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Notes 1. Introduction: Food and Sex in Russian Literature (pages 1–39) 1. Tom Stoppard, Arcadia (London: Faber and Faber, 1993), 1–2. 2. Ibid., 3. 3. See, for example, George Steiner, Tolstoy or Dostoevsky: An Essay in the Old Criticism (New York: Dutton, 1971) and Tolstoi ili Dostoevskii? Filosofsko­ esteticheskie iskaniia v kul’turakh Vostoka i Zapada, ed. V. E. Bagno (Saint Petersburg : Nauka, 2003). 4. D. S. Mirsky, A History of Russian Literature: From Its Beginnings to 1900, ed. Francis J. Whitfield (New York: Vintage Books, 1958), 279. 5. Nicholas Berdyaev, Dostoievsky, trans. Donald Attwater (New York: Meridian Books, 1957), 216. 6. Ibid., 217. 7. “No English novelist is as great as Tolstoy—that is to say has given so complete a picture of man’s life, both on its domestic and heroic side,” wrote E. M. Forster. “No English novelist has explored man’s soul as deeply as Dostoevsky .” See Forster, Aspects of the Novel (New York: Harcourt, Brace, and World, 1954), 7. 8. Dmitry Merejkovski, Tolstoi as Man and Artist; with an essay on Dostoïevski (Westport, Conn: Greenwood Press, 1970). 9. See Steiner, Tolstoy or Dostoevsky, 7, 9. 10. Mikhail Bakhtin, Problems of Dostoevsky’s Poetics, trans. Caryl Emerson (Minneapolis : University of Minnesota Press, 1984). “Tolstoy’s world is monolithically monologic,” writes Bakhtin, “the hero’s discourse is confined in the fixed framework of the author’s discourse about him” (56). 11. Joseph Brodsky, “Catastrophes in the Air,” in Brodsky, Less Than One: Selected Essays (New York: Farrar, Straus, and Giroux, 1986), 277. Galya Diment takes issue with Brodsky’s rather bold assessment in her article, “‘Tolstoy or Dostoevsky ’ and the Modernists: Polemics with Joseph Brodsky,” Tolstoy Studies Journal 3 (1990): 76–81. 12. Ronald Tobin, “Les mets et les mots: Gastronomie et sémiotique dans L’Ecole des femmes,” Semiotica 51 (1984): 133–45. 13. Although the closest Russian-language equivalents for the verb “to eat” (est’ and kushat’) cannot match the same range of semantic difference Tobin finds between the French verbs manger and goûter, Dostoevskii frequently uses one lexical item that does convey quite effectively the sense that eating (as well as copulating) functions as an act of violence and aggression in his fiction. That 240 | notes word, plotoiadie, a compound noun made up of plot’ (flesh) and iad (to eat), has two primary meanings: it can denote either “carnivorousness” or “voluptuousness ” and “lustfulness.” 14. Gian-Paolo Biasin, The Flavors of Modernity: Food and the Novel (Princeton, N.J.: Princeton University Press, 1993). Biasin provides here his own English translation of Isaporidellamodernità:Ciboeromanzo (Bologna: Il Mulino, 1991). 15. Claude Lévi-Strauss, Structural Anthropology (Garden City, N.Y.: Doubleday, 1967), 85. 16. Mary Douglas, “Deciphering a Meal,” Daedalus 101, no. 1 (1972): 61–81. 17. PierreBourdieu,LaDistinction(Paris:LeMinuit,1979)andJackGoody,Cook­ ing, Cuisine and Class (Cambridge: Cambridge University Press, 1968). For an anthology of seminal anthropological and sociological writings on food, see Food and Culture: A Reader, ed. Carol Counihan and Penny Van Esterik (New York: Routledge, 1997). 18. Roland Barthes, Elements of Semiology, trans. Annette Lavers and Colin Smith (New York: Hill and Wang, 1967), 27–28. 19. Jonathan Culler, Roland Barthes (New York: Oxford University Press, 1983), 72–73. 20. Roland Barthes, “Pour une psycho-sociologie de l’alimentation contemporaine ,” Annales 16 (1961): 77–86. 21. Ronald Tobin discusses the nature and the parameters of “gastrocriticism” in his essay, “Qu’est-ce que la gastrocritique?” XVIIsiècle, no. 217 (2002): 621–30. 22. See, for example, Literary Gastronomy, ed. David Bevan (Amsterdam: Rodopi, 1988); Diet and Discourse: Eating, Drinking and Literature, ed. Evelyn J. Hinz (Winnipeg: University of Manitoba Press, 1991) (special issue of Mosaic: A Journal for the Interdisciplinary Study of Literature 24, nos. 3–4 [Summer/Fall 1991]); Littérature et gastronomie, ed. Ronald W. Tobin (Paris and Seattle: Papers on French Seventeenth-Century Literature, 1985); Cooking by the Book: Food in Literature and Culture, ed. Mary Anne Schofield (Bowling Green, Ohio: Bowling Green State University Popular Press, 1989); Littérature et nourriture, ed. James W. Brown (special issue of Dalhousie French Studies, 11 [1987]); Le roman et la nourriture, ed. André-Jeanne Baudrier (Paris: Presses universitaires de France-Comté, 2003). 23. James W. Brown, Fictional Meals and Their Function in the French Novel, 1789– 1848 (Toronto: University of Toronto Press, 1984). See chapter 5, “Balzac: The Meal as Metonym and Index of Social and Economic Spheres,” 23–54. 24. Ronald W. Tobin, Tarte à la cr...

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