Description
In The Ambiguity of Taste, Jocelyne Kolb attempts to define changes in genre and metaphorical usage by undertaking close readings of six authors. She looks first at MoliÈre and Fielding, whose culinary allusions herald poetic revolution but whose works do not themselves escape the limits of a neoclassical aesthetic. Byron and Heine, known as renegades, are treated in separate chapters and in the greatest detail. The penultimate chapter joins Goethe and Hugo as champions of poetic freedom, and in the final chapter Kolb briefly considers Thomas Mann and Proust, whose works display the gains of poetic revolution.
This book will be savored by students of comparative literature and European Romanticism. Its accessible style will tempt nonspecialists and food enthusiasts as well.
Book Information
ISBN 9780472105540
Author Joycelyne Kolb
Format Hardback
Page Count 360
Imprint The University of Michigan Press
Publisher The University of Michigan Press
Weight(grams) 600g