La Cheffe, roman d’une cuisinière

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Author : Marie NDiaye
Genre : Cooking, French

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Author : Marie Ndiaye
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Author : Marie NDiaye
Genre : Fiction

Summary : From the celebrated French writer Marie NDiaye--Prix Goncourt-winning author of Three Strong Women--comes the story of the Cheffe: a woman who lives in the single-minded pursuit of creating incomparable culinary delights. Born into poverty in southwestern France, as a teenager the Cheffe takes a job working for a wealthy couple in a neighboring town. It is not long before it becomes clear that she has an unusual, remarkable talent for cooking, and soon her sheer talent and ambition put her in charge of the couple’s kitchen. Though she revels in the culinary spotlight, the Cheffe remains secretive about the rest of her life. She shares nothing of her feelings or emotions. She becomes pregnant but will not reveal her daughter’s father. And when the demands of her work become too great, she leaves her baby in the care of her family and sets out to open her own restaurant, to rave reviews. As time goes on, the Cheffe’s relationship with her daughter remains fraught, and eventually it threatens to destroy everything the Cheffe has spent her life perfecting. Told from the perspective of the Cheffe’s former assistant and unrequited lover, this stunning novel by Marie NDiaye is a gustatory tour de force.

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Author : Edward J. Hughes
Genre : Literary Criticism

Summary : The formulation 'egalitarian strangeness' is a direct borrowing from Courts voyages au pays du peuple [Short Voyages to the Land of the People] (1990), a collection of essays by the contemporary French thinker Jacques Ranci�re. Perhaps best known for his theory of radical equality as set out in Le Ma�tre ignorant [The Ignorant Schoolmaster] (1987), Ranci�re reflects on ways in which a hierarchical social order based on inequality can come to be unsettled. In the democracy of literature, for example, words and sentences, he argues, serve to capture any life and to make that available to any reader. The present book explores embedded forms of social and cultural apportionment' in a range of modern and contemporary French texts (including prose fiction, socially engaged commentary, and autobiography), while also identifying scenes of class disturbance and egalitarian encounter. Part One considers the 'refrain of class' audible in works by Claude Simon, Charles P�guy, Thierry Beinstingel, Marie Ndiaye, and Gabriel Gauny. It also examines how these authors' practices of language connect with that refrain. In Part Two, Hughes analyzes forms of domination and dressage with reference to Simone Weil's mid-1930s factory journal, Paul Nizan's novel of class alienation Antoine Bloy� from the same decade, and Pierre Michon's Vies minuscules [Small Lives] (1984) with its focus on obscure rural lives. The reflection on how these narratives draw into contiguity antagonistic identities is extended in Part Three, where individual chapters on Proust and the contemporary authors Fran�ois Bon and Didier Eribon demonstrate ways in which enduring forms of cultural distribution are both consolidated and contested.

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Author : Morgane Cadieu
Genre : Literary Criticism

Summary : An analysis of social mobility in contemporary French literature that offers a new perspective on figures who move between social classes. Social climbers have often been the core characters of novels. Their position between traditional tiers in society makes them touchstones for any political and literary moment, including our own. Morgane Cadieu’s study looks at a certain kind of social climber in contemporary French literature whom she calls the parvenant. Taken from the French term parvenu, which refers to one who is newly arrived, a parvenant is a character who shuttles between social groups. A parvenant may become part of a new social class but devises literary ways to come back, constantly undoing any fixed idea of social affiliation. Focusing on recent French novels and autobiographies, On Both Sides of the Tracks speaks powerfully to issues of emancipation and class. Cadieu offers a fresh critical look at tales of social mobility in the work of Annie Ernaux, Kaoutar Harchi, Michel Houellebecq, Édouard Louis, and Marie NDiaye, among others, shedding fascinating light on upward mobility today as a formal, literary problem.

