Greater Limits for the perfect Restaurants


You are what you eat and that every day. So why shouldn’t it be the same in literature, more precisely: in the novel?

Yes, why not? Or is it like that? And what does that say about us? And about the characters in the novel? Is the writing of the food a metaphorical meaning? A short treatise on gastro poetics, the role of eating and drinking in literature. When you visit you will have the best choices now.

The Best Gastronomy

“Gastronomy dominates all of life because the tears of the newborn require the breast of a wet nurse and the dying still sips the last potion that he should no longer digest.

These are the words of Jean Anthelme Brillat-Savarin in his textbook on gastronomy and table delights. The French writer, lawyer and later recognized gastronomic critic aims at the importance of food intake for the human individual, which is omnipresent regardless of age. It accompanies you for a lifetime, even if in a very variable form.

  • Honoré de Balzac, for example, outlines such a human life in his novel Le Père Goriot from 1834/35, which he published in his main work, the novel cycle La Comédie Humaine. In it, he describes the rise and fall of the title character of the father Goriot. Occasionally a connoisseur and connoisseur himself, devoted to excess and asceticism, the author’s works deal increasingly with the eating and cooking behavior of his contemporaries. In his works, he thus gives us a detailed image of Parisian table manners in private households and restaurants of the 19th century, making him one of the pioneers of gastropods, along with Victor Hugo, George Sand and Eugène Sue. During the reading, the readers of the previous generation did not enjoy the same enjoyment as Balzac’s audience, to whom he “served” sophisticated gourmet menu sequences, lush fruit baskets and other delicious food arrangements as well as sumptuous table settings.

What Analysis is Perfect for You

The analysis of gastropoetics as a very young trend in literary studies deals with precisely these descriptions of cooking and dining scenes. By taking a closer look at these descriptions one can, according to the approach, obtain information about the character of the characters in the novel. Because as Ludwig Feuerbach’s famous dictum says: “Man is what he eats.” According to Harald Lemke’s ethics of eating, however, this saying is hardly given more importance today than “a curiosity”. (2) But the philosopher Jean-Paul Sartre already told Simone de Beauvoir that every food was a symbol. These gastroscopic approaches were finally found in the novels of realism and later naturalism. They were used as stylistic means to shape the figures and to give them an even more tangible character. The personality is now reflected in every situation, in every action, be it in everyday work or at the table. Gastropoetics is manifested from this creative power.

But what is gastropoetics?

The term is not yet found in the lexicon. It is made up of the ancient Greek word γαστήρ for ‘belly’ or ‘stomach’ and the Greek τέχνη, which means something like ‘poetry’ or ‘teaching poetry’. The word ‘poetics’ is well known to us due to our study of literature. We find the word part ‘gastro’ in terms such as ‘gastritis’, but also ‘gastronomy’. On the one hand, there are the areas of ‘food’ and ‘dining’ as well as everything that has to do with the processing of food, the preparation of food and the physiological processes of food intake, right through to digestion.