On-line Guide with Exercises and Additional Museum Exhibits For Clear and Simple as the Truth: This web page is copyright © Mark
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"The Elements of Style" |
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How The Course Works Stranger and Stranger In the first four weeks of the course, we lose a few students. The course looks stranger and stranger to them, their work looks worse and worse, they cannot see a future, and they flee. Typically the students we lose have been raised on courses in which serious, sequential, and productive industry has supplanted actual learning: the syllabus in such a course provides a program of progress with tasks to be performed at each step, the tasks require exertion and suffering which the student can recognize, and the products of suffering can be marked up and graded. By contrast, in this course, students spend the first several weeks trying to become comfortable with the concept of inhabiting a conceptual stand and writing from it, and they do not acquire this concept easily or in visible pieces. In the first month, their efforts typically show little progress and they can become frustrated at the lack of tricks for improving their work. Should they revise this sentence? No. Should they work on their vocabulary? Maybe; it depends. What should they do with this essay, to which they have dedicated their time? Well, observe its stylistic stand, lay it aside, try to inhabit the style, and start over from scratch in the attempt to write from that stand. It is possible to teach prose style through a program of explicit steps and tricks, and this method does create a feeling of success, but in our experience it is an illusion that fails, in the end, to produce the right results. We do not know of a way to speed up this initial period or make it less confusing. We keep the student working, we offer examples, we give initial assignments designed to allow the student to get a foothold, we discuss the concept of style. We say, "Think about it for a minute. Do you really expect to be able to acquire a style, or even a part of a style, in a couple of weeks, by using these words instead of those words, that paragraph structure instead of this, or in any way making some little adjustments in what you already do? People teaching themselves have been delighted to learn classic style after working on it for a decade, while this class is going to make you a basic classic stylist in fifteen weeks. If you were trying to learn to hurdle, you would expect to spend at least a month before you looked like a hurdler instead of a goose flopping over the bar. Patience." This is just too bizarre for some students. How The Course Works Two Paths We give a sequence of assignments designed to save the beginning student from crashing. Our method has something in common with giving a child a bicycle with training wheels, confined to a safe course, and letting the child ride. Now and then, in stages, we raise the training wheels and make the course harder. The alternative - giving the child an unmodified bicycle and telling it to go ride in the street - is for most students the path to sure obliteration. But in each class there are a couple of students who are frozen by proscription ("don't write about x; don't begin with y") and who have a knack for learning activities at a swoop. Their debilities and abilities are inseparable. To such a student, we say, aside, "See that bicyclist? Here's a bicycle; get on it and ride." The student falls down fast and often, but, surprisingly, by afternoon can wobble along on the bicycle and can even articulate the principles that guide her riding. Specifically, we give such a student something like the Audubon Field Guide to North American Birds, Eastern Region and say, "See these presentations of birds? Go write twenty presentations that sound like that." Sometimes the student not only produces passable imitations but also learns the principles of the style. This second method is not recommended except under a doctor's orders. How The Course Works Results We teach this course, in this way, because the results are miraculous. We find it hard to believe it ourselves. When asked to describe the results, we lie, afraid of looking self-deceived. Privately, we use words like "inexplicable" and "magic." This course is incomparably gratifying for the teacher. Students whose writing was embarrassing in the past, who wrote the kind of paper that makes the Freshman writing instructor sigh with despair before correcting some spelling and scribbling "awk" here and there, become passable writers. They still write "it's" for "its," but that is a flaw they can fix easily and locally, and which they now have a motive to fix since they can recognize it as a blemish on something basically sound. Average students become good stylists, even though in some cases it takes three months. All of the students learn to analyze the style of a passage presented to them. There are always a few students in the class whose work becomes absolutely distinguished, publishable, a portfolio for launching a career. The greatest surprise for us is the student whose writing goes from truly terrible to truly superb, who produces work we would have thought permanently out of his reach. We ask in office hours, "What happened?" There comes a gratifying moment in about the twelfth or thirteenth week of the semester when we announce that we will start each class with readings from student work. We read these fine pieces one after another, and