“Crocodile” soup, frequently featured in my fiction, is first mentioned in “Making Soup,” published in TriQuarterly. (Photo: Ilse Munro)
“Making Soup” is the first story that I ever wrote and serves as the starting point for a collection that I currently call Cold and Hungry and Far From Home. It is about, well, making soup. It is also about being bombed. And because there is not much that can be done until the shelling stops and the soup is ready, it is about telling stories, as well. The narrator is a one-month-old infant who imagines that one day she will not only be able to eat a soup similar to what her grandmother has prepared but also will be taught by her father to play with both that soup and the word that describes it. The link between the two becomes part of her narrative, which she passes on to her sole offspring in “The Disposable Woman,” set in her final years:
“In this case,” I said in an aside to my son, “the term ‘crocodile’ doesn’t refer to species belonging to the order Crocodilia, which includes true crocodiles and alligators as well as caimans and gharials. Rather I use it as my late father did when he taught my evolving self to play not only with food but also with words. He took the Latvian—not the Latin—‘krokadīle’ and substituted it for ‘frikadele,’ meaning ‘meatball,’ as we used Oma’s massive silver spoons to smack those suckers down in their soupy swamp.”
The teaching is based on what my father, a sometime writer, did and the playing is what I continue to do, now that I am also a writer. As I complete more stories for the collection and add to my novel, Anna Noon, it becomes increasingly apparent that playing with words has become an integral part of every aspect of my writing: content, style and process. And that food remains a constant source of inspiration.
My content comes from the circumstances of my life as well as the individuals that I have encountered. Many had a way with words and were not above employing the most predictable forms of word play: puns, double entendres, clever rhetorical excursions and the like. To portray these people accurately, I had to use some instances in each story. (The fact that I enjoyed doing this, of course, was quite beside the point.) An example is the following passage from “That Dress,” which—on the surface—is about the many ways that a refugee wedding in the American Midwest can go wrong. There, my narrator, now about 13 years old, provides the setup for a pun:
. . . Oma retaliated by expressing her sour mood through her cooking.
You see even under the best of circumstances Latvians liked their sustenance so acidic it could curdle your blood. Besides my beloved saldskabmaize there was rūgušpiens (buttermilk), skābais krējums (sour cream), etiķis (vinegar), skabputra (sour porridge), skābi kāposti (sauerkraut), skābenes zupa (sorrel soup), marinētas siļķes (marinated herring) and more. Fortunately no one ever forced food on me, so I rarely refused anything other than buttermilk, which tended to make me gag, and sauerkraut, which I wouldn’t touch on principle.
So when Oma upped her game by an order of magnitude, plopping a slice of aknas pastēte (liver pâté) on my plate and ensuring it was simply swimming in etiķis, I merely made a face and dove right in.
“Keep that vinegar well away from your ears,” my father said. “It can cause pickled hearing.”
Content came to influence style. Since I was already using words in ways that call attention to themselves, it was only natural to add elements such as metafiction that increased the “fictionality” of my fiction and intentionally undermined the reader’s willing suspension of disbelief. At that point, play acquired a serious purpose. It served to remind the reader that I was not silly enough to think that I could adequately depict reality; the best that I could do was to tell a good tale. This seemed to be the most honest approach and aligned me with similar proponents, those frequently found producing postmodern literature and contributing to postmodern philosophy.
Style, in turn, affected process. I found that letting myself to play with words in the broadest sense made it possible for me to come up with anything from an unexpected sentence to a better idea of what the trajectory of a plotline should be or what an entire story should be about. In “Salt,” where my narrator, now a 21-year-old college student, decides to run away to New York after failing to obtain an illegal abortion in Ann Arbor, I allow her to participate in the process. It starts with a surly motel desk clerk refusing to look for the salt that she needs for a tasteless chicken dinner that she has had delivered:
I return to my room surprisingly upset. It’s his responsibility to help me. And salt is so essential. Sodium ions are needed for tissue perfusion and cellular metabolism and fluid balance and cardiovascular function. Sodium and chloride ions for nerve transmission and mechanical movement. Chloride ions for digestion and pathogen destruction. Strong saline solutions can even cause death and induce abortions. I know this precisely because I am a College Kid. Which might not get me any further in a Major Metropolitan Area that it did at the front desk. Something I suppose I should consider before making such a serious move.
I continually try to improve my process. My latest attempt, which again starts with food, is shown in the upcoming piece “From Food to Fiction.” There I consider what accomplished cooks can tell me about selecting the best basic ingredients, adding the most suitable seasonings, employing the best preparation techniques and devising the most captivating presentations so that I can extrapolate to the short stories and novel chapters that I still need to write. Where words fail me, there is a luscious slide show for both your and my edification.
Note: The above photo was taken for the Baltimore Kitchen Project at the behest of Rafael Alvarez, who is not only famous for culinary accomplishments but also for The Wire and Homicide: Life on the Street scripts, inter alia. For more of my writing on food and fiction, see “Better Late Than Never,” my contribution to the “What You Eat” series posted on the website of the Little Patuxent Review, where I was the online editor.