The restaurant in literature (19th-21st centuries)

After the French Revolution cafés, restaurants, pubs started developing ... and with them a whole new literature of sociability! Flaubert, Hugo, Zola, Maupassant, Balzac: many authors of modernity are interested in these new uses of the table to make a painting of the Paris of their time and after them the writers of the twentieth century (Proust, Queneau , Prévert, Perec, etc.) and the 21st century. Realistic paintings of a world where the belly is put to the party, social and moral criticisms of a corruption by the senses, eroticization of the flesh, simple pleasures of everyday life: food becomes an object and a subject of writing to tempt the readers!

Nelly LABERE

Nelly Labère is a Senior Lecturer at Bordeaux Montaigne University, she has taught in various French universities (Panthéon-Assas University, Université Sorbonne, Paris 8 University, University of Poitiers) and foreign (Finland). Doctor from the University Paris IV Sorbonne, she is a member of the Institut Universitaire de France.

 

She is the author of many books: Gallimard editions, Honoré Champion, Garnier, Presses Universitaires de France, ... His work focuses on the norm: food norm (gastronomy: knowledge and flavors), sexual norm (the genre and the obscene), literary norm (literary genres and forms of discourse).