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Savarin/BalZac: Du gout des excitants sur liecriture moderne
- Nineteenth-Century French Studies
- University of Nebraska Press
- Volume 33, Number 1&2, Fall-Winter 2004-2005
- pp. 75-88
- 10.1353/ncf.2004.0050
- Article
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This article offers a comparative analysis of the pairing of two critical texts on food: the 1839 re-edition of Brillat-Savarin's Physiologie du goût, and Balzac's Traité des excitants modernes, which appeared at the end of Brillat-Savarin's book. Situated within the burgeoning gastronomic context of the time, Balzac's renowned obsession with the culinary is examined as a creative decoction made at the intersection of alimentation, generation, and textual production. (in French PCD)