Martin Amis Offers the ‘Inside Story’ of His Relationships with 3 Famous Writers

Martin Amis.
Martin Amis.
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Martin Amis Offers the ‘Inside Story’ of His Relationships with 3 Famous Writers

Martin Amis.
Martin Amis.

About 20 years ago, Martin Amis — the writer with the most pronounced daddy issues this side of Sylvia Plath — received a letter from an especially harrowing ex-girlfriend.

Wrong Daddy, she said. Amis’s father, she claimed, was not the novelist Kingsley Amis but Kingsley’s best friend, the poet Philip Larkin.

From this mystery sprouts the tangled narrative of “Inside Story,” Amis’s new book. At 523 pages, it is one of his longest novels. He tells the New York Times it is likely to be his last.

The book is a “novelized autobiography” — an unstable and charismatic compound of fact and fiction. Amis revisits stories he told in his memoir “Experience.” Some other passages have been grafted from his essays and speeches. He reproduces a New Yorker article in its entirety.

The mystery itself is a bit of tease. The ex — whom he calls Phoebe Phelps, and describes as an amalgam of women he’s known — is flagrantly untrustworthy. Still, the confusion about his parentage serves its purpose — a juicy lure — as the true, more somber story slides into view, of the deaths of three writers beloved to Amis: a poet (Larkin), a novelist (Saul Bellow) and an essayist (Christopher Hitchens).

For 20 years Amis tried to write this book. He completed one version, declared it lifeless, despaired. In “Inside Story,” he describes staring at the sea, hysterically scanning himself for a throb of inspiration. For any writer, it would be a terrifying prospect. For this writer, it was a special torture. It was a moment he had been anticipating.

Lucian Freud once said that any remarks he might make about his paintings were as relevant to those paintings as the sound a tennis player might involuntarily produce when making a shot. This has been the Amis view. Scrutinize the prose, not the life, he scolds. And yet the hallmark of his own literary criticism is his interest in the pressures that life and art exert on each other, the mark that addiction and alimony payments leave on one’s sentences — judgments he makes with the serene confidence of the child of a writer.

In his most recent essay collection, “The Rub of Time,” Amis devotes himself to that singularly dubious “contribution of medical science,” the aging writer. Writers now outlive their talent, he says. They decline in full view of the public. “It’s self-evident that the grasp and the gift erodes,” he has explained. “I don’t see many exceptions to that rule.”

What does time snatch from writers, according to Amis? It robbed Nabokov of his “moral delicacy” (his last novels are “infested,” Amis argues, with 12-year-old girls). It diminished Updike’s ear — and stole speech itself from Kingsley, from the novelist Iris Murdoch, from Amis’s hero Bellow, who died of Alzheimer’s.

Amis’s anxieties are implicit: What will time take from me? Has it taken anything from me already? How will I know?

His reputation is already in a curious position. Cue the montage reel. Amis’s childhood home was warm, chaotic, lavishly permissive. It would have been unremarked upon, he once said, if he had lit up a cigarette under the Christmas tree at the age of 5.

After university, his rise was swift, and deeply alarming to a rivalrous father. He published his first book — “The Rachel Papers” — at 24, and took a position as literary editor at The New Statesman, where his inner circle included Hitchens, Ian McEwan, Ian Hamilton, Julian Barnes.

I write under the sign of Amis. You can no more pick your early, decisive influences than your dominant hand. Amis described encountering Bellow’s work with a shock of recognition: He is writing for me alone. So it is. Amis’s saw-toothed sentences seized me by the scruff and carried me off for good. The insolence of the novels, the high silliness, the shame, the jokes: “After a while, marriage is a sibling relationship — marked by occasional, and rather regrettable, episodes of incest.”

Why doesn’t everyone write like this? I thought. Doesn’t it occur to them to be this rude, this funny?

Amis feels a bit like a beloved vice these days. You read him through your fingers. As a critic, he remains strong and original. His memoir is a model of the form. The unofficial trilogy of novels — “London Fields,” “Money” and “The Information” — will last. But there are his horrific statements about Muslims following 9/11. There are his dull attempts to write about historical tragedy (“Koba the Dread,” “House of Meetings”). There are the women in his novels, always a bit caricatured but now frequently so silly, so extreme (in their physical proportions alone) that even Robert Crumb might counsel a little restraint.

