The voice of the other in the French post-revolutionary discourse: L’art de la cuisine française au XIXe siècle

Abstract

L’art de la cuisine française au XIXe siècle is a five-volume collection about post-revolution French gastronomy written by Antonin Carême, considered the chef of kings, nobles, emperors and working class in the late eighteenth century and first half of the nineteenth century. His inventions and innovations are credited with influencing the modern cuisine. Analyses of the first volume raise the question of other discourses that permeate it and show the movement of this cook among kings, emperors, noblemen and the working class. The purpose of this paper is to show that these statements provide evidence for the displacement of the subject based on the concepts of discourse and production conditions of the French school of discourse analysis. This paper can contribute to the reflections about complex terms as discourse and production conditions, emphasizing interdiscourse.