Interview with winemaker Martin Müllen

A version of this piece originally appeared in German in the Slow Food Magazin 04-2017.

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When you drive across the Hunsrück hills from the south towards Traben-Trarbach, the steep slopes of the Mosel river cannot be seen for a long time. Open fields gently roll on your left and right. But then, the road descends into forest. High tree trunks rise on both sides of the road; it is dark and slightly clammy. The GPS says 4km to go when the trees suddenly thin out and the road swings into a sun-filled curve. The first vines are combed up the steep slopes. Nestled among them, a small white sign with a green snail. This is the “Trarbacher Hühnerberg”, a natural amphitheater that, on its slate-covered slopes, catches precious sunshine and shapes it into grapes for deliciously complex wines. 19 years ago, this south-facing steep vineyard was a Sleeping Beauty that the Weingut Müllen, with the support of the Slow Food Germany vineyard patrons, raised from its slumber. Continue reading

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How to edit: Rick Moody’s ‘Guide to Revision’

Even in our days of the internet, when almost everything can be found and traced online, there are still some things that are handed on, from person to person. In a creative writing course a few years ago, I received a copy of author Rick Moody‘s ‘Guide to Revision’. It is a very helpful essay, detailing twelve useful steps to improving one’s writing. The document itself seems rather quaint: there are no publication details, but rather a PO Box address for the author, and any source I could find on the internet seems to provide copies of the same, home-typed document. Here it is again, and thank you, Mr Moody: Rick Moody ‘A Guide to Revision’

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The Cooking Species (book review)

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I just finished a book I had been meaning to read for a long time: Richard Wrangham’s Catching Fire: How Cooking Made Us Human. For anyone involved in studying food, this catchy title is irresistible. Cooking made us human? That validates our entire field of interest! This is particularly attractive because the preoccupation with food, even at a professional, scholarly level, is often considered at best to be a nice hobby, at worst a vain, superficial interest for a frivolous topic. As if the study of food was limited to the private appreciation of decadent luxuries such as white truffle or expensive wines. As if the study of food was not dealing with an absolute essential, with something that structures our entire lives from social relationships and physical surroundings to our time. Continue reading

A thought by Carl Sagan

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Happy #bookloversday everybody!

Carl Sagan (1934-1996) was a US-American astronomer, astrophysicist and author. One of his many awards and donors was the Pulitzer Prize for his book Dragons of Eden: Speculations on the Evolution of Human Intelligence and Emmys for his television work. If such an accomplished scientist and scholar of human intelligence calls something magic, it’s about as serious a compliment as you can get!

William Scott, painter of pots and pans

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A grey and drizzly Sunday is perfect for visiting a museum or gallery, so my friend and I went to the National Gallery of Ireland in Dublin today. The current special exhibition of Vermeer was sold out, but we were actually more curious about the new wing of the Gallery, which has been done very nicely and now houses part of their permanent exhibition of Irish artists (and entrance is free, so go have a look!).

I am fond of modern art (say, from the last 150 years), and I particularly liked this painting above: Frying Pan, Eggs and Napkin (1950) by Irish-Scottish artist William Scott (1913-1989). The colours and lines remind me of retro fabrics (the painting is from 1950, so that is not far off), but I also like the everyday subject matter, of food, no less. Scott, as I have learned, painted almost exclusively everyday items, mostly food and kitchen tools, with different levels of abstractions. Some of his works consist of colourful shapes only, reminiscent of the outlines of cups and pans; in others, the fish, eggs, fruits and forks are more clearly visible.

William Scott apparently said that for French Cubist painter Georges Braque, “the guitar was his Madonna” and that “the frying pan could be [Scott’s] guitar” – his muse or artistic theme that never stopped urging him to paint. I find this rather similar to the creative urge behind literary non-fiction with its focus on the patterns and dynamics of everyday life.

 

 

A thought by Allen Ginsberg

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Allen Ginsberg (1926-1997) was an American poet and one of the leading figures of the Beat Generation of the 1950s and the counterculture of the 1960s. His poems often mix impressions from his life as a Jewish, homosexual intellectual in modern mid-century USA with Eastern mysticism and literary references.

In his prose poem “A Supermarket in California”, he places two famous poets, American Walt Whitman and Spanish surrealist Federico García Lorca, alongside himself in the very mundane setting of a contemporary (1950s) supermarket with its neon lights, stacks of cans, frozen foods and shopping families. It is Walt Whitman that he references most in the poem, not just by name, but by the very form, tone and content of the piece. Continue reading

A thought by Gillian Slovo

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I heard Gillian Slovo, the South African-born author, last Saturday at the International Literature Festival Dublin 2017. She was talking, along with fellow writer Danielle McLaughlin, to author and psychotherapist Susie Orbach, on the topic of Why We Write. Orbach was fantastic in gently teasing out subtexts and hidden corners of thoughts – it felt more like being privy to an intimate conversation than listening to a panel discussion where, in the worst cases, the same old clichés are being rehearsed.

The questions of why we write, and how we write, fascinate me. Continue reading