“Inside Story” draws on all of the above. There is a ludicrous femme fatale (Phoebe Phelps), the intimate portraits of the past, much gassing on about geopolitics. Long sections of writing advice break up the narrative. The structure doesn’t mimic memory so much as the marathon conversations between Amis and Hitchens, some replicated here, that roved between history, gossip, craft, shoptalk.

Don’t be baffling, don’t be indigestible, he warns the young writer. Exercise moderation when writing about dreams, sex and religion. Be a good host to your readers.

It’s sound advice. Why doesn’t he take it?

“Inside Story” is rife with dreams, sex fantasies and maundering meditations on Jewishness, a longstanding obsession. The book feels built to baffle. It is an orgy of inconsistencies and inexplicable technical choices. Why are some characters referred to by their real names (Amis’s friends, for example) and others given pseudonyms (his wife, the writer Isabel Fonseca, is referred to by her middle name, Elena)? What is the logic behind the sudden shifts into the “loincloth” of the third person? Why does a writer who, on one page, excoriates Joseph Conrad for cliché, for the sin of “in the twinkling of an eye,” so blandly deploy “bright-eyed and bushy-tailed” — and worse? What … is … the point … of the … insane … amount … of ellipses?

Most maddening of all, “Inside Story” also includes some of Amis’s best writing to date.

The sections on Bellow and Larkin, about whom he’s written exhaustively, are warm and familiar. There are scenes of the disorientation of their last days, of Bellow compulsively watching “Pirates of the Caribbean.” He’s a very brave boy, he’d say of Jack Sparrow, with genuine emotion.

It’s on Hitchens that Amis moves into a fresh register. A writer so praised for his style (but also derided for being all style), Amis accesses a depth of feeling and a plainness of language entirely new to his work. He marvels at his friend’s ability to face death with courage. He puzzles over what he still doesn’t understand — chiefly Hitchens’s support of the Iraq War, which he claims Hitchens deeply regretted.

In one scene, Amis assists Hitchens as he takes a swim. “Do you mind?” Hitchens asked, now ailing. Swimming alongside him, Amis was seized by the memory of helping his son learn to walk in proper shoes. “No,” he responded. “I love it.”

Nothing in Amis prepared me for such scenes, for their quiet, their simplicity. Martin Amis, like Phoebe Phelps, has retained the power to surprise. An unexpected boon of aging? He’ll never admit it. But we might say of him, as he says of Phoebe: “She’s like a character in a novel where you want to skip ahead and see how they turned out. Anyway. I can’t give up now.”

The New York Times



Italian Cooking and Its Rituals Get UN Designation as World Heritage 

A waiter carries pizzas at L'antica Pizzeria da Michele as Italian cuisine awaits a crucial UNESCO decision that could recognize it as an Intangible Cultural Heritage of Humanity in Naples, Italy, December 5, 2025. (Reuters)
A waiter carries pizzas at L'antica Pizzeria da Michele as Italian cuisine awaits a crucial UNESCO decision that could recognize it as an Intangible Cultural Heritage of Humanity in Naples, Italy, December 5, 2025. (Reuters)
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Italian Cooking and Its Rituals Get UN Designation as World Heritage 

A waiter carries pizzas at L'antica Pizzeria da Michele as Italian cuisine awaits a crucial UNESCO decision that could recognize it as an Intangible Cultural Heritage of Humanity in Naples, Italy, December 5, 2025. (Reuters)
A waiter carries pizzas at L'antica Pizzeria da Michele as Italian cuisine awaits a crucial UNESCO decision that could recognize it as an Intangible Cultural Heritage of Humanity in Naples, Italy, December 5, 2025. (Reuters)

Italian food is known and loved around the world for its fresh ingredients and palate-pleasing tastes. On Wednesday, the UN's cultural agency gave foodies another reason to celebrate their pizza, pasta and tiramisu by listing Italian cooking as part of the world’s “intangible” cultural heritage.

