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Guest Post: Dawn Vogel on Fairy Tales and Fiction

Fairy tales have been around in one form or another for centuries, even if they weren’t written down and compiled into collections like Grimm’s Fairy Tales. They’ve changed over the centuries as well, shifting from folk stories to morality tales to more sanitized or “Disney-fied” versions of what they once were. In the process of this sanitization, oftentimes the messages the fairy tales purported to dictate have changed. Gone is the Little Mermaid who watched her beloved marry someone else, at which point she cast herself back into the ocean and drowned, showing us that you shouldn’t change for someone you love. Instead, we get the version where the mermaid and prince live happily ever after, flipping the moral to be that you can (and should?) change in order to make someone love you.

“Original” versions of fairy tales can be a loaded term, in that most of the fairy tales we know today existed in an oral format prior to being written down. When the stories were written down, they were not always faithful to the original tellings. Charles Perrault’s versions of fairy tales were reworked so they would be popular amongst the seventeenth-century French aristocracy. In the nineteenth century, the Grimm brothers, in the first versions of their compilations of fairy tales, acted primarily as transcriptionists, interested in recording the stories as they were commonly told among the German populace. In later versions of the Grimm brothers’ collections, however, they began the sanitization process, making the tales more family friendly.

There is no denying that many of the “original” fairy tales were violent, sexist, and gruesome. They’re filled with death, abuse, self-mutilation, and more. Some of these tales were likely used by the tellers to imbue the listeners (or readers) with specific moral values or lessons or warn them against things like going into the woods alone at night or engaging in other dangerous activities. Perrault and the Grimm brothers also added to these moral lessons but shaped them to their own times and audiences. For example, stories that originally included birth mothers often were changed to instead include stepmothers, who were invariably vain, evil, and not interested in the welfare of their young charges. That the “original” stories ascribed these same motives to birth mothers is a fascinating bit of historical curiosity, but that stepmothers were so much more readily demonized might be even more intriguing as an avenue of study.

Beyond even the changes that Perrault and the Grimm brothers made to the “original” fairy tales, modern sensibilities have again shifted the telling of these stories, cleaned them up further, and completely rewritten them into things that barely resembles the “originals”. Like the Little Mermaid example above, the retelling of fairy tales as children’s movies, often animated and turned into musicals, can obliterate the original meaning, though not always for the worse. The “original” Beauty and the Beast story from seventeenth-century France was written to prepare young girls for arranged marriages, and had an emphasis on learning to love someone you didn’t know, whereas the Disney version of Beauty and the Beast involves character growth for both Belle and the Beast, who learn to love each other, rather than simply expecting the woman to do all the work. This example, in particular, also reflects the time in which it was turned into a movie, considerably different from earlier Disney films in which the female protagonists sometimes were denied the agency that Belle is permitted. Other retellings of fairy tales have stripped away the morality entirely, or occasionally taken a story that was more about avoiding dangerous activities, in a way that did not really require a moral, and added a moral in for good measure (like various versions of Little Red Riding Hood).
Though the origins of many fairy tales are lost to history, the ability to compare various versions of tales as they have been told over the centuries is a fascinating endeavor, both for what they tell us about broadly defined history and what they tell us about storytelling and writing in various times.

About the author: Dawn Vogel’s academic background is in history, so it’s not surprising that much of her fiction is set in earlier times. By day, she edits reports for historians and archaeologists. In her alleged spare time, she runs a craft business, co-edits Mad Scientist Journal, and tries to find time for writing. She is a member of Broad Universe, SFWA, and Codex Writers. She lives in Seattle with her husband, author Jeremy Zimmerman, and their herd of cats. Visit her at http://historythatneverwas.com or follow her on Twitter @historyneverwas. Dawn’s latest book is The Cask of Cranglimmering, Book One of Brass and Glass.

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Guest Post: Kathy L. Brown on Miss Lutra's Squirrel Stew from "Water of Life"

Cabin photo by Kathy L Brown.In my prohibition-era, urban fantasy novelette, Water of Life, investigator Sean Joye searches the Southern Illinois hill country for Caleb, a missing moonshiner. His trek, beyond a flooded river and through a forest bristling with ice and fae ill intent, leads him to a strange old mountain woman. Miss Lutra would just as soon shoot him as feed him squirrel stew; but feed him she does, and the meal is delicious.

Dinner with Miss Lutra

Letting old ladies feed me hasn’t failed me yet. The stew and bread smelled great. My stomach growled as I sat down at the oak-plank dining table, and I realized I hadn’t eaten all day.