the class as a whole judges its collective performance to be breathtaking. The individual students write in their sketchbooks and in private email, "I thought I was the only one who had made the jump." In fact, the improvement is clearly too large to be the result of fifteen weeks of study. We imagine that much of it comes from clearing away impediments to hidden abilities. Assignment Presentation versus Description Classic style is not descriptive style. The word "description" covers so much ground that Pascal could be said to give a "description" of the Jansenist position and Liebling a "description" of the modest threshold in the passages quoted below as exhibits in the Museum, but I want to narrow the meaning of "descriptive style" to a stand in which the writer is a delivery device, a videocamera, a conduit passing salient and canonical features of what he perceives through to the reader. Sometimes the description is cast as a running account of the writer's perceptions. Sometimes it conforms to a general template ("Suspect is a 5' 10" male, white, medium-build, with short brown hair, tattoo on left forearm, last seen wearing baseball cap and track suit"). In descriptive style, the writer is not responsible for including an element in the description, in fact has no obligation to present but merely to report or describe. The writer's justification for including an element in the description is simply that it is a salient or canonical feature of what is to be described. The writer is no more to blame for including something in the description than the videocamera is for the image it relays. The classic stylist, by contrast, first perceives an interesting, not necessarily grand, truth that is worth presenting. This perception almost always involves conceptual nuance - the classic stylist would otherwise have no reason to speak, since there is no call to point out what everyone already sees. The classic stylist then presents the truth she has perceived. She does not simply report it, pass it along, hand it over. The chef who perceives in the lettuce, endive, grapefruit, and olive oil a combined taste does not plop them in front of the diner. Instead, she works invisibly to make that taste perceptible to the diner, gives the salad a presentation on a plate, and hands it to the waiter for its complete presentation to the diner. The restaurant takes full responsibility for the quality of the dish and the appropriateness of the presentation - it has no excuse for presenting something not worth eating. If I ask for a description of a car accident I can object if you don't tell me the point of impact and the nature of the damage. If I ask for a description of a building I can object if you don't tell me how many floors it has. But a presentation of the car accident or the building has none of these obligations. A description of a wound and a presentation of the same wound come with different requirements, different scenes, different motives, different justifications, different responsibilities. A classic presentation can recruit, partially, from descriptive style, as when Liebling tells us that someone has long hair and white teeth, is about six feet tall and dressed in rags, but in such a case Liebling is presenting rather than describing because Liebling is responsible for having selected these elements, feels no obligation to meet the standards of canonical description - indeed might leave out everything a description would be obliged to include and instead provide us with features that would never have appeared in a description. It is possible that an excerpt from a classic piece could count as an adequate description, but its adequacy as a description would be accidental. It would not have been motivated to be adequate in that way. A description of a chair cannot omit the fact that it is brown or has no legs, but a presentation of the chair might present nothing except the superb, nearly invisible craftsmanship evident in the way its back is sculpted to fit the human body. Can you "see" craftsmanship? In the classic stand, of course you can: everything that can be presented is assimilated to the model of perception. Vision is the prototype. The descriptive stylist conveys what you would see if you were in his position. He is a substitute pair of eyes. By contrast, when a classic stylist presents, say, the interior of a store, although she takes the stand that of course what she presents is actually there in the store to be seen, it is not automatically assumed that you would have seen any of it had you walked into the store on your own, or that you would have known where to look for it, or even that you would have known that it could be found anywhere. The classic stylist takes the stand that you could not fail to perceive what she presents once she has presented it to you. This assignment is intended to draw the distinction between presentation in classic style and description in descriptive style. Choose a concrete, definite, visible object; present it in classic style. Then treat it in descriptive style. Repeat the assignment for different subjects, advancing along a gradient toward invisible concepts. A typical scale might be: a pencil, a chair, a tree, a bird, a dress, the way a particular animal moves, the way a particular person talks, a place (Mount Vernon Square in Baltimore), a city (Washington, D.C.), someone's character, a legal concept like perjury. Practice your scales. Assignment Assumed Stand versus Real Situation Classic style is defined by its assumed stand on the