Reading Mary Oliver's A Poetry Handbook feels a bit like settling down with the magazine Cook's Illustrated. The magazine is published by people who love growing, preparing and eating food and who love the traditions and history of cooking. An issue might contain articles explaining how the combination of baking soda and baking powder work in pancakes, or the chemical effects of salting eggs before or after scrambling them. Then there are recipes for dishes one might actually imagine cooking -pot roast, or blueberry pie. After reading Cook's Illustrated, I think, "I can do this," and I value more deeply the daily beauty of putting ingredients together in new and old ways.
Mary Oliver loves words like the Cook's Illustrated people love food. She loves the sounds of words, the rhythm of words, the combinations of words in poems. She loves the history of poetry, its forms and patterns. She shares this love with the reader, so that poets and readers of poetry walk away from her book thinking, "I can do this, maybe. Maybe if I work very hard, if I read poets, if I practice and imitate, as she suggests." Whether one writes or not, the reader leaves with a deeper appreciation of the ingredients and structure of poems. In this short volume Oliver explains how various meters work, how the sounds of words contribute to a poem, and how free verse is deeply connected to traditional forms. She lays out a feast, with well-chosen poems to illustrate her lessons and leaves us hungry for more. She could have included a more international menu, perhaps, but this slim volume stimulates the appetite and encourages the reader to put on an apron, choose ingredients with care, and begin to cook.
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