Entry tags:
2010-02-01
Entry tags:
Entry tags:
Mixed Reviews
Hi,
I got a ton of reading finished up over the weekend.
First, if Robin Laws recommends something, it's probably worth checking out and Dry Storeroom No. 1: The Secret Life of the Natural History Museum by Richard Fortey was certainly worthwhile. As the title suggests, the book covers much of the backroom curating and research that gets done at the British Natural History Museum.
Mr. Fortey, former paleontologist at the museum highlights a selection of scientists and their work and tries hard to show how the rather pedestrian activity of naming every species on Earth has important ramifications beyond simply building up a great collection. The book also covers the various quirky personalities who have worked at the museum and how the character of the museum has changed over time. The book doesn't delve too deeply into back-room gossip nor does it get lost in the scientific exposition. It's just a pleasant and informative and entertaining book about people who are passionately devoted to their fields of study.
In particular, Mr. Fortey displays a wide-ranging and well-read style that straddles art and science and blends the two together in a pleasant mix. You really want to drink tea and sit in a comfortable chair while you read it.
Next up was the first two volumes in a manga series: Oishinbo: Japanese Cuisine and Oishinbo: Sake written by Tetsu Kariya and illustrated by Akira Hanasaki. The basic premise is that a newspaper is celebrating its 100th anniversary by running a special section on the "Ultimate Japanese Menu". The job is given to Yamaoka, a lazy reporter for the paper who happens to be a knowledgeable gourmet. That knowledge comes from his estranged father who is working for a rival newspaper to create a "Supreme Menu".
But really, the background is pretty slim, mostly the episodes are used to talk about Japanese cooking. The stories generally follow the format of: Yamoka encounters someone who hates some Japanese culinary feature, then Yamoka takes them somewhere to explain everything about what they hate and how to enjoy it, finally said hater becomes and enthusiast. So...not much in the way of story, but the discussions around Japanese cooking are really fascinating and a lot of fun to read. The volumes also include some recipes at the front. Just a fun read.
Finally, I read Tom Swift Jr. and His Jetmarine, but honestly, that's going to require a longer post to talk about.
later
Tom
I got a ton of reading finished up over the weekend.
First, if Robin Laws recommends something, it's probably worth checking out and Dry Storeroom No. 1: The Secret Life of the Natural History Museum by Richard Fortey was certainly worthwhile. As the title suggests, the book covers much of the backroom curating and research that gets done at the British Natural History Museum.
Mr. Fortey, former paleontologist at the museum highlights a selection of scientists and their work and tries hard to show how the rather pedestrian activity of naming every species on Earth has important ramifications beyond simply building up a great collection. The book also covers the various quirky personalities who have worked at the museum and how the character of the museum has changed over time. The book doesn't delve too deeply into back-room gossip nor does it get lost in the scientific exposition. It's just a pleasant and informative and entertaining book about people who are passionately devoted to their fields of study.
In particular, Mr. Fortey displays a wide-ranging and well-read style that straddles art and science and blends the two together in a pleasant mix. You really want to drink tea and sit in a comfortable chair while you read it.
Next up was the first two volumes in a manga series: Oishinbo: Japanese Cuisine and Oishinbo: Sake written by Tetsu Kariya and illustrated by Akira Hanasaki. The basic premise is that a newspaper is celebrating its 100th anniversary by running a special section on the "Ultimate Japanese Menu". The job is given to Yamaoka, a lazy reporter for the paper who happens to be a knowledgeable gourmet. That knowledge comes from his estranged father who is working for a rival newspaper to create a "Supreme Menu".
But really, the background is pretty slim, mostly the episodes are used to talk about Japanese cooking. The stories generally follow the format of: Yamoka encounters someone who hates some Japanese culinary feature, then Yamoka takes them somewhere to explain everything about what they hate and how to enjoy it, finally said hater becomes and enthusiast. So...not much in the way of story, but the discussions around Japanese cooking are really fascinating and a lot of fun to read. The volumes also include some recipes at the front. Just a fun read.
