Todd Goddard: Devouring Time: Jim Harrison a Writer’s Life

Devouring Time: Jim Harrison, a Writer’s Life — Todd Goddard — 9781799902362 – Blackstone Publishing — Hardcover — 558 pages — $29.99 — November 4, 2025

Jim Harrison was for so many readers – and other writers – one of the central voices of American literature for the last half century. When Harrison began writing, it was as a poet, and most readers came to his fiction and nonfiction much later. It was the novels and many novellas that drew large numbers of readers to him, while his first hand style nonfiction writing about food and his many adventures introduced him to a completely different audience who in many case, I am sure, also read his fiction. And then there was the film writing and the stories of fishing, carousing and gourmand like intake of food, alchohol, and drugs with friends like Thomas McGuane, Peter Matthiessen, Jimmy Buffett, and Jack Nicholson in Key West, Montana and Hollywood. Harrison became more than a writer, but also a publicly imagined character much like Ernest Hemingway and F. Scott Fitzgerald, whose persona became entwined with his writing and made him that much more attractive to some of his readers.

His output as a writer was amazing: poetry, novels, novellas, short stories, magazine nonfiction, film scripts. His appetite for life was immense. His friendships were legendary and he was loved by many whose lives he touched. Fittingly, he died alone while in the midst of writing a poem.

In Devouring Time, Todd Goddard presents a meaningful account of this writer’s life, from beginning to end, including much about his persona that many readers could not have otherwise known. I’ve read much of Jim Harrison’s writing, and knew more than a little about his life. But I learned much more from this book, feeling after reading it that I understood Harrison more clearly both as a writer and a person. This is not a celebratory paean to someone’s hero, or the work of a starry eyed fan. Nor is it a reductionist scholarly account. This book is a carefully constructed narrative worthy of the subject’s complicated, sometimes very painful, but always meaningful life. Goddard refuses to turn away from Harrison as a human being whose life included physical and emotional challenges, who suffered, who lived a full life also of joy and beauty, and despite his foibles, his accomplishments were immense and lasting.

Jim Harrison was born in Michigan in 1937 and died Patagonia, Arizona in 2016. He wrote twenty-one books of fiction and fourteen books of poetry that influenced many other writers of all kinds and won him legions of readers. Harrison helped shape the course of contemporary American literature, revitalizing in particular the novella, a form he mastered and reinvigorated.

Though it was his fiction, nonfiction, and film writing that made him famous (and by which he made his living), it was always poetry that he loved most, and while he was a thoroughly social writer who enjoyed the company of many friends (and lovers), he was simultaneously a private person who cherished remoteness, the singularity of the wilderness, and solitude, and also the company of his wife and children at home.

Todd Goddard conducted over a hundred interviews and had full access to Harrison’s collected papers, as well as the cooperation of Harrison’s family to create this fully formed literary biography of one of our most important writers of the last half century.

I very much enjoyed the opportunity to speak with Todd. We talked about Harrison, of course, but also about the art of biography and the process of writing a book with so much depth of attention and detail. Whether you are a reader of Jim Harrison’s poetry or prose, this biography will capture your attention and in all likelihood, lead you to want to read further in Harrison’s extensive body of work.

“Todd Goddard tells the story of this bon vivant, outdoorsman, hellion, and great poet from his ancestors to his end with grace, momentum, generosity, and insight…and what a great American life it was, wreckage, glory, gifts, and ALL.”—Rebecca Solnit, author of Orwell’s Roses

Calendars
Back in the blue chair in front of the green studio
another year has passed, or so they say, but calendars lie.
They’re a kind of cosmic business machine like
their cousin clocks but break down at inoppormne times.
Fifty years ago I learned to jump off the calendar
but I kept getting drawn back on for reasons
of greed and my imperishable stupidity.
Of late I’ve escaped those fatal squares
with their razor-sharp numbers for longer and longer.
I had to become the moving water I already am,
falling back into the human shape in order
not to frighten my children, grandchildren, dogs and friends.
Our old cat doesn’t care. He laps the water where my face used to be.

from IN SEARCH OF SMALL GODS, Copper Canyon Press, 2010

Author website
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Fuchsia Dunlop: The Food of Sichuan

The Food of Sichuan (A New and Updated edition of Land of Plenty)- Fuchsia Dunlop – Hardcover – 978-1-324-00483-7 – 480 pages – W.W. Norton – October 15, 2019 – $40.00 – ebook versions available at lower prices.

I love cooking and I particularly love cooking Chinese cuisine, and among Chinese cuisines, my favorite has always been Sichuanese. I am by no means an expert chef, but as an educated and somewhat experienced eater and cook, books like The Food of Sichuan are wonderful for me to read and learn from. Now having spent some time with the recipes, I can attest that this is a spectacular book for anyone interested in becoming a better cook of any form of Chinese cuisine.

Fuchsia’s writing about traditional Sichuan cookery is illuminating, and her knowledge and awareness the issues facing western cooks make this book a pleasure to work with. And it is a beautifully produced book – so much so that I have had to be extremely careful as I cooked from it, as I did not want to splash soy sauce or hoisin on any of the pages of the book.

Nearly twenty years ago, Fuchsia’s first book, Land of Plenty, was viewed by many to be one of the greatest cookbooks of all time. In this new book, Dunlop returns to the region where her own culinary journey began, adding more than 70 new recipes to the original selection and adding new writing as well.

The Food of Sichuan offers home cooks the tools needed to make a broad range of Sichuan dishes, ranging from the simple to the complex. The book includes beautifully reproduced food and travel photography, as well as Dunlop’s extensive writing about the culinary and cultural history of Sichuan, home of one of the great cuisines of the world.

Fuchsia Dunlop is a cook and food-writer specializing in Chinese cuisine. She is the author of the award-winning Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China), Every Grain of Rice: Simple Chinese Home Cooking; Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture; and two other now well-known books of Chinese cooking, Revolutionary Chinese Cookbook, and of course, the aforementioned Land of Plenty.

Fuchsia’s writing has appeared in many publications including Lucky Peach, Saveur, The New Yorker, and Gourmet. In the US, she has won four James Beard awards and was named ‘Food Journalist of the Year’ by the British Guild of Food Writers (GFW) in 2006. Shark’s Fin and Sichuan Pepper won the IACP Jane Grigson Award in the US, and the GFW Kate Whiteman Award for Food and Travel in the UK. Most recently, Land of Fish and Rice won the 2017 Andre Simon Food Book of the Year award.

She is a restaurant consultant in London, and has also consulted and taught Chinese cookery for companies including Williams Sonoma and Marks and Spencer. Dunlop has spoken and cooked at conferences and events in China, Barcelona, California, New York, Sydney and Singapore, and as part of the Transart festival in Bolzano, Italy.

Fuchsia Dunlop grew up in Oxford, England, and studied at Magdalene College, Cambridge University, Sichuan University, and the School of Oriental and African Studies in London. She speaks, reads and writes Chinese.

‘The best writer in the West… on Chinese food’ — Sunday Telegraph

‘Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden.’ — Independent

‘A world authority on Chinese cooking… Her approach is a happy mixture of scholarly and gluttonous.’ — Observer Food Monthly

Support independent bookselling – purchase The Food of Sichuan from RJ Julia Booksellers in Madison, Connecticut, they will send the book to you promptly.

Visit the author’s excellent and comprehensive website here.

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