The Rediscovered Culinary of Proust’s “In Search of Lost Time”
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
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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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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1798313558481567744 |