| Titre | Transmission et mise en scène d'un savoir-faire dans le Fait de cuysine de Maître Chiquart | |
|---|---|---|
| Auteur | Annick Englebert | |
 |
Revue | Le Moyen Age |
| Numéro | tome 114, no 1, 2008 | |
| Page | 93-110 | |
| Résumé anglais |
Transmitting and presenting “know-how” in the Fait de cuysine by Maître
Chiquart.
The Fait de cuysine by Maître Chiquart (1420) enjoys exceptional status in the history of texts on French gastronomy. It also stands out from other medieval recipe books
in French in that it shows literary qualities of composition that are as unexpected as
they are undeniable. In order to transmit both his knowledge and his “know-how”
(and this desire emerges as much in the text's vocabulary as in its syntax), Maître
Chiquart turns his text into a real piece of theater, with a decor that gleams with
cleanliness (something the study of lexical recurrences enables one to highlight),
putting his actors in place and regulating their movements in minute detail (resorting
to achieve this to a stylistic use of the French verbal system of rare finesse, the main
subject of our study), thus reviving memories of a sumptuous banquet. Source : Éditeur (via Cairn.info) |
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| Article en ligne | http://www.cairn.info/article.php?ID_ARTICLE=RMA_141_0093 |
