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Darrera modificació: 2009-08-01
Bases de dades: Sciència.cat
Englebert, Annick, "Transmission et mise en scène d’un savoir-faire dans le Fait de cuysine de Maître Chiquart", Le Moyen Âge, 114/1 (2008), 93-110.
- Resum
- The Fait de cuysine by Maître Chiquart (1420) enjoys exceptional status in the history of texts on French gastronomy. It also stands out from other medieval recipe books in French in that it shows literary qualities of composition that are as unexpected as they are undeniable. In order to transmit both his knowledge and his “know-how” (and this desire emerges as much in the text’s vocabulary as in its syntax), Maître Chiquart turns his text into a real piece of theater, with a decor that gleams with cleanliness (something the study of lexical recurrences enables one to highlight), putting his actors in place and regulating their movements in minute detail (resorting to achieve this to a stylistic use of the French verbal system of rare finesse, the main subject of our study), thus reviving memories of a sumptuous banquet.
Plan de l'article:
· 1. Maître Chiquart et son texte
· 2. Transmission d’un savoir-faire
· 3. Mise en scène du savoir-faire
— a) La scène
— b) Les acteurs
— c) Le mouvement
· 4. Conclusion
- Matèries
- Cuina i confiteria
Alimentació
- Notes
- http://www.cairn.info/revue-le-moyen-age-2008-1-p-9 ...
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