07 January, 2009

The List: Reading Against the Odds in 2008


Another year of reading, this one not as avidly as I'd have preferred. My arbitrary target had been set at fifty books — a nice, appealing number. I came up ten titles shy. In my defense, distractions were abundant last year, beginning with a long period of intransigence marked by the coming and going of several cellmates, each requiring adjustments and compromise, distractions that interfered with my reading. Then there were the added impediments: work, writing, the sometimes herculean effort of maintaining something like a social life, the onus of legal matters, the tragedy of sleep — and the excuses continue, some of them legitimate.

I'd like to think that this list would have been longer but for the librarians' abiding habit of passing over a preponderance of my requests when they place orders. Given the year I've had, however, it's likely even Thomas Pynchon couldn't have helped matters.

Unlike my original reading list, this one lists the books in chronological order, beginning February 2008.

* * * * *

E.M. Forster, A Room with a View

Daniel Tammet, Born on a Blue Day

Jess Walter, The Zero

John Bice, A 21st Century Rationalist in Medieval America

Khaled Hosseini, The Kite Runner

Joel R. Primack & Nancy Ellen Abrams, The View from the Center of the Universe: Discovering Our Extraordinary Place in the Cosmos

Eric Lane & Michael Oreskes, The Genius of America: How the Constitution Saved Our Country and Why It Can Again

Michael Chabon, Gentlemen of the Road

Max Brooks, World War Z: An Oral History of the Zombie War

Stephen Kuusisto, Eavesdropping: A Life by Ear

Neil Gaiman, Stardust

Chip Heath & Dan Heath, Made to Stick: Why Some Ideas Survive While Others Die

Daniel J. Levitin, This Is Your Brain on Music: The Science of a Human Obsession

Thomas Frank, What's the Matter with Kansas?


J.D. Salinger, The Catcher in the Rye

Michael Shermer, The Science of Good and Evil: Why People Cheat, Gossip, Share, and Follow the Golden Rule

Julian Paul Keenan with Gordon G. Gallup, Jr. & Dean Falk, The Face in the Mirror: How We Know Who We Are

Truman Capote, Summer Crossing

John Updike, Seek My Face

Truman Capote, In Cold Blood

John Steinbeck, Travels with Charley • The Winter of Our Discontent

Tom Wolfe, The Bonfire of the Vanities

Evelyn Waugh, The Complete Stories of Evelyn Waugh

Azar Nafisi, Reading Lolita in Tehran: A Memoir in Books

Ken Wells, Meely LaBauve

John Steinbeck, The Pearl

Dan Chaon, You Remind Me of Me

Michael Benanav, Men of Salt: Crossing the Sahara on the Caravan of White Gold

Peter Adolphsen, Machine

Paul Auster, Travels in the Scriptorium

Gary Marcus, Kluge: The Haphazard Construction of the Human Mind

Marco Pierre White with Pierre Strauss, The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

Armistead Maupin, The Night Listener

Diane Ackerman, The Zookeeper's Wife

J.R.R. Tolkien, The Children of Húrin

Ian McEwan, Atonement

Andrew Michaels, The Optimists

Wendy Steiner, Venus in Exile: The Rejection of Beauty in 20th-Century Art

Joseph Heller, Portrait of an Artist, As an Old Man

Edward O. Wilson, Consilience: The Unity of Knowledge

23 November, 2008

The Agony and Ecstasy of Appetite


There is more than a hint of masochism in my predilection for watching Food Network programming. Not that I am a regular viewer, but in moments of intellectual laziness, when I'm searching aimlessly for something to watch on TV, food rarely fails to capture my attention. Against my better judgment, I am a slave to my salivating sensibilities. Happening upon the culinary alchemy Iron Chef America or the goofy genius of Good Eats, I can't not stop to stare. The slight initial shame at watching a program as inartfully named as Diners, Drive-Ins and Dives is thrown to the wind when Guy Fieri, the amply fed host, visits a little greasy spoon in Middle-of-Nowhere, USA, which serves some little artery-clogging marvel like deep-fried Ahi burgers or rum-raisin pizza. Even the frequently unappetizing production line fare of Unwrapped, with the waxy Marc Summers, lures me in with the tantalizing knowledge of how Funyons are made, or the arcane processes involved in the packaging of Harry & David pears. It is hard to pass such stuff by.

