Adam Bock is a good listener

Talking the talk
By BILL RODRIGUEZ  |  December 19, 2008

 

 Bock_main
"I'M ALWAYS MANIPULATING LANGUAGE," SAID BOCK. 

When Adam Bock first came to Providence in the late '80s, after a friend told him there was this great playwriting teacher at Brown, he was busting with unstoppable aspiration. When Paula Vogel told him he had to start by studying acting and proving his writing skills, he agreed and eventually was accepted into her MFA writing program.

Theatre Review: The Receptionist

No, it's never been easy to discourage Bock. For example, in his third-grade Montreal classroom, he was cast as one of the oompa loompas in Charlie and the Chocolate Factory.

"I was not happy with that," he confesses, chatting animatedly at Trinity Rep before a rehearsal of The Receptionist. "So I went home and made my own version of James and the Giant Peach and made myself James. So we had two sort of rival theater companies in my third- and fourth-grade classes."

After that coup, the rest of his career might sound anti-climactic. The first play of Bock's that received serious attention was a decade ago, when an unknown in San Francisco; Swimming In the Shallows beat out plays from Berkeley Rep and ACT for a Bay Area best play award, though staged in a tiny, 50-seat gay basement theater, Theatre Rhinoceros. That primed the pump for further awards and successes. Moving to New York, where he now lives, his 2006 play Thugs won an Obie and paved the way for two plays to be staged there last year. Bock has written 13 so far. He is still going strong. Major Hollywood producer Scott Rudin is having him write a screenplay, the subject yet to be decided.

Bock, 47, is not sure why he stuck with plays rather than other kinds of writing. "I would try to write poetry, and I was a very bad poet. And I got exhausted writing fiction — because it's too long, you have to say everything."

But with plays you don't even have to bother saying "he said" and "she said." And besides: "I like spoken language. I'm very interested in that."

That fascination was locked in for good at a semester-long workshop after college (Bowdoin) at the O'Neill Theater Center, in Connecticut. "Anna Deavere Smith came in and taught us for three days," Bock says. "So that's where I first got interested in language, because she explained how she was capturing language by taping it and then playing it back through herself. She learned how to notate it so she could always come out the way it sounded. I got really charged up."

Paying close attention to how people talk, he began to notice how spoken language is so different from most talk on a page. "So many plays, I think, are actually written language that then the actor has to break up into their own pauses, or move through language to make it sound like spoken language?" he explains with a rising inflection that makes the observation sound like a question. "But what I'm interested in is what are the starts and stops of real language, and if I put them in to create drama, if there is a moment of drama, what happens to language? If I'm yelling at you, it doesn't come out sounding like a big speech, it comes out like a garbled mess — but you still understand the speech. That interests me very much."

1  |  2  |   next >
  Topics: Theater , Entertainment, Culture and Lifestyle, Language and Linguistics,  More more >
| More


Most Popular
ARTICLES BY BILL RODRIGUEZ
Share this entry with Delicious
  •   CRITICAL MASS  |  August 20, 2014
    A discussion by three friends about the merits of a white-on-white painting results in a one-act brouhaha that transcends rarefied aesthetics and quickly descends to the human scale.
  •   WILLY'S  |  August 20, 2014
    Sometimes in this world of culinary over-achievement, of luaus and foie gras and molecular gastronomy, sometimes we simply want to chomp into a nice, juicy hamburger or hot dog.
  •   TWOTENOYSTER BAR & GRILL  |  July 23, 2014
    One of the appealing features of living in a place called the Ocean State is that there are plenty of water-view restaurants.
  •   BEE'S THAI CUISINE  |  July 16, 2014
    On the radar of Providence foodies, the ding of Bee’s Thai Cuisine has grown increasingly louder and brighter.
  •   THE FINAL COUNTDOWN  |  July 16, 2014
    Strap in for a fast-paced adaptation of Agatha Christie's classic mystery.

 See all articles by: BILL RODRIGUEZ