Food for Thought

by Louis Marin

From fairy tales to biblical narrative, from the divine body in the eucharist to the body of Louis XIV as described in his physicians' journals, the peculiar relationship between speaking and eating, boasting and gluttony, lying and cannibalism. A wicked queen orders the palace cook to kill her grandchildren and serve them up for dinner―"in a sauce Robert." But as any good cook knows, this sauce is properly served with game, not domestic animals. Does the ogress transgress? Perhaps, but the cook breaks the rules as well. Deceiving his mistress, he rescues the children and instead serves goat and lamb. In this provocative volume, Louis Marin treats a subject to which some of the most exciting literary criticism has been the body as represented in text and image. From fairy tales to biblical narrative, from the divine body in the eucharist to the body of Louis XIV as described in his physicians' journals, Marin focuses on the peculiar relationship between verbal and oral functions―speaking and eating, boasting and gluttony, lying and cannibalism. Drawing on the methodologies of semiology, philosophy of language, and literary and art criticism, Marin explores works by Rabelais, La Fontaine, Perrault, and the Logic of Port-Royal. Throughout, he is concerned with the conceptualization of desire and pleasure, justice and force, natural violence and political power―and questions their ideological as well as their symbolic bases.

304 pages, Paperback

First published January 1, 1989

About the author

Louis Marin was Director of Studies at the Ecole des Hautes Etudes en Sciences Sociales, Paris.

Reviews

[Aarnoud Rommens · Rating 5 out of 5]

The main lesson of the book: Semiotics (if we take Port-Royal as our point of departure) is grounded in theology: erected to legitimate and accommodate the 'example' of transubstantiation.

[Holly · Rating 3 out of 5]

fairy tales, food and the body. tough book. but some wonderful stuff