elements of style, not by the actual situation. In the real situation, it may be that there is no symmetry between writer and reader, that the reader is incompetent, that the scene is formal, that the writer is terrified, that the purpose is persuasion or defense or fraud, that the motive is ambition or vanity. The real situation can be anything. The classic writer nonetheless assumes the classic stand, complete with classic scene. It may be that Liebling was principally interested in getting you to admire Liebling rather than boxing. No matter. His writing takes the stand that fame is not the motive, persuasion not the purpose; on the contrary, the motive is truth, the purpose is presentation. It may be that in fact we read a classic piece for its style, and even that the writer's real purpose is to lead us to admire the style rather than the subject. No matter. The classic writer adopts the stand that we are not reading for the style but rather for what he presents, and certainly that he is not writing for the style but rather for what he presents. Almost no one alive cares in the least about the dispute between the Sorbonne and the Jansenists that so motivated Pascal to write Les Lettres Provinciales, but the book is immortal because people read it for the writing. The real situation does not matter. Often, a real setting will require a writer to represent a group or speak to a group; hence the prose may have surface marks of the actual scene - words like "we"; references to the audience as a group; a formula at the beginning and another one at the end marking the occasion. E.g., "The trustees of the museum invite the members of the audience to meet the actors at a reception following the performance." This does not make the prose any less classic, because a style is defined by its assumed scene, not its real situation. As long as the voice presents itself as a single voice, not the rumble of bureaucracy, and sounds as if it is speaking for itself, not at the will or direction of some other authority, and sounds as if it is speaking to another classic mind, even if in reality it is speaking to a wide and diverse audience, the classic scene stays intact. In the paragraph you have just read, I am in fact speaking for all teachers and analysts of classic prose; I represent my group and its accumulated learning. We teach classic prose, and I am presenting what we teach. I am also speaking to an audience of at least twenty or so students, some of whom I have never met and whose names I do not know. You know who you are. The facts that I represent a group, or say "we," or speak to a wide audience, or even call you "students" does not make the prose any less classic. These are merely surface marks required by the real situation. Does this paragraph sound like one person talking informally to another? Is the assumed relationship between writer and reader symmetric? (It does not matter at all that I am actually the professor and you are actually the students.) In the assumed stance of the prose, is the writer competent? the reader competent? the language adequate? the motive truth? the purpose presentation? Does the prose have a clean onset and a clean dismount? The real situation and the surface marks that it imposes on the writing are beside the point. Style is defined by the writer's stand, not by the moment in which the stand is actually assumed. It is an invaluable power in a writer to be able to establish the assumed scene, cast, purpose, and motive. The assumed stand can effectively displace the reality. You may be assigned to do a piece of writing, but in fact almost no one wants to read a piece of writing that takes the stand that it is an assignment. You may in fact want something from the reader, but the reader may be disposed to resist, and so it can be much more effective to take the stand that you want nothing at all. You may be terrified and insecure, but by assuming the classic stand, you may hide that from the reader and perhaps even lose your terror and insecurity. Assignment: Imagine yourself in five real situations, each one further from the assumed stand of classic style. In each situation, assume the classic stand, and write from that assumption. Assignment (Gift of Todd Oakley)
The Reading Daybook The reading daybook documents a particular kind of reading. It documents your development as a critical reader of prose style. By the end of this semester, you should have accumulated approximately 30 entries, all of which will vary in detail. Here is the procedure: read two portions of text a week in expository prose. Your reading can be from a textbook, newspaper, magazine, web page, advertisement, pamphlet - any expository piece is fair game. Start small. Read your selection once, and then have the document in front of you as you answer the following six fundamental questions. You may make multiple entries for different portions of one text.
1. What can be known?
2. What can be put into words?
3. What is the relationship between thought and language?
4. Who is the writer addressing and why?
5. What is the implied relationship between writer and reader?
6. What are the implied conditions of discourse?
These six questions, taken from page twenty-two of Thomas and Turner's Clear and Simple as the Truth, may be hard to find answers to at first, especially questions 1, 2, and 3. Aim to make specific comments for each question (you may not be able to come up with answers to all of them at first) regarding each piece of text. Remember each text has unique properties worth presenting.
