The Bell Jar
Publication Date: August 2005
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The Bell Jar chronicles the crack-up of Esther Greenwood: brilliant, beautiful, enormously talented, and successful, but slowly going under -- maybe for the last time. Sylvia Plath masterfully draws the reader into Esther's breakdown with such intensity that Esther's insanity becomes completely real and even rational, as probable and accessible an experience as going to the movies. Such deep penetration into the dark and harrowing corners of the psyche is an extraordinary accomplishment and has made The Bell Jar a haunting American classic.
This P.S. edition features an extra 16 pages of insights into the book, including author interviews, recommended reading, and more.
Sylvia Plath was born in Boston, Massachusetts in 1932, and was a writer from early in life, publishing poems in local newspapers from the age of eight. Despite the clinical depression that affected her deeply, Plath excelled at Smith College and subsequently attended Newnham College in Cambridge on a Fulbright fellowship grant. In England, Plath met and married fellow poet Ted Hughes. Their marriage was often an unhappy one, and Hughes left Plath after the birth of their second child. In the time following, Plath wrote many of her most famous poems, often drawing inspiration from the rocky relationships with the men in her lifein particular her marriage to Hughes and her relationship with her father, whose strict manner and death during her childhood had greatly impacted her. Plath s works include the poems Daddy, Lady Lazarus, and Poppies in July, as well as the novel The Bell Jar, which reflects Plath s own experiences with severe depression. Plath was awarded the Pulitzer Prize for The Collected Works nearly twenty years after her suicide in 1963.
Frances McCullough is a well-known editor who specializes in cookbooks, literary works, and poetry. She was the editor of Sylvia Plath's Journals and "Holiday Home Cooking", an anthology of the Book-of-the-Month Club members' recipes.
Barbara Witt is a food consultant and private chef well known to Washington, D.C., restaurant goers as former owner and manager of The Big Cheese Restaurants.