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All aspects of insurance for members of the legal profession

Accessible knowledge that opens the horizons

Let's Go: a winner

From the Back Cover

The Best Writer you've never heard of...Make no mistake about it: Harold Norse is the real thing...and more. From Barry Miles's book, The Beat Hotel: "...for a brief period -- from just after the publication of Howl in 1957 until the building was sold in 1963 -- it was home to Allen Ginsberg, Gregory Corso, Brion Gysin, Peter Orlovsky, Harold Norse, and a host of other luminaries of the Beat Generation."
Norse was there -- no only as witness -- but, much more importantly, particpant. And he wrote. Here's one of my favorite parts of the book:
"In February 1960, before moving into the Beat Hotel, I began doing ink drawings and cut-up poetry at the Hotel Univers on rue St. Grégoire de Tours next door to Edouard Roditi. He had often put me up at number 8 where, he said, Théodore de Banville had rented a room for Rimbaud.
Shortly after I moved into the Beat Hotel in April, I wrote Sniffing Keyholes, a sex/dope scene between a muscular black youth called Melo and a blond Russian princess called Z.Z. It was my first narrative cut-up. I felt I had broken through semantic and psychological barriers; hashish and opium helped with the aleatory process.
My experience of breaking new ground alarmed and exhilarated me. For awhile I believed I had lost my reason but didn’t consider it a great loss—the mind works in mysterious ways. Actually, word, image, and perception come together in a simultaneous jumble, not, as grammar and logic would have us believe, in a linear structure. I telescoped language in word clusters in a way James Joyce had pioneered, but with this difference: I allowed the element of chance to determine novel and surprising configurations of language. John Cage had done it in music, Pollock in painting. When I showed it to Brion Gysin he raved, “You’ve done something new! It’s a gas! Bill must see this right away.”
Bill Burroughs came down to my room. “Well, Harold, Brion says you’ve written a very funny cut-up. I’d love to see it.” In his fedora and topcoat he sat at the edge of my bed reading the piece, exploding in little sniffs and snorts, his equivalent of lusty guffaws. “This is marvelous,” he said, looking up. “You must show it to Girodias.” Maurice Girodias, owner of Olympia Press, had published Naked Lunch; his father had published Henry Miller’s Tropic of Cancer. But I wasn’t so sure he’d go mad about a few typewritten pages of cut-up. Burroughs disagreed. “I’m calling him right away to get you an appointment.”
A day or two later I trekked over to the office a few blocks away on the rue St. Séverin. I was right. Girodias read it and thought it similar to Burroughs. He wanted to see more but didn’t sound enthusiastic. “He missed the point,” snorted Burroughs. “He rejected Naked Lunch the first time it was offered to him.”
Poetry (Norse is one of Ferlinghetti's "Pocket Poets"), cut-up, essays, important correspondence (his letters to William Carlos Williams have been published, and soon to be are his letters to Charles Bukowski) and, most recently, this memoir; it's a fascinating look into the life of a writer who can't be pigeonholed into any category, whether it's Beat, Gay, or Counterculture. Norse is more than any label the critics will try and stick on his forehead. If you ask me, he's one of the 20th century's most overlooked writers, and with the paperback edition of this fine work, maybe His Day is just around the corner.


Magnificent Mountain WildernessThe text gives the reader details of the author's travels through this vast wilderness on foot and skis and describes the difficulties encountered in such a rugged and remote area.
A must for anyone who loves "armchair wilderness travel" or for those who want to see what this magnificent and generally inaccessible region looks like.


Baldwin led the way...

The Problem of Cooperation in International Politics

Great Fun

Truly Exotic CuisineThe recipes are accompanied by an interesting overview of the area. One should not be too surprised that Turkey and its neighbouring countries offer cuisine that is similar in many ways. These countries' common past is the reason for this.
The author has adapted the recipes for a North American kitchen. There is no need to obtain what might be unobtainable ingredients in North America.
The book bought back many memories of this fascinating region. I have already tried my first recipe (Topkapi pilaf), and intend to try many more.
Not only is the book beautiful to behold ... the food contained therein is a true delight to savour!