The format of these entries should follow these general guidelines. Use a loose-leaf notebook. Tape this assignment sheet on the inside front cover. At the top of each page, provide a citation: author(s), press or publication, date of publication, and page number. Date each entry. On the page itself, provide numbered answers to the six questions. As the entries grow, so should the level of specificity and insight of your responses. I will check this daybook three times during the semester and grade it at the end of the course. Assignment (Gift of Todd Oakley)
The Sketchbook
Like an artist who keeps a sketchbook of her attempts to present something pictorially, you will keep a sketchbook of attempts to present something verbally. This sketchbook should be used every day. By the end of this course, you should have accumulated approximately 105 entries. Each entry should be legible and dated. Begin by dividing your sketchbook into five sections: objects, scenes (events), persons, abstractions, and class work. Our course will begin with you presenting concrete objects and events as well as people and will move toward presenting abstractions, which in classic style are presented as if they were concrete objects. You will have more entries under the concrete heading; however, by semester's end you will have accumulated a significant number of abstract presentations (about 25). Bring this notebook to class every day. The work you do in it will provide material for your portfolio assignments. I recommend a loose-leaf notebook. Assignment (Gift of Michael Schoop)
Contrast, 1 Contrast the styles of the following two passages. "He chased us silently over picket fences, through thorny hedges,
between houses, around garbage cans, and across streets. Every time I glanced
back, choking for breath, I expected he would have quit. He must have been
as breathless as we were. His jacket strained over his body. It was an immense
discovery pounding into my hot head with every sliding, joyous step, that
this ordinary adult evidently knew what I thought only children who trained
at football knew: that you have to fling yourself at what you're doing, you
have to point yourself, forget yourself, aim, dive." "So let us press forward. Let us resolve to conduct ourselves in
such a way that our children's children will read about the 'Spirit of Kyoto,'
and remember well the place and time where humankind first chose to embark
on a long-term sustainable relationship between our civilization and the
Earth environment." |
| Sombre, almost lugubrious front. If the passerby is not warned,
never will he suspect that behind that façade, having crossed that
modest threshold, he can know the pure joys of gastronomy! How to know, if
one is not a gourmand, that here the sole is divine, that the entrecôte
Bercy has singular Chambertin) are the year that they should be, and that
the marc resembles embalmed gold? How to know that only here, in all Paris,
are made ready the fat squab guinea-hens anointed with all the scents of the
Midi? Staggering bill, which one never regrets paying.
I had no thought of crossing that modest threshold myself until one warm morning in the late spring of 1927, when it occurred to me that my father, mother, and sister would be arriving in Paris in a few weeks--they were waiting only for the beginning of the summer holiday at the Connecticut College for Women, where my sister was now a sophomore--and that in the natural course of events they would ask me, the local expert, where to dine. My mother and sister favored the kind of restaurant where they saw pretty dresses and where the plat du jour was likely to be called "Le Chicken Pie à l'Américaine," but my father had always been a booster for low overhead and quality merchandise; they were the principles that had guided his career as a furrier. Russian sable and ermine--with baum or stone marten if a woman couldn't afford anything better--had always been his idea of decent wear. His views on fur were a little like J.P. Morgan's on yachts--people who have to worry about the cost shouldn't have them. Foxes began and ended, for him, with natural blacks and natural silvers; the notion of a fox bred to specifications would have filled him with horror. Seal had to be Alaskan seal, not what was called Hudson seal, which meant muscrat. Persian lamb had to be unborn Persian lamb, not mutton. As I had anticipated, when my family arrived in Paris they did indeed consult me about the scene of our first dinner together. So Maillabuau's it was. When we arrived before the somber, almost lugubrious front, my mother wanted to turn back. It looked like a store front, except for a bit of scrim behind the plate glass, through which the light from within filtered without éclat. "Are you sure this is the right place?" she asked. "It's one of the best restaurants in the world," I said, as if I ate there every day. My father was already captivated. "Don't give you a lot of hoopla and ooh-la-la," he said with approval. "I'll bet there are no Americans here."