Finally, I read Tom Swift Jr. and His Jetmarine, but honestly, that's going to require a longer post to talk about.
later
Tom
Entry tags:
Mixed Reviews
Hi,
I got a ton of reading finished up over the weekend.
First, if Robin Laws recommends something, it's probably worth checking out and Dry Storeroom No. 1: The Secret Life of the Natural History Museum by Richard Fortey was certainly worthwhile. As the title suggests, the book covers much of the backroom curating and research that gets done at the British Natural History Museum.
Mr. Fortey, former paleontologist at the museum highlights a selection of scientists and their work and tries hard to show how the rather pedestrian activity of naming every species on Earth has important ramifications beyond simply building up a great collection. The book also covers the various quirky personalities who have worked at the museum and how the character of the museum has changed over time. The book doesn't delve too deeply into back-room gossip nor does it get lost in the scientific exposition. It's just a pleasant and informative and entertaining book about people who are passionately devoted to their fields of study.
In particular, Mr. Fortey displays a wide-ranging and well-read style that straddles art and science and blends the two together in a pleasant mix. You really want to drink tea and sit in a comfortable chair while you read it.
Next up was the first two volumes in a manga series: Oishinbo: Japanese Cuisine and Oishinbo: Sake written by Tetsu Kariya and illustrated by Akira Hanasaki. The basic premise is that a newspaper is celebrating its 100th anniversary by running a special section on the "Ultimate Japanese Menu". The job is given to Yamaoka, a lazy reporter for the paper who happens to be a knowledgeable gourmet. That knowledge comes from his estranged father who is working for a rival newspaper to create a "Supreme Menu".
But really, the background is pretty slim, mostly the episodes are used to talk about Japanese cooking. The stories generally follow the format of: Yamoka encounters someone who hates some Japanese culinary feature, then Yamoka takes them somewhere to explain everything about what they hate and how to enjoy it, finally said hater becomes and enthusiast. So...not much in the way of story, but the discussions around Japanese cooking are really fascinating and a lot of fun to read. The volumes also include some recipes at the front. Just a fun read.
Finally, I read Tom Swift Jr. and His Jetmarine, but honestly, that's going to require a longer post to talk about.
later
Tom
I got a ton of reading finished up over the weekend.
First, if Robin Laws recommends something, it's probably worth checking out and Dry Storeroom No. 1: The Secret Life of the Natural History Museum by Richard Fortey was certainly worthwhile. As the title suggests, the book covers much of the backroom curating and research that gets done at the British Natural History Museum.
Mr. Fortey, former paleontologist at the museum highlights a selection of scientists and their work and tries hard to show how the rather pedestrian activity of naming every species on Earth has important ramifications beyond simply building up a great collection. The book also covers the various quirky personalities who have worked at the museum and how the character of the museum has changed over time. The book doesn't delve too deeply into back-room gossip nor does it get lost in the scientific exposition. It's just a pleasant and informative and entertaining book about people who are passionately devoted to their fields of study.
In particular, Mr. Fortey displays a wide-ranging and well-read style that straddles art and science and blends the two together in a pleasant mix. You really want to drink tea and sit in a comfortable chair while you read it.
Next up was the first two volumes in a manga series: Oishinbo: Japanese Cuisine and Oishinbo: Sake written by Tetsu Kariya and illustrated by Akira Hanasaki. The basic premise is that a newspaper is celebrating its 100th anniversary by running a special section on the "Ultimate Japanese Menu". The job is given to Yamaoka, a lazy reporter for the paper who happens to be a knowledgeable gourmet. That knowledge comes from his estranged father who is working for a rival newspaper to create a "Supreme Menu".
But really, the background is pretty slim, mostly the episodes are used to talk about Japanese cooking. The stories generally follow the format of: Yamoka encounters someone who hates some Japanese culinary feature, then Yamoka takes them somewhere to explain everything about what they hate and how to enjoy it, finally said hater becomes and enthusiast. So...not much in the way of story, but the discussions around Japanese cooking are really fascinating and a lot of fun to read. The volumes also include some recipes at the front. Just a fun read.
Finally, I read Tom Swift Jr. and His Jetmarine, but honestly, that's going to require a longer post to talk about.
later
Tom