Miss Lutra invited me to say grace over our meal, but apparently found my “For these thy gifts make us truly thankful” a poor effort and jazzed up the prayer with a blessing on the squirrel, the forest, the other animals of the forest, the creek, the farmland, Caleb”””who is lost from us but will be delivered whole and sound, if not now, at the final trumpet,” me, my people, her people, and herself. Although mostly focused on my rumbling stomach, at the final “amen” I remembered not to cross myself, the Church of Rome not so very popular in these parts.

Miss Lutra had filled out the scant meat from a single squirrel with potatoes and turnips, and the meal was quite tasty. Between mouthfuls of hot stew, only marred by the occasional buckshot pellet, I said, “I don’t mean to be abrupt, ma’am, but was Caleb here today or not?”

The old lady cut off a hunk of hot bread with her enormous knife and wiped her bowl with it, sopping up the peppery gravy. “You ain’t from around here, are you, Mr. Sean Joye? Sound like you could even be from over the waters.”

“Do I now? Does that make a matter where Caleb went?” Through the tiny window, I could see dark clouds full of snow gathering low over the woods. “Or does it make a matter of what you’ll tell me?”

Squirrel Stew For Two

While Miss Lutra has a long lifetime of putting together a bit of this and a pinch of that to keep her household fed, I need recipes. She’s not one to share her secrets, of course, but hinted at the following squirrel stew instructions:

  • A squirrel or two, cleaned and cut into pieces (or, 1 pound of chicken thighs with skins and bones)
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¼ teaspoon red pepper, divided
  • 1-3 Tablespoon bacon fat, as needed
  • A handful of mushrooms (if you got “˜em)
  • 2-3 Tablespoons flour (Depends on how much fat the meat renders. You need equal portions fat and flour.)
  • ¼ cup moonshine (Irish whiskey works OK.)
  • 2-3 Cups chicken broth (divided)
  • 2-3 cloves garlic, chopped well
  • Several sprigs of rosemary
  • Several leaves of sage
  • An onion, chopped well
  • 2-3 potatoes, peeled and chopped into bite-sized pieces
  • 2-3 turnips, peeled and chopped into bite-sized pieces
  • A carrot, peeled and chopped into bite-sized pieces
Squirrel photo by Yinan Chen from Pixabay.
Squirrel photo by Yinan Chen from Pixabay.

Melt two tablespoons of the bacon fat in a cast-iron stew pot or Dutch oven. Salt and pepper the squirrel (or chicken thighs, if you can’t get one) with about half the seasonings and then brown for five to ten minutes in the bacon fat.

Remove the meat and brown the mushrooms, if you’re using them.

Next, brown the chopped onion.

Now use the bacon fat and rendered grease to make a gravy. (You need equal amounts of fat and flour for the roux””the gravy base. Add more bacon fat, if needed””depends on how much fat was soaked up by the mushrooms. Dissolve the flour in the fat and brown it””about as dark as a pecan or an acorn””over low heat. Keep stirring the roux, scraping up any bits of meat stuck to the pan. This might take a while, depending on how dark you like the roux. Don’t rush it. Then stir in the moonshine and two cups of the broth. It’s gravy!)

Warm the herbs and garlic in the gravy until they smell good, then add the vegetables, half a teaspoon or so of salt and red and black pepper if you like it, and more broth to cover. Stir it a bit. Nestle the browned meat among the vegetables.

Bring the stew to a boil, then lower heat to simmer, covered, for an hour or so.

After about an hour, uncover and fish out the meat to cool a bit (ten minutes or so) on a cutting board.

Add the cooked mushrooms to the stew and continue to simmer, uncovered if it seems a bit too thin.

After the meat cools, cut it away from the bones, chop, and put back in the stew. Adjust the seasonings as needed.

Serve with hot, crusty bread and apple pie for dessert.


Author Photo of Kathy L Brown by Daniel Brown.BIO: Kathy L. Brown lives and writes in St. Louis, Missouri, USA. Her hometown and its history inspire her fiction. When she’s not thinking about how haunted everything is, she enjoys hiking, crafts, and cooking for her family. Her novella The Resurrectionist and novelette Water of Life are available as paperback and e-books from Amazon.com. The Resurrectionist is also available from Ingram. Kathy’s short fiction has appeared in the Bards and Sages Anthology Great Tome of Forgotten Relics and Artifacts (The Great Tomes Series, Volume One), with earlier works in Bards and Sages Quarterly, Golden Visions Magazine, and Mused Literary Journal. Hippocrene has published several poems. Follow her on Instagram at kathylbrownwrites, Facebook at kbKathylbrown, and Twitter at KL_Brown. Kathy’s blog, Kathy L. Brown Writes The Storytelling Blog, lives at kathylbrown.com.


