Launch of $50,000 Montreal International Poetry Prize

2011-03-28 11:05:07

Asked to comment on the audacity of launching a global English poetry prize in Montreal, Epp says, “It’s not necessarily audacious. It’s certainly interesting. We think it’s a great thing for Montreal, not just for the English-speaking community.

Becoming a writer

2011-03-27 12:00:26

Email, the Internet, Facebook and newspapers – whether in print or online – are the enemies of writing. Reading is the enemy of writing.

The Literary Life (Part 2 of 2)

2011-03-23 10:29:19

Writers are always complaining they don’t have enough time to write, even those who are “full-time” writers. I used to find that puzzling, but now that I have joined the ranks of full-time writers, I understand better. The question, “When do you write?” is not a silly question. This is why writers are careful to broach it only with close friends. The answer has something to do with what I write – and a lot to do with whether I write at all.

The Literary Life [Part 1 of 2]: A day to bottle?

2011-03-21 20:16:58

Is there a way of bottling the good reviews? Steeping them in brine? Or, given the wintry day, flash-freezing them so that there they'll be ready to cheer me up all over again another day?

Photo: Linda Leith

Mavis Gallant, Home Truths & the Anglo Literary Revival

2011-03-12 18:15:58

The best stories I have ever read about Montreal are the Linnet Muir stories that appeared in The New Yorker in 1978 and 1979. Set mostly in wartime Montreal, the stories dip back into the more distant past of Linnet Muir’s—and Mavis Gallant’s own—childhood memories of Montreal in the 1920s.

"In Other Words" posts, Globe Books

2011-03-11 22:12:46

From Samuel Beckett to Nelly Arcan, and from Scottish writing to Blue Metropolis, literary posts from "In Other Words" on Globe Books.

From far away, from right here

2011-03-05 08:20:20

It used to be that you could get better Hungarian sausages in Montreal than you could in Budapest. So many of the Hungarians have left, taking with them their flourless cakes and their cafés, so I’m not sure that’s still true, but others have arrived to take their place. Ingredients are now available here to make dishes from across the globe, and there are now Iranian, Russian, Georgian, Polish, Italian, Tamil, Vietnamese, Peruvian, Mexican, Chinese, Korean, Japanese, Thai, Lebanese, and Ethiopian restaurants all within walking distance.

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