"The Ambiguity of Taste: Freedom and Food in European Romanticism, Jocelyne Kolb, University of Michigan Press, 1995. Signed first edition. 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 Hug... View More...
