AustLit
Latest Issues
Contents
- 26 Soldiersi"A small army pressed into service", single work poetry
- Milki"Not whitewashing my name", single work poetry
- Enjambmenti"Esc to a new pg where", single work poetry
- L’esprit de L’escalieri"How many times have you succumbed", single work poetry
- Symphonyi"Xylophonic tinkles across the water these gentle chimes on bobbing", single work poetry
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Novelist Claire Thomas,
single work
column
'In 2008, Australian author Claire Thomas published her acclaimed debut novel Fugitive Blue. Spanning five centuries, the narrative traces the fate of a Renaissance painting, the only legacy of an inexperienced artist doomed to obscurity.' (Introduction)
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Single Ladies,
single work
review
— Review of Single Ladies 2020 single work drama ;'In Michele Lee’s new play Single Ladies, the lives of three women collide in a frenetically paced comedy. By Tali Lavi.'
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Abdul Abdullah,
single work
column
'Multidisciplinary artist Abdul Abdullah has found that the pandemic has made him refocus his practice on painting, even as it has taught him to aim for balance. By Maddee Clark .' (Introduction)
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Rebecca Starford The Imitator,
single work
review
— Review of The Imitator 2021 single work novel ;'A secret agent is like a novelist – watching, constantly, but in a clandestine way so that associates don’t suspect the close observation and dissection of their lives. Similarly, a child sent to boarding school learns to watch and fit in, chameleon-like. It makes perfect sense that the author of a boarding school memoir – the wholly compelling Bad Behaviour – would next turn her attention to espionage. Spy work is absolute crack for novelists.' (Introduction)
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Sam Van Zweden Eating with My Mouth Open,
single work
review
— Review of Eating with My Mouth Open 2019 extract essay ;'I grew up thinking there were seven fundamental flavours: suān, tián, kǔ, là, xián, xiān, má. The first five translate easily – sour, sweet, bitter, hot, salty – but the other two don’t own a home on the English tongue. It was a shock to realise that something as material as flavour could be coloured and even erased by language.' (Introduction)