Introduction

What is The New Yorker? I know it’s a great magazine and that it’s a tremendous source of pleasure in my life. But what exactly is it? This blog’s premise is that The New Yorker is a work of art, as worthy of comment and analysis as, say, Keats’s “Ode on a Grecian Urn.” Each week I review one or more aspects of the magazine’s latest issue. I suppose it’s possible to describe and analyze an entire issue, but I prefer to keep my reviews brief, and so I usually focus on just one or two pieces, to explore in each the signature style of its author. A piece by Nick Paumgarten is not like a piece by Jill Lepore, and neither is like a piece by Ian Frazier. One could not mistake Collins for Seabrook, or Bilger for Galchen, or Mogelson for Kolbert. Each has found a style, and it is that style that I respond to as I read, and want to understand and describe.

Thursday, March 23, 2023

March 13, 2023 Issue

Hannah Goldfield’s “Tables For Two: Eyval," in this week’s issue,” begins, 

I’ll start with the cocktails at Eyval, a Persian restaurant that opened last year—and so should you. Gin tends not to agree with me, and yet I couldn’t help but steal sips of a friend’s orange-blossom Negroni, a cold and viscous concoction that lingered on my tongue and in my memory (I can taste it now!), the intoxicating, floral perfume of the orange-blossom water achieving thrilling alchemy with the herbal gin, bitter Aperol, and sweet vermouth.

Mm, instant seduction! I read that and just kept going, devouring the whole mouth-watering piece in one ravenous gulp. Goldfield writes crazy good sentences, e.g., “Plucking out a puckered leathery lime and eating it whole, sticky and sour, left me feeling as lucky as if I’d found the baby in a king cake.” Her “Eyval” is a feast. I enjoyed it immensely. 

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