Word: proust
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Dates: during 1970-1979
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Though he will be forever associated with the petites madeleines that inspired Remembrance, Proust was a sensuous, accurate, compulsive recollector of good food. In the delectably illustrated Dining with Marcel Proust (Thames & Hudson; 160 pages; $19.95), Scholar-Cook Shirley King retraces the references and accompanies them with a recipe collection that embraces the cuisine of the Belle Époque...
There is a recipe for the braised turkey à la Normande that was carved "with sacerdotal majesty" at the Rivebelle restaurant. At the meal Mme. Swann called "le lunch," there would be creamed eggs en cocotte-and Dining shows the way to prepare them. In Jean Santeuil, Proust wrote of the lobster set before Mlle. de Réveillon, reason enough to provide the formula for homard à l'Américaine. Albertine pleads for skate with black butter; King delivers it. Marcel wrote affectionately of éclairs, marrons glacés, strawberry juice, orangeade, chocolate cake, oysters, petite...
...pass for the veritable veritas, the article explains, one need only learn the difference between Eliot House and Animal House, Elsie's and Eli's, and Proust and Pirandello...
James D. Wilkinson, head tutor of History and Literature, said Bosmag's advice to read one volume of Proust and say you are concentrating in History and Literature would not fool any Harvard students. "A clever History and Lit person would deny having read any Proust, but would really have read all seven volumes in French," he said...
European art of the more or less distant past, be it Dante or Giotto, Proust or Mondrian, cannot be properly appreciated without a great deal of study and contemplation. Harvard undergraduates in general do not think the art important enough to be worth the effort and devote most of their time to economics and biology. The faculty do little to convince them they are wrong...