Tarte à la Crème: Comedy and Gastronomy in Molière's Theater

Ronald W. Tobin delves into the rich interplay between comedy and gastronomy in the acclaimed works of Molière, offering readers a unique perspective on how culinary themes shape the narratives of this celebrated playwright. As the first extensive examination of food within Molière's theater, the book uncovers the multifaceted role that gastronomy plays in character development and societal commentary. Tobin eloquently weaves together literary analysis and the historical context of French cuisine, revealing how Molière's references to food reflect not only culinary practices but also the customs and issues of his time.

With an engaging style that intertwines humor with academic rigor, Tobin invites readers to savor the delicious nuances of Molière’s language. He emphasizes the significance of culinary elements not only as mere settings but as vibrant symbols that enhance the comedic experience, thereby enriching the understanding of both the playwright’s artistry and the gastronomic culture of 17th century France.