Skip to main content

Chef as artist: the relationship of artist, art, and audience in Babette's feast

Resource type
Thesis type
(Project) M.A.L.S.
Date created
2007
Authors/Contributors
Abstract
Isak Dinesen’s novella, Babette’s Feast, reveals to us what happens when diners eat a meal where the chef proclaims her food to be art. Babette’s Feast explores, among other things, the either/or dichotomies that limit our experience, and shows how the chef is capable of reconciling seemingly oppositional realities, such as spirit and body, through the artistry of food. This analysis examines the implications of food considered as art and the chef considered as artist, focussing on the relationship that comes into being when food-as-art, the chef-as-artist, and diners-as-audience all intersect. A close reading of the text, placing it in a number of different contexts, including an exploration of the influence of physical taste and the social construction of taste, illuminates these issues.
Document
Copyright statement
Copyright is held by the author.
Permissions
The author has not granted permission for the file to be printed nor for the text to be copied and pasted. If you would like a printable copy of this thesis, please contact summit-permissions@sfu.ca.
Scholarly level
Supervisor or Senior Supervisor
Language
English
Member of collection
Download file Size
etd2945.pdf 821.62 KB

Views & downloads - as of June 2023

Views: 0
Downloads: 0