In my recent research, I have been greatly inspired by scholars of Sensory Studies and their endeavour to reconceptualise the senses as collaborating, manifold and cultural. In my work, I extend these notions to the study of literature and analyse the ways in which fictional texts represent and reinvent sensory experience. So, as a summer project, I devised this practical experiment in literary sensory studies: I tried combining the primarily audio-visual pleasure of reading with the gustatory delights of various beverages:
Science Fiction and Stout:
Both the brew and Liu Cixin’s universe are dark and bitter-sweet, but with a deeper tang that is addictive. While I was no end disappointed that none of the wall-facers (futuristic heroes attempting to save the world) were women, I enjoyed the auxiliary inventiveness and the repeated motif of dragonflies across the mass of text, like the sweet undertones of the beer’s roasted malt.
Satire and Single Malt:
Wang Xiaobo’s 黄金时代 (The Golden Age) is an account of love in a Cultural Revolution labour camp. It chronicles the slightly dull daily doings of the young man Wang Er, spiced with his sexual relationship with a young (female) doctor and topped with their shared prosecution by the local powers that be in a raw yet complex experience, not dissimilar to a tarry beaker of Laphroigh.
Crime and Coffee:
Comforting yet refreshing, I haven’t yet tired of Agatha Christie nor of my daily mocha, probably never shall. Have read these books countless times and enjoy them, despite always already knowing “who dunnit” (what is the world coming to when Heidegger and the queen of crime fiction can co-inhabit the same paragraph – I like it!). Also enjoy hunting for older paperbacks with their graphic aesthetics of bygones eras, some overt and gaudy, some elegantly simple.
Fantasy and Kombucha:
Bubbling and fast-paced, Genevieve Cogman’s novels press all the right buttons for me, including hunts for rare books, supernatural henchmen and a steam punk heroine, matching the variety of sweet, sour and zingy notes in the fermented tea-based drink.