I don’t often post book hauls because, well, I don’t know. Because it feels vaguely masturbatory? Because they’re nice to look at, sure, but the point is to read them? Because I get the vast majority of my books through publishers or through other people’s kindness, instead of through shopping sprees? Possibly some part of all the above. There are some habits that die hard, though, one of which is the inclination to read around the subject with which I was inoculated just before university. Starting work in a new industry sent me scurrying instantly for research reading. Amazingly, I found a lot of food/cooking/hospitality memoirs for about a penny each secondhand, plus two others which are relevant to that recent talk at the Southbank Centre…
Garlic and Sapphires, by Ruth Reichl. I read this years ago, during high school, when I worked at New Dominion Bookshop in my hometown. It’s an account of the disguises—wigs, wardrobe, makeup and all—that Reichl, the former New York Times restaurant critic, adopted when visiting restaurants in order not to be given “special treatment”. She finds that her different characters have different personalities, too, but the psychological insights (although pretty good) aren’t my favourite part. That would be the reviews: Reichl dissects pretension and hypocrisy with verve, and hands out approving write-ups to small, unfashionable restaurants where the chefs are passionate about their craft. I wish every food critic was like her.
Waiter Rant. This, too, came into my life via the food memoir shelves at New Dominion. I remember very little of it, except for the way it casts a blinding, sarcastic light upon the business of waiting tables. Since that is now my occupation, it seemed due a reread.
Blood, Bones and Butter, by Gabrielle Hamilton. I know nothing about this, except that it is apparently the best memoir by a chef ever written. Since chefs are, to me, mostly enigmatic and mercurial beasts, reading this is probably, at least on a practical level, a wise move. (Also, no doubt, Kitchen Confidential, but we’ll save that for later.)
Heads in Beds, by Jacob Tomsky. Like Waiter Rant, but for hotels. The relevance of this is that, before getting the pub job, I signed up with an agency that provides contracted workers to hotels for both front-and back-of-house work. The training day, plus a couple of episodes of Hotel Babylon, made the whole hospitality enterprise feel a bit like The West Wing, only less morally defensible.
UFO In Her Eyes, by Xiaolu Guo. This was the book that Guo talked about most during the Southbank Centre event. She wanted to write it in English, but, because her English was limited, she chose to write the whole thing as a police interview transcript: no flowery language, no poetic turns, just terse narrative prose. It’s about a woman in rural southern China who becomes convinced she’s seen a UFO outside the village, but there’s a whole kettle of political allegory just under the surface.
A Concise Chinese-English Dictionary for Lovers, by Xiaolu Guo. Maybe Guo’s best-known work in the UK; it was shortlisted for the Women’s Prize, back when Orange was still the sponsor. It follows a young Chinese immigrant to Britain and her love affair—start to inevitable end—with an English man. I’ve read the first few pages and I’m already in; the English of the narrator is so perfectly broken, it’s like you can hear her in your head.
Anyone read any of these, want to offer advice on where to start, or know any other food memoirs/Chinese sci-fi I should check out?