UNESCO added the rituals surrounding Italian food preparation and consumption to its list of the world’s traditional practices and expressions. It's a designation celebrated alongside the more well-known UNESCO list of world heritage sites, on which Italy is well represented with locations like the Rome's Colosseum and the ancient city of Pompeii.

The citation didn’t mention specific dishes, recipes or regional specialties, but highlighted the cultural importance Italians place on the rituals of cooking and eating: the Sunday family lunch, the tradition of grandmothers teaching grandchildren how to fold tortellini dough just so, even the act of coming together to share a meal.

“Cooking is a gesture of love, a way in which we tell something about ourselves to others and how we take care of others,” said Pier Luigi Petrillo, a member of the Italian UNESCO campaign and professor of comparative law at Rome’s La Sapienza University.

“This tradition of being at the table, of stopping for a while at lunch, a bit longer at dinner, and even longer for big occasions, it’s not very common around the world,” he said.

Premier Giorgia Meloni celebrated the designation, which she said honored Italians and their national identity.

“Because for us Italians, cuisine is not just food or a collection of recipes. It is much more: it is culture, tradition, work, wealth,” she said in a statement.

Many gastronomic cultures get recognition It’s by no means the first time a country’s cuisine has been recognized as a cultural expression: In 2010, UNESCO listed the “gastronomic meal of the French” as part of the world’s intangible heritage, highlighting the French custom of celebrating important moments with food.

Other national cuisines and cultural practices surrounding them have also been added in recent years: the “cider culture” of Spain’s Asturian region, the Ceebu Jen culinary tradition of Senegal, the traditional way of making cheese in Minas Gerais, Brazil.

UNESCO meets every year to consider adding new cultural practices or expressions onto its lists of so-called “intangible heritage.” There are three types: One is a representative list, another is a list of practices that are in “urgent” need of safeguarding and the third is a list of good safeguarding practices.

This year, the committee meeting in New Delhi considered 53 nominations for the representative list, which already had 788 items. Other nominees included the Swiss yodelling, the handloom weaving technique used to make Bangladesh’s Tangail sarees, and Chile’s family circuses.

In its submission, Italy emphasized the “sustainability and biocultural diversity” of its food. Its campaign noted how Italy’s simple cuisine valued seasonality, fresh produce and limiting waste, while its variety highlighted its regional culinary differences and influences from migrants and others.

“For me, Italian cuisine is the best, top of the range. Number one. Nothing comes close,” said Francesco Lenzi, a pasta maker at Rome’s Osteria da Fortunata restaurant, near the Piazza Navona. “There are people who say ‘No, spaghetti comes from China.’ Okay, fine, but here we have turned noodles into a global phenomenon. Today, wherever you go in the world, everyone knows the word spaghetti. Everyone knows pizza.”

Lenzi credited his passion to his grandmother, the “queen of this big house by the sea” in Camogli, a small village on the Ligurian coast where he grew up. “I remember that on Sundays she would make ravioli with a rolling pin.”

“This stayed with me for many years,” he said in the restaurant's kitchen.

Mirella Pozzoli, a tourist visiting Rome’s Pantheon from the Lombardy region in northern Italy, said the mere act of dining together was special to Italians:

“Sitting at the table with family or friends is something that we Italians cherish and care about deeply. It’s a tradition of conviviality that you won’t find anywhere else in the world.”

Italy already well-represented on list Italy already has 13 other cultural items on the UNESCO intangible list, including Sicilian puppet theater, Cremona’s violin craftsmanship and the practice moving of livestock along seasonal migratory routes known as transhumance.

Italy appeared in two previous food-related listings: a 2013 citation for the “Mediterranean diet” that included Italy and half a dozen other countries, and the 2017 recognition of Naples’ pizza makers.

Petrillo, the Italian campaign member, said after 2017, the number of accredited schools to train Neapolitan pizza makers increased by more than 400%.

“After the UNESCO recognition, there were significant economic effects, both on tourism and the sales of products and on education and training,” he said.


