Title

Identified by Taste: The Chef as Artist?

Authors

Máirtín Mac Con Iomaire, Technological University DublinFollow

Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

Sociology, Interdisciplinary

Publication Details

Mac Con Iomaire, M. (2014). 'Identified by Taste: The Chef as Artist?' in TEXT (Special Issue Website Series No. 26) April 2014

http://www.textjournal.com.au/speciss/issue26/MacConIomaire.pdf

Abstract

This article discusses the role of taste among the senses using fictional depictions of

taste, including Proust’s madeleine episode; Suskind’s Perfume: the story of a

murderer; Esquivel’s Como aqua para chocolate; Harris’s Chocolate and Blixen’s

Babette’s feast. The discussion also provides three historical case studies which

highlight how an individual chef was identified against the odds by the individualistic

taste of his or her cooking.

Recommended Citation

Mac Con Iomaire, M. (2014). 'Identified by Taste: The Chef as Artist?' in TEXT (Special Issue Website Series No. 26) April 2014 http://www.textjournal.com.au/speciss/issue26/MacConIomaire.pdf

DOI

10.21427/D7B760