A few weeks ago I promised myself that I would finish and post this review. I was a bit nervous (how to do it justice?) and some time constraints. It is such a splendid book, though! So, here it is now my official review of To Kill a Mockingbird.
Told in the female voice of a child, To Kill a Mockingbird is the story of two children coming of age, forcefully at times, in a Depression stricken southern town of Maycomb, Alabama. Scout and her brother Jem are force to come to terms and deal with very adult situations like racism, rape, revenge, poverty and social status. Scout also as a young girl has to deal with the meaning of being a girl and the behavior of a proper lady. The conflict is simple a black man is accused of raping white woman and Atticus Finch, Scout and Jem’s father, has taken on the case to defend the accused man called Tom Robinson.
However, it is also what happens in between this trial that is really the magnificence of this story. Scout and Jem really come to their own conclusion on these events and try to have a “normal” childhood. The reader can almost feel like he or she is there playing along with Scout and Jem. We can reminisce too on our childhood memories and how easy the world and its problems seemed. Harper takes us on good and bad adventures through the eyes of this child and I believe that it is a good technique to tell this particular story. If the story were told through Atticus’ eyes or Tom’s the magic and strength would probably be missed.
This is truly an American classic, not just because of the subject manner, but because Harper Lee is really what I consider a great author. If you have not read it, I highly recommend it.
Also, in the novel one of the yummy foods that are mentioned is Poundcake! You can enjoy reading this novel with a slice of the poundcake from the recipe below and a cup of coffee.
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
3 cups all-purpose flour
1 tablespoon vanilla extract
- Preheat oven to 325 degrees F and grease a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.