and life, one can’t tell if they’re Latin, French, Urdu, Veda, Cree, Mandarin, Aleut, Creole, Basque, English, secrete a number, deed, quorum, animal or accelerate old anxieties eddying before us in doubled somber contours full of luster and immense legends.

I also got to collaborate with my friend Michael Joseph Walsh to put together a different sort of experimental translation portfolio for Denver Quarterly 50.4 I have a few extra copies and would be happy to mail them to anyone interested (or you can subscribe). Joshua Ware’s visual translations of Celan appear as an online supplement to this portfolio here.

Photography by Gaëtan Gatian de Clérambault

Photographs by Gaëtan Gatian de Clérambault

For some years now I’ve been obsessed with a film by Yvon Marciano called Le cri de la soie (1996), which fictionalizes the life of pioneer psychiatrist Gaëtan Gatian de Clérambault. This year I read two texts relevant to this film, de Clérambault’s case studies of women who developed an unusual sexual “passion” for silk and other textiles: Passion érotique des étoffes chez la femme (1908) and its suite (1910). Read More

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Compressed Food Blog

Books, Food, Poetry, Prose, Television, Theory and Criticism, Translation, Writing May 31, 2016

1

I would very much like a machine that compresses my fruit.

Idgaf about sous vide, but a fruit compressor. Yes, please.

2

I love cooking for people, but tend to be nervous about it. I also haven’t done much of it since I moved to Denver three years ago, but I usually do a good bit when I’m visiting my family in Bangalore. On my most recent visit I made my folks risotto with clams. My brother said, “It’s like khichdi but Italian.”

3

I cry almost every episode of Netflix’s Chef’s Table. I think it’s easily the best original series they’ve made.

If you don’t know, Chef’s Table devotes each episode to a different world-renowned chef. Some of them have Michelin stars, some don’t—but judging by Season 1, they’re all compelling, driven, philosophically-minded people. And some may not be as famous as other chefs who might have been invited to be profiled in this way, as this article on Ana Roš suggests.

There is something odd about having this relationship with fine dining when I really don’t fine dine. At all.

And something precarious too, because food as art only ever throws into relief food as utterly basic to living—not “a way of” of living, as though you could find a beautiful way to be destitute.

And yet I’m weeping over these chef’s creations, which I’m not ever going to eat. Part of it must be the honesty of it all, naked stories of struggle and triumph. And part of it is—not the dishonesty exactly—but what’s lurking under all of the very articulate—maybe over-articulated—philosophies which really are more like political statements.

Some of the weeping happened during the Dan Barber episode in Season 1, who comes off surprisingly unlikeable—not maybe in general, but to me. Barber goes into this thing about how he can’t really leave his kitchen in the hands of others and he has to be there, always. I think what I didn’t like about him is what I don’t like about myself.

4 Read More