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It’s been a long time coming, and it’s been a hell of a difficult haul – the whole editorial staff has been a-bubble with turmoil – but I’m very happy to announce that Issue #9 of the High Hat is finally up. (For you new people, or for you people who ignore me when I do whorin, the High Hat is an online magazine of arts & culture for which I am an editor.)

The theme this time out is “Places” – how physical space helps define art and culture – and we’ve got some really interesting stuff behind that idea: Erika Jahneke’s essay on how post-9/11 New York has been portrayed in fiction; steve_hicken on Charles Ives and James Agee’s America; scottvond on how the Maine of Stephen King comes across on film; some experimental short writing by eme_kah and Waki Gamez; and an outstanding piece by ninafarina on Rome and Tokyo in cinema.

Our music section features LJ’s own andrew_hickey on Brian Wilson, Greg Hough on Nick Lowe, and Phil Freeman on the wicked ways of black metal legends Marduk.

The “Marginalia” section sports book reviews by Phil Nugent of the Reagan diaries and steve_hicken again on Alex Ross’ new book, The Rest is Noise. (There’s also a good interview with Ross elsewhere in the magazine.)

For our film section, we bring you Kevin Fullam on how mental illness is portrayed in pop culures; Gary Mairs on the death of so many great directors in 2007; thehighhat on films featuring man at the mercy of nature; and more.

There’s plenty of other stuff, including a couple of pieces by me, hipsterdetritus on the other Red Sox Curse, Phil Nugent on forgotten cult TV shows, and others -- enough to distract you at work for days and days. Enjoy the Hat, tell your friends, and thanks as always for reading.


Oct. 24th, 2007 08:34 pm (UTC)
Cookbooks without international flair barely sell; restaurants without elements of fusion are for unadventurous proles

Though I understand the point these two things are not true, but I otherwise like the article.
Oct. 24th, 2007 08:40 pm (UTC)
Yeah, I'm probably overstating the case about cookbooks (although I'd argue that cookbooks on international/ethnic cuisine outsell "traditional" cookbooks by a large margin), but I can't think of any really well-known name restaurants that are traditional anymore. Even the old-line French joints are into fusion these days, unless I'm very much mistaken.
Oct. 24th, 2007 09:22 pm (UTC)
Some dude who put up a study about U.S. cookbook sales.

I guess that depends on what you mean by "traditional" restaurants. The old-line fancy joints were all French, complete with stuffy waiters and boats of cream and butter. Les Nomades is arguably one of the best French restaurants in Chicago, and highly traditional at that. I suppose that you could call the menus at Le Bernadin or French Laundry "fusion", but only because they aren't serving up menus straight out of Escoffier's Le Guide Culinarie. The style of cooking is still French, even if your the pastry cream in your profiteroles is infused with Japanese green tea. Fusion to me means something different, I guess.

You're right though. Marcus Sameulson probably wouldn't have gotten far serving straight up lutkefisk and creamed herring salad, so adaptation to cultural expectation as well as the availability of diverse ingredients to which he could apply his techniques and traditions were clearly part of his success, though nobody calls Aquavit a "Swedish Fusion" restaurant (I don't think...I didn't look that up). However - a lot of these guys, Samuelson included, are opening restaurants that are returning to tradition (see: AQ Cafe). There is a trend in that now, I think, a swing back in the direction of authenticity.

I'm not really arguing against your point, I guess I just think of the term "fusion" as being a little bit stale.


flavored with age
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Leonard Pierce is a freelance writer wandering around Texas with no sleep or sense of direction. If you give him money he will write something for you. If you are nice to him he may come to your house and get drunk.

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