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Author : Marie NDiaye
Genre : Fiction

Summary : "Marie NDiaye is so intelligent, so composed, so good, that any description of her work feels like an understatement" - Madeleine Schwartz, New York Review of Books "Rich, meandering . . . NDiaye excels at luscious, forensic descriptions of the ritualistic preparation of food" - Catherine Taylor, Mail on Sunday The Cheffe is born into an impoverished family in Sainte-Bazeille in south-western France, but when she takes a job working in the kitchen of a couple in the Landes region, it does not take long before it becomes clear that the Cheffe has an unusual, remarkable talent for cooking. She dreams in recipes, she's always imagining new food combinations, she hunts down elusive flavours and aromas, and she soon usurps the couple's cook. But for all her genius, the Cheffe remains very secretive about the rest of her life. She becomes pregnant, but will not reveal her daughter's father. She shares nothing of her feelings or emotions. And when the demands of her work and caring for her child become too much, she leaves her baby in the care of her family, and sets out to open her own restaurant, which will soon win rave reviews and be lauded by all. But her relationship with her daughter will never be easy, and before long, it will threaten to destroy everything the Cheffe has spent her life perfecting. Translated from the French by Jordan Stump.

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Author : Anna-Louise Milne
Genre : History

Summary : Demonstrates how contemporary fiction in French has become a polycentric and transnational field of vibrant and varied experimentation.

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Author : Janet Beizer
Genre : Social Science

Summary : How representations of the preparation, sale, and consumption of leftovers in nineteenth-century urban France link socioeconomic and aesthetic history The concept of the “harlequin” refers to the practice of reassembling dinner scraps cleared from the plates of the wealthy to sell, replated, to the poor in nineteenth-century Paris. In The Harlequin Eaters, Janet Beizer investigates how the alimentary harlequin evolved in the nineteenth and early twentieth centuries from the earlier, similarly patchworked Commedia dell’arte Harlequin character and can be used to rethink the entangled place of class, race, and food in the longer history of modernism. By superimposing figurations of the edible harlequin taken from a broad array of popular and canonical novels, newspaper articles, postcard photographs, and lithographs, Beizer shows that what is at stake in nineteenth-century discourses surrounding this mixed meal are representations not only of food but also of the marginalized people—the “harlequin eaters”—who consume it at this time when a global society is emerging. She reveals the imbrication of kitchen narratives and intellectual–aesthetic practices of thought and art, presenting a way to integrate socioeconomic history with the history of literature and the visual arts. The Harlequin Eaters also offers fascinating background to today’s problems of food inequity as it unpacks stories of the for-profit recycling of excess food across class and race divisions.

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Author : Stephen H. Arnold
Genre : Literary Criticism

Summary : Mongo Beti is considered one of the most prolific and widely read authors from Cameroon, and his writings have called world attention to political corruption in his native country. These essays cover the three distinct periods of his greatest activites as a writer - 1953-1958, 1974 and 1991.

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Author : Marie Ndiaye
Genre : Fiction

Summary : Marie NDiaye, en av Frankrikes främsta författare och ständigt nobelpristippad, har skrivit en roman som en hyllning till gastronomin som konstform: ljusare och mer lättillgänglig än hennes tidigare romaner, men lika fascinerande och gåtfull. La cheffe, som hon boken igenom kallas, kommer från enkla förhållanden i sydvästra Frankrike och skickas som fjortonåring iväg till en förmögen familj för att där arbeta som hemhjälp. När kocken i familjen åker på semester så får hon ta över köket och upptäcker då den kulinariska konsten och en helt ny värld. Sexton år gammal blir hon gravid, vem pappan är förblir oklart. Hon föder en dotter som delvis får växa upp hos hennes föräldrar, alltmedan hon satsar allt på sitt yrkesliv, utvecklar nya rätter, öppnar restauranger, får sin första Michelinstjärna och senare också får bevittna allt detta rasa ihop. Vi får följa hennes liv, hennes såriga relation till sin dotter och hennes livslånga passion för gastronomin. Berättaren i boken är en anställd på en av hennes restauranger, han är bara hälften så gammal som hon, han beundrar och älskar henne på avstånd, och det är genom hans berättelse som vi får lära känna denna outgrundliga, mångbottnade person. "La cheffe roman om en kock" är en hypnotisk hyllning till skapandet, oavsett form. Marie NDiaye, född 1967, är född och uppvuxen i Frankrike. På svenska finns sedan tidigare "Tre starka kvinnor", som tilldelades Gouncourtpriset 2009, "Mitt instängda hjärta" och "Ladivine". 2013 nominerades hon till Man Booker International Prize.