Magical Narcissism: Selected Writings on Books, Writers, Food, and Chefs

Overview

Sometimes caustic, sometimes celebratory, and always entertaining, the pieces in this collection represent the best from 15 years of writing by journalist and critic Shaun Smith and investigate his two great loves: books and food. He ventures to pig roasts in southern Ontario and northern Spain, wonders why people want books defaced by author autographs, sings the praises of invention, and laments a dearth of donuts, while also exploring questions such as What has happened to Bret Easton Ellis? ego? Why does ...

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Overview

Sometimes caustic, sometimes celebratory, and always entertaining, the pieces in this collection represent the best from 15 years of writing by journalist and critic Shaun Smith and investigate his two great loves: books and food. He ventures to pig roasts in southern Ontario and northern Spain, wonders why people want books defaced by author autographs, sings the praises of invention, and laments a dearth of donuts, while also exploring questions such as What has happened to Bret Easton Ellis’ ego? Why does Ferran Adrià reject the gastronomy he invented? Who was the poet that punched her husband in the face? Why is David Sedaris broken in the wrong way? When is it comforting to eat spleen? and Where did Timothy Taylor take a wrong turn? In addition, Smith tackles works by luminaries such as Steve Martin, Joan Didion, Douglas Coupland, Tom Perrotta, Iain Banks, Christopher Hitchens, Heston Blumenthal, Susur Lee, Bonnie Stern, Jeffrey Steingarten, and A.A. Gill.

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Product Details

  • ISBN-13: 9781926639598
  • Publisher: Tightrope Books, Inc.
  • Publication date: 6/1/2013
  • Pages: 220
  • Product dimensions: 5.31 (w) x 8.35 (h) x 0.48 (d)

Meet the Author

Shaun Smith is an award-winning journalist who has published hundreds of articles and reviews on books, food, and other subjects in publications such as Books in Canada, Chatelaine, ELLE Canada, Fashion, the Globe & Mail, Quill & Quire, Toronto Life, and the Toronto Star. He is a former chef who has cooked in such noted kitchens as David Wood Food Shop, the Rosedale Diner, Scaramouche, and the Senator. In 2011 he was inducted as a fellow into the Ontario Hostelry Institute in recognition of his work as a food writer, book reviewer, and commentator. His column “Books for Cooks” appears bimonthly in Foodservice & Hospitality, the leading industry trade magazine for Canadian chefs and restaurateurs. He lives in Toronto. Hervé This is a chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech in Paris, France, whose main area of scientific research is molecular gastronomy. He is the author of numerous scientific publications and several books on the subject.

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