Chef as Artist: The Relationship of Artist, Art, and Audience in "Babette's Feast"

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Isak Dinesen’s novella, Babette’s Feast, reveals to us what happens when diners eat a meal where the chef proclaims her food to be art. Babette’s Feast explores, among other things, the either/or dichotomies that limit our experience, and shows how the chef is capable of reconciling seemingly oppositional realities, such as spirit and body, through the artistry of food. This analysis examines the implications of food considered as art and the chef considered as artist, focussing on the relationship that comes into being when food-as-art, the chef-as-artist, and diners-as-audience all intersect. A close reading of the text, placing it in a number of different contexts, including an exploration of the influence of physical taste and the social construction of taste, illuminates these issues.


Keywords: Babette's Feast, Food, Art, Artist, Audience, Taste, Culinary, Cooking, Aesthetic, Ascetic
Stream: Meaning and Representation
Presentation Type: Virtual Presentation in English
Paper: A paper has not yet been submitted.


Carolyn Ann Levy

Graduate Student, Graduate Assistant, Department of Graduate Liberal Studies, Simon Fraser University
Vancouver, British Columbia, Canada

I am a Masters student in the Graduate Liberal Studies program at Simon Fraser University, British Columbia, Canada. The GLS program takes an interdisciplinary approach and so I have been investigating the connection between food and literature throughout my studies. I am currently interested in pursuing further studies on the relationship between food and aesthetics. I am a former English high school teacher and instructional designer who is now pursuing opportunities in teaching at the college level.

Ref: A07P0082