Semiosis of intercultural cooking: The nineteenth century travel literature as a case study

Abstract

AbstractMy interest in culinary dates back to approximately fifteen years ago when I collaborated with [Béatrice Fink 1999. The cultural topography of food. Special issue, Eighteenth century life 23(2)] on a special issue of Eighteenth Century Life on food topography. I proposed then a study on the reactions of an English physician to Moroccan food, mainly couscous and tea. I continued working on other studies, and I realized how much a semiotics of food could serve the history of mentalities and private lives. While doing my research, I discovered the works of Jean Louis Flandrin 1986. La distinction par le goût. In Roger Chartier (ed.), Histoire de la vie privée de la Renaissance aux Lumières, vol. 3, 267–309. Paris: Seuil and Flandrin 1992. Chronique de Platine: Pour une gastronomie historique. Paris: Odile Jacob), who had contributed to the same volume directed by Fink and also represented a great inspiration for me. I felt that I was concerned with the study of the relation with the Other, with culture shock or encounter through travelers’ reactions to the food or the culinary, the prepared dish, and the consumed product in ceremonies or in private occasions. While thinking about these points, I asked myself the following questions: in which way does the reaction to food reveal the attitude of the traveler, his prejudices on the culture, the society, the food or the dish in question? In which way would reaction to food reveal his culture? This article explores these and other related issues.