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Emmanuel Giraud, Dottore in golosità, professional sybarite, epicure, hedonist, gastronomic Prospero. What might we think of someone who cites as his favorite books Joseph Delteil’s La Cuisine paléolithique, where we find the proscription, “the great sin of cuisine in lust”, and Gérard Oberlé’s Itinitaire spiritueux, that savory apology of sensuality, voluptuousness, decadence, excess ?
Do we here recognize an all-embracing culinary aesthetic, the mark of a gourmand who does not wish to sacrifice a single fine meal, whether modest or extravagant ? Or is this the intimation of a writer who relishes those all-too-rare examples of brilliant culinary writing, whatever be the cuisine in question ? Or are we confronted with a gesture of provocative contradtiction or aloof irony ? In the cas of ermmanuel Giraud all three, it would seem, in a gastrophilia that encompasses purity and simplicity as well as impurity and complxity. In homage, I cannot but henceforth address this gourmet-performer as hypocrite mangeur, mon semblable, mon frère. As Pascal Ory claims in Emmanuel Giraud’s performance Devenir Gris, “Extremism necessitates rigor”, a claim true for both extremes of the culinary spectrum : the millenial perfection of peasant cuisine and the state-of-the-art ephemeralities of the international culinary avany-garde. A life is all the richer for the contradictions and paradoxes it can encompass, and this is as true for gastronomy as for any of the other arts.
Caractéristiques du livre |
Année de parution : 2015
Editeur : Les Editions de l'Epure
Fabriqué en France
EAN : 9782352552451
Format : 24 x 15 cm
Nombre de pages : 168
Poids : 300 grammes
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Emmanuel Giraud, The Taste of Memory |
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