A. J. Liebling fue un periodista estadounidense estrechamente asociado con The New Yorker desde 1935 hasta su muerte. Su escritura se celebra por su agudo ingenio y sus perspicaces observaciones, capturando la esencia de la vida y la cultura de su época. A través de sus reportajes y ensayos, exploró una amplia gama de temas, desde la política hasta la gastronomía, siempre con una perspectiva distintiva y precisión literaria. El trabajo de Liebling continúa resonando por su calidad atemporal y su capacidad para iluminar las complejidades de la experiencia humana.
A. J. Liebling, a prominent 20th-century journalist, showcases his talent in this collection of five works. From the vivid portrayal of boxing in "The Sweet Science" to the insightful "The Earl of Louisiana" on Southern politics, and the humorous tales in "The Jollity Building," Liebling's versatility shines. His love for Parisian cuisine is celebrated in "Between Meals," while "The Press" critiques American journalism's flaws.
A.J. Liebling's classic New Yorker pieces on the "sweet science of bruising" bring vividly to life the boxing world as it once was.The Sweet Science depicts the great events of boxing's American Sugar Ray Robinson's dramatic comeback, Rocky Marciano's rise to prominence, Joe Louis's unfortunate decline. Liebling never fails to find the human story behind the fight, and he evokes the atmosphere in the arena as distinctly as he does the goings-on in the ring--a combination that prompted Sports Illustrated to name The Sweet Science the best American sports book of all time.
Another edition of ISBN 086547236X can be found here.New Yorker writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.No writer has written more enthusiastically about food than A. J. Liebling. Between Meals: An Appetite for Paris, the great New Yorker writer's last book, is a wholly appealing account of his éducation sentimentale in French cuisine during 1926 and 1927, when American expatriates like Ernest Hemingway and Gertrude Stein made café life the stuff of legends. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating – or “feeding,” as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, the rich French dishes a test of his formidable appetite. is a classic account of the pleasures of good eating, and a matchless evocation of a now-vanished Paris.
Ein Amerikaner in den Restaurants von Paris
Über Paris und die französische Küche in ihrer besten Zeit hat niemand so geschrieben wie der wunderbare A. J. Liebling, für den ein Tag ohne opulentes Mittag- und Abendessen nicht der Rede wert war. Zeit seines Lebens ein engagierter politischer Publizist und Gourmand, hatte er das Glück, sich von unten nach oben durch die französische Hauptstadt fressen zu müssen: Als junger Mann entdeckte er in den zwanziger Jahren, dass sich teures Essen und guter Geschmack nicht unbedingt vertragen. Später, als Korrespondent des New Yorker, erklomm er, ausgerüstet mit ebenso respektgebietendem wie gelassenem Sachverstand, sämtliche Gipfel, die das kulinarische Paris zu bieten hatte. Niemand hat darüber mit solch hinreißender Passion und stoischem Witz geschrieben wie Liebling in seinem letzten Buch.