i read yoshihiro tatsumi's "abandon the old in tokyo" yesterday. it's a collection of short comics collected together and edited by adrian tomine for drawn and quarterly. tatsumi created the manga sub-genre gekiga, which is a darker more realistic style of cartooning. and boy, oh boy, were they dark. one of the stories culiminated in an old, unemployed man, the former president of a company who'd written a bad cheque and consequently went bankrupt and lost his business, finding sexual fulfillment with a dog. i understand the point, but it was still pretty uncomfortable subway reading (i'm always paranoid that people are reading over my shoulder).
i also finished reading richard sala's "peculia", a collection of comics featuring the title plucky heroine, meandering her way through sala's particularly macabre world, populated by creeping monsters, masked villians, and other things with questionable intents. the characters are all very unique and quirky (peculia starts every day with a bowl of cereal, fetched by her faithful and extremely capable butler, ambrose) and i adore the drawing style, which has been compared to edward gorey. it's a slightly simplified and more stark edward gorey, with a blockier composition.
i'm also still fighting my way through "discipine and punish". it's much more readable than "the history of sexuality", but i'm confused why the prof had us read the two books in this particular order, as "discipline and punish" is a much more tidy and well enunciated examination of foucault's power-knowledge theorem. i'm also confused why the prof has us reading so much of the text, as you can really get the gist from selected sections, and cut out a lot of the historical examples, in my opinion.
dinner tonight is roasted beet pasta. i roast the beets in the oven until they're cooked through, let them cool enough to handle and then grate them on the box grater. saute some onions and garlic, and mix in the beets, toss them with some candied, spicy walnuts, goats cheese, the hot, cooked pasta and some of the pasta cooking water, finished with a shot or two of olive oil. alongside a salad of baby spinach, roasted figs, grape tomatoes, and sliced red onion with a red wine vinaigrette.