The gourmet art of slow fiction

 

barbwong_slowfood_vancouver_429596_m

A feast for the senses. Image by roland

Talking to a writer acquaintance recently, I was shocked to discover that a bag of potatoes can spend longer in a supermarket’s grocery aisle before hitting it sell-by date than many new novels are allowed to linger on the shelves of your local bookstore. Unless it’s the latest Stephen King or John Grisham, there’s nothing unusual about a book being given a fortnight to sink or swim before being shoved aside by the next round of releases, to be despatched unceremoniously to the pulping machines for recycling, perhaps enjoying a new incarnation as a latte cup holder.

It’s not just the time a book has to capture the public imagination that’s shrinking. Our expectations for books themselves are changing. Fast-sellers, fast-backs, in the world of fast fiction it’s all about speed, with the emphasis on the hook. No hook, no sale – to an agent, a publisher, a distributor, a reader, anyone really.

Forget about gently easing your reader into a story, if you can’t find a way to pull them in within the first few lines, you’ve lost it. What every publisher seems to want are the compulsive reads that will be gorged in a couple of frantic sessions. It’s a world in which “I couldn’t put it down” is taken as the highest form of praise.

But when you do actually put it down, exhausted and bleary eyed at three in the morning, how much of what you’ve read can you remember a few months, or weeks, later on? Did it cause you to change the way you think, about anything? As a result of reading it do you view the world, or even a tiny part of it, differently? Will the characters remain with you as you mull over the dilemmas they faced, the choices they made?

Whether it’s on the train to work, in an airport lounge or stretched out in the sun on holiday, fast fiction is the literary equivalent of a McDonald’s value meal. Little wonder the slow food movement, created in Italy as a reaction to the global homogenization of our eating habits and spread to encompass areas as diverse as parenting, fashion, photography and yes, even ageing, should reach the world of literature.

The philosophy of the slow movement is described by Carl Honoré in his book In Praise of Slowness as “a cultural revolution against the notion that faster is always better. The Slow philosophy is not about doing everything at a snail’s pace. It’s about seeking to do everything at the right speed. Savouring the hours and minutes rather than just counting them. Doing everything as well as possible, instead of as fast as possible. It’s about quality over quantity in everything from work to food to parenting.”

Where better to practise such an approach than wrapping oneself up in a really good novel? Essentially, this is the literary equivalent of a gourmet meal, the difference between settling into your table at Manoir de Quatre Saisons for a 13 course Chef’s extravaganza and grabbing a Big Mac and large fries on the go. Both will fill your belly, both will alleviate hunger pangs. There all similarity ends, with the reward for patience and perseverance over instant gratification coming in a slow after burn, with characters and stories you find yourself thinking about long after the dénouement has been reached.

My novel Francesca is available for purchase, and can be enjoyed over several sittings.

Bon appetit!

Advertisements

2 thoughts on “The gourmet art of slow fiction

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s