The Rediscovered Culinary of Proust’s “In Search of Lost Time”

Detalhes bibliográficos
Autor(a) principal: Jacob, Michelle
Data de Publicação: 2018
Outros Autores: da Silva, Josimey Costa, Batista, Natália
Tipo de documento: Artigo
Idioma: por
Título da fonte: Artefilosofia
Texto Completo: https://periodicos.ufop.br/raf/article/view/955
Resumo: Beyond the classic image of the tea with madeleines, in Proustian literature it is possible to talk of a culinary that is drawn from another aesthetic, which escapes the patterns of docility and symmetry. Thus, the aim of this article is to elucidate such culinary, presented in Proust’s “In search of lost time”. Here the concept of cuisine is thought from a perspective that understands it as a cultural food system. To achieve the objective of this investigation, readings of the work were carried out, as well as a later documentation, which subsidized the analysis. Proust suggests that his novel does not represent a systematization into a single, intelligible body. Then, the idea of an indocile culinary emerges, which can be described by four characteristics: it understands the kitchen as destruction and creation; the market as a poetic space of food; undertakes writing of war as means to combat scarcity regimes; and produces heterotopias through alcoholic accesses. From the reading of the author, who advocates a pathos for the construction of his novel, it is confirmed that the cuisine presented by him could not be systematized into a logos. Just as in “In Search of lost time”, such cuisine could be thought as the study of great laws and dietary generalities, as an indocile culinary.
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spelling The Rediscovered Culinary of Proust’s “In Search of Lost Time”A culinária redescoberta de Em Busca do Tempo PerdidoMarcel ProustIn search of lost timeCulinaryLiteratureFood.Marcel ProustEm busca do tempo perdidoculinária. Beyond the classic image of the tea with madeleines, in Proustian literature it is possible to talk of a culinary that is drawn from another aesthetic, which escapes the patterns of docility and symmetry. Thus, the aim of this article is to elucidate such culinary, presented in Proust’s “In search of lost time”. Here the concept of cuisine is thought from a perspective that understands it as a cultural food system. To achieve the objective of this investigation, readings of the work were carried out, as well as a later documentation, which subsidized the analysis. Proust suggests that his novel does not represent a systematization into a single, intelligible body. Then, the idea of an indocile culinary emerges, which can be described by four characteristics: it understands the kitchen as destruction and creation; the market as a poetic space of food; undertakes writing of war as means to combat scarcity regimes; and produces heterotopias through alcoholic accesses. From the reading of the author, who advocates a pathos for the construction of his novel, it is confirmed that the cuisine presented by him could not be systematized into a logos. Just as in “In Search of lost time”, such cuisine could be thought as the study of great laws and dietary generalities, as an indocile culinary. Para além da clássica imagem do chá com madeleines, na literatura proustiana pode-se falar em uma culinária que se desenha a partir de uma outra estética, que foge aos padrões de docilidade e simetria. Elucidá-la, a partir do texto de Em busca do tempo perdido, é o objetivo deste trabalho. O conceito de culinária é pensado aqui por uma perspectiva que o compreende como sistema cultural alimentar. Para lograr o objetivo desta investigação, foram realizadas leituras da obra e uma posterior documentação, que subsidiou a análise. Proust sugere que seu romance não representa uma sistematização em um corpo único e inteligível. Delineia-se, assim, a ideia de uma culinária indócil, que pode ser descrita por quatro características: tem a cozinha como lugar de potência; compreende a feira como espaço que instaura uma poética dos alimentos; produz um discurso sobre a escassez da guerra; é alcoólica e desvenda heterotopias. Partindo da leitura do autor, que advoga para a construção de sua obra um pathos, confirma-se que a culinária apresentada por ele não poderia ser sistematizada em um logos. Assim como na obra Em busca, ela poderia ser pensada como o estudo de grandes leis e generalidades dietéticas, como uma culinária indócil.Universidade Federal de Ouro Preto2018-08-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufop.br/raf/article/view/955Artefilosofia; v. 13 n. 24 (2018); 199-216Artefilosofia; Vol. 13 No. 24 (2018); 199-2162526-78921809-8274reponame:Artefilosofiainstname:Universidade Federal de Ouro Preto (UFOP)instacron:UFOPporhttps://periodicos.ufop.br/raf/article/view/955/1381Copyright (c) 2018 Artefilosofiahttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessJacob, Michelleda Silva, Josimey CostaBatista, Natália2021-06-22T13:22:14Zoai:pp.www.periodicos.ufop.br:article/955Revistahttps://periodicos.ufop.br/raf/PUBhttps://periodicos.ufop.br/raf/oaiartefilosofia.defil@ufop.edu.br || periodicos.sisbin@ufop.edu.br1809-82742526-7892opendoar:2021-06-22T13:22:14Artefilosofia - Universidade Federal de Ouro Preto (UFOP)false
dc.title.none.fl_str_mv The Rediscovered Culinary of Proust’s “In Search of Lost Time”
A culinária redescoberta de Em Busca do Tempo Perdido
title The Rediscovered Culinary of Proust’s “In Search of Lost Time”
spellingShingle The Rediscovered Culinary of Proust’s “In Search of Lost Time”
Jacob, Michelle
Marcel Proust
In search of lost time
Culinary
Literature
Food.
