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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.
Jocelyne Kolb is Professor of German Studies, Smith College. This book was the winner of the 1995 American Conference on Romanticism Book Prize.
|1||The Poetics of Ambiguous Taste||11|
|2||Real Taste or True Taste: Moliere's Les Femmes savantes and Fielding's Tom Jones||25|
|3||Byron's Don Juan, or Four and Twenty Blackbirds in a Pie||55|
|4||Heine and the Aesthetics of the Tea Table||115|
|5||Goethe and Hugo: The License of Taste||225|
|Conclusion: The Effects of Poetic Revolution: From Ambiguous to Symbolist Taste||291|