Since “An Expert in Murder” is turning out to be a disappointment I stopped reading it and picked up Julian Barnes’ “Flaubert’s Parrot” (1984) and liked it so much I immediately started “The Pedant in the Kitchen” (2003) which I just finished.
“Parrot” and “pedant” are two very different books – the first a novel that, until about half way through reads like pure non-fiction, and the second a collection of columns on food, cooking, recipe books etc.
“Parrot” delves into the life of Flaubert in various ways as our protagonist attempts to solve a biographical puzzle: which one of two surviving stuffed Amazon parrots is the actual one which sat at Flaubert’s desk while he wrote “Un coeur simple”?
A bit pedantic, do you think? To spend so much time around a tiny bit of trivia regarding a book not even considered one of the author’s most important? But then Barnes is a self-proclaimed pedant – in the kitchen and elsewhere.
“Pedant” is much lighter and funnier in tone – maybe because as Flaubert himself affirmed each subject calls for a specific style – and makes much of the ways in which cookbooks toy with our amateur aspirations, providing unrealistic photos, vague quantities and plain crazy instructions.
“Parrot” and “pedant” are two very different books – the first a novel that, until about half way through reads like pure non-fiction, and the second a collection of columns on food, cooking, recipe books etc.
“Parrot” delves into the life of Flaubert in various ways as our protagonist attempts to solve a biographical puzzle: which one of two surviving stuffed Amazon parrots is the actual one which sat at Flaubert’s desk while he wrote “Un coeur simple”?
A bit pedantic, do you think? To spend so much time around a tiny bit of trivia regarding a book not even considered one of the author’s most important? But then Barnes is a self-proclaimed pedant – in the kitchen and elsewhere.
“Pedant” is much lighter and funnier in tone – maybe because as Flaubert himself affirmed each subject calls for a specific style – and makes much of the ways in which cookbooks toy with our amateur aspirations, providing unrealistic photos, vague quantities and plain crazy instructions.
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