If you’re an author or other fantasy and science fiction creative, and want to do a guest blog post, please check out the guest blog post guidelines. Or if you’re looking for community from other F&SF writers, sign up for the Rambo Academy for Wayward Writers Critclub!

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On Eating Frog Legs and White Asparagus by Jennifer Brozek

Imagine this. You are nine or ten or eleven years old. In your “tweens” as the hip kids call it. Or is that “cool”? You have moved to a foreign country “overseas” because your father was stationed there and you are experiencing non-American food for the first time. Belgium. A little country partially notable by the fact that NATO exists within it. (And so much more…)

First, it is all hotel food because there are no quarters available for you and your military family in SHAPE, Belgium (Supreme Headquarters Allied Powers Europe). And the food is good. I mean, really good. We’re talking fresh fruit, chocolate croissants, and Belgian waffles. My mom complained that she gained a pound for every day we were required to stay in that hotel. I don’t remember how long. It was too long for nine-year-old me. I just wanted a home and my things around me.

Then we were there. Living in a 300-year-old manor house in Brugelette, Belgium in 1979 because “the franc was so good.” The backyard was bigger than any school playground I’d ever played in before. The house had history. Real history. This is where “Dear Penpal, Belgium 1980” was born. “Dear Penpal, Belgium 1980” is a unique, middle grade-appropriate ghost story told through 24 physical letters that I am kickstarting from March 26th to April 26th.

In the letters a recipient will receive, I’ve included description of fritz. Real fritz (I’m convinced that Belgium is the only place to get this near-mythical food) and fritz stands with their paper cone conveyances for food beyond fritz. The only thing I really remember were the fried meatballs my father loved so much with a condiment concoction we called “goopy.” We recreated it at home with a mixture of ketchup and mayo. Dad insisted on having goopy with his fries for the rest of his life. 

I also remember going to 3-hour long meals at a tiny Belgian restaurant…whose name I never knew…that had maybe five tables, where I ate all manner of things. In this place, we were known as “the polite American family” and they would bump other reservations for us if Dad called. It was within this restaurant that I learned to be fearless about “foreign” cuisine. I would willingly taste everything at least once. 

I had two favorites: Frog legs (that really did taste like gamy chicken) in the most delicious sauce and white asparagus. The frog legs were a treat. A birthday meal. The same with the white asparagus that I thought was a special type of asparagus. It took me into my adulthood before I looked up how white asparagus was made. (I’m not going to tell you. You need to look it up yourself.) But, since then I have always loved asparagus and I consider any restaurant to serve white asparagus high class indeed. 

My time in Belgium gave me a boon. That boon is the ability to say “yes” to whatever local cuisine is offered to me. As a Guest of Honor at GothCon in Gothenburg, Sweden, I was offered smoked puffin as an appetizer at a restaurant that was located at the corner of Baldur’s Gate and Odin’s Way. I accepted. It was fine. Not really to my taste, but I’m glad I did taste it. As a Guest of Honor at Tracon in Tampere, Finland at a Viking feast, the interesting food I was offered included duck heart (so tasty) and tar ice cream (a campfire in ice cream form). Both of which were marvels to taste. My hosts were so pleased that I was willing to try the food from their country. American GoHs have a reputation of being shy around “exotic” food.

Living in Belgium during my formative years gave me a willingness, and a fearlessness, to try foods outside my comfort zone, and I have been richer for that experience. My rule is: I am willing to try anything once. Twice if I am in a bad mood the first time. It’s a rule I encourage others to adopt. Otherwise, you won’t know what you are missing. 

I hope you check out my new passion project: “Dear Penpal, Belgium 1980”? Won’t you be my penpal?

Jennifer Brozek is an award winning author, editor, and tie-in writer. A Secret Guide to Fighting Elder Gods, Never Let Me Sleep, and The Last Days of Salton Academy were all finalists for the Bram Stoker Award. She won the Scribe Award for best tie-in Young Adult novel, The Nellus Academy Incident, and won an Australian Shadows Award for best edited publication. Visit Jennifer’s worlds at jenniferbrozek.com, or follow her social media accounts on LinkTree.

If you’re an author or other fantasy and science fiction creative, and want to do a guest blog post, please check out the guest blog post guidelines. Or if you’re looking for community from other F&SF writers, sign up for the Rambo Academy for Wayward Writers Critclub!

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