Marcel Proust
Em busca do tempo perdido
culinária.
title_short The Rediscovered Culinary of Proust’s “In Search of Lost Time”
title_full The Rediscovered Culinary of Proust’s “In Search of Lost Time”
title_fullStr The Rediscovered Culinary of Proust’s “In Search of Lost Time”
title_full_unstemmed The Rediscovered Culinary of Proust’s “In Search of Lost Time”
title_sort The Rediscovered Culinary of Proust’s “In Search of Lost Time”
author Jacob, Michelle
author_facet Jacob, Michelle
da Silva, Josimey Costa
Batista, Natália
author_role author
author2 da Silva, Josimey Costa
Batista, Natália
author2_role author
author
dc.contributor.author.fl_str_mv Jacob, Michelle
da Silva, Josimey Costa
Batista, Natália
dc.subject.por.fl_str_mv Marcel Proust
In search of lost time
Culinary
Literature
Food.
Marcel Proust
Em busca do tempo perdido
culinária.
topic Marcel Proust
In search of lost time
Culinary
Literature
Food.
Marcel Proust
Em busca do tempo perdido
culinária.
description Beyond the classic image of the tea with madeleines, in Proustian literature it is possible to talk of a culinary that is drawn from another aesthetic, which escapes the patterns of docility and symmetry. Thus, the aim of this article is to elucidate such culinary, presented in Proust’s “In search of lost time”. Here the concept of cuisine is thought from a perspective that understands it as a cultural food system. To achieve the objective of this investigation, readings of the work were carried out, as well as a later documentation, which subsidized the analysis. Proust suggests that his novel does not represent a systematization into a single, intelligible body. Then, the idea of an indocile culinary emerges, which can be described by four characteristics: it understands the kitchen as destruction and creation; the market as a poetic space of food; undertakes writing of war as means to combat scarcity regimes; and produces heterotopias through alcoholic accesses. From the reading of the author, who advocates a pathos for the construction of his novel, it is confirmed that the cuisine presented by him could not be systematized into a logos. Just as in “In Search of lost time”, such cuisine could be thought as the study of great laws and dietary generalities, as an indocile culinary.
publishDate 2018
dc.date.none.fl_str_mv 2018-08-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufop.br/raf/article/view/955
url https://periodicos.ufop.br/raf/article/view/955
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufop.br/raf/article/view/955/1381
dc.rights.driver.fl_str_mv Copyright (c) 2018 Artefilosofia
https://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 Artefilosofia
https://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Ouro Preto
publisher.none.fl_str_mv Universidade Federal de Ouro Preto
dc.source.none.fl_str_mv Artefilosofia; v. 13 n. 24 (2018); 199-216
Artefilosofia; Vol. 13 No. 24 (2018); 199-216
2526-7892
1809-8274
reponame:Artefilosofia
instname:Universidade Federal de Ouro Preto (UFOP)
instacron:UFOP
instname_str Universidade Federal de Ouro Preto (UFOP)
instacron_str UFOP
institution UFOP
reponame_str Artefilosofia
collection Artefilosofia
repository.name.fl_str_mv Artefilosofia - Universidade Federal de Ouro Preto (UFOP)
repository.mail.fl_str_mv artefilosofia.defil@ufop.edu.br || periodicos.sisbin@ufop.edu.br
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