Download Becoming a Man: Half a Life Story (Perennial Classics) by Paul Monette PDF

By Paul Monette

A baby of the Fifties from a small New England city, "perfect Paul" earns instantly A's and shines in social and literary goals, the entire whereas holding a mystery -- from himself and the remainder of the area. suffering to be, or at the very least to mimic, a directly guy, via Ivy League halls of privilege and bohemian travels out of the country, loveless intimacy and unrequited ardour, Paul Monette was once haunted, and at last kept, via a dream of "the factor I'd by no means even visible: males in love and laughing."

Searingly sincere, witty, and humane, Becoming a Man is the definitive coming-out tale within the vintage coming-of-age genre.

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These spots are as much community centers as they are restau- PDX rants. Patrons are drinking coffee all day long, hanging out, meeting friends, then having a couple of drinks, some food, drinking more coffee, more drinks. You generally don’t go to these spots to just eat a meal and get out. The food’s important, of course, but there’s also the community and socializing. Toro is a busy tapas restaurant— and yes, we tend to have a very long wait—but you can’t look at the experience of coming to Toro Bravo as starting when you take your seat.

There were a lot of hungry people all around us. The entire country understood what passing a plate meant. EUGENE, OR 1996–98 Back in Eugene, I was hired as a daytime line cook at Café Zenon, where Bill Hatch was the chef. Zenon was where I fell head over heels in love with food. The res- liked good food and were vegetarians. They grew a lot of vegetables in addition to weed, and we had tea and ate lunch with them: a really good vegetable stew. I had long hair then and that was enough to make me good in their book.

At the same time Bill was offered the chefowner position at Zenon, he was also offered the editor-in-chief position at the University of Oregon’s Northwest Review, a prestigious literary journal, which he ultimately turned down. That was always a huge worry for him: whether or not he made the right decision. Bill had a master’s degree in literature, and reading and writing were important to him. He was an insatiable reader and researcher and instilled that in me. He’d tell me what cookbooks to buy and how to research cuisines and cultures.

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