Franzen’s ’Purity’: On the new Stasi and the stasis of doomed love
Jonathan Franzen’s hotly anticipated fifth novel tome, ’Purity,’ is a massive tome calculated to thrill his acolytes and incite his critics
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Anne Kingston
Senior Writer and Columnist Anne Kingston covers contemporary culture—everything from medical politics to the politics of food. She is the author of ’The Meaning of Wife: A Provocative Look at Women and Marriage in the 21st Century’ and ’The Edible Man: Dave Nichol, President’s Choice and the Making of Popular Taste.’ Find her at anne.kingston@macleans.rogers.com.
Ashley Madison hack: Project Unicorn meets The Scarlet Letter
The revelation that the site’s hack has led to unconfirmed suicides is an odd tidbit. Has moralizing infiltrated the investigation of the leak?
The Bibliopod: On the cult of Amazon and magical realism
This week on Maclean’s podcast about books, in conversation with Louise Penny
The Bibliopod: On Edith Whartonmania and indie publishing
This week on Maclean’s podcast about books, we interview Stephanie Clifford about Edith Wharton, and Dan Wells of Biblioasis
Five non-partisan reasons Elizabeth May belongs in all the debates
From diversity to on-site fact-checking, here are five reasons why the Green Party’s Elizabeth May deserves a spot at future debate podiums
Why Edith Wharton haunts us still
Stephanie Clifford’s highly anticipated debut rides a wave of love for the timeless literary formula of Edith Wharton
All together now: ’Mission accomplished’
Anne Kingston on the first big act of a 79-day national drama
Chris Hyndman’s death is a loss to the national family
He was one half of a pop-culture pair like Nick and Nora or Sonny and Cher—a couple who were as charming off the screen as they were on it
Bill Cosby: It took a village
New York magazine’s bombshell of a cover shows it took 35 women (and counting) for Cosby’s rape allegations to be taken seriously
The Bibliopod: ’Go Set a Watchman,’ and our cookbook appetite
This week on Maclean’s podcast about books, we discuss Harper Lee’s latest and why we love books about food