¿A QUÉ SABE LA ESCRITURA?: FIGURACIONES DEL SABOR EN LA ESCRITURA DE LA COMIDA A TRAVÉS DE COCINA CRIOLLA DE CARMEN ABOY VALLDEJULI, LOS CINCO SENTIDOS DE TOMÁS BLANCO Y LAS COMIDAS PROFUNDAS DE ANTONIO JOSÉ PONTE
Ocasio, Monica Ocasio
Quintero-Herencia, Juan Carlos
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This thesis traces the relation between food and the double meaning of saborear: simultaneously flavor and savor, as a means of thinking about the production of a culinary image that reproduces and partakes of a specific sensible life. The sensible, in this thesis, is approached from what Emanuele Coccia proposes in his book, Sensible life: A Micro-onthology of the Image, as: “the Being of forms when they are outside, in exile from their proper place” (21). I interpret el sabor (flavor) as the moment from which food is imagined, taken out of its “place” (be that a recipe or a prepared dish) by some writing and we begin associating and producing new images, starting with the tongue, what is heard, smelled, and remembered. This thesis will look specifically at Carmen Aboy Valldejuli’s Cocina Criolla (1954), Tomás Blanco’s Los cinco sentidos (1955), and Antonio José Ponte’s Las comidas profundas (1997) and how the saborear leads to new understandings of the culinary image.