Come Celebrate Roy Blount, Jr. March 13

Join Roy Blount, Jr. and the Pirate’s Alley Faulkner Society on Sunday, March 13 to celebrate Roy’s new book, Save Room for Pie. The event is free and open to the public. There will be free pie for all, so save room for it.

The celebration will take place from 2:30-4:30 p.m. at Faulkner House, 624 Pirate’s Alley in New Orleans. To reserve a copy of Roy’s book, call Faulkner House Books at (504) 524-2940.

Please RSVP at faulkhouse@aol.com, so we have plenty of pie to go around.

To learn more about the author, go to Roy’s page on the Pirate’s Alley Faulkner Society website. You can also watch  Roy’s YouTube video to hear his advice on how to eat in the South.

About Save Room for Pie:

One of America’s most cherished comic writers, Roy has been compared to Mark Twain and James Thurber, and his books have been called everything from “a work of art” (Robert W. Creamer, The New York Times Book Review) to “a book to read till it falls apart” (Newsweek). Now, in Save Room for Pie, he applies his much-praised wit and charm to a rich and fundamental topic: food.

As a lifelong eater, Blount always got along easy with food―he didn’t have to think, he just ate. But food doesn’t exist in a vacuum; there’s the global climate and the global economy to consider, not to mention Blount’s chronic sinusitis, which constricts his sense of smell, and consequently his taste buds. So while he’s always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount’s signature style. Here you’ll find lively meditations on everything from bacon froth to grapefruit, Kobe beef to biscuits. You’ll also find defenses of gizzards, mullet, okra, cane syrup, watermelon, and boiled peanuts; an imagined dialogue between Adam and Eve in the Garden of Eden; input from Louis Armstrong, Frederick Douglass, and Blaze Starr; and of course some shampooed possums and carjacking turkeys.

In poems and songs, limericks and fake (or sometimes true) news stories, Blount talks about food in surprising and innovative ways, with all the wit and verve that prompted Garrison Keillor, in The Paris Review, to say: “Blount is the best. He can be literate, uncouth, and soulful all in one sentence.”

 

— Hayley Lynch, Editorial Associate, Faulkner Society

 

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