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Tenderloin by Joy Sorman, Paperback / softback Book ADVANCE READER'S COPY 2024
US $15,00
CircaEUR 12,99
o Proposta d'acquisto
Condizione:
“In Excellent Like New Condition”
Come Nuovo
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- Compralo SubitoTenderloin by Joy Sorman, Paperback / softback Book ADVANCE READER'S COPY 2024
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Spedizione:
US $4,50 (circa EUR 3,90) USPS First Class®.
Oggetto che si trova a: Amherst, Massachusetts, Stati Uniti
Consegna:
Consegna prevista tra il sab 2 ago e il ven 8 ago a 94104
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Numero oggetto eBay:326331677448
Specifiche dell'oggetto
- Condizione
- Come Nuovo
- Note del venditore
- “In Excellent Like New Condition”
- Artist
- Sorman, Joy
- Publication Name
- N/A
- Release Title
- Tenderloin
- Signed
- No
- Ex Libris
- No
- Inscribed
- No
- Edition
- Advance Reader's Copy
- Colour
- N/A
- Vintage
- No
- Brand
- N/A
- Personalize
- No
- Type
- Paperback / softback
- EAN
- 9781632063618
- ISBN
- 1632063611
- Personalized
- No
- Features
- Advance Reader's Copy
Informazioni su questo prodotto
Product Identifiers
Publisher
Restless Books
ISBN-10
1632063611
ISBN-13
9781632063618
eBay Product ID (ePID)
22061945678
Product Key Features
Book Title
Tenderloin
Number of Pages
176 Pages
Language
English
Publication Year
2024
Topic
Humorous / Black Humor, Horror
Genre
Fiction
Format
Trade Paperback
Dimensions
Item Height
0.5 in
Item Weight
6.3 Oz
Item Length
7.1 in
Item Width
5 in
Additional Product Features
Intended Audience
Trade
LCCN
2023-945832
Dewey Edition
23/eng/20240408
Reviews
"A brutal and beautiful book that contemplates the necessity of death in life, and whether our complicity and consumption can be done with honor. I loved this book, equally a testament to ritual and craft, humanity and husbandry. In Tenderloin, butchering is a kind of baptism, and with equal precision and tenderness does Sorman remove the fig leaf, that flimsy belief, that we humans are anything other than animals." --Ling Ling Huang, author of Natural Beauty "As a lifelong vegetarian not necessarily opposed to meat eating but moreso the meat industry, I loved this book. I'll never forget this feverish love story between man and meat. Wonderfully translated into breathless prose, Tenderloin is tender indeed." --Jade Song, author of Chlorine "Here, meat becomes an obsession, both for the author and for her character... Ah, the drama of being a carnivore! And the guilty pleasure with which one opens this little blood-red book, which borrows from the magic of reality as much as from the truth of the fable." --Augustin Trapenard, Elle France "Through these tribulations of an old-fashioned craftsman, Joy Sorman denounces the scandal of chain massacres, advocates friendship for animals, breeding in music, rituals, the gesture that kills. We are sawn by this knowledge. Its lean style is tender like a mother-raised veal cutlet." --Emmanuelle de Boysson, Marie Claire France "Sorman dissects language with the same dexterity Pim uses to handle and carve meat; she appropriates it down to the smallest anatomical detail to compose a novel torn between realism and fantasy, which evokes the flayed oxen of Rembrandt or Soutine." --Elisabeth Philippe, Les Inrockuptibles "With a lot of humour, Joy Sorman leads us at a frenzied pace into a universe as delirious as it is precisely documented, the overabundance of technical and realistic details further accentuating the epic and fantastic dimension." --Emmanuelle Caminade, L'Or des Livres "We revel in the style of Joy Sorman, very pictorial, rich, hyper-realistic, sometimes technical, sometimes lyrical." --Marie-Christine Blais, La Presse "One foot in reporting, the other in fiction, Joy Sorman places her books in specific universes... not hesitating to introduce the fantastic into the prosaic." --L'Express, "A brutal and beautiful book that contemplates the necessity of death in life, and whether our complicity and consumption can be done with honor. I loved this book, equally a testament to ritual and craft, humanity and husbandry. In Tenderloin, butchering is a kind of baptism, and with equal precision and tenderness does Sorman remove the fig leaf, that