On the Travel Channel, I confess to being perversely fascinated by Bizarre Foods — enough to have sat through more than one episode of Andrew Zimmern's lip smacking as he devours durian and ingests invertebrates. My real interest on that station, however, is Anthony Bourdain: No Reservations, the only travel show I can comfortably watch. In fact, it is one of the mere four series on television to which I tune in unfailingly. Bourdain's snarky culinary adventures, though sometimes a little too heavily scripted, are enjoyable for someone who, like me, is kind of a foodie and a firm believer in the "get lost" doctrine of travel. And while the man displays an enthusiasm for offal I do not share, most of the traditional indigenous cuisine he samples in his wanderings looks absolutely delicious to my hungry eyes.

But me, in my predicament — why on earth do I watch? The appearance on TV of even the simplest dish — an omelet, say, or some variety of grilled chicken — that would drive the average hungry viewer into their kitchen to whip up the same remains for me a hypothetical Wow, I'll bet that's tasty. I have no refrigerator full of ingredients to raid, just a barely used six-pack cooler; no pantry laden with dry and canned goods to work with, merely a two-by-two shelf bearing quick oats, some ramen soup, creamy off-brand peanut butter — enough that I can make two or three different rudimentary meals, but that is all.

Prison food — mushy, leached of color, taste, and appealing aroma — is everything any teen ever derided school lunches for, but worse by several orders of magnitude. To look at the Missouri Department of Corrections' nutritionally "balanced" master menu is to be deceived. Witness this misleading excerpt from a recent week's menu:

Breakfast
½ cup Pineapple
1 cup Hot Wheat Cereal
1 Pastry Item
2 oz. Turkey Sausage
2 pc. Toast
2 tbsp. Jelly or Diet
1 tbsp. Margarine or 3 Pats
5 pkg. Sugar or 3 Sugar Substitute
16 oz. Milk
Coffee

Lunch
¾ cup Beef Pot Pie over
2 Biscuits
½ cup Peas
½ cup Lettuce Salad with
2 tbsp. Dressing
1 pkg. Cookies
Beverage

Dinner
½ cup Scrambled Egg
¾ cup Creamed Meat Gravy
½ cup Home Fries
2 Tomato Slices or
½ cup Chilled Canned Tomatoes
1 pc. Fresh Fruit
2 pc. Toast
2 tbsp. Jelly or 2 Diet
1 tbsp. Margarine or 3 Pats
Beverage

On paper it's a hell of a spread for the 1,500 convicts here, at Crossroads, to be treated. In reality, the breakfast "pastry" is a doughy pound cake; the "pot pie" is mixed vegetables with cubes of mechanically separated, reconstituted chicken in a starchy broth, atop two pieces of leftover hard tack; and there is no meat in the "creamed meat gravy," just Imagic Imitation Sausage Flavor Crumbles. What is perhaps the most frightening is that these meals happen to be three of the very best offered. No grilled chicken or fluffy omelets here, that's for sure.

Still I watch in agonized rapture as Mario Batali works magic with eggplant, as Alton Brown lectures on avocado's chemical composition, as Guy Fieri buries his face in yet another sumptuous specialty burger. I watch and I daydream, and my stomach, displeased and avaricious, snarls testily, plotting its revenge.

17 August, 2008

An HO-Gauge Meditation



There was a model train expo in Kansas City recently. I wouldn't have known except that a glimpse of an H-gauge coal locomotive as I was channel surfing sent me back-tracking to the footage KMBC, the local news channel, was airing of the event. The video showed several clips of miniature trains emerging from tunnels and traveling through tiny scenery. Interspersed were shots of little boys watching with their eyes wide, their mouths agape. One was absently gnawing on his own finger. As a boy, I was fascinated with trains of all sizes myself, and there are some childhood loves whose vestiges stay with us our entire lives. Suffice it to say I know precisely how they felt.

My own model train set was relatively basic: a four-by-eight tableau with grass and a mountainous tunnel, and an oval track that featured a couple of switches for offloading cars. It was a much more elaborate setup than most kids that age probably have, but nothing compared to the detailed vistas of the serious hobbyist I dreamt of becoming. So earnest were my intentions that, at seven or eight years of age, I drew out a three-phase plan for urban development, beginning with the addition of paved streets and some commercial buildings, and culminating in an art-deco skyscraper and the replacement of my red-and-yellow Santa Fe diesel with a streamlined 1920s steam engine, preferably in dark blue. That, I figured, or maybe a contemporary foreign express, like the TGV.

