Un roman à savourer

Although, as noted in a previous post, I found Muriel Barbery's "The Elegance of the Hedgehog," to be a fresh, insightful and thoroughly enjoyable read, the author's style is so quintessentially French that I couldn't help but wish I was reading it in her native language.

So, when I decided to pick up Barbery's other novel "Une Gourmandise," I went for the original, authentic, French version. And even though this means consulting my French dictionary at least once every five paragraphs, I have no regrets.

Barbery's writing is marvelous. Her use of language, metaphor and personification is nothing if not inspiring. The way she describes the cultivation, preparation and consumption of food evokes the vivid, primordial sensuality that lies at the root of our eating experiences.

For Barbery, a perfectly ripe tomato becomes a pleasantly plump "belle dame" squeezed into a crimson silk party dress and ready to burst at the touch of a tooth. A sushi chef's hands give birth to cubes of pink and red mother-of-pearl, which invite slow, supple mastication in order to savor their velvety-softness without altering their essential character.

If you take pleasure in food -- in finding, fixing and feasting on it -- then read "Une Gourmandise." You will relish every word.


Read more about Muriel Barbery and her work in this Time Magazine piece: http://www.time.com/time/magazine/article/0,9171,1836659,00.htmlme/magazine/article/0,9171,1836659,00.html