flimsy belief, that we humans are anything other than animals." --Ling Ling Huang, author of Natural Beauty "As a lifelong vegetarian not necessarily opposed to meat eating but moreso the meat industry, I loved this book. I'll never forget this feverish love story between man and meat. Wonderfully translated into breathless prose, Tenderloin is tender indeed." --Jade Song, author of Chlorine "Here, meat becomes an obsession, both for the author and for her character... Ah, the drama of being a carnivore! And the guilty pleasure with which one opens this little blood-red book, which borrows from the magic of reality as much as from the truth of the fable." --Augustin Trapenard, Elle France "Through these tribulations of an old-fashioned craftsman, Joy Sorman denounces the scandal of chain massacres, advocates friendship for animals, breeding in music, rituals, the gesture that kills. We are sawn by this knowledge. Its lean style is tender like a mother-raised veal cutlet." --Emmanuelle de Boysson, Marie Claire France "Sorman dissects language with the same dexterity Pim uses to handle and carve meat; she appropriates it down to the smallest anatomical detail to compose a novel torn between realism and fantasy, which evokes the flayed oxen of Rembrandt or Soutine." --Elisabeth Philippe, Les Inrockuptibles "With a lot of humour, Joy Sorman leads us at a frenzied pace into a universe as delirious as it is precisely documented, the overabundance of technical and realistic details further accentuating the epic and fantastic dimension." --Emmanuelle Caminade, L'Or des Livres "We revel in the style of Joy Sorman, very pictorial, rich, hyper-realistic, sometimes technical, sometimes lyrical." --Marie-Christine Blais, La Presse "One foot in reporting, the other in fiction, Joy Sorman places her books in specific universes... not hesitating to introduce the fantastic into the prosaic." --L'Express "Tenderloin will either make you go vegan or crave the best steak of your life. It honestly could go either way because Sorman's writing and Vergnaud's translation are so good. This novel is so physical, so gruesome and disgusting and at the same time so sensual and beautiful. Not for everyone but so worth it if you try." --Anton Bogomazov, Bookseller, Politics & Prose "A contemplative, seductive book. Sorman makes butchery and the abattoir seem romantic, lush, beautiful as much as horrific and violent. Tenderloin forces the reader to contemplate what removes people from "meat" status, if anything, and whether the butcher might also be an artist. Sorman considers obsession, industry, and identity within this slim volume. Tenderloin might not call to all, but to those that let themselves get sucked into its pages, it's likely to surprise and seduce." --Quinn Fairchild, Bookseller, Green Apple Books & Music, "A brutal and beautiful book that contemplates the necessity of death in life, and whether our complicity and consumption can be done with honor. I loved this book, equally a testament to ritual and craft, humanity and husbandry. In Tenderloin, butchering is a kind of baptism, and with equal precision and tenderness does Sorman remove the fig leaf, that flimsy belief, that we humans are anything other than animals." --Ling Ling Huang, author of Natural Beauty "Here, meat becomes an obsession, both for the author and for her character... Ah, the drama of being a carnivore! And the guilty pleasure with which one opens this little blood-red book, which borrows from the magic of reality as much as from the truth of the fable." --Augustin Trapenard, Elle "Through these tribulations of an old-fashioned craftsman, Joy Sorman denounces the scandal of chain massacres, advocates friendship for animals, breeding in music, rituals, the gesture that kills. We are sawn by this knowledge. Its lean style is tender like a mother-raised veal cutlet." --Emmanuelle de Boysson, Marie Claire "Sorman dissects language with the same dexterity Pim uses to handle and carve meat; she appropriates it down to the smallest anatomical detail to compose a novel torn between realism and fantasy, which evokes the flayed oxen of Rembrandt or Soutine." --Elisabeth Philippe, Les Inrockuptibles "With a lot of humour, Joy Sorman leads us at a frenzied pace into a universe as delirious as it is