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| We crossed the modest threshold. The interior was only half
a jump from sordid, and there were perhaps fifteen tables. Old Maillabuau,
rubicund and seedy, approached us, and I could sense that my mother was about
to object to any table he proposed; she wanted some place like Fouquet's (not
in the Guide du Gourmand). But between her and Maillabuau I interposed
a barrage of French that neither she nor my sister could possibly penetrate,
though each chirped a few tentative notes. "I have brought my family here
because I have been informed it is the most illustrious house of Paris,"
I told him, and, throwing in a colloquialism I had learned in Rennes, a city
a hundred years behind the times, I added, "We desire to knock the bell."
On hearing me, old Maillabuau, who may have thought for a moment that we were there by mistake and were about to order waffles, flashed a smile of avaricious relief. Father, meanwhile, regarding the convives of both sexes seated at the tables, was already convinced. The men, for the most part, showed tremendous devantures, which they balanced on their knees with difficulty as they ate, their wattles waving bravely with each bite. The women were shaped like demijohns and decanters, and they drank wine from glasses that must have reminded Father happily of beer schooners on the Bowery in 1890. "I don't see a single American," he said. He was a patriotic man at home, but he was convinced that in Paris the presence of Americans was a sign of a bunco joint.
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| "Monsieur, my father is the richest man in Baltimore," I told
Maillabuau, by way of encouragement. Father had nothing to do with Baltimore,
but I figured that if I said New York, Maillabuau might not believe me. Maillabuau
beamed and Father beamed back. His enthusiasms were rare but sudden, and
this man--without suavity, without a tuxedo, who spoke no English, and whose
customers were so patently overfed--appeared to him an honest merchant. Maillabuau
showed us to a table; the cloth was diaphanous from wear except in the spots
where it had been darned.
A second refroidissement occurred when I asked for the carte du jour. "There is none," Maillabuau said. "You will eat what I tell you. Tonight, I propose a soup, trout grenobloise, and poulet Henri IV--simple but exquisite. The classic cuisine française--nothing complicated but all of the best." When I translated this to Father, he was in complete agreement. "Plain food," he said. "No schmier." I think that at bottom he agreed that the customer is sure to be wrong if left to his own devices. How often had the wives of personal friends come to him for a fur coat at the wholesale price, and declined his advice of an Alaskan seal--something that would last them for twenty years--in favor of some faddish fur that would show wear in six! The simplicity of the menu disappointed me; I asked Maillabuau about the pintaudou, fat and anointed with fragrance. "Tomorrow," he said, posing it as a condition that we eat his selection first. Mother's upper lip quivered, for she was très gourmande of cream sauces, but she had no valid argument against the great man's proposal, since one of the purposes of her annual trips to Europe was to lose weight at a spa. On the subject of wines, M. Maillabuau and I agreed better: the best in the cellar would do--a Montrachet to begin with, a Chambertin with the fowl. It was indeed the best soup--a simple garbure of vegetables--imaginable, the best trout possible, and the best boiled fowl of which one could conceive. The simple line of the meal brought out the glories of the wine, and the wine brought out the grandeur in my father's soul. Presented with one of the most stupendous checks in history, he paid with gratitude, and said that he was going to take at least one meal a day chez Maillabuau during the rest of his stay. The dessert, served as a concession to my sister, was an omelette au kirsch, and Maillabuau stood us treat to the marc, like embalmed gold. Or at least he said he did; since only the total appeared on the check, we had to take his word for it. The omelette au kirsch was the sole dessert he ever permitted to be served, he said. He was against sweets on principle, since they were "not French," but the omelette was light and healthy. It contained about two dozen eggs.
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| The next day we had the pintaudou, the day after that
a pièce de boeuf du Charolais so remarkable that I never eat
a steak without thinking how far short it falls. And never were the checks
less than "staggering," and never did my father complain. Those meals constituted
a high spot in my gastronomic life, but before long my mother and sister mutinied.
They wanted a restaurant where they could see some dresses and eat meringues
glacées and homard au porto.
So in 1939, on my first evening in wartime Paris, I went straight from the Louvois to the Rue Sainte-Anne. The Restaurant Maillabuau had vanished. I did not remember the street number, so I walked the whole length of the Rue Sainte-Anne twice to make sure. But there was no Maillabuau; the horses at Longchamp had eaten him. Museum entry Reflections in a Cul-de-sac From |