"Everything about the night, about the restaurant,
was part of his conspiracy to finally see her naked [...]"
Sushi Plate Epiphany, Adam Marek
We here at Synaesthesia Magazine like to gorge and drown and feast on fat and grease and chunky chocolate gingerbread, so we thought we'd let you do the same – for the sake of art.
Our next theme is EAT. How many of your favourite stories and films have characters sitting around a table, fighting, charming, falling in and out of love? Think about stories like Carver’s What We Talk About When We Talk About Love or Adam Marek’s Sushi Plate Epiphany. They are magic.
For this issue, we want words to drip off the page like they’re crawling through greasy diners, trawling through paragraphs soaked in grenadine and burping out glorious, cinnamon-heavy dialogue.
We want to glamorise eating. We want to go to bed with pizza boxes and beer, flick through Food Network and literally fall asleep dozing to Diners, Drive-Ins and Dives. We believe eating is a writer’s most prized weapon. Eat, and you’ll write more. Eat, and you’ll write better. It’s an artists’ natural paintbox: try dipping teabags in brandy and chocolate and sunflower seeds and painting old hands – see what food can do for you. We hereby encourage you to dine.
We're also looking for recipes. Not just any recipes, not just your grandma’s orange-rhubarb-cognac crumble recipe (although feel free to send this one over, our email address is synaesthesiamagazine@gmail.com – ahem) but recipes that tell stories. Recipes that tell us how to make a slow-cooked fall-out-of-love stew, or a ten-minute snack of sex, sleep and tequila. Recipes that rhyme, half-rhyme – jar us with unusual flavours like liquorice and ale.
Also, check out our editor’s piece on writing something worth eating.
The steaks are even higher (and juicier) this time. We’re receiving more submissions than ever before – so for this issue, we’re looking for even tighter stories and poems and essays. We want illustrations that boil colours in bright copper pans and hiss and splutter as they bubble over.
Taste-colour, taste-emotion, taste-anything synaesthetes, you know what to do.
Please ensure you read our guidelines before submitting. We don't read submissions that ignore guidelines. And that's no fun – we're desperate to read and look and listen to your work. If you're unsure about the guidelines or theme, just drop us a message using our contact form. Also, enter our poetry competition! Mark Cugini is our judge and winners and runners-up will win between £25-100, books, publication and a copy of the mag. ENTER HERE.
(And just for fun...)
Carlotta
Food that she forced herself to like:
Olives
How she eats her steak:
Medium-rare with bare-knuckled hands
Recently discovered favourite vegetable:
Red cabbage (soaked in vinegar, screw health)
Other recently discovered favourite veg:
Beetroot
Favourite weird food combo:
Hard-boiled eggs & Remoulade & kavier on toast
Thing she likes to get messy with:
Ramshackled ribs (especially from Nashville)
Yummiest hot drink:
Hot Rum Cow
Fave fizz:
Glass-bottled Coca Cola with a straw
Comfort food:
Pasta & ketchup & cheese
Most beloved condiment(s): MUSTARD. AIOLI. PICKLES.
*
Annabelle
Food that she forced herself to like:
Mushrooms (although she’d never be without them now)
What she searches for most on menus:
Half-rack BBQ ribs
What she claims she could live on for the rest of her life:
Papadums with all the pickles
Favourite weird food combo:
Marmite, cheese and mango pickle sandwiches
Weird food etiquette:
Eating kiwis with the skin on
Recently discovered concoction:
Mulled white wine. She names it her ‘winter warmer’
Fave fizz:
Coca Cola. No, Shloer. No, Rubicon. No, Limonata. Ah, she just likes fizzy drinks
Comfort food:
Microwaveable curries. Liquorice.
Most beloved condiment(s):
LEMON JUICE. On EVERYTHING. Mango pickle. BBQ sauce. Pepper.
DEADLINE: 11 FEBRUARY 2015
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