precisely documented, the overabundance of technical and realistic details further accentuating the epic and fantastic dimension." --Emmanuelle Caminade, L'Or des Livres "We revel in the style of Joy Sorman, very pictorial, rich, hyper-realistic, sometimes technical, sometimes lyrical." --Marie-Christine Blais, La Presse "One foot in reporting, the other in fiction, Joy Sorman places her books in specific universes... not hesitating to introduce the fantastic into the prosaic." --L'Express, "A brutal and beautiful book that contemplates the necessity of death in life, and whether our complicity and consumption can be done with honor. I loved this book, equally a testament to ritual and craft, humanity and husbandry. In Tenderloin, butchering is a kind of baptism, and with equal precision and tenderness does Sorman remove the fig leaf, that flimsy belief, that we humans are anything other than animals." --Ling Ling Huang, author of Natural Beauty "As a lifelong vegetarian not necessarily opposed to meat eating but moreso the meat industry, I loved this book. I'll never forget this feverish love story between man and meat. Wonderfully translated into breathless prose, Tenderloin is tender indeed." --Jade Song, author of Chlorine "Here, meat becomes an obsession, both for the author and for her character... Ah, the drama of being a carnivore! And the guilty pleasure with which one opens this little blood-red book, which borrows from the magic of reality as much as from the truth of the fable." --Augustin Trapenard, Elle France "Through these tribulations of an old-fashioned craftsman, Joy Sorman denounces the scandal of chain massacres, advocates friendship for animals, breeding in music, rituals, the gesture that kills. We are sawn by this knowledge. Its lean style is tender like a mother-raised veal cutlet." --Emmanuelle de Boysson, Marie Claire France "You may not look at meat the same way after reading this novel." --Kirkus Reviews "Sorman dissects language with the same dexterity Pim uses to handle and carve meat; she appropriates it down to the smallest anatomical detail to compose a novel torn between realism and fantasy, which evokes the flayed oxen of Rembrandt or Soutine." --Elisabeth Philippe, Les Inrockuptibles "With a lot of humour, Joy Sorman leads us at a frenzied pace into a universe as delirious as it is precisely documented, the overabundance of technical and realistic details further accentuating the epic and fantastic dimension." --Emmanuelle Caminade, L'Or des Livres "We revel in the style of Joy Sorman, very pictorial, rich, hyper-realistic, sometimes technical, sometimes lyrical." --Marie-Christine Blais, La Presse "One foot in reporting, the other in fiction, Joy Sorman places her books in specific universes... not hesitating to introduce the fantastic into the prosaic." --L'Express "Tenderloin will either make you go vegan or crave the best steak of your life. It honestly could go either way because Sorman's writing and Vergnaud's translation are so good. This novel is so physical, so gruesome and disgusting and at the same time so sensual and beautiful. Not for everyone but so worth it if you try." --Anton Bogomazov, Bookseller, Politics & Prose "A contemplative, seductive book. Sorman makes butchery and the abattoir seem romantic, lush, beautiful as much as horrific and violent. Tenderloin forces the reader to contemplate what removes people from "meat" status, if anything, and whether the butcher might also be an artist. Sorman considers obsession, industry, and identity within this slim volume. Tenderloin might not call to all, but to those that let themselves get sucked into its pages, it's likely to surprise and seduce." --Quinn Fairchild, Bookseller, Green Apple Books & Music, "Here, meat becomes an obsession, both for the author and for her character... Ah, the drama of being a carnivore! And the guilty pleasure with which one opens this little blood-red book, which borrows from the magic of reality as much as from the truth of the fable." --Augustin Trapenard, Elle "Through these tribulations of an old-fashioned craftsman, Joy Sorman denounces the scandal of chain massacres, advocates friendship for animals, breeding in music, rituals, the gesture that kills. We are sawn by this knowledge. Its lean style is tender