Re-reading while older.
22 September 2020
It's not as dangerous as driving while drunk, but re-reading books that I read as a young person, now that I am an old person, is turning out to be a bittersweet journey.
And yes, I know 46 is a little young to be feeling as old as I am. But frankly, the last few years BEFORE 2020 had aged me, and I think 2020 has aged us all. I think it's safe to say I feel about 84. On a good day. At least I don't have macular degeneration (yet).
The other day I was reading something about Anthony Bourdain (how I miss him) and I thought, I'd like to re-read Kitchen Confidential. So I did; but only in parts. This is what I found out:
- I really miss Anthony Bourdain. I didn't re-read Kitchen Confidential all the way through, but I read it in little bits here and there and every single page I flipped to sucked me in immediately. And what a memoir. I'd forgotten just how meaty it was--literally and figuratively (the paperback copy I've got is slightly over 300 pages). He really had a way of making everything that he talked about interesting (even the parts that weren't that interesting to me, including some of his harder-living days). I usually don't have a lot of patience for "bad boys" describing their hijinks, but I have patience for Bourdain, mostly because when he's acting like a jerk he clearly knows he's acting like a jerk, and sometimes you can hear him striving for a more perfect state of being, through food or perhaps his skill with food. It's inspiring.
- He was just 44 or so when this, one of his biggest and bestselling books, was published, it is shocking to me how old Bourdain used to seem (when I first read this book I would have been in my late 20s or 30) to me, and now that I'm 46, he seems ridiculously young. How can sixteen years or so make that big a difference in perspective? (And of course he died much too young.)
- I just really liked this book. Take the chapter where Bourdain describes being the chef in a restaurant that the mob set up to give to a compatriot who had spent time in prison for not ratting them out. Although the man was not really fit to be in charge of a restaurant, Bourdain describes how many of the wise guys really tried to help him make it:
"When we finally opened, we were packed from the first minute. Orders flooded in over the phone and at the counter and at the tables. We were unprepared and understaffed, so the Italian contingent--including various visiting dignitaires, all with oddly anglicized names ('This is Mr. Dee, Tony, and meet a friend, Mr. Brown...This is Mr. Lang'), all of them overweight, cigar-chomping middle-aged guys with bodyguards and ten thousand-dollar watches--pitched in to help out with deliveries and at the counter. Gusy I'd read about later in the papers as running construction in the outer boroughs, purported killers, made men, who lived in concrete piles on Staten Island and Long Beach and security-fenced estates in Jersey, carried brown paper bags of chicken sandwiches up three flights of stairs to Greenwich Village walk-up apartments to make deliveries; they slathered mayo and avocado slices on pita bread behind the counter, and bused tables in the dining room. I have to say I liked them for that." p. 148.)
It remains a classic memoir. And even though it made me feel old to re-read it, it was worth it.