“As the novel opens, a threat looms. Enemies are planning an attack of unprecedented scale on America. Uncertainty and fear grip Washington. There are whispers of cyberterror and espionage and a traitor in the cabinet. The President himself becomes a suspect, and then goes missing…”
I’m still listening to this because I need it to finish off a bingo card square but it is painful. The narrator is a famous actor but his voice work is not strong. Specifically, his female voices are robotic.
““Food writing is stepping out,” legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. “It’s about time…Food is, in a very real sense, redesigning the world.” Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. At times a celebration, at times a critique, at times a wondrous reverie, the Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in!”
I’m still working my way through this one. The husband has picked it up too. We’re leaving it in the bathroom so we don’t fight over who gets to read it when.
I’m needing to reboot my reading life. I have to take everything back to the library and start over. I’m scared to even look and see what my fines are at. In theory I want to read all the books I have out but realistically I keep picking up other books instead. Time to let these ones go.
I have a lot of book tour reviews coming up so I need to get started on these books. Here’s what I hope to get to this week.
“In this dazzling memoir, the acclaimed writer behind Babylon 5, Sense8, Clint Eastwood’s Changeling and Marvel’s Thor reveals how the power of creativity and imagination enabled him to overcome the horrors of his youth and a dysfunctional family haunted by madness, murder and a terrible secret.”
“The dead can’t hurt you. Only the living can.” Effie Jones, a former slave who escaped to the Union side as a child, knows the truth of her words. Taken in by an army surgeon and his wife during the War, she learned to read and write, to tolerate the sight of blood and broken bodies–and to forget what is too painful to bear. Now a young freedwoman, she has returned south to New Orleans and earns her living as an embalmer, her steady hand and skillful incisions compensating for her white employer’s shortcomings.
Tall and serious, Effie keeps her distance from the other girls in her boarding house, holding tight to the satisfaction she finds in her work. But despite her reticence, two encounters–with a charismatic state legislator named Samson Greene, and a beautiful young Creole, Adeline–introduce her to new worlds of protests and activism, of soirees and social ambition. Effie decides to seek out the past she has blocked from her memory and try to trace her kin. As her hopes are tested by betrayal, and New Orleans grapples with violence and growing racial turmoil, Effie faces loss and heartache, but also a chance to finally find her place .”
“Icons of Mexican cultural identity and America’s melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence–sometimes desired, sometimes resented–that turns a public street corner into a bustling business. Drawing on interviews with taco truck workers and his own skills as a geographer, Robert Lemon illuminates new truths about foodways, community, and the unexpected places where ethnicity, class, and culture meet. Lemon focuses on the Bay Area, Sacramento, and Columbus, Ohio, to show how the arrival of taco trucks challenge preconceived ideas of urban planning even as cities use them to reinvent whole neighborhoods. As Lemon charts the relationships between food practices and city spaces, he uncovers the many ways residents and politicians alike contest, celebrate, and influence not only where your favorite truck parks, but what’s on the menu.”