like a mother-raised veal cutlet." --Emmanuelle de Boysson, Marie Claire "Sorman dissects language with the same dexterity Pim uses to handle and carve meat; she appropriates it down to the smallest anatomical detail to compose a novel torn between realism and fantasy, which evokes the flayed oxen of Rembrandt or Soutine." --Elisabeth Philippe, Les Inrockuptibles "With a lot of humour, Joy Sorman leads us at a frenzied pace into a universe as delirious as it is precisely documented, the overabundance of technical and realistic details further accentuating the epic and fantastic dimension." --Emmanuelle Caminade, L'Or des Livres "We revel in the style of Joy Sorman, very pictorial, rich, hyper-realistic, sometimes technical, sometimes lyrical." --Marie-Christine Blais, La Presse "One foot in reporting, the other in fiction, Joy Sorman places her books in specific universes... not hesitating to introduce the fantastic into the prosaic." --L'Express
Dewey Decimal
843.92
Synopsis
Can killing be an act of love? Hypnotic, gruesome, and exultant, Joy Sorman's macabre ballet whirls from industrial slaughterhouses to the boutique butcher shops of Paris. Pim is a delicate youth--stringy, solemn, and prone to bouts of unexplained weeping. When he enrolls in trade school as an apprentice butcher, his mentors have low expectations, but his lanky body conceals a peculiar flame: a passionate devotion to animals. In an industry that strives to distance the chopping block from the dinner plate, his ardor might seem like a handicap, but Pim rises through the knife-wielding ranks with a barely-tethered zeal. He scours blood from floor mats and stacks carcasses in the cold room by day. By night he tries to slake his appetites: at the table, over boudin sausage and steak tartare, and in bed, with women whose flanks, ribs, and haunches he maps as they undress each other. Pim's professional successes mount but his cravings gnaw. In the library he teases out histories, like the blood-drinking forerunners to vampirism or the Medieval trial of a killer pig, sentenced to death by hanging. Meat crowds his waking thoughts. Even as he carves ripe flesh from exquisite bone, he labors to close the gap between man and beast--to be seen, understood, even loved, by a primordial mind. Will this ravenous obsession yield to madness, or to ecstasy? With shades of Upton Sinclair's The Jungle, Joy Sorman's Tenderloin is an ethical foray, fever dream, and paean to an ageless hunger. Vegetarians and carnivores alike are invited to feast at this sumptuous literary table. After all, we are what we eat., Can killing be an act of love? Hypnotic, gruesome, and exultant, Joy Sorman's macabre ballet whirls from industrial slaughterhouses to the boutique butcher shops of Paris. Pim is a delicate youth--stringy, solemn, and prone to bouts of unexplained weeping. When he enrolls in trade school as an apprentice butcher, his mentors have low expectations, but his lanky body conceals a peculiar flame: a passionate devotion to animals. In an industry that strives to distance the chopping block from the dinner plate, his ardor might seem like a handicap, but Pim rises through the knife-wielding ranks with a barely-tethered zeal. He scours blood from floor mats and stacks carcasses in the cold room by day. By night he tries to slake his appetites: at the table, over boudin sausage and steak tartare, and in bed, with women whose flanks, ribs, and haunches he maps as they undress each other. Pim's professional successes mount but his cravings gnaw. In the library he teases out histories, like the blood-drinking forerunners to vampirism or the Medieval trial of a killer pig, sentenced to death by hanging. Meat crowds his waking thoughts. Even as he carves ripe flesh from exquisite bone, he labors to close the gap between man and beast--to be seen, understood, even loved, by a primordial mind. Will this ravenous obsession yield to madness, or to ecstasy? With shades of Upton Sinclair's The Jungle , Joy Sorman's Tenderloin is an ethical foray, fever dream, and paean to an ageless hunger. Vegetarians and carnivores alike are invited to feast at this sumptuous literary table. After all, we are what we eat.
LC Classification Number
PQ2719.O76C6613 2024
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