Month: March 2016

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Musings on CanLit Cooking

by Alexia Moyer

The Canadian Literary Fare site brings together a group of scholars across Canada at work on those intersections between food and literature.  A part of this site—The Tableaux Blog—is given over to a unique kind of cooking experiment. Canadian Literature is rife with recipes and detailed descriptions of food preparation and,

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“How Good to Eat”: The Epilogue as Course

by Geneviève Robichaud

“The true length of a person’s life, whatever the Dictionary of National Biography may say, is always a matter of dispute. For it is a difficult business—this time-keeping; nothing more quickly disorders it than contact with the arts; and it may have been her love of poetry that was to blame for making Orlando lose her shopping list and start home without sardines,

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Small Secrets: On Clandestine Hospitality

by Jordan Crosthwaite

This summer I got a call from a blocked number, and on the other end was a man identifying himself as “Montreal police.” The caller offered a vague warning to me that if I were to have any parties in my home, I should acquire the proper permit. Of course you can imagine my confusion,

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Partaking of the One Bread

by Shannon Tien

I am eight years old, wearing a white ruffled dress that once belonged to an older cousin, standing before a crowd of 1,000 strangers, when the priest turns to offer me the “body of Christ.” I am ecstatic. I am drowsy. I have been given very strong cough medicine to combat an ill-timed bought of bronchitis,

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Still Life over Still Water

by Geneviève Robichaud

Clear things console me, and sunlit things console me. To see life passing by under a blue sky makes up for a lot. I forget myself indefinitely, forgetting more than I could ever remember. The sufficiency of things fills my weightless, translucent heart, and just to look is a sweet satisfaction.

—Fernando Pessoa,

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Cooking with the Witch

by Mira C Lambert

I was at my great aunt’s, whose home I frequented as a child, if not just to listen to her stories, because she spoiled me with a diet of peppermint chocolate and black currant juice. As usual, a big pot of something boiled and bubbled in her cast iron pot. I could smell thyme, garlic and could also make out stalks of celery poking out from under the lid.

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Taking Liberties: A Story of the Twenty-Tens

by Samara Grace Chadwick

Incalculable are the benefits civilization has brought us … inconceivable the marvellous creations of the human sex in order to make men more happy, more free, and more perfect.
—Malcolm Lowry as cited by Georges Perec

Bright, Modern & Spacious! Liberty Village Loft-Unit Boasts 2 Balconies That Overlook Court Yard & City Views,

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The Baloney Club

by Geneviéve Robichaud

I have discovered that there is romance in food when romance has disappeared from everywhere else. And as long as my digestion holds out I will follow romance.
—Ernest Hemingway, “Gastronomic Adventures”

Because I am a romantic, my ideal meal is one cooked in the woods. And because I am a romantic there is also a bonfire.

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Try Not to Puke

by Jocelyn Parr

What is strange to us (or what makes us feel strange) can often elicit the sensation of shame. We’ll blush, turn inward. I have elsewhere argued that one useful way of thinking about shame would be as a pharmakon. The term comes from Plato’s Phaedrus, a book often subtitled “A Dialogue on Love.” The pharmakon is there introduced as anything which,

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Notes on the Narco-Imaginary

by Ramsey Scott

The narco-imaginary, circa June 14th, 1966: Allen Ginsberg addresses the Judiciary Committee of the US Senate regarding his experiences with psychotropic drugs. He explains his participation in Stanford University studies of LSD, and then he chronicles his own personal experiments with LSD, mescaline, and ayahuasca. And with peyote—under the influence of which, Ginsberg notes,