At the time of my second trip to France, the TGV — an acronym for Train à Grande Vitesse — held the record for being the fastest train in the world. I was ecstatic for the opportunity to say I'd ridden it before the Japanese reclaimed the title with their own bullet train, which was more or less the sole reason my mother and I were in Paris at all. The day trip we planned was to take us from Paris to Dijon, where we would stop for lunch, then continue on, via regular train, into Switzerland. On our way to the boarding platform, something caught my eye.

A shop within the station had in its window display an HO-gauge TGV — one locomotive, two passenger cars, and a rearward-facing faux locomotive (sans motor, and made to resemble the powered locomotive at the front). It was cheaply made — I could tell by the look of the box through the store window — and priced especially for tourists, but it was still the TGV, and hence my opportunity to jump straight to that pièce de résistance I'd been fantasizing about. I could even say I bought it in Paris. "Tres apropos, n'est-ce pas?" So I did some rapid calculation. By sacrificing two thirds of my spending allowance for the trip (my mother and I would be in Europe for another two weeks), I could afford it. Visions played through my head of the little orange blur whipping around my track like its full-size counterpart tore across the French countryside. To my nine-year-old sensibilities it was alluring, but I ultimately decided it wasn't worth the extortionist asking price. Whatever misgivings I might have had as I trudged away from the shop were obliterated upon reaching the platform, where the fastest train in the world awaited.



Each time I have been to Europe, the rail system has provided the lion's share of my transportation. It's been awhile, but my understanding is that a Eurail Pass remains the most inexpensive option for backpackers and others looking to cover a great deal of ground in under a month and a half. And although such a pass will provide trips via other means of public transport within participating systems (imagine a bus pass that also works for taxis, trams, light rail — right on down the list), it's the train that I've always used and enjoyed most. Watching from the comfort of a spacious six-person cabin as scenery passes, all the while relaxing with a good book, a game of Mau Mau, a leisurely snack, or just using the time to contemplate where you've been, where you're going — it's an unparalleled travel experience.



That the United States has never really embraced passenger rail is a shame. I will be the first to extol that singular bliss known so well by Americans, the road trip. My acquaintance with the national privilege of strapping in behind a steering wheel and going is an intimate one. I know first hand that picking a destination or a meandering route, then driving for days without need of a passport or paperwork, is as near to absolute freedom — travel-wise, anyway — as the modern world can know. But there is a certain romantic quality to even the dirtiest, smokiest railway platform to which the chicest gas station cannot hope to compare, and a pleasure in subdued clacking and subtle rocking on tracks for which monotonous highway hum is no substitute.



True, America has recently tried to stoke the fire of interest in rail travel it once had, with fast inner-city lines and upgrades to its "transcontinental" service, but the flame will not catch. There are myriad reasons, as anyone who has ridden Amtrak can attest, but I believe it comes down to an unwillingness to let go of the wheel. Ours — America's — is a culture of fiercely individualized assertiveness to which leaning back and watching things happen is anathema. Everything is about control. So many crave the full agenda, the pressing deadline, the gridlocked traffic. They have either forgotten or never learned how to exist within the moment. Being still, cogitating, existing for a time, in silence —these things somehow terrify.

Control, however, is fleeting and illusory. Confinement to linearity, either metaphorically or on physical tracks, is a situation we may find ourselves in more often than we are aware. Life itself is frequently on rails in spite of our fidgety efforts at affecting change. At those times we are swept along under the power of circumstance, bound for the unknown and all points in-between. On the faces of those little boys in awe of the spectacle of a little electric toy going around and around can be witnessed the unadulterated bliss attainable through passive observation. Absorbed in the thing itself, not contemplating it nor employing it as an object of focus while their mind lingers elsewhere, they lose themselves in wonder.



The TGV, ultimately, was a letdown. Sure it was fast, but the ride was bumpy and the upholstery mismatched, and the experience lacked any of the armrest-clutching excitement I'd anticipated. There hadn't even been scenery (I managed to fall asleep en route). When my mother and I stepped down onto the platform in Dijon it was with memorable disillusionment — it was the emperor's nakedness, the nonexistence of Santa Claus, the first school dance gone horrifyingly awry. What then had been the point? But a lesson had been learned: speed has its place in the world, often quite apart from pleasure.

I venture now to stretch my lesson further by offering a corollary that to savor a thing is to take the time, and a warning, trite, obvious, and perhaps too often repeated, but heartfelt all the same: take the express, but take care. Too much speed will numb you. Unlike with those scale models, no real-world track is oval — none runs forever. Take in what scenery you can, because there's an end to every line.