Koshary, Egypt's Spicy Staple, Wins UNESCO Recognition 

Koshary, an Egyptian vegan dish recognized by UNESCO as part of its Intangible Cultural Heritage, is plated in Cairo, Egypt, on December 9, 2025. (Reuters)
Koshary, an Egyptian vegan dish recognized by UNESCO as part of its Intangible Cultural Heritage, is plated in Cairo, Egypt, on December 9, 2025. (Reuters)
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Koshary, Egypt's Spicy Staple, Wins UNESCO Recognition 

Koshary, an Egyptian vegan dish recognized by UNESCO as part of its Intangible Cultural Heritage, is plated in Cairo, Egypt, on December 9, 2025. (Reuters)
Koshary, an Egyptian vegan dish recognized by UNESCO as part of its Intangible Cultural Heritage, is plated in Cairo, Egypt, on December 9, 2025. (Reuters)

Koshary – a spicy dish of lentils, rice and pasta available at countless Egyptian food stalls – won recognition as a cultural treasure from the UN's cultural agency on Wednesday, as Cairo makes a broad push to promote its cultural and historical identity abroad.

Egypt's nomination of koshary for UNESCO's "Intangible Cultural Heritage" list comes a little over a month after its opening of a sprawling new antiquities museum – another move officials hope will highlight the country's rich history and lure more tourists.

One popular legend claims koshary originated in northern India and was brought to Egypt by soldiers during the British occupation. But the dish's origins can in fact be traced through a farther-flung, millennia-old lineage of migration, trade and conquest, food researcher and archaeobotanist Hala Barakat said.

EGYPTIAN DISH, WITH GLOBAL INFLUENCES

Lentils arrived from the Fertile Crescent more than 5,800 years ago, and rice was introduced from East Asia. Tomatoes and chili peppers were brought from the Americas centuries later, while pasta noodles were a more modern addition.

"These components came together over thousands of years," Barakat said. "Its name may be Indian, but the Egyptian dish has its own form – and even that varies from Alexandria to Aswan."

"Koshary in its current form is the koshary Egyptians made their own," she added.

Egypt's nomination makes note of this diversity, highlighting the fact that yellow lentils are used on the coast, compared with black lentils in Cairo and Upper Egypt. Some households add boiled eggs, while in Sinai a similar dish called ma'dous is common.

Each of these variations is united by "the special flavor provided by condiments such as vinegar, garlic, and hot sauce, which are added according to preference," the nomination says.

COUSCOUS, CEVICHE ALSO ON LIST

Making the intangible heritage list is mostly symbolic, and does not bring any direct financial benefit. Other dishes such as couscous – common across the Maghreb region – and the South American dish ceviche are on the list. Italian cuisine was also set to be inscribed this year.

Koshary's popularity surged in the 20th century as restaurants and brightly decorated street carts proliferated near schools and stations. The absence of animal products has also made it a staple among fasting Coptic Christians and younger Egyptians who are going vegetarian.

Today, the dish is one of Egypt's most recognizable features, according to Ahmed Shaker, the public relations officer at Abou Tarek Koshary, a popular Cairo restaurant that dates back to 1963.

"Any foreigner or visitor who comes to Egypt visits the Pyramids, visits the museum, and comes to Abou Tarek to eat koshary," Shaker said.

The dish joins Egypt's 10 previous "inscriptions", which include tahteeb, an ancient martial art using sticks, and the Sirat Bani Hilal, an epic oral poem.

UNESCO’s new director-general, Khaled El-Enany, previously served as Egypt's minister of tourism and antiquities, and has vowed to use his tenure to safeguard cultural traditions.


More Glittering Royal Jewels Displayed While Paris Is Still Uneasy Over the Louvre Robbery 

The Queen Victoria's emerald tiara, designed by Prince Albert and crafted by Joseph Kitching, London, 1845, emeralds and diamonds set in gold and silver, displayed at the exhibition "Dynastic Jewels" organized by The Al Thani Collection Foundation at the Hôtel de la Marine museum in Paris, France, Monday, Dec. 8, 2025. (AP) 
The Queen Victoria's emerald tiara, designed by Prince Albert and crafted by Joseph Kitching, London, 1845, emeralds and diamonds set in gold and silver, displayed at the exhibition "Dynastic Jewels" organized by The Al Thani Collection Foundation at the Hôtel de la Marine museum in Paris, France, Monday, Dec. 8, 2025. (AP) 
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More Glittering Royal Jewels Displayed While Paris Is Still Uneasy Over the Louvre Robbery 

