Brooklyn gentrification novelists have always alleged that aesthetics, not class, unite and divide their borough. Not so, Amy Sohn tells us  in her new novel Prospect Park West. What matters is money, and in Park Slope white people have it. Sohn's privileged characters do not pretend otherwise, nor do they deny their status as gentrifiers. At the end of the novel, a successful actress decamps from Brooklyn's Gold Coast to Manhattan; another woman receives her comeuppance when, after putting a down payment on a long-coveted apartment, she discovers that the school district has been rezoned. Her son must attend PS 282, two-thirds black, one-third Hispanic, and "the worst kind of school there was: too bad to be good but too good to be bad."

Sohn, the least self-avowedly serious of Brooklyn writers, is the only one who can afford to be so honest. In a genre that emerged in the 1960s and '70s, when droves of middle-class men and women moved to the borough to restore its Italianate brownstones and Victorian row houses, her more literary peers remain unable to take their eyes off the window-dressing. As Brooklyn has changed, so has the gentrification novel, and today's writers are more likely to romanticize grimy dive bars than cornice moldings. Still, taste continues to be presented as the force that defines city life. In the gentrification novel, questions of wealth and race are rephrased as inquiries into authenticity and what it means to be a true New Yorker. 

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By now everyone is familiar with the hype cycle. You know the drill: the ginned- up enthusiasm of publicists combines with word of mouth (and blog) to create so-called buzz. Articles appear, posing one of three questions. For the new artist: is this the next big thing? For the established artist (or restaurateur): will stratospheric expectations be met? For the figure whose stock is down: can a comeback be staged? Then the release date arrives, or the premiere, or opening; at last the thing itself can contend with its reception. But, wait, now backlash surges alongside the ongoing hype. And understandably, too: it's not nice being force-fed even the tastiest food. But hold on a second, here comes the backlash-to-the-backlash ... Read More