We look both backward and forward: a revolution in China, an election in India, poets uniting in Barcelona to cohere past and future with performance and verse. This week our editors are here with literary news items that display a history starkly immediate, a present gathering visions, and tomorrows which hope that remembrance may also be an act of resistance.
Charlie Ng, Editor-at-Large, reporting from Hong Kong:
The May Fourth Movement was one of the most influential events for China in the twentieth century as it powerfully revolutionised Chinese culture and society. The cultural movement complemented the political Xinhai Revolution led by Sun Yat-sen in heralding China’s modern era. Its centenary is celebrated across the Straits, and Hong Kong is no exception. Hong Kong’s Dr. Sun Yat-sen Museum is in collaboration with the Beijing Lu Xun Museum to organise “The Awakening of a Generation: The May Fourth and New Culture Movement” Exhibition, displaying relevant collections from both Beijing and the Hong Kong Museum of History to the public, including the handwritten manuscripts of Chen Duxiu and Hu Shih. The exhibition will also showcase visual and multimedia artworks that are inspired by the event.
The Hong Kong Literary Criticism Society has inaugurated the “Hong Kong Chinese Literary Criticism Competition 2019” to promote literary criticism in Hong Kong, and the launch ceremony of the competition was held in the Hong Kong Arts Development Council on May 18. Hong Kong writer Yip Fai and Chinese scholar Choy Yuen-fung from Hong Kong Baptist University were invited to give a talk on the necessity of literature and literary criticism, moderated by the chairman of Hong Kong Literary Criticism Society, Ng Mei-kwan.
The prolific French writer and filmmaker Marguerite Duras is perhaps best known for her novel The Lover, winner of the 1984 Prix Goncourt, as well as for her 1959 Oscar-nominated screenplay Hiroshima mon amour. In 1987, she published a collection of texts entitled La vie matérielle (Practicalities), in which she relates “everything and nothing” relating to her life, from her work to everyday thoughts. Duras was an avid cook and had intended to include some of her recipes in the collection, too. Ultimately, though, while some recipes made it into La vie matérielle, most did not. After Duras’s death in 1996, her son Jean Mascolo sought to rectify this by publishing the slim volume La Cuisine de Marguerite (Benoît Jacob), a collection of his mother’s recipes as recorded in her handwritten notebook. After a false start in 1999 when Duras’s literary executor blocked its sale, the book was finally republished and circulated in 2014.
The recipes in La Cuisine de Marguerite are a captivating mix of flavors and influences. This can be expected from any collection of recipes curated over a lifetime. However, given her international experiences, Duras’s collection ranges wider than many others. Traditional French fare is sparsely represented in her recipe book, with leek soup, vichyssoise, and chicken liver pâté scattered here and there among the more plentiful offerings of further-off origins: nasi goreng from Indonesia, rougail sauce from Réunion, spare ribs from the U.S. The recipes are mostly brief, though some are characterized by spirited notes, such as her instructions for Dublin coddle (“The Irish will tell you: add more wine […] Don’t listen to them.”) and gazpacho (“The Spanish use broth in the place of water. They’re wrong.”). In the preface to the book, Jean Mascolo writes that the book “has no other pretense than to evoke Marguerite Duras in a daily activity that she did not hesitate, with a smile, to make as creative as her writing.”
Among the most personal recipes in the book are those originating from the place of Duras’s birth in 1914: the Gia Định province in French Indochina, near what is now known as Ho Chi Minh City, Vietnam. Duras was the middle child and only daughter of two schoolteachers who had answered the French colonial government’s call for volunteers. Her father died early on, plunging the family into poverty, after which her mother allowed the children near-complete freedom. Unlike the other colonists, the siblings were allowed to play with Vietnamese children, and Duras spoke fluent Vietnamese. She had no taste for French foods—the Normandy apples and the meat that her mother occasionally served the family—preferring rice, soups from street vendors, and fresh fish cooked in nuoc-mâm, Vietnamese fish sauce.
In the introduction to her vegan cookbook, Recipes for Peace, Kifah Dasuki describes her mission this way: “This is more than an ordinary cookbook, though. I wrote it in two languages—Hebrew and Arabic—side by side from a place of great love and with a real hope for change. A hope to fight fear and hostility and to nurture love and compassion.” For Dasuki, compassion is unconditional. Person to person, human to animal, language to language, compassion is fundamental to the building of a new world free of the “fear and frustration” she feels have been her lot. And this book is one building block she will contribute to the new world.
As she personalizes her recipes with anecdotes and reflections from her life, Dasuki isn’t shy about the challenges she has faced as a woman from the Arab village of Fureidis (which aptly means “paradise,” she notes, though in her darker moments she also calls it a “hellhole”) in Israel. She attributes her ambition and resilience to such challenges. Possibly her most vivid anecdote describes her first day of university in Tel Aviv, during which she encountered the word “proportzionaly,” a Hebraization of the English word “proportional.” As she didn’t know the word at the time, feeling inferior in her foreignness, she went crying to her dorm room. Later in the semester, she recognized for the first time how a difficult but honest dialogue between Hebrew and Arabic speakers can lead to mutual understanding. With this foundation, she began to actively bring people together for such conversations from all parts of the extremely diverse Israeli society. READ MORE…
Welcome to the Asymptote blog’s new monthly column of recipes in translation! We’ll feature incredible dishes from around the world that are a joy to cook and an adventure just to read.
The preparation of good risotto alla Milanese requires quality rice of the Vialone variety, with a wide grain somewhat harder than that of Carolina rice, which has an elongated, almost tapered form. A rice that isn’t entirely hulled—that is, not entirely stripped of its pericarp—finds favor among the true connoisseurs of Piedmont and Lombardy: the farmers who use it in their own kitchens. A careful observation of the grain reveals a coating of the residue of its shed film, the pericarp, a tattered walnut- or leather-colored garment of the lightest fabric. When cooked properly, it makes for excellent risotto that is nutritious and rich in the vitamins that distinguish common wheat and seeds with their shell-veils. Peasant-style risotto from these types of rice turns out particularly exquisitely, as does risotto alla Milanese: somewhat darker, it’s true, after and despite its golden baptism in saffron.
The classic receptacle for the preparation of risotto alla Milanese is a round—or even oval—tinned copper pan with an iron handle: the old, heavy pan that, after a certain point, we stopped hearing anything about. It’s a precious fitting of the old and ample kitchen: it was an essential component of the “kitchen copper” or “coppers”—one that the old poet, Bassano, did not fail to enumerate in his poetic “interiors” where, more than once, with lunch digested, the gleaming coppers hanging from the brick backsplash soak up and refract a ray of the setting sun. With the old copper abducted, all we can do is put our faith in its substitute: aluminum.