Enjoying Taste: Genre Diversity of Gastronomic Literature (The case of France and Japan)
Nadezhda Izotova, Anastasia Yatskevich
The object of the study is the food culture of France and Japan. The subject of the study is gastronomic literature. The empirical materials of the article are culinary books, religious and philosophical works, writings of chefs and literary critics. In the focus of the study philosophical treatises of the Japanese Zen Buddhist monk Dōgen, Neo-Confucian philosopher Hayashi Razan, the literary works of Pierre David, François Pierre de la Varenne, Grimod de La Reynière, J.A. Brillat-Savarin, dedicated to cooking, food rituals and cultural features of the national kitchens of France and Japan. Particular attention is paid to the description and analysis of the fi rst culinary books and treatises. The basis of the research methodology is interdisciplinary sociocultural analysis, an axiological approach related to the study of culture as a set of values, methods of cultural interpretation and linguistic commentary. The relevance of the topic is due to the growing interest of researchers of various spheres of humanitarian knowledge regarding the problems of food, the cultural characteristics of national kitchens. The novelty of the study is due to the fact that the gastronomic literature of France and Japan in the cultural aspect is not examined enough. The authors conclude that gastronomic literature is a refl ection of the formation and development of food culture, explicates certain value-norming attitudes, stereotypes and images, which refl ect the features of the national mentality and worldview.