Review: Building Stories

87 billion novels in one.

It is polite, when reviewing a work of fiction, to not spoil the ending too thoroughly. Which is problematic when it comes to discussing Chris Ware's newest work Building Stories, his first full-length publication in over a decade. The graphic novel ships as a box of 14 assorted pamphlets, books, broadsheets and one cardboard screen (resembling, deliberately or not, the thing a Dungeon Master hides behind during a particularly intense game of Dungeons and Dragons), which can be read in any order – the book has no deliberate beginning or end.

That means that what I experienced as the climax of the novel – a wordless overview of four scenes, showing the interconnections between all the characters whose stories I had read up to that point – may for someone else be the opening, allowing them to understand the broad strokes of the characters' relationships before going deeper into their personal stories. And so the story becomes personalised, each reader experiencing a materially different book.

Quick back-of-the-envelope mathematics suggests that there are over 87 billion possible orders in which to read Building Stories, and some of them will inevitably be less successful than others. I pity the person, for instance, who finishes the book with the two "Branford, the Best Bee in the World" sections, which are charming, if odd, tales of a bee who bucks the rules of his hive and goes out searching for pollen himself. Despite being visually interesting, and a clear call-back to Ware's own love of the newspaper cartoons of his childhood, the stories are only very tangentially connected to the bulk of the novel.

As well as the Branford sections, there are a few smaller pieces which are little more than vignettes – short passages showing moments in the life of the protagonist, a woman from Chicago who is the focus of around half the pieces. By having these float freely in the order, rather than ensuring that they are read around the middle of the book, Ware runs the risk that some readers will end up reading them too early, when they would be largely incomprehensible, or too late, when they would dampen the drive of the story.

But for all the pitfalls, the freedom of this book is exhilarating. The knowledge that your last read could be someone else's first forces you to reconsider everything. This is the first book which I have finished and immediately started again, wanting to experience each of the stories with full knowledge of what happens in the rest.

The inventiveness is not limited to the book's form. Its artwork is finely detailed, with even the standard-sized pages containing two or three-times as many panels as you would expect from a more conventional graphic novellist. But it also shows an artist who has become far more comfortable working at a large scale. One of the pieces, an A1-sized broadsheet, opens with a single panel, taking up two-thirds of the page, depicting just a tree-lined suburban street. It gives the reader a rare moment to breathe and take in the scene. 

The number of narrative techniques Ware uses in the novel is giddying. Wordless, diagrammatic pieces show the interplay between the lives of four people (and a bee) sharing a Chicago townhouse; another presents the events of single day, written from the point of view of that same building; another mimics multiple newspaper cartoons. In nearly all of them, he pushes the art forward, presenting not just pastiches of other forms, but whole new ways of writing. Building Stories is a stunning piece of work, proving yet again why Ware is so frequently included in lists of the greatest living cartoonists. 

Building Stories is published on 4 October, £30.00, by Jonathan Cape

A self-portrait by Chris Ware. Image courtesy of Jonathan Cape

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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For the last time, please, bring back the plate

The slight lip around the edge is no mere bourgeois affectation; it keeps the food contained in its proper place.

The much-vaunted tech revolution is not without its casualties, as I discovered first hand last weekend. The album format, creative boredom and now my favourite skirt: all collateral damage in the vicious battle for our waning attention span.

The last met its end in a pub, when it found itself on the wrong side of a slate slab full of Sunday roast. Once gravy got involved, things turned pretty ugly; and when reinforcements arrived in the form of a red-hot jar of plum crumble, I abandoned all hope of making it out with my dignity intact and began pondering the best way of getting a dry-cleaning bill to Tim Berners-Lee.

I lay the blame for such crimes against food entirely at the feet of the internet. Serving calamari in a wooden clog, or floury baps in a flat cap, is guaranteed to make people whip out their cameraphones to give the restaurant a free plug online.

Sadly for the establishments involved, these diners are increasingly likely to be sending their artistic endeavours to We Want Plates, a campaign group dedicated to giving offenders the kind of publicity they’re probably not seeking. (Highlights from the wall of shame on the campaign’s website include a dog’s bowl of sausage, beans and chips, pork medallions in a miniature urinal, and an amuse-bouche perched on top of an animal skull – “Good luck putting those in the dishwasher”.) Such madness is enough to make you nostalgic for an era when western tableware was so uniform that it moved an astonished Japanese visitor to compose the haiku: “A European meal/Every blessed plate and dish/Is round.”

The ordinary plate has its limitations, naturally: as every Briton knows, fish and chips tastes better when eaten from greasy paper, while a bit of novelty can tickle even the jaded palate at the end of a meal. Watching Jesse Dunford Wood create dessert on the tabletop at his restaurant Parlour is definitely the most fun I’ve ever had with an arctic roll (there’s a great video on YouTube, complete with Pulp Fiction soundtrack).

Yet the humble plate endures by simple dint of sheer practicality. The slight lip around the edge is no mere bourgeois affectation; it keeps the food contained in its proper place, rather than slipping on to the tablecloth, while the flat centre is an ideal surface for cutting – as anyone who has ever tackled sausages and mash in an old army mess tin (“perfect for authentic food presentation”, according to one manufacturer) will attest.

Given these facts, I hope Tom Aikens has invested in good napkins for his latest venture, Pots Pans and Boards in Dubai. According to a local newspaper, “Aikens’s Dubai concept is all in the name”: in other words, everything on the menu will be presented on a pot, pan or board. So the youngest British chef ever to be awarded two Michelin stars is now serving up salade niçoise in an enamel pie dish rightly intended for steak and kidney.

Truly, these are the last days of Rome – except that those civilised Romans would never have dreamed of eating oysters from a rock, or putting peas in an old flowerpot. Indeed, the ancient concept of the stale bread trencher – to be given to the poor, or thrown to the dogs after use – seems positively sophisticated in comparison, although I can’t help seeing the widespread adoption of the modern plate in the 17th century as a great leap forward for mankind, on a par with the internal combustion engine and space travel.

Which is why I have every faith that all those tiny trollies of chips and rough-hewn planks of charcuterie will eventually seem as absurd as surrealist gazelle-skin crockery, or futurist musical boxes full of salad.

In the meantime, may I recommend the adult bib?

Felicity Cloake write the food column for the New Statesman. She also writes for the Guardian and is the author of  Perfect: 68 Essential Recipes for Every Cook's Repertoire (Fig Tree, 2011) and Perfect Host: 162 easy recipes for feeding people & having fun (Fig Tree, 2013). She is on Twitter as @FelicityCloake.

This article first appeared in the 01 October 2015 issue of the New Statesman, The Tory tide