I'm not
going to list authors who's books are centered on food or recipes because
Katherine Hall Page is on the panel and her character is a caterer and she
includes recipes, so she'll know much more than I do about the lighter genre.
(The character in my first two books, Abby Silvernale, worked in a restaurant -
that's my connection).
Rosemary: Don't be so modest - you also used to OWN a restaurant, the cool one pictured here.
JULIA POMEROY: What I'm really interested in is what the protagonists
we love eat, while they solve or commit crimes and what that food, or their
attitude toward it, says about them.
Jack
Reacher, all six foot six or whatever he
is, goes to diners, or places like Denny's. Perfect for Reacher. He's a big
piece of machinery, doesn't care about fancy trappings, needs someplace
roadside, walks a lot, fights a lot, etc. It's all about fuel and calories.
In A Dark
Adapted Eye, by Ruth Rendell writing as Barbara Vine, the narrator describes a
meal for nine people prepared during
rationing, meant to impress one particular man who never showed up. The meal
required the slaughter of two household rabbits and the use of most of their
garden vegetables. The entire group waited forever for the guest of honor to
show up, and when they finally ate, everything was dried out and ruined.
Are there
any meals your favorite protagonists or villains have eaten that help you
understand them better, or that underline the scene at hand, or move the action
forward in any way?
ROSEMARY: I was lucky enough to get an advanced readering copy of Julia's terrific new book, No Safe Ground - and she's got another for one of our commenters. It's a chilling, fast-paced story of an Afgan vet on the run in the US because of something she saw...
Visit Julia's website www.juliapomeroy.com
to learn more about No Safe Ground AND the ereader versions of the Abby Silvernale books!