The Queen Victoria's emerald tiara, designed by Prince Albert and crafted by Joseph Kitching, London, 1845, emeralds and diamonds set in gold and silver, displayed at the exhibition "Dynastic Jewels" organized by The Al Thani Collection Foundation at the Hôtel de la Marine museum in Paris, France, Monday, Dec. 8, 2025. (AP) 
The Queen Victoria's emerald tiara, designed by Prince Albert and crafted by Joseph Kitching, London, 1845, emeralds and diamonds set in gold and silver, displayed at the exhibition "Dynastic Jewels" organized by The Al Thani Collection Foundation at the Hôtel de la Marine museum in Paris, France, Monday, Dec. 8, 2025. (AP) 

A glittering exhibition of royal jewels is opening Wednesday in Paris even as the city still reels from the brazen crown-jewel heist at the nearby Louvre Museum.

The four-minute operation in October emptied cases in the Louvre's Apollo Gallery, forced its closure and rattled public confidence in France’s cultural security.

With the plundered gallery still sealed off, another museum nearby is showcasing diamonds and tiaras that endured revolutions, exile and empire: treasures that have managed to escape the type of plunder now afflicting the Louvre’s own jewels.

A loaded location The "Dynastic Jewels" exhibition at the Hôtel de la Marine — itself the site of an infamous 1792 crown-jewel theft — opens at a moment of national sensitivity.

Spread across four galleries, the exhibit unfurls more than a hundred pieces that dazzle in both sparkle and scale. Its objects are drawn from the Al Thani Collection, the Victoria and Albert Museum, and major lenders including King Charles III, the Duke of Fife, Cartier, Chaumet and France’s own national collections.

Some of the most striking loans include the giant 57-carat Star of Golconda diamond; a sapphire coronet and emerald tiara designed by Prince Albert for Queen Victoria, reunited here for the first time in more than 150 years; and Catherine the Great’s diamond-encrusted dress ornaments. A Cartier necklace created for an Indian ruler blends European platinum-age design with centuries-old gems.

Curators didn’t comment on details of operational security. But the Hôtel de la Marine stresses that it was rebuilt with modern, high-grade security when it reopened in 2021, and that its galleries were conceived with robust protections in mind. The museum did not say whether any measures had been strengthened in response to the Louvre heist.

Still, the latest exhibition unfolds at a moment when Paris is urgently tightening museum protections.

Last month, Louvre director Laurence des Cars announced that roughly 100 new surveillance cameras and upgraded anti-intrusion systems will be installed, with the first measures rolled out in weeks and the full network expected by the end of next year. The Louvre investigation remains active; meanwhile, none of the stolen pieces have been recovered.

Arthur Brand, an Amsterdam-based art detective, said the Louvre heist will have sharpened vigilance at institutions like the Hôtel de la Marine.

"Authorities have learned from the Louvre’s lacking security," he said. "The thieves know that the security people here aren’t going to be sloppy. They will have learned their lesson. It’s a good thing this exhibit is going on. Life goes on. You should not give in to thieves. Show these precious items!"

With the Apollo Gallery closed, the Hôtel de la Marine is suddenly poised to become a prime stop for jewel-lovers — an unfortunate coincidence, or unexpected advantage — a place where visitors shut out of the Louvre’s Crown Jewels displays may naturally gravitate.

"We show how great gemstones, tiaras and objects of virtuosity reflected identity in the 18th, 19th and 20th centuries," said Amin Jaffer, director of the Al Thani Collection and one of the exhibition’s curators. "They were expressions of power, reflections of prestige and markers of passion."

Before the Revolution, what was then known as the Hôtel du Garde-Meuble housed the Crown Jewels and royal collections — a history the exhibition directly invokes. That the building’s 18th-century jewels were stolen in 1792 only deepens the irony: this stretch of Paris has witnessed such crimes before.

Despite the charged backdrop, curators say they want visitors to marvel, to dream and to explore the layers of "affection, love, relationships, gift-giving" embedded in the objects.

"Every object here tells a story," Jaffer told AP. "They’ve changed hands ever since they were made, and they continue to survive."