Welcome to Writerhead Wednesday, a weekly feature in which a brilliant, charming, remarkable author answers three questions about her/his writerhead…a precious opportunity for looky-loos around the world to sneak into the creative noggins of talented writers and (ever so gently) muck about.
Now, readers, please proceed quietly. As you’ll see, writerhead doesn’t come easily to Ann…so if she’s in it, we do not want to disturb her.
The Scoop About Kitchen Chinese
After a career-ending catastrophe, Isabelle Lee leaves the magazine world of New York for the magazine world of Beijing, one that’s considerably more limited, given her rudimentary knowledge of Chinese. Despite being Chinese-American, Isabelle only knows the kind of Chinese that is spoken in the kitchen.
Fortunately, this includes the language of food, and soon Isabelle immerses herself in Peking duck and Mongolian hot pot, when she’s not engulfed in pea-soup pollution and culture shock. There’s also the challenge of reacquainting herself with her older sister, Claire, now a high-powered lawyer living the expat lifestyle. But, as she learns more about Claire, Isabelle begins to suspect she’s not the only one who’s run away to China.
After many moments of cultural confusion, Isabelle can’t help but wonder if moving to Beijing was a mistake. Or is this frenetic, vibrant city of the future the perfect place to figure out who she really is?
“The vibrant depiction of Beijing, lush descriptions of sumptuous Chinese meals, and Isabelle’s struggle with how others perceive her distinguish Mah’s first novel.” ~ Booklist
“Ann Mah’s sizzling portrait of life in Beijing serves up more than just scrumptious banquets, identity crises and fraught, intercultural romances. It’s a story of how people find and nourish ourselves in unexpected ways and places, so delicious that I took breaks from reading only to dash to the phone and order Chinese.” ~ Rachel DeWoskin, author of Foreign Babes in Beijing
“Ann Mah’s richly detailed Kitchen Chinese is humorous enough to make you laugh out loud, and so delicious you are sure to begin craving Peking duck and dim sum. A true tale of reinventing oneself in a new and foreign world.” ~ Patricia Wells, author of Vegetable Harvest and We’ll Always Have Paris…And Provence
“My first meal in Beijing is roasted duck, or kaoya as it’s called in Chinese.”
And now, Ann’s writerhead…
1. Describe your state of writerhead (the where, the when, the how, the what, the internal, the external).
I have to admit that I don’t achieve writerhead as often as I would like. Like exercise, I don’t love writing, but I love having written. On rare occasions, however, I have pictured a scene so vividly that I had to sketch it before it disappeared. I write down a tumble of words, a bare outline, the words of dialogue that are reverberating in my mind, and then I go back and fill in the rest. This usually occurs somewhere near the end of the day, when I’m panicking that I haven’t gotten enough done, and my husband is due home from work in the next twenty minutes.
2. What happens if someone/something interrupts writerhead? (a spouse, a lover, a barking dog, an electrical outage, a baby’s cry, a phone call, a leg cramp, a dried-up pen, a computer crash, etc.)
Honestly, writerhead happens so rarely for me, I’m not sure how I would react. Instead of writerhead, I’m usually squeezing out words one by one, using the Pomodoro technique (set a timer for 25 minutes and focus on one task for the entire time—no internet!). That being said, I do believe there are two types of people in the world: those who call you in the middle of a sentence, and those who call at the end of a paragraph.
3. Using a simile or metaphor, compare your writerhead to something.
For me, writerhead is like finding a baby panda in a bamboo forest. It is that rare—but when it happens, it’s enchanting.
Ann Mah is a food and travel writer and author of the novel, Kitchen Chinese (HarperCollins, 2010). Her work has appeared in the New York Times, Condé Nast Traveler, the International Herald Tribune, Fodor’s travel guides, Washingtonian magazine, the South China Morning Post, and other publications.
She’s been interested in food since the age of five, when she climbed on the counter to watch her father chop garlic. After graduating from UCLA, she moved to New York to pursue her other love—books—eventually becoming an assistant editor at Viking Penguin. In 2003, she moved to Beijing, China, where she worked as a staff writer and dining editor for That’s Beijing, an English-language entertainment magazine. She’s lived in Paris since 2008, where she’s currently writing a nonfiction book about French regional cuisine.
If you’re interested in learning more about Ann and her work, skip on over to her web site. She’s just launched a monthly newsletter so be sure to sign up for all the scoop from Paris. You can also say hello on Twitter (@AnnMahNet) or Facebook.