I sat down recently with Confabulation Mtl‘s Leigh Kinch-Pedrosa to talk about the usual nonsense – wine, butchery, me being a fraud. Some of the more incoherent bits got edited out, including me attempting to articulate the old May ’68 slogan “I take my desires for reality because I believe in the reality of my desire” as a mantra for wine amateurism, but you can check out the rest of the interview over at Salon .II.
The Association of English-Language Publishers of Quebec is having their holiday book fair this weekend at Le Café in the Monument National this weekend, and not only will my book be available for purchase (great stocking-stuffer, I tell you, just perfect), but I am also taking part in something called the Rapid-Fire Reading Series, wherein a bunch of authors will basically relay-read bits of their writing in short, controlled, two-minute bursts. It should be…fun?
AELAQ Book Fair: Saturday Nov 25th, noon-6pm; Sunday Nov 26th, 11am-5pm (1182 St-Laurent, across the street from the SAT)
Rapid-Fire Reading, 2-3pm Sunday.
Tuesday, September 5th I’ll be descending upon (or likely gasping awake in) Toronto for the English Canada launch of EATEN BACK TO LIFE. We’ll be at TYPE Books (883 Queen W.), where I will probably read something and then be in discussion / rancorously bickering with my pal and editor John Semley.
Also very excited to have the Grape Witches on board to make sure we all get good and drunk. I’ve been very excited about their efforts toward a sort of democratic de/remystification of wine in a city that is only of late waking up to the notion that wine can be weird and fun.
Thanks again to the good folks at Drawn & Quarterly for hosting the Mtl launch (as well as Oenopole, Ward et Assoc. and Boucherie Lawrence for greasing the gastronomic wheels), which went swimmingly, if I do say so myself.
Here’s to round two.
New book is out! At long last I’ll be launching Eaten Back To Life on Thursday, August 17th at Librairie Drawn & Quarterly in Montreal, and Tuesday, September 5th at TYPE in Toronto (details tba). If you’re looking for a copy, please stop by D&Q, or order direct from Invisible Publishing. It’s been included on NOW Toronto’s 10 Must-Reads for Summer, so you should probably do that before the summer is spent. Who are you to resist? My children need wine!
Writing on food, drink, and other hells of the flesh.
Reach me at firstname.lastname@example.org
As has likely become apparent, the “blog” part of this blog has fallen deeply into neglect, but in the meantime I have been doing some more freelance writing and pulling it together with the good folks from Invisible to make Eaten Back To Life a reality, which it now is! So instead of bemoaning my lack of fresh blog writing, go and read a book for once!
What in the hell have I been up to?
A lot of time spent staring vacantly into the middle distance, admittedly, but also we turned a pig inside out back in January, which got me thinking again / more about different schools of butchery (which grossly could be lumped into primal cuts v. ‘following the natural lines’) and whether there is a productive line of analogy to be followed between historical anatomy in the ‘the body dissected for organs contains organs, the body dissected for humours contains humours’ way (who was that? Haraway? Daston and Galison? help me out, nerds) and butchery traditions, ie: do different schools of butchery produce different animal bodies? Have different historical anatomies produced different ‘natural lines’ for butchers to follow, or (more surprisingly, perhaps?) have these forms of craftwork proceeded apace but apart?
I also got terrible food poisoning in France, ate oysters fresh out of a loch on the North end of Islay, and drank a 47 year old white wine from the ultime thule of Portugal, made from hundred(s?) year old vines trained along the baking sand to be lashed by ocean winds, that tasted very much like a delicate tangle of matter and ghost. Or, as my friend James suggested, like orange peels and old bones.
Which brings me to this other thing, which is that this summer I am running the wine list at Bar Alexandraplatz in Mtl, and will be doing my best to sneak in interesting and out-of-left-field bottles amidst the easy sippers and too-easy rippers, so you should come by sometime if you live, or happen to be, in Montreal. This coming Wednesday especially.
Also I’ve got a new book in the works with Invisible, that I am lashing into shape with John Semley as my editor, who is great and loves beef and hates Shrek and we accidentally ordered a bunch of cold wet calf brains and a cold soup(?) of fat, white, already-shucked oysters in their liquor in a literal clown’s bar as a celebration of having survived our shared, aforementioned terrible food poisoning. Due out in 2017.
More news as events warrant.
(oh, also I’m instagram now, @bitteringagent. It is pretty much what you would expect.)
My buddy Ed writing about Bar Rescue the way I like to see not-important things written about. Which is to say volubly and with lots of allusions.