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Nina Horta

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Um novo livro, uma nova ideia

Por Folha
09/10/13 03:02

Ah, o ser humano é um fofoqueiro. (Quase todos.) Me expliquem por que compramos livros sérios, de estudo, de trabalho, e lemos primeiro a biografia da Lily Safra?

E está acontecendo uma coisa desagradável comigo —será que com vocês também? Já confessei minhas compras compulsivas de e-books. Também, não compro mais nada —nem caixas de fósforos. Então, sem enxergar, meio desvairada, clico o livro que foi mencionado naquele instante na TV e ele cai no meu colo.

Não seria tão grave, se eu não me considerasse imediatamente dona daquela sabedoria. Por exemplo: estão acontecendo as passeatas de rua. O sociólogo Dória diz que uma boa leitura sobre o assunto é Manuel Castells. Clique. Já nos achamos entendidos no assunto só com o clique. Entenderam? O simples “ter” o livro já nos deixa prenhe de conhecimento.

Há pouco tempo, uns dois anos, descobri um americano, David Foster Wallace. (Já morreu.) Eu andava procurando por sobremesas, com certeza, fiz uma parada para ler uma entrevista dele sobre TV e me amarrei. As entrevistas são sempre ótimas. Por escrito.

DFW usava uma bandana na testa para segurar o suor que escorria quando ele falava em público.

Ah, que pena, nos livros que li não fala em comida. Ler as coisas que ele escreveu sobre tênis ou sobre a espera de uma encomenda de marijuana deixa o leitor esvaziado, remexido —no caso da “marijuana”, até deprimido. Mexe com emoções profundas. Já pensaram como ele escreve bem? Imagine que deleite seria vê-lo falando de comida. (Quando Nabokov descreve uma partida de tênis da sua ninfeta, também dá um banho de competência. Tênis, afinal, não deve ser tão sem graça.)

Logo teremos seu livro principal, “Infinite Jest”, publicado pela Companhia das Letras, o “Infinda Graça”. Pelo achado do título, a tradução vai ser boa.

Bom, tudo isso para falar nos livros de cozinha, e lembrando sempre que cozinheiro que só lê sobre cozinha vai ser pior do que qualquer outro que seja mais curioso. (Falo muito isso, mas não sei de verdade se é verdade.)

Mas, se tivermos uma boa antologia e alguns clássicos, podemos nos virar a vida inteira; não há tempo para executar todas as receitas do mundo. Quando, de repente, aparece um livro, fotos maravilhosas, nova concepção na arte de cozinhar, lá vai o cozinheiro atrás. Não é um bom vício. O livro de cozinha deve ser somente para consulta. Acho que de cada compra de livro pode sair, mas nem sempre sai, uma nova ideia.

Ideia que, se for muito nova, ninguém aceitará, e olharemos o cozinheiro inventor com olhos vítreos, como: “Gelatina na moda outra vez? Carne com peixe? Picles de uva muito doce? Raviolini com couve frita em vez de parmesão?”.

O criador e aventureiro a certa altura desiste de mostrar o que somente ele está vendo. Dez anos depois, começam a farejar aquilo de dez anos antes, e só queremos saber de gelatinas e de conservas de uvas muito doces. Aquele que viu desde a primeira vez já enjoou totalmente e está noutra parada, fazendo um ovo frito na cachaça do qual ninguém quer saber. Ovo frito na cachaça? Olhar vítreo. É assim a vida.

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