Showing results by author "Adam Gopnik" in All Categories

Steve Martin met his good friend Adam Gopnik three decades ago, and in that time, Gopnik has always marveled at Martin’s ability to flourish in a wide variety of artforms: magic, comedy, art collecting, writing, and music. In So Many Steves: Afternoons with Steve Martin, New Yorker writer Adam Gopnik creates a new type of profile: a year’s worth of conversations with Martin where Gopnik pulls back the curtain on his friend’s illustrious career.

While other kids were enjoying the head-bashing pleasures of tackle football, a freshly bar mitzvahed Steven Blier was inhaling operas and getting his first taste of accompanying professional singers. Beginning with impromptu piano gigs in the 1960s, Blier ascended to a dazzling career as an accompanist, teacher, and producer that has taken him to the highest reaches of artistic achievement. Today, Blier has partnered many of the brightest stars in music and thousands have fallen in love with his work via his acclaimed New York Festival of Song.

New Yorker essayist Adam Gopnik and sociologist Malcolm Gladwell revisit their debates about healthcare, education, media, and a variety of other subjects. The event, introduced by Daniel Sullivan, general consul of Canada, and Simon Center director Henry Timms is followed by an extensive Q&A.

Bill Buford spends a wild night in the park; Jonathan Safran Foer envisions it as a tiny, transplanted piece of a mythical Sixth Borough; and Marie Winn answers definitively Holden Caulfield's question of where the ducks go when the park's ponds freeze over. There are bird sightings and fish sightings; Jackie Kennedy and James Brown sightings; and pieces by Colson Whitehead, Paul Auster, and Francine Prose. This vibrant collection presents Central Park in all its many-faceted glory, a 51-block swath of special magic.

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.