Two Noteworthy Articles About Gatsby and West of Sunset

From The Columbia Chronicle:

The Great Gatsby 90th Anniversary: 90 years ago on April 10, 1925, F. Scott Fitzgerald published his literary opus, “The Great Gatsby.”


From The Daily News of Newburyport:

F. Scott Fitzgerald returns in “West of Sunset,” a re-creation of his movie years

The American trio of Fitzgerald, Faulkner and Hemingway continues to live – notably, in fiction.

Two recent books that created fictional treatments were “The Paris Wife,” about Hemingway’s first, and “Zelda,” a fictional look at the tempestuous relationship between Fitzgerald, the brilliant if drunken wordsmith, and Zelda, his talented flapper-wife who was institutionalized in her final years.

And there was the highly amusing movie, “Midnight in Paris,” by Woody Allen.

My favorite send-up character in that film  was Hemingway: “Are a real man? Do you want to box?” (This after a dozen drinks).

Anyway, Your Scribe just finished “West of Sunset,” by Stewart O’Nan.



Review of West of Sunset in The New Yorker


Briefly Noted

WEST OF SUNSET, by Stewart O’Nan (Viking). This novel of F. Scott Fitzgerald’s last years tracks him as he hacks away at Hollywood screenplays, perpetually menaced by poor health, poor finances, and a sense of his rusting legacy. Drowning in memories of a world “all promise and sweet fumbling,” Scott struggles not to disappoint his teen-age daughter, falls for a mysterious gossip columnist, and visits the institutionalized, tragically unstable Zelda. The narration wanders between wistful elegy and snappy one-liners delivered by, among others, Ernest Hemingway, Humphrey Bogart, and Shirley Temple. O’Nan’s adroitness with atmosphere and period detail makes Fitzgerald’s dreams of creating worthy work, even with his best days behind him, absorbing and poignant.

[The New Yorker]

12 Authors Who Make Food Sound Delicious


There are plenty of food and cooking memoirs available, as well as novel-recipe book hybrids, like Nora Ephron’s Heartburn. But the following bodies of work by this group of authors ostensibly have nothing to do with food; they sneakily suck you in with their captivating plots while secretly pushing a foodie agenda. And it works.

One of Stewart O’Nan’s classic moves is writing long passages that show his characters performing quotidian tasks in excruciating detail, usually while in the midst of a tragic or upsetting event.