Proofreading 277 pages of publication formatted manuscript (one of three no longer residing only in my computer monitor and undergoing similar treatment) was not how I thought I’d spend my week. Checking spacing and spelling and making last minute edits as per norm- they’re being prepared for publication because my friend Melissa Wilson made it happen.
Besides Home Cookin’- The Stories Behind The Food, my more memoir/autobio manuscript Cooler By The Lake is also being formatted. Unfortunately it also brings back best left buried tales of debauchery, with the shit-hitting-the-fan chapter beginning with this disclaimer:
“I write this with apprehension. It’s not pretty and doesn’t show me in flattering light. Stephen King advises that if something you write makes you uncomfortable, don’t stop. I’m certain this will… I only hope I’m not judged too harshly and that this becomes but a small portion of the readers impression of me.”
Finally, there’s “The Garlic Manifesto– An Idiosyncratic View of Garlic Through the Ages containing facts, fiction, folklore, myths, legends, artwork, quotes, and award winning recipes. It traces Garlic back 10,000 years to Neolithic caves, making its way to the pyramids, proceeding through Roman and Mongol invasions, past Vampires, onto battlefields and up to the present day.
Written after winning a pro chef completion at a garlic festival 3 years running which garnered me a lit agent who in turn got me in front of an editor at Random House.
The Random editor says unto us “Single topic food books historically do poorly, but I like your voice and stories” and suggests a rewrite in more autobiographical nature with garlic as a chapter, not book. This was pre “Salt” or “Cod” by Mark Kurlansky which proved her and the industry quite wrong.
Her advice, including “learn how to write” on the autobio was spot on but took years for me to take. Instead I self-published the Garlic Manifesto poorly, hence my apprehension to DIY anything, but am committed to see where this generous gift takes me.
The deal the agent offered me post meeting was so draconian, my lawyer remarked after reading it “Someone should have told her Lincoln freed the slaves” and wouldn’t let me sign.
Allora!
There was also a gift from a musician buddy who’s downsizing because he’s moving. We’ve done some tracks together and believes me to be the quintessential recipient for his Brazilian drum collection. Now the proud owner of a surdo (among other oddities) I spent the week combing YouTube videos brushing up on proper techniques before jumping into the Volcano d’Ipanema.
Not unsurprising but a bit unnatural is the significance of the upbeat as opposed to downbeat in Brazilian music.
Chided years ago in a recording studio by a first-call world-class percussionist imploring “Americans think it’s all downbeat- but it’s the upbeat that makes you move” a point he then masterfully demonstrated on congas, triangle and my keys- leaving me smiling with head nodding. In case you’re interested, surdo closed tone is on 1 and 3, not 2 and 4 as I’d defer to naturally (and incorrectly). The open tone is the backbeat, which seems counterintuitive (and why teachers can be helpful).
This week finds us upbeat in a few ways so in the immortal words of James Brown “Give me some 1!”
Alan Lake
Chef/percussionist/writer/
Do these new acquisitions mean bigger shell ankle bracelets? If so just a heads up TSA is gonna be a pain. Keep on syncopatin Chef we need your light.
Theresa rolled her eyes when I carted them in. wait till you see the mega jingler/shaker involved.
🙂